Pastry
In the Coligny district of Paris, Brix Pâtisserie embodies a new vision of gourmet delights. Sarah Houis and Stanislas Ricou work on creations that are free from colorants and flavors, and often organic, with real attention to product and impact. Their know-how is expressed in clear, precise patisserie that favors lightness and sincerity. Sugar is measured, textures are clean, and waste avoided. Their signature cake, the Sainte Genette, is a good reflection of this: caramelized choux pastry, well-dosed vanilla, and a sober but meticulous visual. In the tearoom, as on the plate, everything is coherently thought out, right down to the warm welcome.
