Early in his career, Frédéric Vaucamps fell under the spell of Merveilleux cakes and has been paying tribute to this unique delicacy ever since. In 1985 he rethought the recipe for the Merveilleux cakes – meringue coated in whipped cream and shavings of chocolate – making them lighter and in a number of different flavours. He also reworked the Cramique, a type of brioche bread, making it available in a range of flavours. There are now a number of shops dedicated to this daily homage to the Belgian love of sweets, across Belgium, France and now London.