No-one other than top chef Robert Kranenborg is behind the new patisserie concept Le Clair. According to Kranenborg the éclair will become more popular than the macaroon.
On the menu of the new branch of Le Clair in the Ijpassage of Centraal Station in Amsterdam you can find delicious éclairs such as lemon- meringue, vanilla-pecan-caramel, Thai basil and mango-passionfruit and apricot-nut. Savoury éclairs are also available. The éclairs are freshly prepared in an open kitchen.
Buscaglione’s coffee is prepared by Le Clair’s top-baristas using a Mirage Idrocompresso by Kees van der Westen. Naturally takeaway coffee can also be ordered in the Ijpassage.