The madness of donuts in Paris
When the donut becomes hybrid
If the donut seduces so much, it is also because it is full of surprises. And that, some have understood it well like the chef Raamin Samiyi (former pastry chef of the restaurant Pilgrim). In 2020, during the second lockdown, he launched his “gourmet donuts” which he offered in click and collect. The success was such that a year later, he opened his own sweet donut shop, Momzi. Here, donuts are real delicacies. Prepared from a sourdough brioche dough three times fermented, they are then fried in coconut oil and glazed by hand. Over quantity, quality is preferred with a menu including four permanent donuts as well as two seasonal creations that evolve each month.
Taking the donut off the beaten track is also the ambition of PonPon Café. Opened in January 2022 by three friends (Hélène Zeng, Wenxu Wang and Céline Chung), it is the first place specializing in mochis donuts in France. A true link between Asia and America, this light and elastic specialty is available in both sweet (matcha or pink/raspberry/lychee) and salty versions, like the “ponger” (contraction of PonPon and burger) with fried chicken or potato pancake. In twisty, artisanal or classic version, the donut has not yet revealed all its secrets!