In the intricate world of patisserie, few names shine as brightly as François Daubinet. Beyond the intricate layers of mille-feuille or the melt-in-your-mouth texture of a chocolate truffle
Robert Mercier, as modest as he can be, has been collaborating with Oliver Rousteing since a long while. But also with Jean-Paul Gaultier, Daniel Roseberry from Schiaparelli and J.W. Anderson from Loewe if to mention just a few of his illustrious clients.