fell into the caramel pot when he was small. A childhood in Normandy and grandparents who bred dairy cows has definitively sealed his fate: after a decade traveling the planet for Ladurée, the pastry chef opened his shop “Karamel Paris” last year. Meet the “Karaboss” is his Yvelines lab.
TARTELET “KARAMEL OF TOASTED NUTS” BY NICOLAS HAELEWYN
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
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