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In globe-trotting pastry chef Sébastien Grimaud’s chic and understated HQ, plump, creamy, beautiful, and deliciously flavoured chou pastry is king. You can have it sweet any time of the day, or as a gougère at lunch, to be paired with a lovely cold or hot drink in either case! It’s a popular brunch spot on Sundays, and highly sought-after for after-work drinks on sunny days, with its pleasant patio.
Gaspacho and seasonal crudité salad
Nordic-style gougère (tzatziki with black radish, trout marinated in yuzu, pine nuts)
Choux à la crème