BO&MIE’s tarte Tatin selected by Vogue

Revisiting a classic without making it disappear: the exercise has occupied BO&MIE since its earliest years. Vogue gave an example with the tarte Tatin developed at the time by pastry chef Timothy Breton.

What changes, what stays

The caramelised apple remains the subject. Around it, everything shifts: a speculoos and honey cream, almond tuiles, an apple jelly, a vanilla ganache. The presentation deliberately moves away from the traditional upside-down tart.

The magazine presented it at the time as one of the most surprising interpretations of the Tatin to be found in Paris.

A line, not a one-off

This recognition came early and states the line followed ever since: keep the references of French pâtisserie, and look elsewhere for textures and pairings. It is the same reasoning that would later produce the Amour³ cube or the Stranger Things bûche.

The current range can be found among our creations.

The Tatin is good ground for this exercise, because it forgives nothing. Without the caramel just right, without the apple cooked as it should be, no addition rescues the tart. Everything that comes around it — the cream, the jelly, the almonds — is only worth anything if the base holds. That is the difference between revisiting and disguising.