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In this shop revisited by a designer architect, we come here with pure pleasure. The chefs, Nathalie Robert and Didier Marthray, were at long length pastry chefs in the Étoilé chef Pierre Gagnaire. Classic cakes are to fall, with special mention for abundance, and contemporary creations are astonishing! We crack for the different wilde that vary regularly: the saga Saga is an apple compote and walnut paste, baba to yellow wine, yellow wine jelly and chantilly or the chèvre chèvre and Alix, a almond sand sablé, crème flower cream. Delicacies change according to the seasons. And what can I say of the marshmallows with sometimes unpublished scents? Caramel salty butter, pink water and black sesame, tourbé and chicory whisky or crazy chocolate pailleté to 1 € the cube…
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We begonnen met een Flan Vegétale. Erg lekker, groen van buiten en van binnen. Kruidig, smaakvol, fijne structuur.
Daarna een Augusta met citrusvruchten. Niet heel bijzonder. Bodem wat hard en het geheel miste wat karakter.
Al met al een prima ervaring, maar niet een waar we de volgende keer voor om zouden lopen.
We bookmarked this confectioner on a dated recommendation from Paris-based food writer David Lebovitz, who took it upon himself to mention in a 2009 book that their marshmallows are exceptional, and that they are the best place to get sweets in Le Marais. We did not bring a particularly big appetite with us, and in fact, we may have been in the shop for only about five minutes before we grabbed a few items and went on our way. In retrospect, I wish we had doubled our takeaway order.
The marshmallows were indeed a delight. We got a box with nine - perhaps seven different flavors? - all wonderful, and we were careful to savor each one. There are light flavors that melt in your mouth (rosewater?), but also other flavors that bring a different texture (hazelnut, chocolate and coconut).
I'm happy to say that my companion was a little more aggressive, and she also bought several macarons and candied jellies, and I'm grateful that she did. I have never been that into macarons, nor do I generally get a lot of joy from a run-of-the-mill candied jelly. But without a doubt, I haven't ever had a version of either one of these treats that exceeds the quality of what we got here. I imagine that the difference is both a consequence of the quality coming out of this bakery as well as the freshness.
There are many more desserts to be had here. I hope to return.