Bûche Griotte, from Pâtisserie des Martyrs

Sébastien Gaudard: Inspired by tradition

Since its launch one year ago, Sébastien Gaudard’s Pâtisserie des Martyrs (9th arr.) has made a name for itself serving up traditional French pastries in its lovely vintage locale. (The store is located in the premises of the former Pâtisserie Seurre, one of the oldest in Paris.)

For the Yuletide season, Chef Gaudard, named “Best Pastry Chef for 2012” by food critic Gilles Pudlowski, has created a line-up of yummy bûches de Noël inspired by classic recipes of yesteryear.

These festive desserts, made with simple, pure ingredients, are available filled with either chocolate, chestnut, coffee or hazelnut cream, or pistachio cream and morello cherries (pictured below).

Sébastien Gaudard also offers bûches glacées, made with ice-cream (vanilla & raspberry, chestnut & pear, chocolate & caramel).

Bûche Griotte, from Pâtisserie des Martyrs

Another house speciality is old-fashioned bombes glacées, spherical frozen desserts made of layers of ice cream and sorbet.

La Marquise Blanche (pictured below) is a limited-edition bombe glacée made with raspberry sorbet, soft meringue and vanilla ice cream, beautifully dressed in crème Chantilly.

La Marquise Blanche from Pâtisserie des Martyrs

For chocolate lovers, Sébastien Gaudard’s hand-made chocolates, available in milk or dark chocolate assortments, include milk and dark chocolate ganaches, almond and hazelnut praliné bonbons, ganaches infused with tea (Earl Grey or Darjeeling), cinnamon, coffee, marzipan, vanilla, lime, salted butter caramels and other delicious fillings.

Sébastien Gaudard chocolates

Available at Pâtisserie des Martyrs, 22, rue des Martyrs, 75009 Paris.

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Photos: © Pâtisserie des Martyrs

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