À La Tentation

Voted best apprentice in the Nièvre region in 1985, Thierry Cagnat obtained his CAP in pastry-making, chocolate-making, confectionery and ice-cream-making.
After a spell with Marcel Derrien (Meilleur Ouvrier de France in Autun, Saône et Loire), he moved on to gastronomic restaurants, including Le Martinez in Cannes (2 Michelin stars) and Le Méridien in Nice (4 luxury stars), where he was head pastry chef.
He returned to Nevers in 1994, where he took over the patisserie-chocolaterie À la Tentation, offering a wide selection of pastries, chocolates, pièces montées and his own specialities such as Nevers nougatines, Petits Mariniers, Faïençon, pavés de Nevers and Kétenrie.
To tantalise your guests' taste buds, savoury catering services are also available.