When in 1985 Albert Dufrêne succeeded Alexandre Micka, the latter gave him the recipe written by hand on a cardboard pie which had been stored in a small metal box which was carefully stored in a box. chest. No more than three people know the confidential recipe that alone has built the fame of this House.
Like his predecessor, with whom he shared the taste for products of excellence, Albert Dufrêne knew how to preserve the secret of manufacturing La Tarte Tropézienne with the same quality requirement.
Every day, the cream of La Pie Tropézienne is made in the utmost confidentiality in the laboratory of Cogolin. Unique know-how is needed to make this delicate blend of two different creams then placed in the heart of a soft bun spotted with a shower of crunchy sugar grains.