And another four for Alain Ducasse, who is once again investing in the rue de la Roquette district of Paris to open a new factory, this time dedicated to biscuit-making.
After chocolate, coffee, ice creams and sorbets, the wise chef (5 toques d'Or) revisits, as usual, the fundamentals with the sole aim of offering something never before seen, never before tasted. The sourcing is meticulous: organic flours, wheat, buckwheat, rye... come from Philippe Guichard, in Lot-et-Garonne, the semi-salted butter from Cotentin, the chocolate of course from next door (the chocolate factory is at 40 rue de la Roquette), and all the Ducasse hallmarks can be found in the "cookies cuisinés", the fine "hexa" or the "palets garnis": strong flavors, low sugar content and playful textures.
Interior design (Camille Chevrier) and impeccable packaging (Soins Graphiques), as usual, make a lasting impression. At the helm of the kitchen, which opens onto the street, Flora Davies, a young Canadian who has been part of the Ducasse world since her arrival in Paris in 2011, designed the recipes with Arnaud Coutret, the group's executive pastry chef.
Le Biscuit Alain Ducasse
42, rue de la Roquette, 75011 Paris
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