Yann Menguy broke some hearts when he closed his Paris boutique, but his Martinique pâtisserie is well worth the detour. The highly skilled pastry chef may have swapped the Seine for sun and sand, but he’s still creating classics like his popular vanilla tart and kouign-amann along with exotic fine pâtisserie such as Le Mont Fuji with yuzu and pineapple, a lime and coconut religieuse, and a lifelike mango-shaped cake. An exceptional example of marrying classical pastry techniques with island flavors and attitude.
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