La Fabrique à Toga: Olivier Stehly's original culinary experience - permanently closed

For those of you who don't know Olivier Stehly yet, please raise your hand? Well, not many, obviously. It has to be said that the pastry chef has become a benchmark for many a sweet tooth, thanks in particular to several of his flagship creations, such as the cheesecake revisited or the famous Toga Pop. But this time, it's the discovery of a savory menu that leads us to push open the doors of Fabrique à Toga, at Bercy Village in Paris's 12th arrondissement.

The pastry chef had the excellent idea of imagining and proposing a new gourmet concept, or rather an original culinary experience. Olivier Stehly has teamed up with a friendly chef to create an open kitchen in the middle of his factory, where you can watch the chef at work behind a glass roof, concocting delicious dishes.

The menu is short but effective, with a choice of carrot velouté with a slice of local ham, burrata with seasonal vegetables, or chicken curry with peanuts and wild rice. Imagined according to the season and the chef's desires, the menu evolves regularly. This lunchtime, we really fall for the eggs 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 very 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 pots and pans in the kitchen, we continue the tasting with delicious skewers of cod with lemon (perfectly cooked), accompanied by a dill cream sauce and potatoes in duck fat; an ultra-generous, gourmet dish.

And if you're a real sweet tooth, then you can't end your meal without sampling one of Olivier Stehly's pastries. Head for the gourmet counter at the entrance to the store, where a number of creations catch our eye. Raspberry tart, chocolate éclair, flan, lemon tart, nugget... we finally fall for the ultra-indulgent 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 evening menu. For example, in the evening, the chef has created a starter based around a salmon tartare with green apple. As 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've been here for almost two hours, in this warm and friendly place where you feel right at home! With this new concept in experimental cuisine, Olivier Stehly has added a new asset to his establishment in the 12th arrondissement, which is sure to win over regulars and attract new ones.

So, are you ready for the culinary show?