As a writer, he seeks to put words to mouth in all texts.
When you love the words of food, it's easy to find common ground with Michel and Sébastien Bras, who love to use them to express their culinary universe and their dreams. It is true that words are often the first dishes devoured with the eyes on a restaurant menu and know how to prepare the mind as well as the appetite. Benjamin Girard, who founded the communication agency Médias Design Project, likes to cook them, to season them, to crunch them, and he enjoyed writing the texts for the Halle aux grains, a project as fertile as its passionate creators.
CURRENTLY ON THE MENU: Roasted Apple 1826 – One Dessert, 200 Years of History
To celebrate the bicentenary of the invention of photography, and in connection with the Remember Me exhibition at the Bourse de Commerce – Pinault Collection, our pastry chef Jean-Julien Freydt invites you on a journey through time.
Inspired by recipes from the early 19th century, this limited-edition creation brings the apple back into the spotlight. Slowly roasted in brown butter, it is served with crispy barley bread, candied fruits and a delicate orange blossom ice cream.
A delicious journey through the flavours of the 19th century, where tradition meets modernity.
Available until January 18, 2027.
Book your table and discover this dessert.