In the cuisine of the Franco-Argentine Diego Cervantes, the dulce de leche has cardamom and tonka bean, the “more fragile” French passion fruit and the tiramisu have a Mexican touch. That is how “Mi Cielo” managed to infiltrate the most exclusive confectioneries in southwest France.
In a matter of three years, Cervantes (1985) and his wife, Mexican Blanca Bertely (1982), have become a claim of the sweet tooth of Bordeaux and its surroundings with a little creativity and an original list of Latin American ingredients.
