tarteletteauchocolat-lapatisserie-fortdefrance-martiniqueAt the helm of the laboratory since 2016, Renaud Gouttenoire works daily with his team to satisfy gourmets and gourmands. A globe-trotting pastry chef, his career has taken him to prestigious Michelin-starred establishments, palaces, Relais & Châteaux, Relais & Desserts and boutique hotels in France and abroad.
– For me, gastronomy is a personal philosophy, a passion and a way of life. Humility, simplicity, challenging oneself to constantly evolve, taking into account customer opinions and feedback are in my DNA. As a trained chef, I would define my style as classic contemporary.
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tartelette-lapatisserie-fortdefrance-martinique– Of course I do! I share all these values with my second-in-command, Edwin Micholet, who is a fine example of training and internal promotion. Together, we rise to the daily challenges to the delight of our customers, and we’re constantly trying out new innovations. One very important aspect of our work is the de-sugaring of many of the recipes on the menu.
tartelette3-lapatisserie-fortdefrance-martinique– I like to combine tradition and innovation! A Saint Honoré apricot-pays maracuja can perfectly cohabit with a chocolate éclair, a strawberry cake with a lemon meringue tart, a nougat-pays with a tarte tatin! Vanilla, spices, chocolate and “péyi” fruits are all in the spotlight.
tartlet-lemon-zestedcitron-green-lapatisserie-fortdefrance-martinique– Yes, Ihave a project close to my heart that should see the light of day this year. Like pastry-making, teaching is a vocation for me, so Iwant to share my passion and experience with as many people as possible.I’ll be offering training courses and workshops for amateurs young and old, as well as tailor-made advice for professionals. A new challenge!Thank you Renaud, we’re looking forward to this new activity and we’ll definitely be signing up!!!!
Patisserie is a daily challenge to delight the palates of our gourmet customers .
Renaud Gouttenoire’s philosophy
The store is pleasant, the service smiling, thecake display irresistible! Today, it’s a festival of colors and temptations: Pavlova, fraisier, Paris-Brest, cheesecake passion, chocolate éclair, macaron, tartelette nougat-pays, chou gourmet chocolat cœur fruits rouges… I want it all! Comfortably seated in front of a lovely cup of Betjeman & Barton tea and one of the house specialties, the Tarte Ella with its chocolate base topped with mascarpone and chantilly (a real treat!), Iwatch the customers coming and going… No doubt about it, there are plenty of gourmands in Martinique! I takethis opportunity to ask Isabelle, who has been at the helm of La Pâtisserie since 2012, a few questions.
vitrine-macarons-eclair-àlavanille-lapatisserie-fortdefrance-martinique– Thank you for the compliment, I’ll take it as such! I’d say it’sthesuccessful alchemy between the consistent quality of our pastries (and our products in the broadest sense) and our service, which I consider to be qualitative. The feedback from our customers is clear: they love coming here, they appreciate our warm welcome, our advice and we like to pamper them. Their visit must be a moment of pleasure.
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lunch-lapatisserie-fortdefrance-martinique– Plenty! Self-service all day long,you can take away or enjoy a wide range of savoury dishes. Homemade quiches, fresh salads, pasta with homemade sauces, sushi, club sandwiches, bo buns, wraps, soups… We also offer ready-cooked dishes such as blanquette de veau.s like blanquette de veau or Thai chicken curry … All inall, this makes for a varied offering, and regulars can choose something different every day!
As for me, as you can imagine, I left with a box full of pastries and tea. As usual, I cracked! Thanks Isabelle, it’s always a pleasure to come to La Pâtisserie!
The most important thing for me is to maintain our level of quality, both for our pastries and our welcome. That’s my goal every day!
Isabelle’s philosophy
