• France •
Gaby et Jules
March Showcase
Squirrel Hill 5837 Forbes Ave. Pittsburgh, PA 15217 Mon-Sat 9AM-7PM Sun: 9AM-5PM 412.682.1966 https://www.gabyetjules.com/ East Liberty 6006 Penn Avenue, Pittsburgh, PA 15206 Mon-Sun: 11AM-6PM 412.661.1966 |
In the culinary industry, French cooking techniques are considered among the most traditional styles and serve as a foundation for many dishes. To a similar degree, French patisserie is highly revered for its astute attention to detail and balance between sweetness and a luxurious taste. Known for having the best macarons in Pittsburgh, Gaby et Jules exemplifies the delicacy of traditional French pastry and demonstrates how certain flavors and styles can be adapted to satisfy seasonal availability.
Owner
Alongside David, the head pastry chef of Gaby et Jules, Mr. Rongier has learned and mastered complex French dishes throughout his career. The first pastry Mr. Rongier ever made was a madeleine, a small sponge cake garnished with powdered sugar or chocolate. He also worked to perfect his recipe and baking techniques for macarons. After years of practice, Mr. Rongier finished crafting a complex macaron recipe that requires 3 full days to complete. He learned dozens of tips and tricks related to macarons as well. For instance, if a macaron’s shape is puffy and rounded instead of flat, the texture is likely not ideal. If a macaron’s shell is too shiny, it likely contains too much sugar. After understanding the ins and outs of pastry production, these macarons, along with other complex pastries, were added to the menu at Gaby et Jules. They produce new macaron recipes each month and frequently rearrange the menu to pique the interest of returning customers. So, next time you visit Gaby et Jules, look out for their unique macaron flavors and recall the years of effort that contributed to this final product! And, as a side note, when asked if he’d seen Ratatouille, Mr. Rongier stated that he had and thought it was cute, but wanted to clarify that the French do NOT cook with the assistance of rats and mice!
Food
Gaby et Jules offers a wide variety of different pastries. In addition to offering 13 flavors of macarons, they also bake fresh bread in-house. Some of the pastries from their menu are tartelettes with a fruity toping that rests atop a smooth pastry crème; the belle helene that features a pear mousse, a dark chocolate center, and a chocolate sablé base; and the mille feuille, a classic French dessert made of alternating levels of a vanilla pastry creme and puff pastry.
Some of us tried their baguette, and it is incredible how fresh and soft it was. The baguette is the only bread they offer, and it is clear that they perfected the craft. The baguette had a beautiful crust with gorgeous scoring along its length, and its acidity and crunch equated to an absolutely phenomenal taste. Mr. Rongier stated that Gaby et Jules is first and foremost a patisserie and not a bakery, which is why they only serve one bread item and rather a majority of sweets and pastries. When I asked if they serve these baguettes at their sister restaurant Paris 66, he replied that, in true French fashion, they only bring bread (specifically Gaby et Jules’ baguettes) to your table if you ask for it - they don’t want you to spoil your appetite. He said that in France, bread is more for the morning-time as a breakfast, but that the French like all kinds of bread. They’re known for baguettes because it is one of their favorite types; it’s easy to carry, can be kept good for two or more days, etc.
With regards to the Belle Helene, the presentation of this pastry was striking! The mousse was molded into the shape of a pear and decorated to accurately represent a pear. The outside coating glistened in bright shades of green and the illusion of shadows was created using dark brown tones. The actual mousse was incredible as well! It achieved an ideal balance between the smooth, silky consistency of mousse and the complex texture of a regular pear. The creamy chocolate center complemented the mousse well, and the crunch of the chocolate cookie contrasted the velvety mousse perfectly. Needless to say, it can satisfy any sweet tooth craving!
Finally, the raspberry tartlette, a pastry with a sweet crust filled with a creamy vanilla pastry cream and topped generously with fresh raspberries, was decadent and incredibly satisfying. The contrast between the sweet pastry cream and the tartness of the raspberries allowed for every bite to be magical. The cream seemed to have found the perfect balance between being sweet but yet not overpowering. The tartlette was adorned with a small bar of cute edible chocolate with the Gaby et Jules’s logo on it included as part of the desert.
Overall, David’s immense pride for his restaurants and the food they produce was immediately obvious. This is evident in the small details, including that the recipes for the macarons change slightly depending on the outdoor humidity and temperature. Gaby et Jules is a wonderful way to engage in French culture and patisserie.
Owner
Alongside David, the head pastry chef of Gaby et Jules, Mr. Rongier has learned and mastered complex French dishes throughout his career. The first pastry Mr. Rongier ever made was a madeleine, a small sponge cake garnished with powdered sugar or chocolate. He also worked to perfect his recipe and baking techniques for macarons. After years of practice, Mr. Rongier finished crafting a complex macaron recipe that requires 3 full days to complete. He learned dozens of tips and tricks related to macarons as well. For instance, if a macaron’s shape is puffy and rounded instead of flat, the texture is likely not ideal. If a macaron’s shell is too shiny, it likely contains too much sugar. After understanding the ins and outs of pastry production, these macarons, along with other complex pastries, were added to the menu at Gaby et Jules. They produce new macaron recipes each month and frequently rearrange the menu to pique the interest of returning customers. So, next time you visit Gaby et Jules, look out for their unique macaron flavors and recall the years of effort that contributed to this final product! And, as a side note, when asked if he’d seen Ratatouille, Mr. Rongier stated that he had and thought it was cute, but wanted to clarify that the French do NOT cook with the assistance of rats and mice!
Food
Gaby et Jules offers a wide variety of different pastries. In addition to offering 13 flavors of macarons, they also bake fresh bread in-house. Some of the pastries from their menu are tartelettes with a fruity toping that rests atop a smooth pastry crème; the belle helene that features a pear mousse, a dark chocolate center, and a chocolate sablé base; and the mille feuille, a classic French dessert made of alternating levels of a vanilla pastry creme and puff pastry.
Some of us tried their baguette, and it is incredible how fresh and soft it was. The baguette is the only bread they offer, and it is clear that they perfected the craft. The baguette had a beautiful crust with gorgeous scoring along its length, and its acidity and crunch equated to an absolutely phenomenal taste. Mr. Rongier stated that Gaby et Jules is first and foremost a patisserie and not a bakery, which is why they only serve one bread item and rather a majority of sweets and pastries. When I asked if they serve these baguettes at their sister restaurant Paris 66, he replied that, in true French fashion, they only bring bread (specifically Gaby et Jules’ baguettes) to your table if you ask for it - they don’t want you to spoil your appetite. He said that in France, bread is more for the morning-time as a breakfast, but that the French like all kinds of bread. They’re known for baguettes because it is one of their favorite types; it’s easy to carry, can be kept good for two or more days, etc.
With regards to the Belle Helene, the presentation of this pastry was striking! The mousse was molded into the shape of a pear and decorated to accurately represent a pear. The outside coating glistened in bright shades of green and the illusion of shadows was created using dark brown tones. The actual mousse was incredible as well! It achieved an ideal balance between the smooth, silky consistency of mousse and the complex texture of a regular pear. The creamy chocolate center complemented the mousse well, and the crunch of the chocolate cookie contrasted the velvety mousse perfectly. Needless to say, it can satisfy any sweet tooth craving!
Finally, the raspberry tartlette, a pastry with a sweet crust filled with a creamy vanilla pastry cream and topped generously with fresh raspberries, was decadent and incredibly satisfying. The contrast between the sweet pastry cream and the tartness of the raspberries allowed for every bite to be magical. The cream seemed to have found the perfect balance between being sweet but yet not overpowering. The tartlette was adorned with a small bar of cute edible chocolate with the Gaby et Jules’s logo on it included as part of the desert.
Overall, David’s immense pride for his restaurants and the food they produce was immediately obvious. This is evident in the small details, including that the recipes for the macarons change slightly depending on the outdoor humidity and temperature. Gaby et Jules is a wonderful way to engage in French culture and patisserie.