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Des Gateaux & Du Pain, Paris


I can't hide the fact that I have a pastry obsession. It might seem that I would eat just about anything that is made of a tart shell, cream and sugar, but  I am actually very picky about the pastry that I focus on.  While the creations need to be sublime in taste, it is also essential for them to be visually appealing.  Enter Claire Damon, a rare female pastry chef at the helm of a top patisserie in Paris, and one who can hold her own among the giants in the male dominated pastry field.  Damon, who trained under Pierre Herme, opened her own boutique in 2006, and in a very short period of time became a highly regarded figure on the Parisian pastry scene.

The pastries and cakes created by Claire Damon are works of art, some are almost too beautiful to sink a fork into --  almost.  Her boutiques are very chic, and a touch intimidating.  There are usually about ten or so different pastries available each day; all are seasonal, refined, and elegant.

Here are some of the wonderful pastries from Des Gateaux & Du Pain.

J'Adore la Fraise - I Love Strawberries, layers of almond-strawberry biscuit, strawberry cream, and strawberry pulp mousse.

Pamplemousse Rosa - Grapefruit Rose, Rose-flavored mousse, grapefruit jelly, and a rose-flavored rice flour biscuit.


Cheesecake Framboise-Raspberry cheesecake, Tart shell with raspberry cream, cheesecake.


Wild strawberries tart - Fresh wild strawberries, strawberry confit, cream.



Le Lipstick Cerise - Cherry Lipstick, vanilla cream, crème brulee with pistachio, compote of cherries.



I know that this blueberry tart might look fairly ordinary, but this is my favorite pastry in all of Paris. It is called Initiales CD - Initials CD.  This magnificent creation is composed of tenderized wild blueberries, cream infused with hay, and a pate sablee tart.  I cannot fully express the spectacular taste of this very unassuming delicacy.  The soft wild blueberries explode with flavor, the cream has wonderful vanilla notes, and the tart shell is sheer perfection.    



La Vert Absinthe - Flavors of green tomato, lime, fresh mint, and garnished with Angelica - wild celery flower.


Saint Honore Cerise et Pistache de Sicile - Pate sablee, (a rich pastry crust), cherry compote, pistachio chantilly cream, choux pastries filled with pistachio cream.


A lovely display of some of the best pastries in Paris.



Viennoiserie - breads, croissants etc.  You just can't go wrong.


This beautiful apple tart did not come in a small size, but it would be a wonderful addition to a Thanksgiving dinner.



Des Gateaux & Du Pain
63, boulevard Pasteur
89, rue du Bac

Joanna



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