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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 And what can I say of the marshmallows with sometimes unpublished scents?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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They actually have a pair of shops almost side by side, the patisserie for sweets and one for savories like their signature Pain de Sel. It is basically a flakey butter pithivier flagged with a sprig of rosemary, filled with fois gras and duck that remains one of my favorite items, comes round for an individual serving or square for four people. A full range of dinner ready patés, tartes, quiche and vegetarian specialties line the vitrines of the savory shop.
What started out a whimsical fancy of weird flavor marshmallows, developed by Natalie, continues. Early 19th century French confectioners used the root of the mallow plant, a traditional medicinal palliative for coughs from ancient Egyptian times, to create an easy to eat candied form or lozenge called Guimauves. Natalie’s are more squishy, like pate de fruit squares, forget the mallow.
Striking looks attract attention and their current religieuse sport a woodland theme. This traditional patisserie is historically a choux pastry stacked with a smaller one on top. The shape, supposedly originally based on a nun in black and white habit, inspired Natalie. But colors and design became open to interpretation as long as there is a small ovoid on top of a larger one. This time they made them look more like a fanciful mushroom, same creamy taste with hint of pistachio. Waiting to see their next iteration.