Patisserie de famille
HAAITZA 2022 BD 7 detail table patisserie

The Familly Pastry

The Pastry at the hotel’s entrance welcomes anyone with a sweet tooth in a poetic decor where gleaming marble, natural wood and speckled raw concrete meet in creative harmony. The large pivoting mirrors, delectable lemon yellow walls and giant cups decorating the Pastry recall the slightly surrealist Ha(a)ïtza experience, and transport you to a waking dream that’s somewhere between Lewis Carroll and Walt Disney that will bring back childhood memories.

Its poetic charm heralds that of the creations by Head Pastry Chef Antony Prunet and his right-hand man Pastry Chef Romain Breton who invite us to get to know the great classics again as well as pastries that have been brought up-to-date: like the Paris-Pyla, mille-feuille, rum baba or the Pylataise, as well as a selection of cakes that are easy to take away to enjoy at the beach or during a boat ride on the Arguin sandbar – choose from cannelés, cookies, éclairs, cakes, tarts and clafoutis.

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Pastry Chef Antony Prunet

At 30 years old, Antony Prunet is one of the most up-and-coming pastry chefs!

He was Cannelé World Champion in 2012, and has already worked with several Michelin-starred chefs.

Antony Prunet has been the pastry chef of the Familly Pastry since it opened, and invites us to get to know the great classics again, starting with the Paris-Pyla, which has become the “signature” dessert in the Ha(a)ïtza and La Co(o)rniche restaurants, with his right-hand-man Romain Breton helping him.

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