An Encounter with Philippe Segond

Recipient of the title “Meilleur Ouvrier de France,” the pastry and confectionary chef Philippe Segond welcomes us to his patisserie, the Maison Riederer, an essential Aix-en-Provence address since 1780.
By Caroline Taret

What could be more irresistible than a pastry shop? A pastry chef? Yes indeed, when he invites us into his laboratory of sweet little marvels on the Cours Mirabeau. Philippe Segond receives us in one of the five sites of the Riederer family business, that famous temple of chocolate, calissons and delicate cakes. It’s easy to forget the degree to which pastry-making is a divine art, defined by diversity and precision, and Philippe Segond reminds us of this with poetry and simplicity: between gastronomy, exceptional ingredients and local traditions, the pastry-chef evokes his love for his region and his discipline. He also offers us the seasonal gift of creating, before our (envious) eyes, one of his specialties: the Riederer bûche de Noël (Yule log cake), a sublime combination of chocolate mousse, sponge cake and praline. This is an encounter that will be difficult to forget !

Pâtisserie Riederer
1596 avenue de la Croix d'Or
13320 Bouc Bel air

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