La Fabrique à Toga : original culinary experience by Olivier Stehly in Paris

Those who do not know Olivier Stehly yet, please raise your hand? Okay, not many people obviously. It must be said that the pastry chef has become a reference for many sweet tooths, especially thanks to several of his flagship creations, such as the revisited cheesecake or the famous Toga Pop. But this time, it is the discovery of a savory menu that leads us to push the doors of the Fabrique à Toga, in Bercy Village in the 12th arrondissement of Paris.

The pastry chef had the excellent idea of imagining and proposing a new gourmet concept, or rather an original culinary experience. In association with a chef, Olivier Stehly decided to install an open kitchen in the middle of his factory, where you can admire the chef working in the oven and concocting good dishes, behind a glass roof.

The menu is short but effective, with a choice of carrot soup with a slice of local ham, burrata with seasonal vegetables or chicken curry with peanuts and wild rice. Designed according to the season and the chef's desires, the menu evolves regularly. This lunchtime, we really fall for the "oeufs cocotte", with comté cheese and spinach, all served in a small casserole dish. A classic of its kind that tickles our taste buds from the first bite.

• To be read
• Olivier Stehly sets up his café-pastry shop in Bercy Village, La Fabrique à Toga
• Olivier Stehly's tasty all-you-can-eat brunch at La Fabrique à Toga
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While the chef juggles the oven and the pans in the kitchen, we continue the tasting with delicious brochettes of cod with lemon (perfectly cooked), accompanied by a dill cream sauce and potatoes in duck fat; an ultra generous and greedy dish.

And if you have a sweet tooth, you can't end your meal without trying one of Olivier Stehly's pastries. So head to the gourmet counter at the entrance of the store where several creations catch our eye. Raspberry pie, chocolate éclair, flan, lemon pie, nugget... we finally fall for the ultra greedy Pécan Pie (sweet pastry, caramel, pecan, vanilla and hazelnut mascarpone), the cheesecake and its exotic insert, and the chocolate Toga Pop.

Note that the lunch menu is different from the one offered in the evening. For example, in the evening, the chef has created a starter based on a salmon tartar with green apple. For the main courses, you can choose between a broccoli and chanterelle risotto or a red tuna tataki.

Time flies and without realizing it, we have been here for almost two hours, in this warm and friendly place where we feel like at home! With this new concept around experimental cuisine, Olivier Stehly brings a new asset to his establishment in the 12th arrondissement, which is likely to seduce the regulars, and attract new ones.

So, are you ready for the culinary show?

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This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.