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Here's another must-try by Sebastien Gaudard – am actually quite convinced that everything at his patisserie is a must-try – the Mont Blanc.
The entwining squiggles of chestnut cream on top are amazing – rich with that earthy chestnut flavour, yet impossibly light, with an airy, almost whipped, quality. Buried beneath is a nest of (again) super-light vanilla bean cream cradling chunks of crumbly meringue that are so (again) light and not at all saccharine.
By far the best Mont Blanc I've ever had.
Take me back to Paris. I'm dying to savour this mille-feuille again.
Countless sheets of feather-light, crisp, buttery pasty stacked with layers of silky vanilla bean creme patissiere. It's messy to eat, but oh, what a beautiful mess it is when all those incredibly light layers of pastry and cream melt together in the mouth. This is a must-try in Paris and worth returning for.
Moved on to London, but my heart (and stomach) are still yearning for more of Sebastien Gaudard's award-winning croissant.
Breakfast, featuring the best croissant in Paris. No wonder it's so lauded – plush, buttery layers with a light, crispy exterior, the top glazed with sugar. Sheer perfection.
Des macarons pistache et citron
