HELMUT NEW CAKE
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Marie Tagliaferro, who has been to Lenôtre, was undoubtedly one of the first French pastry chefs to make gluten-free cakes. Customers are so surprised that they get the news confirmed every time... This creation is linked to her story. She was discovered to be allergic to gluten when she was a pastry chef with a starred chef. Unable to taste her own cakes, she was forced to leave her job. With her husband, François, she goes to London to work in the dining room and discovers that the English are one step ahead of us in the gluten-free food offer. Return to France and birth of the Helmut New Cake project. She tries to replace wheat flour with all kinds of gluten-free flour (buckwheat, chestnut, rice, etc.). This is conclusive for a large part of pastries: lemon meringue tarts, chocolate fondant, eclairs and religieuses with chocolate, raspberry almond tart and many others. At lunchtime, we can sit down to eat the daily specials, which vary according to the market and the seasons, and on Sundays we come to brunch on reservation. Marie and François have added a small grocery section (pasta, cereals, sauces, beers, teas...) always gluten-free. The setting is very cosy and homely.
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Dommage qu'il n'y ait pas plus de choix dans l'après-midi. Les prix sont un peu élevés mais ce sont vraiment des produits de qualité.
Cela fait plaisir de trouver une pâtisserie sans gluten à Paris.