In this shop, what we have is more gastronomic pastry than simple pastry. Pierre Hermé is an avant-garde pastry confectioner and a magician with flavors. He revolutionizes the most established traditions and eliminates the excessive or useless decors which clutter cake shops. He uses salt as sugar to bring out other shades of flavors and he constantly reassesses his own work by exploring new territories or by revisiting his own recipes.
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.
Marcel Fleiss opened his gallery in 1972 with an exhibition of forty rayogrammes by his friend Man Ray. With his son David, they mainly dedicate themselves to surrealist works but also to contemporary photography.
Jean-Jacques Dutko is a multi-faceted antique dealer-gallerist, passionate about many universes. Around the furniture of Jacques-Emile Ruhlman or Eugène Printz, he stages contemporary designers but also primitive art, painting and sculpture, universes that intersect in complete harmony.
Every product is made with a mix of high-quality and concentrated ingredients : essences of plants very much sought-after (tea tree, bitter orange, tangerine, coriander, geranium) with delicate and refined perfumes. There are no animal ingredients and the synthetic preservatives are reduced to the minimum and are replaced by vegetable products. We also like the way products are presented : in simple and opaque bottles, in order to preserve them from ultraviolet rays and to preserve their integrity.
