CULINARY ART
know-how with...
Galizé
Biscuit factory
If you walk through the door of her Galizé store, enticed by the window display of subtle compositions, you might recognise her founder, Caroline Le Touzé. In 2021, she took part in the programme "Mon gâteau est le meilleur de France", hosted by Cyril Lignac.
Her family history is steeped in French gastronomic tradition, as her maternal great-grandfather founded La Boule d'Or madeleines in the heart of the Limousin region in 1930. The factory remained in the family until 1976, when it was sold to a friend. Caroline decided to revive this tradition by setting up her travel cakes shop. This old-fashioned expression, used in the early 20th century, refers to cakes that keep their shape for a long time and are easy to transport.
In her colourful boutique, every detail of the décor is a refined reminder of the Roaring Twenties, madeleines and travel. On the sweet side, marble cake, gâteau de Savoie, hazelnut cookies, madeleines with a chocolate shell... Each piece is not only delicate, with some of the sugar removed, but also aesthetically pleasing. The film industry has understood this, with her work for David Fincher and the series "The Crown" and "Emily in Paris". They call on Caroline for scenes that require beautiful, long-lasting cakes. She also has a tearoom where you can sample her delights, while the production goes on behind the scenes in her workshop.
Menue
Head chef Adélaïde Potherat
"After more than a decade working in the world of fashion and luxury, it was in 2011 that I dropped everything and changed direction! I realised my teenage dream and trained in cookery at evening classes at the Lycée hôtelier Belliard. Not without a few setbacks and some reticence on the part of those around me, I obtained my CAP as an independent candidate. A fire that didn't work, 45° degree heat, a recipe for a dish that was never executed and a cooling cell full of surprises... The tone was set, I was going to have to keep proving myself to taste this new freedom!
With my diploma in hand, I didn't give up and trained with relish in traditional pastry-making at the Ecole Française de Gastronomie Ferrandi. I completed my training with Sébastien Gaudard and his team in his flagship boutique in the rue des Martyrs. From these lessons I learned the finesse of a pastry chef combined with the intuition of a cook. The rigour, flexibility and high standards of service associated with my previous jobs will lead me to new projects.
In 2013, after several satisfying and growing requests along the way, I founded menue. to give free rein to my overflowing imagination. I've now been expressing myself for several years through a lively, nomadic and inventive cuisine. My sole aim is to find new challenges and constantly reinvent myself!
