Are any of you Chowhounds familiar with these croissants? These were the best I have ever had in my life.....and I lived in Paris for two years and scoured the streets looking for such perfection. Found a lot of good croissants in Paris, BUT none like those of Maurice and his bakers.
Do any of you know this place and know his technique for making his croissants so exquisite? They had a thin, crunchy crust, with perfect texture in the soft, pull away center.
Maurice died in 2009 and the restaurants closed way before that when he moved to some island to cook at a resort. He had bakers working with him- anyone know what happened to them and the wonderful croissant making technique?