Les Flans de Maxence
For one fleeting weekend, the humble flan is taking possession of the Épicerie des Ateliers du Bristol. Pastry Chef Maxence Barbot reimagines this classic through five ephemeral creations — each conceived as a singular tasting experience, executed with the precision and creativity that define his signature.
Pistachio
Built around Sicilian pistachio paste, caramelised pistachio praline and toasted shards. Its texture moves gracefully between airy creaminess and delicate crunch — a composition of remarkable finesse.
Vanilla-Pecan
Perfectly golden, delicately crisp pastry encases a silky vanilla custard, enriched by a subtly toasted pecan praline that lingers with quiet elegance. A benchmark — never excessive, always precise.
Coconut
A cream infused with fresh coconut pulp, paired with a crisp coconut finish that brings both contrast and allure. A softer, more enveloping experience.
Chocolate Puff Pastry
A distinguished Madagascar grand cru sourced from Nicolas Berger. Its complex, lightly tangy notes unfold through layers of crisp pastry and chocolate, culminating in a deeply elegant, lingering finish.
Caramel Puff Pastry
Light, caramelised layers give way to a melting caramel cream, subtly lifted with fleur de sel and vanilla — striking a perfect balance between richness and tension.
