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(1846) A middle class emerges thatturn restaurants into cultural and social places.
Fernand Point 1972 Simplifiedmodernized Careme's elaborate and decorated style.
Hermé Dessert:(1999-2000) Reflection of Hermé's work in the pastry shop. It takes up classicelements to propose a fashion in the pastry shop
Christopher Adam (2005) Clearproposal of young entrepreneurs in the pastry area.
Adam's dessert:(2006) Example of simplicity and elegance in the forms that Adam proposes inthe pastry shop
Christopher Michalak: (2008)Christopher Michalak is the proposal of contemporary pastry, where he mixesbright colors in simple creations with incredible flavors.
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