GOÛT DE BRIOCHE
Guy Savoy and his pastry chef Christian Boudard have opened a shop entirely dedicated to puff pastry brioche. This mono-product concept store proposes sweet puff pastry brioches (pink praline, hazelnut-chocolate, etc.) and savoury (mushroom or parmesan), in individual sizes or “cake” size for six or eight persons. The brioches as well as the sorbets are produced in the pastry kitchen of Guy Savoy’s restaurant inside the Monnaie de Paris, the French mint, and delivered every morning. The interior architecture by Jean-Michel Wilmotte presents the brioches on black marble counters under glass bells in a décor inspired by the rotundity of the brioches themselves.