LA GAMBETTE À PAIN
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Jean-Paul Mathon is not a stranger in the world of bakes because he opened a first store in Italy in the 13 th. A beautiful facade to the old where is marked in large on the window "Bread à la flour". Especially T 80, more fibre-rich flour, which provides a better glycemic index and thus more "sustainable" energy. The star of the house, the Gambette, is a well-craquante, very little salée, with the clear brown brown, well alvéolée. But there are more surprising breads such as apples and cider or My Favourite Favourite bread, sold in quarters and copied by Christophe Vasseur, formed by Jean-Paul Mathon, and who made the Bread of Friends..... Léon Bread is a mixture of wheat flour and rye, ideal for entries. But we must not miss the Marguerite of Friday, a small piece of baker's art, both in the presentation and in taste. Pastry and pies vary depending on the seasons. At noon, you'll be cracking for mini-glazed pavés and very diverse sandwiches. Here the quality is at the meeting, the reception is smiling and the service is efficient.
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