Alain Ducasse and Nicolas Berger both share a passion for original tastes over extravagant ones and have selected chocolates for their purity and personality from twelve sources, meaning as many different identities and unique flavours. Each selected bean is carefully worked according to its own character and is unmixed to better reveal the identity of its producing country.
Angelina, rue de Rivoli’s iconic pastry shop has finally crossed the Seine to open a new store rue du Bac, between the rue de Varennes and the rue de Babylone. Now we can enjoy the signature Mont Blanc and Saint Honoré although we would have travelled the world to get them anyway.
Excellence that blends creativity from Japan and tradition from France. Maybe you will think that this is the current trendy association in the Parisian dessert scene, but discovering Mori Yoshida’s pastries will surely make you change your mind. The young Chef is resolutely enamoured with French taste and revisits it with the utmost subtlety. His viennoiseries and crème pâtissière retain a classic approach, but his chocolates and entremets are full of surprises. A desire to renew things rather than stick to a fad is strongly felt here.
Hugues Pouget, former Chef pastry cook at Guy Savoy did not want to sell his cakes the same way as in a simple cake shop. His concept is that around three permanent flavors, chocolate, vanilla and caramel, he adds to his creations seasonal products as combawa, litchi, pineapple, followed in the summertime by strawberry, cherry, peach, apricot, cherry plum or fig from Solliès. So here one will find caramel or exotic fruits mille feuilles, and blood orange cream in his éclair.
Pierre Marcolini a real discovery of chocolate, from Mexico to Madagascar, from Venezuela to Jave Isle and from Ecuador to Ghana. But one must not forget to taste his delicious and original pastries.
Opening a bakery was one of the three-star chef’s oldest dreams because for him, bread is inseparable from cooking and it must therefore be irreproachable.
Bread in all its forms, but always made from cereals 100% from organic farming and flour from mills located in ÃŽle-de-France and above all, combined with fresh seasonal products.
The sandwiches here are therefore truly exceptional, with an extra star for the Breadmaki, but the pastries are not to be outdone, those who have tasted the famous Brioche tigrée will tell you that.
Luxury brand in the world of tea, Mariage frères was founded in 1854, 650 references of teas come from 36 tea–producing countries. Newsweek crowned it as the best address in the world for the quality of its Darjeelings. We can also find biscuits, chocolates and wonderful teapots. And most of all, in a colonial spirit décor, a tearoom-restaurant where a delicious tea-based cooking is proposed, in particular concerning the cakes and the sweet pastries.
At the Grande Epicerie, fondness for food becomes an art and shopping a travel. Everything is chosen with extreme care : fruits, vegetables, spices, teas, cheeses, wines, but also authentic or extravagant products, often rare, which come from the whole world.
38 rue de Sèvres 75007 Paris
01.44.39.81.00
A gourmet and original address where the refinement and delicacy of Japanese flavors combine with the know-how of French pastry. Sleek creations, fascinating alliances: macaroons, cakes, chocolate with green tea powder, Yuzu or black sesame truffles, jams or cakes… you absolutely have to taste everything.
