Bontemps

The culinary philosophy at Bontemps revolves around showcasing the finest French pâtisserie traditions while allowing seasonal ingredients to shine. Everything produced in the kitchen is made on-site, ensuring complete control over quality and freshness. This commitment to in-house production means that guests experience pastries at their peak, with textures and flavors that reflect the care invested in their creation.

The foundation of Bontemps's reputation rests on their exceptional sablé—a deceptively simple shortbread cookie that demonstrates the pastry team's technical mastery. The sablé features a barely-sweet pastry base that provides the perfect canvas for various fillings and toppings, available in both plain and filled versions. The texture achieves that ideal balance of crumbly and tender, dissolving on the tongue while maintaining enough structure to support more elaborate preparations. These sablés can be purchased individually or in boxes of 20 pieces, making them popular gifts as well as personal indulgences.

The seasonal tart selection represents another pillar of Bontemps's offerings, with preparations that change throughout the year to highlight the best available produce. The truffle-infused leek tart exemplifies their approach to savory pastries, combining luxurious ingredients with classic French technique. The raspberry tart showcases summer fruit at its finest, while other seasonal variations ensure that repeat visitors always find something new to discover. These tarts demonstrate a mastery of pastry fundamentals—perfectly executed crusts, balanced fillings, and presentations that honor the ingredients.

Among the more elaborate pastry creations, the Marguerite and Splendeur stand out as signature items that showcase the establishment's creative ambitions. The "diablotin," a hazelnut cake with a gianduja heart, has become particularly beloved, offering a sophisticated play on the classic combination of hazelnuts and chocolate. The flan made with Madagascar vanilla represents a more traditional offering, executed with the quality ingredients and careful technique that define all of Bontemps's work. The chocolate tart and orange cake round out the selection, providing options for different taste preferences while maintaining the high standard that characterizes the entire menu.

The weekend brunch expands the culinary scope significantly, introducing savory preparations that demonstrate versatility beyond pastries. The menu includes items like house-made hummus, tuna ventrèche buns, and the truffle leek tart, creating a complete meal experience. These savory offerings are prepared with the same attention to detail as the pastries, using quality ingredients and thoughtful flavor combinations. The brunch format allows Bontemps to showcase a broader range of culinary skills while maintaining the refined, seasonal approach that defines their pastry work.

The establishment also produces house-made jams and preserves that complement the pastries and can be purchased separately, extending the Bontemps experience beyond the salon de thé itself. These preserves reflect the same commitment to quality and seasonality that characterizes all their production, using traditional methods to capture the essence of fresh fruit.