Jean Luc Pelé, artisan pastry-chocolatier comes from the great tradition of French pastry. After having made his mark in a large Parisian house, he opened in 1988 his first two workshops in Paris.
Former high-level athlete, he attaches particular importance to the balance of his creations, using as much as possible natural or organic products, and reducing or eliminating fat and sugar, reinventing traditional recipes to unleash the glutton
Former high-level athlete, he attaches particular importance to the balance of his creations, using as much as possible natural or organic products, and reducing or eliminating fat and sugar, reinventing traditional recipes to unleash the glutton
