Before us, Marie-Antoinette already could not resist the cocoa-based preparations of Sulpice Debeauve, pharmacist at court. Later, it was Balzac, Proust or Anatole France who would rush in the boutique of the rue des Saints-Pères. Today, the boutique is a listed building, and is still the meeting place of all the chocolate enthusiasts.
Teaming up with pastry Chef Ludovic Chaussard, Jean François Piège offers us a sweet version of his culinary art, always showing his love for exceptional products and working with the finest producers and seasonal fruits.
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.
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.
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.
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.
