Upgrade. Do you know how to make a prune pie? But not that one! Camera in hand, our English-speaking reporter, Mark Checkley, asked Christophe Loeffel for his secret. The irresistible “Pastry Chef of the Year” has just followed Stéphane Décotterd from Pont de Brent (18/20) to Glion, where Maison Decotterd will open, one of the most amazing gastronomic projects of the year. Federal fasting requires, his prune pie is magical. And, good news, its preparation is within the reach of the less gifted amateurs. Marc has tested for you.
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