Momzi, home of crazy donuts by Raamin Samiyi - Definitely closed

Thought you knew everything there was to know about doughnuts? Then prepare to be surprised! Long considered a greasy, sugary American pastry, the donut is back in the spotlight with the opening of Momzi, just off rue Sainte-Anne in the 2nd arrondissement.

At the helm of this new patisserie is chef Raamin Samiyi, former pastry chef at Michelin-starred restaurant Pilgrim, who transforms donuts into veritable gems, both visually and in taste. To cut a long story short, these are probably the best donuts we've ever tasted in Paris.

Of course, the ingredients and toppings used here are carefully sourced, and the texture of the donuts is airy. But what also jumps out is the beauty of the icing and dressing, which send Momzi's donuts into another gastronomic galaxy!

It has to be said that these creations are the joint work of Raamin Samiyi, assisted by young pastry chef Robin Martin, and Thomas Bellego, a graduate of the Institut Français de la Mode who has worked in some of the world's top fashion houses. It's hardly surprising, then, that these donuts are clothed inlight garments worthy of the greatest Haute Couture designers.

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Momzi's menu features 4 signature doughnuts and 2 seasonal creations, subject to change according to the chef's whims and the arrival of new products. With a common base of dough that's neither too fatty nor too sweet, and downright airy thanks to the triple fermentation of natural sourdough brioche dough, the doughnuts are then fried incoconut oil before being glazed by hand.

Discover them now at Momzi:

• The Mother of Yuzu donut, a tangy donut with fresh thyme and Calendula flower petals distilled onto the glaze.
• The Mother of Provence donut, with its olive oil glaze from Château d'Estoublon and lavender flowers with a slightly pronounced flavor.
• The Mother of Matcha donut, with its flavors of umami and puffed rice, and distinguished from the other creations by the crunchiness of its topping.
• The Mother of Bourbon donut, filled with a hazelnut and cashew custard, and sprinkled with bourbon vanilla and coffee powder, is perfect for anyone in search of comfort.
• The Mother of Fig donut, available until the end of October, filled with a heart of Solliès figs, topped with fresh figs and nigella seeds, a regressive last lap before the end of the summer season.
• The Mother of Apple Pie donut, available until the end of October, with a Madagascar cinnamon glaze and Pink Lady apple juice, topped with fine Gala apple petals poached in Muscovado sugar syrup, reminiscent of traditional American apple pies.
• The Pumpkin Pie donut, filled with pumpkin cream and autumnal spices, to welcome the Halloween season.
• The Pecan Donut, presented in all its forms: cooked, raw, grated... Our big favorite of this tasting!

We accompany these little marvels with an almond and oat latte, a floral water prepared from various natural hydrosols or a homemade ginger and yuzu beer, before finishing, why not, on a refreshing note, with two ice creations that will also change over time - currently, an ice cream with toasted bread, tonka bean, roasted Piedmont hazelnuts, hazelnut oil and Maldon fleur de sel ; and a five-herb sorbet, lightly lemony, tagette, coriander, tarragon, mint and basil.

Are you drooling? We're drooling too!