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.
Dining at the Tour d’Argent is bound to be a unique moment : the place is utterly magical and mythical even among the finest Parisian restaurants, but the pressed duck and the wine cellar, one of the wealthiest and most sophisticated in France are truly fabulous and anything but a mythe !
In a beautiful dining room imagined by Jean-Michel Willmotte, one enjoys great modern and light, rotisserie-themed cuisine by Guy Savoy. Maître Albert is a ‘bistronomic’ restaurant along with Les Bouquinistes.
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.
Alain Passard is passionate about vegetables, which he grows in his three kitchen gardens in Sarthe and Eure and which his culinary art transcends, together with carefully selected seafood and meats roasted the traditional way, for long hours. A true symphony of flavours, with a magnificent wine cellar.
This is the goto Thai Restaurant for everybody who is anybody in Paris! Thiou’s refined and creative cuisine, his innovative associations and famous ‘Crying Tiger’ made the place notorious.
A café where the best coffees are roasted on the premises following several processes : espresso, dripper, siphon or slow drip. On top of that the delicious cakes of the Pâtisserie des Rêves are served with them.
At the rushing hours of Montparnasse, all the Great Names met here : Picasso, Giacometti, Hemingway, Kessel, Jean Cocteau, Joséphine Baker, Man Ray, Georges Braque, André Brassaï, Sonia Delaunay. La Coupole is a true monument of Montparnasse’s history, an inevitable place for many tourists looking for the atmosphere described by Hemingway in A Moveable Feast and for excellent traditional food.
Pierre Geronimi is a unique artisanal ice cream maker and a lover of fine products who blends tastes and produces fine flavours with well balanced textures. His sorbets and ice creams are reminiscent of the audacity of one Pierre Hermé, with creations such as Corsican citrus fruits, fig, pink lychee, champagne, Cambodian mango, rhubarb marmalade and more.
The twin of the Flore, or its enemy, also has its literary Prize, created in 1993 and which is the first one to be awarded in January. So how to decide between the Café de Flore and Les Deux Magots ? Everyone has to decide according to his tastes. Maybe we will choose Les Deux Magots to have a cup of tea or a hot chocolate made in the traditional way and for its terrace during spring or even in winter when we look desperately for the first rays of sunshine.
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. For each flavor, three specificities : an innovative creation called “Victor”, a more traditional pastry called “Hugo” and to finish a chocolate candy.
