Owner Frédéric Souliès grew up playing in his grandparents’ bakery in the South of France. Now with a bakery of his own, Souliès turns out beignets made with homemade brioche in small batches every morning. They are lightly fried, then stuffed with raspberry jam, homemade hazelnut-paste custard or Nutella.
Special Dishes: Beignets
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