Fab 40: Pain de Sucre
Didier Mathray and Nathalie Robert both worked at Pierre Gagnaire before leaving the highly creative, ephemeral and challenging world of being a pastry chef in a gastronomic restaurant for the consistency and pleasures of creating for a daily boutique.
If fresh and smooth textures are one of the signatures of Pain de Sucre, Didier Mathray also admits a sweet spot for fruits: pressed, simmered, chopped or cooked. Positioned steps away from the Centre Georges Pompidou, the sleek boutique designed by Jean-Claude Agostini is the sole place to discover their creations, like immaculate fluffily little domes coated in shredded coconut that open on a heart of berry compote. A tempting clash of colours and oozing textures.