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F&S_PatisserieDesMartyrs

Shop Dog: Patisserie des Martyrs

At his parisian pâtisserie, Sébastien Gaudard’s
Jack Russell terrier, Hot Dog, is the unofficial taste tester.

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Shop Dog: Patisserie des Martyrs

Bombe glacées sculpted with raspberry sorbet  into a frozen dome and dressed in crème Chantilly. Neapolitan mousse wrapped in layers of vanilla meringue and stippled with chocolate crumbs. Drooling yet? Then imagine how Hot Dog, pastry chef Sébastien Gaudard’s Jack Russell terrier, must feel accompanying his master to work at Paris’ cult Pâtisserie des Martyrs. Gaudard was born into  a family of pâtissiers and cut his teeth at Fauchon and Délicabar, where he was dubbed “The Little Prince of Pastry”, before opening up his own shop. His raisons d’être is revamping traditional French confections, which he has elevated to an art form. But where Martin Parr’s photographs of pillowy doughnuts look good enough to eat, Gaudard’s most certainly are.

We chat with Gaudard about travelling, bribe food and beignets aux pommes.

You can read the complete interview in our current issue. To buy a copy, click here


Photography by Kimberly M. Wang

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