51 rue Censier 75005 Paris
Tel 01 43 31 68 12
Open from tuesday to saturday 10 am – 8 pm, on sunday 10am-1. 30 pm
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....
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.
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.
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!!!
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.
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.)
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.