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Pastries in Paris

I am going to Paris in September and I keep hearing about amazing pastries. Are there any places that you could recommend to try?

Thanks!
Matt

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  1. One thread might be, http://chowhound.chow.com/topics/838421 . If you enter patisserie you will be amazed at the info that comes up.

    1. There is a blog that I read about on JulieMarie8's blog, called Paris Patisseries. It is very informative and has quite a few drool-inducing pictures. He has a map on his site detailing the locations of all of the best patisseries as well as the best offerings from each place. You should really check it out.

      http://www.parispatisseries.com/

      18 Replies
      1. re: naughtyb

        I totally agree. they recommended Carl Marletti in the rue Censier and Le Patisserie de Cyril Lignac in the rue Paul Bert. they were both amazing and I recommend them both without reservation..

        1. re: pammi

          In my opinion, Cafe Pouchkine, located in Printemps in the 8th is not to be missed. The best pastry I've had anywhere! Un Dimanche a Paris quite excellent as well but I'd go for the Napolean at Cafe Pouchkine on my deathbed.

          1. re: pammi

            As Lignac is a block from my flat, tried all their breads and about 8 of their pastries and yet to find anything l liked even a little. That is what makes this a ballgame.

            1. re: Delucacheesemonger

              I don't know about their bread,but they had a citron tart in a square shape that,to me, was beautiful and tangy-just the way I like it. they also had a pastry with grey icing and red accents. Honestly, I've never seen grey icing! Besides the point as to the taste, but it was very unusual. It makes me think they are baking outside the box :)

              1. re: pammi

                Also,Delmontel on the rue des Martyrs in the 9 th - pretty and pretty swell too.

                1. re: pammi

                  I found Delmontel slightly less good than before (I guess before its Schiaparelli hot pink interior makeover). It makes a great "vieille façon" tarte au citron using, among other things, ground lemon peel. Not too sweet, not too tart, tasty crust with texture contrast. But for some mysterious reason the pie is not an everyday offering, One has to reserve it in advance. Why o why?
                  And the Renaissance baguette is excellent as always, but we're talking about pastries here…

                  1. re: Parigi

                    I never found Delmontel any good, really. Except for that lemon tarte. Funny that the only good thing made by a pâtissier has to be ordered.

                2. re: pammi

                  If using grey icing were enough to bake outside the box to a satisfactory result, the whole criteria of good patisserie would have to be considerably modified.

                  The tarte au citron in a square shape was Christophe Adam's creation at Fauchon. It does taste nice because it is the very same formula that he used. Christophe Adam is also a wonderful patissier and you should try his creations at his Adam's stores (two locations in Paris, rue Danielle-Casanova and cour Bercy Saint-Emilion). The stuff that Lignac's patisserie got their inspiration from, I'm sure the original is worth more than the knockoff.

                  1. re: pammi

                    Had the grey one about 2 weeks ago at same time as lemon one, was pissed as beautiful box squished them a lot on block walk home, so for me they woyund up being ugly as well as tasteless.

                    1. re: Delucacheesemonger

                      Which goes to show that stealing another person's ideas is not always a sure way to quality.
                      If they spent on products and savoir-faire what they spend on PR, design and packaging, perhaps they'd be closer to edible.

                  2. re: Delucacheesemonger

                    I was rather surprised to see any praise of Lignac's patisserie here. Totally artificial, formatted stuff, started by a TV chef/culinary nonentity but more substantially by his army of PR, and certainly not to be placed on the same level as genuine artisans patissiers like Genin, Marletti, Hugo & Victor or Cafe Pouchkine.

                  3. re: pammi

                    Pammi I have loved reading your posts. My husband and i will be in Avignon the middle of September for a cycling holiday. I've read much of what you've written concerning dining in Avignon. I know you like l'Essentiel which we will be visiting. Do you have any suggestions for meals in Tarascon or Beaucaire?
                    I appreciate any advice in advance that you can give us. Please keep posting. Your writing is fabulous!

                    1. re: LisaMH

                      Funnily enough I have some friends that are going to Beaucaire tomorrow ! there are two restaurants that I love. one is called Jean Luc Rabanel,a two star in Arles. It is a vegetarian restaurant ,but before you get the idea that it is low key I will say that,to me, it reminds me of Arpege in Paris.. my husband,the meat eater, loved it. it's smallish,book early. the other place I like is the Mas Tourteron. Look up the address. Its in Gordes. we had one of the most romantic meals of our lives there. It was a whitewashed stone dining room,sparking with candles-absolutely divine. friendly owner and very nice food too. be prepared for a gorgeous time-I never experienced such beauty and serenity in a room. Also,an amazing chocolatier in St. Remy-Joel Durand 3 Blvd. Victor Hugo. Thank you for your lovely compliment too:)

                      1. re: pammi

                        Pammi, so many thanks for this fabulous information. I am doing my due diligence and you make my job so much more fun! Since our hub is Avignon, I'm hoping to love this city and eat many great meals there as well. Next trip, I will be heading your way!
                        Thank you!

                        1. re: LisaMH

                          I'll ask my friends to report back after their week in Beaucaire. Maybe there will be something good to report. My birthday is tomorrow-your compliment was a great gift to me!

                          1. re: pammi

                            Happy Bday, Pammi.
                            (Rabanel is also one of my top faves.)

                            1. re: pammi

                              Happy Birthday Pammi! Hope your day is filled with light, love, and out loud laughter!

                              1. re: LisaMH

                                you are all so nice!! I'm planning on a lovely day,starting with a toasted muffin slathered in beurre Bordier -but that's for another thread :) My love to you all..

                  4. Pain de Sucre, Des Gateaux et du Pain and Jacques Genin - my top three favorites.

                    1 Reply
                    1. re: Nancy S.

                      I was lucky enough to be in Paris twice in 2 months recently. My absolute personal favorite pastries are Tarte Vanille (PIERRE HERME), Napoleon and Or Noir (POUCHKINE) and Tarte Citron (JACQUES GENIN). All those are worth a detour in my book - simply incredible!

                    2. My take on the sweet stuff in Paris, highly personal since I'm no fan of modern pâtisserie and haute couture pastry.

                      There are two types of pâtissiers: the industrial or semi-industrial, who make stuff in large quantities some time ahead and freeze or refrigerate it. The pastries are made in remote factories and have to be brought to the shop.
                      Examples: Pierre Hermé, Ladurée...

                      And those who produce very few cakes at a time, in their kitchen nearby, and put them on the stall several times in a day. In my opinion they are more interesting and deliver the best, freshest taste. They're also the ones that rely the least on texture agents, emulsified fats and excess sugar.
                      Examples: Carl Marletti, Jacques Genin.

                      My favorite macarons in Paris are Georges Larnicol's, based on 100% almond, no ganache or sugary buttercream. Since they contain no preservatives, they spoil quickly when out of a refrigerator, so it's better to get them in the morning. I think they're far superior to the industrial ones.

                      5 Replies
                      1. re: Ptipois

                        What do you think of Pain de Sucre and Des Gateaux et du Pain these days. I agree with you about Genin and Marletti.

                        1. re: Nancy S.

                          Des Gâteaux et du Pain : good viennoiserie, the rest not so good (there again too much cream, gelatine and things for my liking).

                          Pain de Sucre: each time I've been there, I went straight to the tarte au citron and left without having tried the other things. It's beyond my control. So I am sorry I cannot say more. The place has an excellent reputation with people who share my tastes.

                          1. re: Ptipois

                            I buy the tarte au citron and the one with the vanilla pastry cream and fraises du bois -- both are excellent. I love the croissants from Des Gateaux et du Pain. My favorite chausson aux pommes is from Patisserie des Reves.

                        2. re: Ptipois

                          Pti, where do you find Larnicol's product?

                          1. re: mangeur

                            Larnicol has 2 shops in Paris, one on boulevard Saint-Germain at Odéon (across the boulevard from the métro exit) and another one on rue de Rivoli (I think). I would go straight to the macarons and not bother about the other stuff (some of his chocolate bars are really good though).
                            He's originally a pâtissier from Brittany, and MOF for macarons.

                        3. I have to add to these excellent recommendations little Aurore Capucine on rue Rochechouart.
                          It is the quirkiest bakery I have ever visited. Purple cakes. Rose (sweet) or rosemary (savory) only two of the flavors of giant heart-shaped sables. Everything an Alice in Wonderland fantasy. Go if only to enjoy the delightful absurdity.

                          Aurore Capucine
                          3, rue de Rochechouart, 75009 Paris
                          Tel. +33 (0)1 48 78 16 20
                          Métro: Cadet
                          Hours: Tues. to Sat. 11 a.m. to 2:30 p.m. and 3:30 p.m. to 8 p.m.;
                          Sat. closed between 2 p.m. and 3 p.m.

                          1 Reply
                          1. re: mangeur

                            Another fan of Aurore Capucine. Love all its tartelettes.