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Maxime who came to India few years back, had always believed in a Latin quote “Veni, Vidi, Amavi.” It translates to “I came, I saw, I loved” and thus has made affection, love and fondness an integral part of his work. His passion along with the unwavering support of Shivan Gupta, sees one of Delhi’s newest sweetest address Monique Patisserie in Chattarpur that brings back the aromatic whiff of the French countryside. His passion for food and the conviviality of family and friends’ happy moments around the table were yet another one of his similarities that drew him closer to India that even sees diverse cultures.
From Le Paris-Brest (a traditional choux pastry filled with delectable almond and hazelnut praline), La Tarte Tropézienne (a brioche packed with light vanilla cream and poached pears), and Le Saint Honoré (an effervescent pastry made using the most meticulous techniques in French patisserie) Moniquo boasts of all French classics. The patisserie’s Chantilly cream, vanilla cream and caramel glazed choux, offer the tantalising taste unique to French desserts. No to miss that the name Monique resonates with endearment and adoration and thus being named after Maxime’s grandmother.
Saint Honore
I would say the most important tip I got from my grandmother Monique is to always bake with love, simplicity and humility. Your intention is very important while cooking/baking, and the desire to create an emotion, a memory for the people you bake for should be your main motive driving you. No matter what quality of ingredients you use, remember that love is always the number 1 ingredient. Otherwise, to give a more practical tip on baking- she always said to not undermine the power of butter in your recipes.
What’s the USP/hot selling at Monique and tell a little about it?
I would say our signature desserts such as Le Saint-Honoré and Le Paris-Brest have garnered constant attention. The Paris-Brest is a traditional French Choux pastry and it's filled with Almond and hazelnut praliné cream. This dry fruit flavoured dessert also pays homage to the cycling race between the two French cities of Paris and Brest, hence its name and its shape, in a wheel.
While The Saint-Honoré is a combination of puff pastry and choux pastry around the flavour of vanilla and Caramel. It's a game of texture, with the crispness of the caramel glazed on smooth and creamy Choux. It's also my all-time favorite dessert. This dessert is named after the French patron saint of bakers and pastry chefs, Saint Honoré. We aim to keep evolving our menu with seasons and produce like we do in France, which has developed a lot of curiosity and variation.
What’s your favorite Indian dessert and why? Have you tried making some?
There are a lot of Indian desserts I like, but if I have to pick one only then I'll select the kaju katli, even though it's more of a mithai item. I like the unique shape the kaju katli has, the cashew flavour in it, and the fact that they are so addictive that when you open the box and start having one or two it's hard to stop. It also reminded me of the marzipan sweet, which my mother used to prepare and give us as a small treat for Christmas too.
