As with his restaurants, Cyril Lignac has applied two principles to his pastry: the Beautiful and the Good. Always noble raw materials for a gourmet and creative universe which, of course, is inspired by the seasons: lemon tart, rum baba or of course the famous Equinoxe. The bakery is far from being neglected with original breads (fig and white chocolate bread, vanilla Caramelia bread and tonka bean) and delicious pastries. But what we prefer are all these little regressive sweets, brought up to date by the chef, and which have become essential: chocolate marshmallow bears, chocolate bars or marble cake to die for!
A real artisanal gelateria as we like them in Rome or Venice, but with ice creams prepared every day in Paris, from fresh and seasonal products. An extremely demanding quality charter on the selection of ingredients and the quality of the fruits: the origin of the pistachios, the choice of milk, eggs… All the basic ingredients are raw, natural and processed on site. Minimal sugar, unrefined, no additives, no artificial colors or flavors and no preservatives.
A short and noble ingredient list (fruit, sugar and water) makes the sorbets accessible to vegans, gluten intolerants and dairy intolerants: lemon and mint, blueberry, mango and passion fruit are among our favorites. For the classic flavors we find the taste of traditional Italian ice creams, with, once again, exceptional raw materials: pistachio from Iran, hazelnut from Piedmont, Greek yogurt, Bourbon vanilla from Madagascar, coffee, chocolate, or even croccante fiorentino (hazelnuts, almonds, sesame caramelized with honey). And then there are these delicious frozen pastries, beignet, maritozzo or cannalo with chocolate, pistachio, hazelnut or even pastry cream.
But also surprising and tasty savory ice creams, also made from seasonal products and which offer a new way of tasting ice cream, as an aperitif for example: ricotta with Alba truffle, parmigiano, gorgonzola, basil tomatoes and even foie gras !
Son of a chocolatier, Jacques Genin defines himself above all as a chocolate founder. Ganaches, pralines, fruit jellies, caramels and nougats, as well as pastries and ice cream made by the minute in fine weather, all testify to an extraordinary know-how that he, in turn, passed on to his daughter Jade.
Two floors, a terrace and a façade covered with plants, which changes with the seasons. In this bucolic universe, the Maison Sauvage offers, from breakfast to dinner, a natural and organic cuisine, original and delicious, which is suitable for everyone, vegetarians, vegans or simply gourmets.
Her green shops are recognizable at first glance, displaying her chocolate works on display. Patrick Roger is one of the best French chocolatiers but he is also an artist. He uses chocolate as raw material and, with knives and spatulas, he transforms it into giant format works. Some of his casts are even cast in bronze and sold while others are found in the window of his Parisian stores. For Easter or Christmas, his creations are at the same time the joy of chocolate lovers and aesthetes.
But the chocolate team also produces by hand, without the help of any mold, powerful and racy specialties with “best sellers” such as Instinct (rock praline roasted almonds), the Bee (ganache honey with a hint of pure honey) or the Amazon (lime caramel).
Christophe Michalak, in addition to being one of the best pastry chefs in the world, likes to invent and have fun with shapes and containers. Traditional pastries called Kosmik for example, revisited in small jars that you can enjoy wherever you go. Less fat, less sugar and above all no gelatin… Here is the quintessence of tastes and textures, according to the seasonal inspiration of Christophe Michalak! With a frozen variant for Ice Kream.
But also the Klassik, its cakes for 6 or 8 people, Raspberry-Lychee Pavlova, Vanilla Tonka-Caramel Millefeuille, or the yuzu-lime meringue tart. His Cakes, chocolate and fleur de sel, caramel and pistachio or vanilla. And of course Miss K, the unmissable salt butter caramel nun from chef Christophe Michalak or the Piquillo, this crunchy biscuit topped with pepper-raspberry confit and a hint of tabasco.
CHRISTOPHE MICHALAK
8 rue du Vieux Colombier 75006 Paris 01 45 49 44 90
Claus is a dream place, exclusively serving breakfasts with 100% homemade sweet and savoury specials with a twist from Nordic countries, France and the United Kingdom.
In a 19th century decor, chocolates and boxes are elegantly arranged on an antique piece of furniture with antique panellings. In the window shop there are exceptional pastries exposed where even, including the most classical ones such as the lemon tart or the frosted cream puff have a reinterpreted taste, and of course the famous macaroons, a series of colours and tastes, which makes it a Mecca for the pastry-making creation.
