A counter open all day by a Paris chef. Salads built the way you want them, toasts, quiche, coffee, and the tiramisu, sealed in a can you can take anywhere.
The five flavour box. Classic, strawberry, praline, matcha, mango.
I cooked in Paris for fifteen years. Ladurée, then pastry alongside Arnaud Larher, Meilleur Ouvrier de France, and full training at École Ferrandi. Then my own places, La Table des Pipalottes and Nessia. One dessert never left the menu. I am bringing it to Las Vegas, in a can.
Max
One email, on opening day. Nothing else.
@onemore.tiramisu