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Because in food I trust. In all forms and shapes. 

Where Gâteau Opéra was born. Dalloyau.

Where Gâteau Opéra was born. Dalloyau.

Every Parisian and basically everyone in France knows what a Gâteau Opéra is – layers of coffee buttercream, almond sponge, coffee syrup and ganache, arranged into a perfectly square cake, where each bit is so straight that it seems like it was cut with a ruler.

But not many know that it’s Dalloyau in Paris that is the culprit of the existence of this renowned cake, today made by the fanciest pastry shops all over the world. These days the recipe is slightly modified, scaling down the amount of sugar – believe it or not, people’s lives were much, much sweeter back then – but all in all the cake is still made according to the traditional Opera cake recipe created in 1955.

Apart from that, this place also has some of the greatest macarons in town. If you really have to choose just one, there’s nothing that can top the bergamot macaron (especially if you like Earl Grey tea). A classic pâtisserie, where each cake looks classic, but even if they’re “simple” (if you can even say that) from the outside, in their textures and flavours they’re so airy and juicy that it’s plain incredible how something so delicious can hide behind that appearance. If you’re up for another traditional pastry, next up after the Opera cake is Fraisier Dalloyau, a strawberry cake, but if you’re more into the pleasures of crème pâtissière and hundreds of crispy layers, there’s nothing better than the mille-feuille.

The cake of the season 2016 is the juicy and fresh raspberry cake, worth every single bite, but fans of gluten-free stuff and nuts will love the delightful praline cake. So many flavours, so many textures, for so many tastes. Dalloyau has several locations, but this particular one is for those who wish to enjoy a moment with a view of Jardin du Luxembourg.

2 Place Edmond Rostand, Paris
www.dalloyau.com

In cooperation with www.airbalticblog.com
Photo: Armands Meirans. Signe Meirane

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