With so many stellar pâtisseries in France, it’s impossible to visit them all. Pastry chef Sae Takagi rounds up her top picks, which span from a Franco-Japanese boutique in Paris to the original macaron purveyor in Saint-Jean-de-Luz.
To the uninitiated, Japanese and French pastries seem worlds apart. The former is known to be lighter on the palate and petite, while rustic French pastries tend to be larger, heartier and bolder in flavour. The exception is refined French desserts, which are similar to the Japanese style in size, are more detailed in their presentation, and have more depth in flavour. Take a closer look and you’ll find that both culinary cultures share an emphasis on local, seasonal produce. The terrain of the two countries is quite alike, and thus yields similar fruits each season. Some of the best peaches and cherries I’ve had are from Japan and France.
Excerpt from the February 2017 issue of epicure.