Fraîcheur by Pain de Sucre

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When one tastes a pastry, the experience is often like an introspective journey in search of the right flavors, and especially for the emotions which they convey. Fraîcheur by the pastry shop Pain de Sucre is one of those sweets which beckons you on a journey, similar to this same pastry shop’s Gyukuro, which we had previously judged. Its flavor are announced like the program of a culinary excursion, and its elegant caravel shape invites us to step on board. Let us set out to discover this pastry and see whether the journey lives up to its promises. Continue reading “Fraîcheur by Pain de Sucre”

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Manhattan by Eugène

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After the excesses of the festive season, time to put an end to the gastronomic debauchery. Enough is enough – let us put some order back into our plates and start the New Year by being barely reasonable. This does not, however, mean being a complete ascetic. So we shall not turn our noses up at the treats – light in sugar! – of the new pastry shop Eugène. Always less sugar: this is a clear trend in contemporary pastry making, adapted to disciplined urban palates. At Eugène’s, this mantra has been strictly put in practice: they claim to use 50% less sugar in their pastries. But do these then retain the taste and impeccable workmanship which we expect? Only a trial before Cake Justice can shed light on this affair. Continue reading “Manhattan by Eugène”

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