Maison Gazelle, the paradise of Moroccan gazelle horns

Oriental pastry lovers , forget everything you know about gazelle horns covered in powdered sugar (the Algerian version) and discover Moroccan gazelle horns at Maison Gazelle.

At the helm of this boutique, which doubles as a tea room with a pretty summer terrace, is the passionate Sara Boukhaled, who talks about her pastries with love and passion.

At Maison Gazelle, everything is prepared from raw products, carefully selected in Morocco: Roussi almonds (Middle Atlas region), Riffi almonds (Massif du Rif region), Beldi almonds (High Atlas region)... And that's not all! Pure orange blossom water is distilled by hand between Fes and Casablanca, as isrose water.

The rest of the ingredients are sourced just as carefully, with IGP Piedmont hazelnuts, PDO Poitou butter and Label Rouge wheat flour from Versailles. All good stuff!

The art of making gazelle horn requires real know-how and hours of preparation.

Maison Gazelle's signature collection consists of 7 sweets:

• Gazelle horn with orange blossom
• Gazelle horn withrose water
• Gazelle horn with lemon and cardamom
• Gazelle horn with Bronte pistachio
• Gazelle horn with almonds and roasted sesame seeds
• Gazelle horn with cocoa and bergamot
• Gazelle horn with Piedmont hazelnut

These 7 delicate pastries can be eaten from the subtlest to the most powerful fragrance, but not without first bathing your hands inorange blossom water, as tradition dictates.

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On the terrace, indoors or to take away, we accompany our tasting with cold-pressed almond milk, on the spot and before our very eyes. Choose from three types of almonds, ranging from the weakest to the strongest, and add your choice of orange blossom, cinnamon, honey or turmeric to create a golden latte .

What's more, at Maison Gazelle, nothing is lost, everything is transformed, and the almond powder left over after cold pressing is used in the house granola!

Don't miss the gazelle horn ice cream, created by Fabien Foenix, an ice cream maker in the 17th arrondissement, a little marvel; or the thousand-hole crepe, generously covered with a roasted almond-argan oil-honey praline; absolutely gourmet without being too sweet.

Also new this year, Maison Gazelle now unveils a host of savory goodies , starting with an XXL burrata with argan oil and almonds. Salted gazelle horns are also on the menu. Choose from 3 new flavors: onion confit, cinnamon and comté cheese; lamb tagine and prunes; and kefta and Espelette pepper. Did you say original?

Tip from a friend: try the Croque de Fes, an incredible buttery, toasted loaf with dried beef confit inside. 10/10, we licked our fingers!

In short, Maison Gazelle is still thechic, gourmet address where it's good to stop for a moment. For lovers of pastries with flavours from elsewhere, aesthetes and the curious!

Our test was carried out at Maison Gazelle's former address in the 11th arrondissement, now closed.