The big come back of the French bun | M6 | 66 minutes

Braided or rolled, sweet or salty, from St tropez or from the Vosges: the french bun is part of a regional tradition. Today, this pastry reconnects with its nobility by inviting itself on the tables of famous restaurants or behind the windows of prestigious shops of the capital. For the chef Guy Savoy, « brioche » tastes like childhood. That is why the pastry is one of the great classics of he’s starred restaurant : artichoke soup with black truffle and flaky brioche with mushrooms. The leader also has created a cake shop in the 6th arrondissement of Paris. This pastry was born in Normandy in the 16th century. Each year, Houlgate in Normandy, organizes a competition for the best « fallue », the traditional bun of the region. Forty participants, professionals and amateurs compete to win the gold fallue. Fabrice Candellier never fails to participate. In the bakery of Alencon, it’s the whole team that entered the competition: the boss Alain Guillois and also his apprentices : Tony Clément and Corentin. “It’s a small emulation” ensures the baker “and then a gold fallue is also a guarantee of quality for customers.” The secret of his own recipe is first of manly the cream, which should be rich, but especially the fineness of the flour type 65. The Lelong bake shop inTours, needs no competition to prove its value. In this famous family shop, buns are made since 1907! Today, buns are found worldwide, like those made by Adeline Grattard. She recently opened a Bao shop in the first arrondissement of Paris. The small terra steamed bun comes from China and is part of the latest trends in the capital. Let’s immerse ourselves in the world of buns.