Narae Kim reinvents her Biscuiterie at the Park Hyatt Paris-Vendôme
Pastry chef at the Park Hyatt Paris-Vendôme, Narae Kim, Gault&Millau Pastry Chef of the Year 2024, is offering a new edition of her snack with Franco-Korean inspirations, to be discovered from now on.
Yuna Lamarque
Narae Kim invites us to take a sweet break in Café Jeanne (1 toque) at the Park Hyatt Paris-Vendôme. A true reflection of her Korean origins and her work as a pastry chef in France, La Biscuiterie has been reinvented for this new edition.
An ode to snacks
In Café Jeanne, La Biscuiterie offers a revisited version of the snack. through its creations, La Biscuiterie presents itself as an interlude in the calm of Parisian life at teatime.
Cookies and pastries are served in a jewel-like setting. Narae Kim recounts: "Remembering the snacks of my childhood, I wanted to recreate them with artisanal cookies made with natural ingredients and no added sugar. The whole is presented like a box of treasures to be savored."
A five-step experience
The box is designed to be shared by two. The sweet experience is divided into five parts:
Iced pre-dessert with herbs, pickled flowers and blueberries
A collection of dry cookies reminiscent of childhood: spritz, peanut cat's tongue or pistachio-chocolate, almond boudoir and Korean gangjeong, with pine nuts and other puffed cereals
Two crisp, filled lace cookies, one buckwheat-sobacha and the other chocolate-black sesame, which play on the contrasts between two textures
A warm dulce de leche and chocolate cookie, served with raw vanilla cream
Tartlets with seasonal candied fruit and raw vanilla cream
estelle Campet
To accompany the collection, an organic infusion has been created by Narae Kim, with a Master Tea. It features verbena, eucalyptus, sweet orange, rosemary and pineapple, flavors in total harmony with the sweet proposal.
Daily 3 pm to 6 pm, €65 per person (€90 with a glass of champagne)
There's nothing like a weekend away to combine the pleasures of the table with the beauty of France's most enticing regions. From the Alpilles to Burgundy, from Savoie to the Loire Valley, these five-star addresses - often Relais & Châteaux members - promise much more than a great meal: a total experience where gastronomy, nature, culture and well-being make up an exceptional stay.
With At Home, Yazid Ichemrahen invents a new model of pastry salon
In the heart of the 1st arrondissement, pastry chef Yazid Ichemrahen inaugurates At Home, a hybrid between boutique, salon and private apartment. An immersive experience where excellent patisserie and refined design come together.
In the four corners of France, hotels are dressing up in light and magic to welcome the New Year in style. Illuminated castles, iconic hotels and magical settings: ten places to celebrate the arrival of the new year in style.
"From public service to the service of taste": the story of a former railway worker turned pastry chef
In his book "Des trains au vacherin", Pascal Guglielmi shares the story of his conversion. Leaving the rails behind, he now runs La Pâtisserie des Marseillais, a must-visit address in the Old Port.
Pour un repas de fête sans stress mais avec tout le raffinement des grandes tables, découvrez les restaurants Gault&Millau qui proposent menus, plats et créations à emporter pour Noël.