L'avis de Gault&Millau
The Gault&Millau 2019 Award | Pastry Chef of the Year was won by Ana CONSULEA, from Zexe Braserie Chef: Ana CONSULEA Zexe Braserie is a blend of classic and modern, both in terms of design and the culinary proposition – from breakfast to dinner, with in-house smoked duck breast, foie gras or porcini mushrooms. But the real attraction here is the dessert menu, designed by Ana Consulea, a pastry chef who comes from an old family of restaurateurs, and has done her specialization in France. Therefore, you will find recipes from Romanian interwar pastry shops (Medovik), classics from the French patisserie (Forêt-noire), but also an interesting variety of ice creams (Pufarin cereal, colivă – a sweet grain pudding used in religious ceremonies, Iranian pistachio), coffee cakes and cozonaci (sweet breads) – the cozonac soaked with syrup generates a well-justified frenzy in the holiday season. Discover more about <a href=" https://go-mio.ro/bucuresti/restaurant/zexe-braserie" target="_blank"><b>Zexe Braserie</b></a> on our new local gastronomy platform. Here you can also find reviews for other <a href="https://go-mio.ro/cautare-restaurant/ "target="_blank"> <b>restaurants</a></b> from our extended community, as well as Romanian <a href="https://go-mio.ro/cautare-vin/" target="_blank"><b>wines</a></b> reviews – all carefully selected following our guide’s international standards.