La Matière, the pastry shop by Chef Florian Barbarot, creator of the highly acclaimed maritime restaurant Quelque Part Les Abysses, opened its doors last fall. Since then, it’s been delighting sweet tooths and tempting the taste buds with its irresistible treats.
La Matière no longer serves brunch or snacks. Today, it operates solely as a pastry counter.
Hand in hand with pastry chef Pierre-Henry Lecompte, the chef discovered by the general public in Top Chef embarked on this adventure, just a few steps from his gourmet restaurant.
Pierre-Henry Lecompte is passionate about good produce and raw materials, and puts the know-how he acquired with chef Jérôme Labrousse to work on delicate, elegant pastries that are not overly sweet or fussy, and never lose sight of the primitive taste.
But the pastry chef also allows himself original combinations - coffee, hazelnut, coriander; apricot, mint and verjuice; mirabelle plum, yoghurt, clove; peach, gin, lemongrass; rice, milk, baobab - which can be found in these little pastry jewels carefully presented in thischic, sober boutique.
On the store floor, in a cosy, intimate atmosphere bathed in natural light, Quelque Part La Matière unveils several gourmet moments, with a snack and a brunch to be enjoyed from Thursday to Sunday, from 10:30 am to 5:30 pm for the former and from 4:30 pm to 6:30 pm for the latter. Sweet, savory or both, brunch at Quelque Part La Matière caters to every taste.
In detail, expect to pay 35€ for a sweet brunch, 39€ for a savory brunch and 47€ for a mixed brunch. It's also possible to brunch with champagne (18€) or mimosa (16€), and to add extras to preconceived formulas: 9€ for an egg dish and 10€ for a pastry from the boutique.
The'savory matter' consists of four mezzés to choose from among the 8 plant and animal options on the menu, unlimited orange or apple juice and an unlimited hot drink.
The"sweet stuff" includes breakfast classics: unlimited orange or apple juice, unlimited hot drinks of your choice, croissants and homemade pain au chocolat, sourdough bread spread with semi-salted butter and jams (blueberry/pepper and mango/passion/lemonade), yoghurt, seasonal fruit salad and small-format pastries such as the subtle fennel pastry and the black sesame and yuzu pastry.
The'matière mixte' consists of the same breakfast offer as above, plus a choice of two savory mezzés and unlimited drinks. At the time of our visit, the savory plates created by chef Florian Barbarot were particularly daring.
French toast with parsnips, an excellent tabbouleh of quinoa, broccoli and yoghurt, potato mousseline and roast beef medallion, or marinated Arctic char with clementine vinaigrette.
Gone are the pancakes and scrambled eggs, as Quelque Part La Matière's brunch breaks with the classics of the genre and takes its place on the menu of proposals as delicate as they are intrepid.
This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Location
Matter
1 Rue Buffault
75009 Paris 9
Official website
lamatiere.quelquepart.net
