Around the corner from Frenchie, you’ll be drooling just looking at their daily Insta feed – holding up signature doughnuts for well-deserved glorification street shots after having used a fusion of American and Parisian pastry techniques – they are constantly adapting original flavors using seasonal and locally sourced ingredients homemade on the premises.
I’ve had literal rock stars that fly in on private jets to restaurateurs with 10+ restaurants on holiday with their families looking for something special ask me if, “they are worth the hype.” I say, “yes.” Next thing, I have texts saying, “Better, WAY, better than I could imagine” and “Wowzer.”
Yes, it is setting the bar high, but that’s why they are the one and only doughnut shop on my site. They are made, with, love.
If you are a doughnut person, GO NOW. If you are a boozy doughnut person like me, GO YESTERDAY.
When L’Arpege alum Bertrand Grébaut opened Septime in 2012, he wasn’t trying to earn stars, accolades or celebrity clients – but it happened. Yet, for this acclaimed Chef, “stardom” is not why Bertrand gets up in the morning.