Behind the windows of one of Paris’s oldest pastry houses in the 9th arrondissement, Sébastien Gaudard, the “Tom Ford of pastry” (see Le Figaro), returns to the finest pages of French pastry heritage. By combining heritage and innovation, he revives classic pastry in search of true flavors and contrasting textures.
Offered on Easter Sunday morning, the chocolate egg is another classic that Sébastien Gaudard couldn’t resist reviving, even beyond its original form. Beneath the gold of a finely cracked shell, the chocolate molded and manufactured by the company is bursting with brilliant, yet equally subtle cocoa aromas. A delicacy, a refinement of materials, from the assembly of beans to the hand-tied ribbon. The gesture reactivates the grace of savoir-faire.
Equally symbolic of this popular tradition, Easter lamb, hare and other filled moldings in the shape of rabbit, rooster, bell and other 2014 creations feed this appetite for authenticity. In shavings and bitter chocolate mousse on a melting vanilla meringue, the Nid Chocolat brings a new aesthetic approach, a return to traditional patisserie. A strawberry-vanilla cloche glacé on an almond macaroon cookie is sure to tantalize the taste buds of even the most discriminating palates.
Pâtisserie Sébastien Gaudard
22 rue des Martyrs, 75009 Paris
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