Bruno Gillot y Oliver Hanocq tuvieron la magnífica idea de traer un poco de Francia a Buenos Aires. Inspirados en recetas tradicionales y continuando prácticas como la fermentación natural del pan, convirtieron sus dos tiendas en símbolos inequívocos del buen gusto culinario. L'epi no es una panadería como las que estamos acostumbrados a ver, por más variedades de panes o pastelería que tengan. De hecho, creo que es su principal diferencial, ya que al contrario de lo encontramos en los barrios menos céntricos, sus preparaciones tienen más gourmet y más complejidad de lo que estamos acostumbrados a tomar de desayuno. Y particularmente creo que no debería ser así.
Los sabores, como los franceses bien quieren inculcar a todos los que se cruzan con ellos, deben ser tantos, tan armónicos y tan complejos como se pueda, para cada una de las comidas que se tome.
L'epi hace exactamente eso, y comerse un pan con una sopa, o un té o café con medialuna, adquiere un nuevo sentido.
Bruno Gillot and Oliver Hanocq had the magnificent idea of bringing some of France to Buenos Aires. Inspired by traditional recipes and giving continuity to practices as the natural fermentation of bread, they transformed their two boutiques in simbols of good culinary taste. L'epi is not a simple bakery, even though they have a large variety of breads and pastry as anyone else. Well thinking, that is the main difference between them and the ordinary bakeries (not located in the center of Bs.As.): their breads and pastry are more gourmet and more complex that we used to have in breakfast.
The flavors, as french people wants to instill to everyone that crosses their way, should be as many and complex as they can, for each meal is taken. L'epi does exactly that, and eat a bread with soup, or a coup of tea or coffee with a croissant, just takes a entire new meaning.
En la misma página ellos explican que la Boulangerie nació como una especie de proveedor exclusivo de panificados para hoteles y restaurantes de primera clase, por lo que desde la presentación, la textura y el equilibrio de sabores son dignos del mejor Bistró bonaerense.
In their web page they explain that the Boulangerie was born as an exclusive suplier of pastry for first class hotels and restaurants, so the presentation, texture and balance of flavors are worthy of the best downtown Bistro.
Los panes de parmesano y de aceitunas negras estaban exquisitos, pero son del tipo de panes a comer con comidas con mucha salsa o líquido propio, sopas o para untar (con crema al verdeo, patés, escabeche...), particularmente creo que no son tan buenos para sandwiches o quesos en todas sus presentaciones, salvo que se unte con otra cosa más acuosa, debido a que son bastante secos.
The parmesan and the black olive breads were exquisites, but they were the dry kind of bread to eat with soup based or over-sauced sort of meals. Or to spread with cheese creams, patés and so. Particularly, I think that they are not so good for sandwiches or dry cheese at any form, unless you slather them with something else more aqueous.
The parmesan and the black olive breads were exquisites, but they were the dry kind of bread to eat with soup based or over-sauced sort of meals. Or to spread with cheese creams, patés and so. Particularly, I think that they are not so good for sandwiches or dry cheese at any form, unless you slather them with something else more aqueous.
Luego pasamos a la pastelería, pues era de tarde (merienda) y teníamos realmente ganas de dulce.
En ese momento había sólo dos especialidades, y el Pain au Chocolat, como pseudo-ícono del Puff Pastry francés (entiéndase, especialidad de masa básica, cocción rápida, relleno simple y conservación fácil), era justo lo que esperábamos: la textura superficial costrosa, crocante, la masa porosa y esponjosa, suave a la mordida sin ser muy elástica, y el chocolate amargo contundente, con un aroma que lo abarcaba todo. No creo que haya sido su mejor preparación, pero estaba por sobre el promedio de otros lugares, como Martinez (que además adjudica su creación a los alemanes (?))
Then we went to the pastry, because it was noon and we really wanted to eat sweets.
In that moment we just found two specialties: the Pain au Chocolat, as a pseudo-icon of the French Puff Pastry (understand, basic mass specialty, quick cooking, simple fill and easy conservation). It was exactly as we expected: the crusty and crispy external texture, the porous and spongy mass, soft to the bite without being very elastic, and a strong dark chocolate, with an aroma that encompassed everything else. I don't thing this is the best thing they can make, but it was way over the average of other places, as Martinez (that coriously also awarded its creation to germans (?))
Then we went to the pastry, because it was noon and we really wanted to eat sweets.
In that moment we just found two specialties: the Pain au Chocolat, as a pseudo-icon of the French Puff Pastry (understand, basic mass specialty, quick cooking, simple fill and easy conservation). It was exactly as we expected: the crusty and crispy external texture, the porous and spongy mass, soft to the bite without being very elastic, and a strong dark chocolate, with an aroma that encompassed everything else. I don't thing this is the best thing they can make, but it was way over the average of other places, as Martinez (that coriously also awarded its creation to germans (?))
Y finalmente la especialidad de la casa: Croissant aux Amandes. La sublime combinación de la masa, de una ejecución fina, suave y texturada, ligeramente húmeda por el mismo relleno e intensificada por el dorado de la capa superior, espolvoreada con azúcar impalpable sobre un ligero bálsamo de almíbar o manteca (no supe diferenciarlo), con el relleno de Almendras, con la justa textura de pastosidad y acuosidad, de modo que a cada mordida en vez de quedarse entre los dientes o bajo ellos, se expandían con el resto de la masa hasta dominar con su sabor, eran la gloria. No aptos para débiles de panza, es un pequeño capricho a concederse cada vez que pasen por Recoleta [Montevideo 1567] o Chacarita [Roseti 1769], un lugar que no admite decepciones ni remordimientos.
And finally one of the gratest specialty of L'epi: Croissant aux Amandes. The sublime combination of the mass, made with the finest workmanship, smooth and textured, slightly damp from the same fill and intensified by the gold of the upper layer, dusted with icing sugar on a light balm of syrup or butter (I couldn't notice the difference), with the filling of almonds, with just the right stickiness and watery texture, so that each bite rather than stay between the teeth or under them, they expanded to the rest of the dough to dominate the taste. It was glory. Not suitable for the faint of fat, is a small desire that you should grant to yourself whenever you pass by Recoleta [1567 Montevideo St.] or Chacarita [1769 Roseti St.]. A place that doesn't admit deceptions or remorse.
And finally one of the gratest specialty of L'epi: Croissant aux Amandes. The sublime combination of the mass, made with the finest workmanship, smooth and textured, slightly damp from the same fill and intensified by the gold of the upper layer, dusted with icing sugar on a light balm of syrup or butter (I couldn't notice the difference), with the filling of almonds, with just the right stickiness and watery texture, so that each bite rather than stay between the teeth or under them, they expanded to the rest of the dough to dominate the taste. It was glory. Not suitable for the faint of fat, is a small desire that you should grant to yourself whenever you pass by Recoleta [1567 Montevideo St.] or Chacarita [1769 Roseti St.]. A place that doesn't admit deceptions or remorse.
We ate with the company of these birds, happy for eating some of our breads without colaborating with the USD 9.00 that it cost.
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