After “Getting Rob’ed”, Eric had invited us to drop in to his restaurant in Cooroy. As well as his Dakar racing history, Eric is a top pastry chef with his own patisserie in Cooroy, Maison de Provence.
Eric and family treated us to a wonderful breakfast at Maison de Provence and gave us a tour.
A recent invention of a New York friend of Eric’s is the Cro-nut, a croissant pastry in the body of a doughnut. Up for a pastry challenge, has been paralleling his friends New York trend here in Cooroy. What a treat, yum!
Thanks Eric and family