Flowers

Version originale: A new address for quality desserts in the Paris area

2018-03-30 An extraordinary pair
 
Version originale is above all a project by two men: Maxime Ollivier, who makes the pastries, and chocolatier Alexandre Verrier. After working for a number of prestigious employers (Maxime Olivier has been at the Ritz and Plaza Athénée, while Alexandre Verrier worked for Jean-Paul Hévin for twelve years, becoming Head Development Chocolatier), the two men have now opened a shop of their own.
 
The boutique
 
Entering the boutique, we first find an old-fashioned grocery corner selling honeys, jams and biscuits, leading into the pastry shop itself in the heart of the boutique, selling sweets for all tastes in the form of 'ingots': lemon torte, entremet de la maison au chocolat, chestnut biscuits filled with a delicious chestnut cream. A little farther on is a beautiful display case proudly showcasing Alexandre Verrier’s selection of delicious chocolate bars and filled chocolates. Concluding with macarons down at the back of the shop, in an original version without artificial colouring or preservatives. You almost don’t feel guilty if you try them!
 
An encounter with the proprietors
 
We talked to the proprietors to find out more.
 
How did you meet?
Alexandre Verrier: I worked for Jean-Paul Hévin for a long time.
Maxime Olivier: Yes, that’s where we met: I was his apprentice.
 
How do you work together?
M.O: When coming up with new creations, we each work alone for some time, but we always ask for each other’s opinion. Each of us continues to work in his own field, so I would never say that one or another of Alexandre’s chocolates is no good. He has a highly developed palate and can perceive aromas that most people cannot identify in a product, particularly chocolate.
 
How do you choose the cocoa for your chocolate, and how do you make your chocolates?
A.V : I hardly ever use single-origin cocoas for making ganache, but blends of different origins. I try to combine chocolate with just one other product in my creations, to underline the qualities of both ingredients. The percentage of cocoa depends on the product.
M.O: Chocolate has one advantage, like cheese: different types of chocolate go well with different products.
 
Is there one creation you are particularly proud of?
M.O: Yes, an entremet maison au chocolat. I worked on it while bearing in mind the first dessert that led to my discovery of the art of pastry-making: a hazelnut milk pudding at Plaza Athénée. It helped me understand the importance of texture and of the amount of sugar. It was a true source of inspiration for me.
A.V : I don’t really have a preference; it depends on the day.
 
Plans for the future?
M.O : Attempting to grow and open new boutiques. And maybe a tea room. People often ask us if there is a place where they can sample our products on the spot. And, in the long term, say a decade, we hope to expand internationally.
 
Want to try this new pastry shop? Here’s the address: 42, Rue Danton - Issy Les Moulineaux

Albane Hemon

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