Benoit Castel launches "Bobo au Rhum

Published by Candice L. · Published on April 6th, 2019 at 02:19 p.m.
Benoit Castel, always on the lookout for new gourmet creations, often likes to revisit classics with his own personal touch. That's why he decided to revisit the baba au rhum and call it "Bobo au rhum".

Benoit Castel, always keen to work with quality raw materials so as to give free rein to his creativity, continues to surprise us with a new take on the classic baba au rhum, which he humorously renames the "Bobo au rhum".
It's a nod to his Ménilmontant neighborhood and his beloved customers.

That's why he's inviting you to come and discover this new patisserie at his stores in Menilmontant and Jean-Pierre Timbaud!
Part of his "Takelage" series of desserts, it is served in a canteen glass.
The "Bobo au rhum" is made from a traditional soft baba pastry. The babas are soaked in a desugared syrup, flavored with orange and lemon zest, cinnamon, star anise, fresh Madagascar vanilla and Sansho pepper. The pastry chef has fun introducing us to new flavors, such as Japanese pepper with its hint of yuzu.
The baba is topped with a light whipped cream made with Masagascar vanilla, plus a small pipette of rum to be poured as desired.
Count 5€ to taste it.

With his "Bobo au rhum", Benoit Castel continues to expand his "Takelage" gourmet collection and, above all, to tantalize our taste buds...

Practical information


150 Rue de Ménilmontant
75020 Paris 20

Accessibility info


More information
To discover . 150 rue de Ménilmontant, 75020 Paris . 72 rue Jean-Pierre Timbaud, 75011 Paris

Refine your search
Refine your search
Refine your search
Refine your search