International
Gingerbread, its history and our selection of the best addresses
It's the star cake of winter, and for good reason: its sweet blend of spices, its melt-in-the-mouth texture and its delicious Christmas taste are sure to delight many a gourmand. Discover the history of gingerbread.
Its history can be traced back to ancient Egypt, where a bread made with herbs and spices and coated in honey is found. It then travels to Asia before arriving in Europe and then Alsace in the 15ᵉ century among Cistercian monks. We like it very soft, just tender or denser, very spicy or rounder. Synonymous with Christmas, its singular taste fires the imagination of chefs, who serve it indifferently as a snack or as an accompaniment to foie gras. In our selection, each gingerbread evokes gourmandise and highlights the creativity of pastry chefs.
Gingerbread cake, Pierre Hermé, Paris
It joins the Christmas collection every year, to the delight of gourmets. " I still make it today with the spice mix my father used in Alsace. Its layered structure allows me to play with textures and flavors. "To enhance the taste of this soft cookie, Pierre Hermé intersperses layers of cookie with a flavor that changes every year: ginger, praline, grapefruit... For Christmas, a marmalade of Sicilian mandarins harmonizes with the spices, bringing the fragrance and slight bitterness of citrus fruit. A must-try!
► www.pierreherme.com
PatrickRougereau, StéphaneDeBourgies
Gingerbread finger cake, Maison Lenôtre, Paris
Cinnamon, star anise and cloves give this extra-smooth gingerbread its distinctive flavors. For added character, the cookie is soaked in a cinnamon honey syrup and decorated with candied orange needles for gourmet appeal. Ultra gourmand, its small square slices can be devoured without counting the calories. Gourmet goodness galore!
Gingerbread, Alex Croquet, Wattignies and Lille
A baker's gingerbread, what else? Visually, it looks like a generous homemade cake. The spice blend? Don't ask him, it's a well-kept secret! " Nobody has yet guessed what I put in my gingerbread to flavor it. "Produced just for Christmas, Alex Croquet enriches it with all-flower honey and homemade blended organic orange marmalade, which he adds to the dough made with organic rye flour. All worked by hand! " The spicy notes of the rye, the slight bitterness of the marmalade and the spices balance each other without dominating. "A gingerbread to taste at least once in your life!
► www.alexcroquet.proxiart.fr
Gingerbread by Arnaud Larher, Paris
After creating a gingerbread log a few years ago, acclaimed for its ultra-moist taste and texture, his loyal customers have been clamoring for a gingerbread! Since then, Arnaud Larher has offered a finger pain d'épices every winter. "It' s a very moist cookie that I make with rye flour, chestnut honey and homemade orange marmalade for freshness. "For flavor, the chestnut honey adds body, and for even more deliciousness, the orange marmalade is integrated between the layers of cookie to enhance the fragrance of this Christmas cake. Irresistible!
► www.arnaudlarher.com
Gingerbread from Mathieu Kamm, Sélestat
Alsace, the region where gingerbread is king! Mathieu Kamm offers traditional gingerbread tongues topped with royal icing or dark chocolate, as well as a variety of bite-sized characters. " I prepare the mother dough in August, as my grandfather used to do, then leave it in a room at 16 degrees for a few months to soak up the aromas of the spices. "As winter approaches, the dough is detailed, then baked in the oven before heading for the shelves of Alsatian pastry shops. Let's run and discover them!
► www.patisserie-kam.fr
These news might interest you
The history of crème brûlée and our best addresses
A lightly crunchy caramelized surface, crème brûlée sometimes invites fantasy. Traditionally made with vanilla, Chefs are not lacking in imagination when it comes to offering multiple variations. Gault&Millau shares its history and the best addresses of the moment.
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
