Pâtisserie chocolaterie Nugue

Béatrice and Pierre Nugue welcome you every day to their patisserie-chocolaterie.

Established since 1994 in Chauffailles, the reputation of their establishment is well established... The hardest part will be making your choice, each product seems to be a speciality!

Savoury: Pâté croûte, quiches, puff pastries, surprise breads, salted rolls, etc.
Sweet: Entremets, tarts, pastries, chocolates, ice creams, and confectionery (marshmallows, caramels, fruit jellies), etc.

A little background information:

In 1984, Pierre obtained his pastry CAP in the family business in La Clayette; he then continued his training with Mr Derrien, Meilleur Ouvrier de France (MOF) in Autun. After gaining experience, he went to the Hotel Nikko **** in Paris, under the orders of Mr. Hevin (MOF), then to the Lafay chocolate pastry shop in Lyon. In 1991, he obtained his master pastry certificate; he decided to go to the West Indies and then to Les Sables d'Olonne as a pastry chef for the creation of two restaurants, to acquire new tastes and flavours.
In 1993, Beatrice and Pierre joined forces in Cannes, he as second pastry chef at the Martinez Hotel ****, and she as head chef at the Carlton Hotel **** in the gastronomic restaurant La Belle Otero. A year later, they moved to Chauffailles and had the success that we know.