Le bûche de Noël: the original gluten free cake of Gaté sans gluten

Christmas is approaching and all the pastry shops here in Paris are preparing a typical cake called “la bûche”, each of them experimenting flavours and textures, in a symphony of classic and new.

At Gaté sans gluten, the newly opened gluten free pastry shop, the talented chef Sébastien Lenglet has let his know-how and fantasy go and here I am very happy to introduce you his favourite bûches!

The très-d’union of this collection is the “fleur de sel”.

You can order the big size (suitable for 5/6 people) or, starting from tomorrow, you can taste the small individual size directly at Gaté. This sounds like a plan :)!

Les bûches de Noël: fleur de sel gluten free

Number 1 favourite of the chef is la bûche called ONDE 2 CHOC:

Sablé breton au chocolat, mousse légère au chocolat au noir, chantilly au chocolat au lait, fines feuilles de chocolat noir craquantes à la fleur de sel de Guérande.

And here in English: Breton shortbread biscuit, delicate dark chocolate mousse, milk chocolate chantilly, crunchy and dark chocolate thins with “fleur de sel” from Guérande.

bûche called ONDE 2 CHOC - gluten free

In the 2nd position a very special bûche! Sébastien decided to use the choux pastry to create something unique called PINK’CHOU.

This special lady in French sounds like this: pâte à choux avec craquelin et noix de cajou grillées salées, crème de pamplemousse et pamplemousse confit, mousse légère au chocolat blanc et fines feuilles de chocolat blanc craquantes à la fleur de sel aux zestes de pamplemousse.

And in English she goes like that: choux with craquelin and grilled salty cashew, grapefruit cream with candied grapefruit, light white chocolate mousse, and crunchy white chocolate thins with “fleur de sel” and grapefruit zest.

Elle a un charme fou…!

PINK CHOU: a very special gluten free bûche
a very special gluten free bûche

And then comes CARA, and she means business!

Biscuit moelleux aux Amandes et à la vanille de Madagascar. Croustillant praliné amandes caramélisées. Crémeux caramel au beurre salé. Mousse légère à la vanille de Madagascar.

That would be: Soft almond biscuit with vanilla from Madagascar. Crunchy praliné with candied almonds. Creamy salted butter caramel. Light mousse with vanilla from Madagascar.

Cara…I want you….!

CARA: special gluten free bûche
CARA: special gluten free bûche

Last but not least, as Sébastien is dad to all of them after all ;), we can enjoy ABYSSINIE:

Biscuit moelleux aux amandes, crémeux à la vanille du Mexique, mousse légère au chocolat au lait infusée au café bio d’Ethiopie, streuzel croustillant praliné/café et fleur de sel Camargue.

That would be: soft almond biscuit, cream with vanilla from Mexico, light milk chocolate mousse infused with organic coffee from Ethiopia, crunchy streuzel with praliné/coffee and “fleur de sel” from Camargue.

Shall I say what a fantastic journey in between flavours, colours, textures, faraway places, local specialties and savoir-fare…that is Gaté and much more.

To discover as soon as we can because, as Sébastien tells me, there are many surprises waiting for us gourmands!

To read my older post on Gaté sans gluten:


ABYSSINIE: special gluten free bûche

Gaté sans gluten

11 rue Dupuytren
75006 Paris
Tel. 0033 (0)6 03 11 63 31










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