Paris Gourmand

Paris Brest, Saint-Honoré, Mille-feuille, Opéra, Baba au Rhum, Tarte Tatin, Eclair... all the great names in French pastry are in Paris.

Unparalleled Sweet Experience

Every day, French pastry chefs reinvent our traditional desserts. These artistic creations, these bold flavors, these Instagrammable desserts seduce connoisseurs the world over, making them the absolute benchmark for gourmet delights.

Angelina
Salon de thé
Indispensables, Mont-Blanc and "l'Africain" hot chocolate. Angelina is a must for pastry lovers looking for an authentic experience of French sweetness. Discover

Ladurée
Tearoom
Born on the rue Royale in Paris, Ladurée has become a sovereign throughout the world.
Recognized as the ambassador of the Parisian macaroon, the House of Ladurée is also the inventor of the French tearoom and heir to a culture and art of living, that of the good and the beautiful in all things. Taste the macaroons of a thousand flavors. Discover

Pierre Hermé

Heir to four generations of Alsatian pastry bakers, he was named best pastry chef in the world in 2016. We often ask him where and how he gets his ideas. Those tasty creations that are his trademark and recognizable among a thousand. He is happy to answer... Gourmandise, pleasure, sensations, encounters, fragrances, textures. Pierre Hermé is curious about everything, and everything inspires him. Discover

There's no shortage of restaurants, big and small, canteen or Michelin-starred, Parisian gastronomy is reinventing itself... take advantage!

Mon coeur balance, Le Café de Flore, Les Deux Magots, Brasserie Lipp, the sublime Ralph Lauren restaurant, La Société or, a little further afield, fine dining with Chef Guy Savoy atHôtel de la Monnaie... take your pick, there's no wrong note here!

Lured by the Seine, we head for the Musée d'Orsay , where second-hand booksellers invite us to hunt out posters, prints, books and other finds from a bygone Paris. The Musée d'Orsay, formerly a railway station, boasts the world's richest collection of Impressionist and post-Impressionist paintings. Vive la Culture Française!

La Pâtisserie Cyril Lignac

Pâtisserie et Chocolaterie
Cyril Lignac and Benoît Couvrand, two great chefs collaborate to create traditional and seasonal pastries. Their flagship creation, Équinoxe, combines a Bourbon vanilla ganache, a salted butter caramel heart and a Speculos shortbread.

L'Eclair de Génie

L'Eclair de Génie is a luxury patisserie offering every variation on the éclair. From classic chocolate flavors to fruity seasonals, for Christophe Adam, the éclair is "an inexhaustible source of creations in both taste and design". This passionate, avant-garde creator offers unique, made-to-measure products.

Profiterole Chérie

Gers pastry chef Philippe Urraca revolutionizes the profiterole with a crisp, glazed choux. In his pink-and-chocolate-toned store, the choux are baked every 45 minutes and assembled on the premises. His signature? The cabbage cracker for a perfect contrast between crunch and softness. Discover eleven mouth-watering variations.

Pâtisserie du Panthéon

Sébastien Dégardin's revisited creations are an absolute delight. Whether it's his chocolate sablé or his caramel-vanilla religieuse, every bite is a revelation. This unassuming craftsman has acquired exceptional know-how from prestigious houses such as Troisgros and Pierre Gagnaire. From the classics of French patisserie, boldly rethought, to the sublimely original creations, the choice is simply excellent!

La Pâtisserie des Rêves

Travel back in time at Philippe Conticini's Pâtisserie des Rêves, where minimalist aesthetics hide sweet treasures. Discover revisited classics, seasonal desserts and even warm pastries like pain au chocolat and chausson aux pommes. Each bite takes you back to the authentic delight of desserts of yesteryear, awakening your senses to an unforgettable experience.

The House of Yann Couvreur

Having worked in starred restaurants and palaces, Yann Couvreur has invented a pastry and savory cuisine that uses the same cooking codes, seasonings and condiments. His high-flying creations quickly won critical acclaim, and his name was soon circulating in the mouths and ears of gourmets. In addition to his steamy meringues and refined compositions, the Parisian elite flocked to his famous Vanilla Millefeuille. A true signature dish.

Aux Merveilleux de Fred

Frédéric Vaucamps is a pastry chef from northern France. In the 1980s, he revisited a cake that was dear to him: the Merveilleux. He made the recipe his own, adding a touch of lightness. He decided to name his Lille store after his flagship cake, and "Aux Merveilleux de Fred" was born. His version of the Merveilleux quickly became a must-try, as did the cramiques and Flemish waffles.

MUST-SEES THE LANDER‍

Grocery

- La Grande épicerie du Bon Marché
- Lafayette Gourmet
- Dalloyau

Bakery/Viennoiserie

- Stohrer
- Du pain et des Idées
- Des gâteaux et du pain Liberté
- Mamiche
- Farine & O
- Poilâne
- Chambelland (gluten free)
- Pane Vivo Thévenin Tapisserie

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