All regions of France have their specialty biscuits, this small cake “cooked twice”. From the pink biscuit from Reims to the macaron from Amiens, from the Breton galette to the cracker from Lyon, from the shuttle from Marseille to speculoos from the North, there is something for everyone, and the biscuit is a must in French gastronomy.
But so big and small love it, most often we don’t know how these cookies appeared.
Nathalie Helal tells us this beautiful and tasty story, in the company of gastronomy historian, Dr. John Vitauxauthor among others of Dictionary of the gastronomepublished by PUF, by Flora Daviespastry chef of The Manufacture Le Biscuit-Alain Ducasse which has just opened in Paris, Peter Piantino of Lou Gibassie in Trets en Provence, a family business whose recipes date back to 1900, and the pastry chef Gilles Marchalwhich manufactures and markets more than 50 varieties of cookies in its shop Gilles Marchal Pastryin Paris in the 18th arrondissement.