Working beside Pierre Hermé for three years, Claire Damon realised that her sensitivity could become the guiding principle to produce a cake and an emotion. She went on to work at Ladurée before joining the brigade de cuisine of Le Bristol and of the Plaza Athénée and met David Granger, known to be on an endless quest for the ideal bread. Together they launched this shop mixing the best of their worlds.
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.
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.
