Paris by Mouth

"Among the specialties of Sébastien Dégardin, it is impossible to miss out on his chocolate sablé."

Anne-Laure Frémont

"The Paris Brest in Sebastien Degardin is splendid, I'm in love: an excellent puff, held well and not all soggy, topped with a generous layer of praline mousseline cream, all decorated with praline."

Caroline Mignot

"Here is the Paris-Brest of the house. Gigantesque, defying the laws of nature regarding the praline dose, not for every mouth, it is so genereous. Fresh dough, dried fruit chips that give crunchiness, exquisite muslin cream, caramelized tile together with its caramelized hazelnut and almond, and, what you don't see but I confess to you nevertheless : a pure praline heart that crunches under the teeth."

Louise Chauchard

"This delicious traitor takes you by surprise: expecting a brave pépito, you are disarmed by the assault of the textures, well contrasted. A roasted, sandy and melting biscuit, two cracking chocolate leaves that make "plop" by breaking. Finally, hidden in the heart of the cake, a dark chocolate ganache offers you an ultimate ambush."

Christophe E.

"There is some crunch in the nougatine tile, the praline cream is both light and intense, with notes of coffee and pepper without being too sweet."

Kat Cook

"The airiness of the choux pastry and the richness of the cream made the Paris-Brest my new favorite."

Couteaux & Tire-bouchons

"Pastry at the same time soft, crunchy and crispy with a constellation of small pieces of caramelised hazelnuts, creamy praline cream, sweet and charmant, intensive and sweet praline, and then this little nougatine crowning this masterpiece of gluttony work with more caramel."