If there was a Guide Michelin for patissiers, Daniel Rebert, patissier and chocolatier with his eponymous shop in Wissembourg in Alsace, would be top of the tree. Fortunately he is generous with his skills and came to Heidelberg to teach master patissier students how to make the best out of chocolate and co. Pictured here on the left with his second-in-command, Alain Beetz, on the right, and yours truly, Bernd Flemming, in the middle.
www.patisserie-rebert.fr