So light that it seems impossible
It had been many years since I stood in front of a shop window and I was practically hypnotized by what I saw. On a Sunday, one of the best plans in the center of Paris is to take a leisurely stroll through the charming Parc Monceau and then walk to buy cakes and some cake at the famous ** Aux Merveilleux de Fred ** of the rue Saint Charles , or to the new pastry proposal, ** La Meringaie **, in the rue de Levis.
Parc Monceau
In both, the smooth and rhythmic movements of several pastry chefs - who show their skills in front of the public behind a glass - they leave passers-by enraptured, with a shoe suspended in the air, frozen between two steps.
Frédécric Vaucamp and Christophe Felder They are two sweet designers who bring new processes and formats to traditional pastry, with the classic goal of searching for the exquisite.
THE WONDERS OF FRED
The name of the sweets says it all, there is nothing more to add: “L´Incroyable”, “L´impensable”, “Le Magnifique”, “Le Merveilleus” … Superlative names for small cakes and large cakes, very light and sumptuous.
The merveilleuses bear the nickname given to the most beautiful women in France after the revolution at the end of the 18th century. Layers of meringue with whipped cream and toppings of grated chocolate, caramel, coffee, or nuts.
Fred working on his wonders
Cramiques are brioche-style rolls with sugar, chocolate, raisins, or cinnamon. They can be filled with sweet cream, used to make savory sandwiches or enjoyed on their own or with a good hot tea.
Frederic Vaucamp He started working in a pastry shop when he was just 14 years old. In 1985 he opened the first Aux Merveilleux de Fred , a pastry project that has spread to several cities, the latest being New York.
Light, almost fairytale
**THE IMPOSSIBLE LIGHTNESS OF MERINGAIE**
Christophe Felder discovered the secrets of pastry with his father, who was a baker and pastry chef. Over the years he himself became a chef and the author of several books -true best sellers on French cuisine- such as Chocolate, Sugar-free either Pâtisserie! . In addition, he was responsible for the confectionery of the famous Hôtel Crillon in the Place de la Concorde in Paris.
A showcase to eat it
One of his latest projects is La Meringaie, a white and minimalist space that transmits the modernity of a laboratory . Located in the rue de Levis , every movement of the pastry chefs can be spied on from the street, through the glass. They have the motto of escaping from routine, so every week you can find a completely new creation that stands out from the rest.
The customer can transform every little delicacy: the exceptional meringue acquires the perfumes and essences of the fruits that you decide , and it will be covered in the way you choose. When trying it you will be aware of what the term “lightness” means.
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