Since December 21 of last year, Paris has an establishment specialized in madeleines in the rue des Martyrs: Mesdemoiselles Madeleines.

The offer is endless. They come in four types (gourmet, mini, aromatic and decorated) with dreamy female names such as Laurette, Fanette, or Blanche, and premium ingredients: Tahitian and Madagascan vanilla, raspberry pulp from the Rhone valley, Moroccan rose oil, Sicilian pistachio paste, hazelnut paste from Piedmont, Ethiopian coffee…

The creator of these delicacies is the restless chef Stéphane Bour. He has worked with MOFs such as Guy Krenzer, Jean-François Lemercier, or the laureate Marc Veyrat, with whom he has experimented with textures and flavors and learned to develop his creativity.