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Macarons / Pastries - I am jumping ship...

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theskyflyer Oct 29, 2009 07:51 PM

After years of love affair with PIERRE HERME, I am considering to give others a try.

Is there anything else to add to the list I've compiled below?

Mille Feuille - Gregory Renard - 120, rue St Dominique, 7eme
Macarons - Jacques Genin - 133 rue de Turenne, 3eme
Pastries (Tarte tatin, Paris Brest) - Conticini - 93 rue du Bac, 7eme

I am visiting Paris briefly next month and want to make sure I hit these sweet spots.

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  1. souphie RE: theskyflyer Oct 29, 2009 10:44 PM

    Your inverted the first two (Renard has no millefeuille and Génin has no macaron). Conticini is nice but not overwhelming. There are dozens of others. La Fleur d'Oranger, Pichard, Gérard Mulot, Milcent, Millet, Lenôtre, Dalloyau (chocolate macarons only), le Pain de Sucre (marshmallows!), le blé sucré (I've been told), Christian Constant jumpt to mind. You will quickly forget about Pierre Hermé.

    2 Replies
    1. re: souphie
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      olivierb RE: souphie Oct 30, 2009 12:02 AM

      From my only experience with their shop, I'd say that le Blé Sucré is good, but maybe not worth crossing Paris. (I insist on the fact that it was a one-time experience, so probably not that relevant).

      1. re: souphie
        Delucacheesemonger RE: souphie Oct 30, 2009 12:29 AM

        Excellent chocolatine, but other stuff at Blé Sucré is OK, Lebovitz notwithstanding. Was there earlier this week. Mostly took a bite and left it. Pain au raisin was very hick and too bready for me. Add Au Grenier du Pain on Rue Abbesses for Kouigh Aman.

      2. zuriga1 RE: theskyflyer Oct 30, 2009 12:33 AM

        My first taste of Parisian patisserie (long ago) was Mulot, but I much prefer the Laudurée marcarons to those I recently tasted from Mulot. Ah, so much to try and so little time!

        Just one person's opinion.....

        7 Replies
        1. re: zuriga1
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          Dodo RE: zuriga1 Oct 30, 2009 01:03 AM

          While I like most of Mulot's stuff (mainly croissants and his tarte au citron), I think you can find most wonderful patisseries, etc. at some 'no name' neighbourhood patisseries as well and for cheaper.
          I for myself love Au Pain de Vavin, 54, Rue Notre-Dame-des-Champs (angle Rue Vavin), 6th arr. Usually long lines, especially when school is out. There's a small bar where you can have coffee, hot chocolate, etc. to go with your viennoiseries, patisseries, sandwiches, composed salads, salted tarts, etc.
          A most charming place, IMO, and everything is above average. They even have fresh warm crêpes! Their pain au chocolat is among the best in town.

          1. re: Dodo
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            parislovernyc RE: Dodo Nov 1, 2009 10:36 AM

            Skyflyer, I agree with you about Pierre Herme, although he doesn't seem to be a favorite of the regulars on this site. I do think his tarte citron, croissants and mini-kugelhof are the best anywhere. But I strongly recommend that you try Carl Marletti, 51 rue Censier in the 5th. His tarte citron and eclairs are world class, and everything else we tried was wonderful. Pudlo named him pastry chef of the year for 2009 and he well deserves it.

            1. re: parislovernyc
              mangeur RE: parislovernyc Nov 1, 2009 10:56 AM

              Thanks for Carl Marletti reference.

              1. re: mangeur
                souphie RE: mangeur Nov 1, 2009 11:49 AM

                Just to second on Marletti -- it's very good, if way to sweet for me, like Hermé and so many others.

                1. re: souphie
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                  Nancy S. RE: souphie Nov 1, 2009 02:25 PM

                  I agree. I had the tarte citron at Marletti. It was quite good, but a bit too buttery for me and perhaps not as acidic as I would have hoped. Still, better than most. My favorite is Pain du Sucre. Their apple tart of this season, to me, is perfection.

              2. re: parislovernyc
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                theskyflyer RE: parislovernyc Nov 1, 2009 02:34 PM

                PLNYC, thank you! It's good to know someone here likes PM too. For me, his Ispahan is to die for. I will definitely check out Marletti soon.

                1. re: theskyflyer
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                  parislovernyc RE: theskyflyer Nov 5, 2009 09:42 AM

                  Once I was in Pierre Herme and they had a brioche mouselline, in the shape of a cylinder. I think it was brioche dough with extra butter. THAT was to die for too. To eat that with the quince jam from Christian Constant (rue d'Assas) is truly heaven on earth.

                  I'm glad that Souphie seconded my recommendation of Carl Marletti. I feel I've reached a milestone as a France Chowhounder. I guess I just like my pastry sweet, ergo PH and Marletti are my favorites.

          2. vinoroma RE: theskyflyer Nov 2, 2009 12:12 AM

            I have been taste-testing macarons all over France for 5 years now, and am a true believer of PH - if you love his, you'll find none that you like more. This of course doesn't mean there are no other good ones - I especially like Laduree.

            1 Reply
            1. re: vinoroma
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              chickenluv RE: vinoroma Nov 4, 2009 06:17 PM

              I second Laduree. I am a fan of PH as well, but Laduree's provide good contrast (much lighter). The reglisse flavor is particularly addicting.

              I am not a fan of Mulot, exempting his fruit tarts which never disappoint.

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