In order to provide you with the best online experience this website uses cookies.

By using our website, you agree to our use of cookies. Learn more

I understand

Information cookies

Cookies are short reports that are sent and stored on the hard drive of the user's computer through your browser when it connects to a web. Cookies can be used to collect and store user data while connected to provide you the requested services and sometimes tend not to keep. Cookies can be themselves or others.

There are several types of cookies:

  • Technical cookies that facilitate user navigation and use of the various options or services offered by the web as identify the session, allow access to certain areas, facilitate orders, purchases, filling out forms, registration, security, facilitating functionalities (videos, social networks, etc..).
  • Customization cookies that allow users to access services according to their preferences (language, browser, configuration, etc..).
  • Analytical cookies which allow anonymous analysis of the behavior of web users and allow to measure user activity and develop navigation profiles in order to improve the websites.
So when you access our website, in compliance with Article 22 of Law 34/2002 of the Information Society Services, in the analytical cookies treatment, we have requested your consent to their use. All of this is to improve our services. We use Google Analytics to collect anonymous statistical information such as the number of visitors to our site. Cookies added by Google Analytics are governed by the privacy policies of Google Analytics. If you want you can disable cookies from Google Analytics.

However, please note that you can enable or disable cookies by following the instructions of your browser.

Cooking Classes in Paris! and beyond ...

We offer several Cooking Classes in Paris and other unique food expriences actually - both in Paris, Provence and the Loire Valley.  Our market to table class is a unique way to discover French culture through Food, but our pastry and baking classes with their "teatime" or flat out whole tastings sessions are great immersions as well.  Our wine tastings are yet another way to explore France geography, history and culture through your senses.  And for those ready to go even deeper into French food culture, we also offer one week foodie gastronomic holidays in Provence and the Loire Valley.  So we hope you find something you like - and  whether you do or not, never hesitate to contact us.

Cooking Class in Paris

Market Visit and Cooking Class

From Tuesday to Sunday; start at 9:00 am

Cooking Class and Lunch

From Tuesday to Sunday; start at 10:30 am

Evening Market & Cooking Class

Tues, Wed, Thurs; start at 4:30 pm

Without Market Visit; start at 5:45 pm

 

Baking Class in Paris

Macarons in Paris

Mon,Tues,Wed,Thurs,Sat,Sun; 3:00 pm to 6:00 pm

Advanced Macarons

Fri; 3:00 pm to 6:30 pm

Make your own Croissants!

Mon, Thur; 3:00 pm to 6:00 pm - Sat, Sun; 10:00 am to 1:00 pm

Parisian Baguette and French Breads

Mon, Wed, Fri; 9:00 am to 1:00 pm

French Tarts

Tues; 9:30 am to 12:30 pm

Classic French Desserts

Thur; 9:30 am to 12:30 pm

Profiteroles and Chocolate Eclairs

Sat; 3:00 pm to 6:00 pm

 

Wine Tastings in Paris

Wine & Cheese Pairing Lunch

Sat, Mon, Tues; 12:00 pm to 2:30 pm

Discover France in 6 Glasses

Sat, Mon; 5:00 pm to 7:30 pm

Food Tours

Latin Quarter Food Tour

Thur; 10:00 am to 1:00 pm

Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.
Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.
Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.
Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.

Chocolate Eclair Carl Marletti

Carl Marletti

51 rue Censier 75005 Paris

Métro Censier-Daubenton

Tel 01 43 31 68 12

Open from tuesday to saturday 10 am – 8 pm, on sunday 10am-1. 30 pm

www.carlmarletti.com

Like many, Carl Marletti got interested in pastry since his youngest age: his grandfather was a pastry chef and baker. Carl started to work at the Grand Hotel Intercontinental in Paris in March 1992. He soon took the lead of a team of 23 people in the restaurant of the Hotel Place de l'Opéra, the famous “Café de la Paix”. 

In 2007, he opened his first shop in the heart of the 5th district of Paris, at the bottom rue Mouffetard, only 10 minutes from the Foodist, a warm and inviting area of which he says “It is no coincidence I settled here !” 

 In his "jewelry store with cakes", the chef chisels his creations.

His éclair is covered with a light crunchy mixture of butter and sugar, very finely spread and arranged on the top, before cooking. The custard cream filling is made with Guanaja chocolate by Valrhona (70% cocoa). The hand of the master makes the rest, delivering a sublime result....

Chocolate Éclair L’Éclair de Génie

L'éclair de génie

13 rue de l'Ancienne Comédie 75006 Paris

01 84 79 23 44

Fascinated by the pastry since the age of 16 years, Christophe Adam is a conqueror. He begins his apprenticeship in his native region, at Legrand in Quimper, then he proves himself in the workshop of the very famous "Gavroche" in London. There he develops an unbridled creativity. In 2001 he becomes a head pastry chef at Fauchon: at this moment his overflowing imagination allows him to get into the creation of eclairs with innovative flavors.

Having spent more than ten years within this prestigious establishment, he dedicates himself to the adventure of delirious eclairs which will inspire  him the brilliant idea to open stores around a single cake declined on all the tones.

The recipes of eclairs are changed 3 - 4 times a year to make discover new Grand Crus and various origins to the gourmet customers.

The current eclair is filled with a chocolate cream vintage Tainori 64 %, the glaze and the decor use the same chocolate for the balance of the taste.

In the chocolate decor which consists of dark chocolate sprinkles,   some powder of cocoa is added to enhance the bitterness of the taste.

As a result: a model of balance and length in mouth. To discover immediately.

Laurent Duchêne MOF

Native of the Loire Valley, Laurent Duchêne turns towards the universe of pastry with natural enthusiasm. After his apprenticeship in Paris, he works in the most renowned patisseries of the time, Millet and Peltier. At the age of 30, he is consecrated “best craftsman of France” in pastry. He adds other strings to his bow by travelling abroad, becoming head pastry chef of the starred British Restaurant “le Manoir aux Quat' Saisons” in Oxford, and then globetrotting teacher at the “Cordon bleu” international cooking school.

But when you speak about Laurent Duchêne, you cannot forget to mention the beautiful meeting with Kyoko, who will become his wife and his collaborator; Kyoko Duchêne learned about pastry in her native Japan, and her desire to discover French gastronomy brought her to Paris. The creativity of Laurent complements Kyoko's rigorous codes… Quite naturally, they called their second shop “la pâtisserie de Kyoko”. Though they do everything together, Laurent takes more care of the bakery/pastry side while Kyoko has become a chocolate princess. Her creations are recognized among the 15 best of France by the very select “Club des croqueurs de chocolat” (The Chocolate Munching Club).

"We have the instinct to marry the flavors and the textures", explains Laurent Duchêne. "Our candies are just like miniature cakes." In his shops, Laurent proposes magnificent sophisticated cakes, allying tradition and creativity, like  the “Rubis”, a sponge cake with almonds flavored with raspberry and a light foam of white chocolate… or the “Equinox”, ganache with coriander, chocolate-lime foam and dacquoise chocolate, which garnered such a success that Laurent and Kyoko decided to transform it into a candy in which the lemon and the coriander counterbalance the powerful taste of the ganache. The great classics of the pastry are also present. At the time of such intense competition between pastry chefs in the media, Laurent and Kyoko Duchêne know how to remain discreet, though stand out as talented masters.

Éclair au Chocolat Jean-Paul Hévin

Jean-Paul Hévin

231 rue Saint-Honoré, 75001

01 55 35 35 96

It is unnecessary to introduce Jean-Paul Hévin, known worldwide as a master of classic chocolate and Best crafstman of France, who selects himself his cocoa beans and has acquired a status of “living God” in Japan. In his shops, not only do we find a whole range of chocolate candies, but also delicious cakes and pastries. 

Here, we propose a single éclair, the chocolate classic of classics: the Pablino chocolate éclair. The cocoa beans are from Peru, the planter is Pablino and the plant variety is the noble and rare criollo. The custard is made with 70% cocoa chocolate and high quality milk. The secret is not simply in the quality and freshness of the ingredients, but also in the dexterity of the craftsmen. With regard to a traditional éclair, what makes a difference in today’s choice is the purity of the chocolate, and the know-how of the Master, Jean-Paul Hévin.

As a result, the Pablino éclair holds the taste, the texture and the power of the best cocoa beans, while remaining surprisingly light and smooth on the palate. Indeed, a great chocolate moment!!!

Christophe Vasseur for Best Croissants in Paris

Now that you know what to look for when searching for the best croissant in Paris (Link: Buying the Best Croissant in Paris), we’d like to pass along a list of some of our favorite artisan bakers in Paris to help you get started. The croissants you find here will have our stamp of approval, but be sure to venture out into France on your own and see what you happen upon. The best Paris food often finds you as you dodge the rain or take the long way home.

Where to look, physically

We recommend a fresh croissant au beurre first thing in the morning at any of the following patisseries. You’ll be able to distinguish it from its less spectacular viennoiserie cousin, the croissant ordinaire, by it’s shape: you want the one that has less of a crescent shape and is rather more of a straight line. This means the croissant dough was made with more butter (ah, French food), which will make it not only more flavorful, but also have a lighter, fluffier texture. No need to dip an end in coffee or add a spread of jam to make this French pastry more delicious. Of course, if other baked goods like a richer pain au chocolat, chocolate croissant, or sweeter croissant aux amandes, almond croissant, are more your style, allez-y! (And be sure to grab a mid-morning snack, like a chausson aux pommes, or apple turnover, while you’re at it.)

Christophe Vasseur at Du Pain et des Idées

34, rue Yves Toudic, 75010

A true artisan of his craft, Christophe Vasseur is dedicated to bringing about happiness by what he can make with his hands. This philosophy got him recognized by esteemed guide Gault & Millau, which named him one of the best bakers in Paris. His bread and escargot, a spiraled piece of dough decorated with raisins, pistachios, and other flavors, may be famous, but his croissant proves that even the gourmet geniuses are still experts in the culinary basics. The unique shape of his croissant provides a knot on each end, which would act almost perfectly at handles if you could even fathom sharing this with someone else. Instead, leave the patisserie placed in a arrondissement ideal for strolling with your croissant in hand. Join the local Parisians on the banks of the Canal Saint Martin for a true French breakfast experience; we guarantee love at first bite.