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Let’s continue to explore the links between sport and the table with one of France’s most famous pastries made with choux pastry, praline mousseline cream and slivered almonds: Paris-Brest, of course! At the end of the 19th century, cycling was THE fashionable sport. Editor-in-chief of the Petit Journal, Pierre Giffard created the Paris-Brest, a 1,200 km race lasting 7 days. On September 3, 1891, 211 riders set off from rue La Fayette in front of the newspaper’s building. In the stopover town of Maisons-Laffitte, Giffard asked local pastry chef Louis Durand to design a dessert to celebrate the event. This is how the Paris-Brest was born in 1909, with its circular shape resembling a bicycle wheel. Early versions even featured strips of pastry as spokes. In 1951, the race died out for lack of participants, but the pastry survived to become a great classic, often revisited by chefs. To try the original recipe, head to the Durand patisserie in Maisons-Laffitte, run by the founder’s great-grandson!
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
