That's right, it's 4 o'clock!

Anne Debbasch | 6/1/22, 10:00 AM

Bis-Cuit, because cooked twice! They date back to the Middle Ages, and for centuries were the staple food of sailors and soldiers, prepared from flour, water and eggs, then cooked twice for better preservation. Nowadays, they're often referred to as industrial dry cookies (Prince, BN, Pépito and Petit Beurre), but patissiers have happily drawn their inspiration from them to concoct their homemade versions of haute gourmandise!

François Perret, at the Ritz Paris Le Comptoir

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©Alterego

François Perret is having fun with a luxury interpretation. "I imagined a Pim's that I wanted to be ultra-moist with several textures. On a very soft, almost frothy flourless cookie, I lay a compote of raspberries covered with a very thin layer of 72% dark chocolate with a beautiful aromatic power."While we're waiting for its release in September, let's go and enjoy the pastry versions of our favorite cookies: "Ritz au lait", "Barquette Noisette" and other madeleines!

38, rue Cambon, 75001 Paris

www.ritz paris.com

Kevin Lacote, in Paris

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@Géraldine Martens @KLpâtisserie

He's launching new praline-pecan shortbreads to make us roar with pleasure. "I've imagined two crumbly chocolate-hazelnut crumble-style shortbreads, between which I place a beautiful layer of ultra-melting pecan and milk chocolate praline."These "Prince Kevin" biscuits are 8 cm in diameter to satisfy even the most demanding palates. For coffee lovers, the cookie is also available with a coffee-hazelnut praline.

78, avenue de Villiers, 75017 Paris

www.klpa tisserie.com

Nicolas Bernardé, in La Garenne-Colombes

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Guillaume Czerw ©Françoise Vauzeilles

With humor, Nicolas Bernardé, Meilleur ouvrier de France pâtissier, reinterprets Petit Écolier, which he marks with the "NB" seal. A crunchy hazelnut cookie covered with a slab of dark or milk chocolate. Sold by the 9 in boxes mimicking those of the famous school cookies, and beautifully stamped with the chef's blue, white and red collar. A good reason not to miss snack time!

2, place de la Liberté, 92250 La Garenne-Colombes

www.nico las-bernarde.com

Merouan Bounekraf, à Panade, Paris

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@avecousanspatate @delphineconstantini

Nantais shortbread made throughout the year, imagined with the humor of chef Merouan Bounekraf as a smiley face, sometimes happy, sad or in love. "To make the dough crumbly, I use cooked egg yolk, then add a layer of gianduja ganache between the two shortbread biscuits for a delicious touch."Munch on these smileys and share them as text messages!

35, rue Violet, 75015 Paris

Plaq, in Paris

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@AnneClaireHéraud

We love these little cookies made with butter, flour, sugar, egg yolk and a touch of salt, then covered with a slab of pure dark or milk chocolate for a full-bodied, gourmet snack! "We always try to make simple products with short recipes and as little sugar as possible to bring out the taste of each ingredient," confides Sandra Mielenhausen. We're crazy about these cookies, available individually.

4, rue du Nil, 75002 Paris

www.plaq chocolat.com

Kaori Akazawa, at Pages Blanches, Paris

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In this brand-new patisserie, opened last February, you can sink your teeth into Japanese chef Kaori Akazawa's "Biscuits Briques", inspired by the store's rough-hewn walls. Inspired by BN, filled with praline, there are three to choose from: chocolate (hazelnut-dark chocolate), pistachio (pistachio-white chocolate) and hazelnut (hazelnut-milk chocolate). Hard to choose!

11, boulevard de Courcelles, 75008 Paris

www.page sblanchesparis.fr

Fabrice Gillotte, in Dijon

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@Fabrice Gillotte @Naoto Ishimaru

Meilleur ouvrier de France chocolatier, Fabrice Gillotte imagines "Dualités", ultra-gourmand cookies inspired by the famous Pépito. "I insert a thin layer of Madagascar vanilla salted butter caramel on the cookie, then cover it with a milk chocolate top. In the dark chocolate version, the caramel is replaced by Piedmont hazelnut spread."Irresistible cookies made with the precision of a MOF.

21, rue du Bourg, 21000 Dijon

www.fabr icegillotte.com

Vincent Guerlais, Nantes

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As a child, he used to enjoy Petit Beurre and hazelnut milk chocolate. What could be better than to reproduce this snack in a pastry version? "In a nod to my city, I created "P'tit Beurre by Vincent" in 2010. The visual of the famous cookie is repeated: the four ears, the notched edge and the little holes on top. I add a cookie praline covered with dark chocolate from Ghana, milk chocolate from Nicaragua or blond chocolate."A cookie you must try at least once in your life, available in a "Baby Beurre" version, with hazelnut caramel, or a "Grand Beurre" version to share.

11, rue Franklin, 44000 Nantes

www.vinc entguerlais.com

Alban Guilmet, Caen

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Generous hazelnut shortbread, deliciously crumbly with a buttery taste, topped with a thin layer of hazelnut gianduja and a slab of dark chocolate. We love their generous size, comforting taste and transparent tube presentation, perfect for slipping into your gourmet bag!

6, rue Saint-Jean, 14000 Caen

www.alba nguilmet.fr

Jérémie Gressier, at Terre Blanche, Tourettes

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©TerreBlanche

For brunch, Jérémie Gressier prepares tasty little cookies inspired by baker's glasses. "I wanted a playful cookie with a cookie cutter to add a little extra indulgence. These are little shortbread biscuits of sweet dough onto which I pour a creamy Madagascar vanilla caramel."A treat not to be missed!

Terre Blanche Hôtel Spa Golf Resort, route de Bagnols-en-Forêt, 83440 Tourrettes

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