a "single-product" pastry shop is opening: Donatien, Maître Éclair.
Eclairs….oh boy.
Sweet and salty éclairs from Donatien Maitre Eclair
The vanille câlin, the caramel chouchou, the raspberry passion fruit, the pure hazelnut and the best-seller, the yuzu lemon with its "lemon meringue pie" notes.
Then it will be the turn of the savory versions: duck breast, salmon and beaten cheese, grilled chicken and the essential vegetarian with hummus and vegetables.
"I love the playful side of the éclair, the possible variations"
At 30yrs he is fulfilling his dream… his passion…
With his 7 years of study under his belt, Donatien then moved to Paris, and began to learn the ropes at the famous Ladurée house in 2015
This was the start of a gastronomic-professional road trip that would take him in turn to the Ritz in London, to a starred restaurant in Melbourne, on a cruise on luxury yachts and finally to Japan.
This new small business has 4 people: himself, his sister Éloïse, Émilia (both in sales) and Benjamin, a pastry worker.
Strasberg was his 1st… now …this one in Paris.
They make between 100 - 200 eclairs for new day, six or seven sweet flavors per day, two or three savory ones, which we renew regularly.
2024 I begin my 3rd Year…
I have absolutely loved and embraced this challenge, I feel incredibly grateful to have discovered 365 when I was learning...
France and food, I am constantly being amazed by what people create here, and that there is a public willing to spend so much of their money to buy these no doubt expensive products. I thought our specialist vinegar shop was eccentric, but your eclair-icerie takes the biscuit. Definitely the caramel chouchou for me, I suspect you might be the vanilla hug.
I just thought they were choux pastry, cream and chocolate.