For me food porn is jaozi.
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Wow, what awesome deliciousness!
If you would be so kind as to answer a question:
What are your current favorite Top 5 shops based on flavor, experience and value?
My husband and our teenager (who is learning French and loves French music) will be spending a few days in late July/early August based in the Gard du Nord neighborhood of Paris. Museums & gardens are on the list as well as pastries, bread and food in general. Any help will be greatly appreciated.
My top 2
Pierre Hermé - 72 rue Bonaparte Paris 5e is the flagship store. As for the other shops check before you go. Some are just selling macarons and chocolate, no pastries. Signature: Ispahan, Infinite vanilla tart, Coffee tart, mogador macaron…
La Pâtisserie des Rêves by Philippe Conticini - The taste is classic but Conticini uses good ingredient and pushes them to the limited, resulting in very intense flavour, never dull. Vanilla grand cru, Mille feuilles, Paris Brest, Tiramisu, noisette are some of my favourite.
Those 2 are important chefs, their work influenced the new young star chefs of today.
I like some of Christophe Michalak’s pastry, especially his yuzu lemon tart discussed in up thread, but they are only available in big cake portion. To avoid, his “jar” pastry, too expensive and plain.
Cyril Lignac pastries are quite even, good baba au rhum and lemon tart.
I must say, they are all expensive, maybe Yann Menguy’s La Goutte d’Or (18e which is quite close to Gare du Nord), the pastries are mostly between 5 and 6 euro.
As for the others, it depends a lot what you like. If you like choux pastry, you should try l’éclair de Génie of Christophe Adam. Since you are based in Gare du Nord, you can go to Gallery Lafayette gourmet in the 9e and try out several of them (Pierre Hermé, Café Pouchkine, l’Éclair de Génie, Jean-Paul Hevin, Sadaharu AOKI). Another shop I recommend is Fou de Patisserie (45 Rue Montorgueil, Paris 2e), they have a good selection of different chefs in 1 place, saving you time to go to different shops.
Avoid cakes from bread bakery, they are much cheaper but usually inferior. Brioche and viennoiseries are fine.
If you live in Gare du Nord, the bread bakery Du Pain et Des Idées (34 Rue Yves Toudic, 75010) is not too far, their bread have strong character.
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A million thank yous! I will pass along your list to my family as places to check out.
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Generally agree with the list. (I haven’t tried Sebastien Gaudard and Odette.)
Du Pain et des idées
Besides éscargots chocolate and pistachio, the apple tart there was quite good too. A few photos from my last visit last month.
Stohrer
More traditional pastries and cakes, you can have some real finds that exist in other regions in France.
Angelina
Maybe the only one on the list that I don’t agree with. I found their Mont Blanc too sweet and heavy, had difficulty in finishing it. I think @klyeoh had made a similar comment.
I preferred Claire Heitzler’s Ladurée version.
Note that except Angelina, Mont Blanc is usually a pastry on sale around November and December each year.
(Claire Heizler has announced in end of March quitting Ladurée after 2 years at the post of Creation Chef, Yann Menguy has stayed 1 year. Looks like nobody wants this “prestigious” job…)
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You are welcome!
Here are some more pastry shops that has good reputation that I haven’t visited yet.
Café Pouchkine (Nina Métayer) - 2e, 8e and 9e
Patisserie Yann Couvreur - 4e and 10e
Karamel (Nicolas Haelewyn) - 7e
Jacque Genin - 3e and 7e - his lemon tart with the right acidity and lightness was a reference for the generation of today, the classic tart used to be sweeter and quite heavy.
Hugo et Victor (Hugues Pouget) 7e
Pâtisserie Gilles Marchal - 18e
Sebastien Gaudard - 1er and 9e
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Is there a bad bakery in Paris? This pictures are so great! I’m drooling!
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Unfortunately there is nothing interesting in the walking distance of my home. I am not trying to be demanding, but they are just reheating frozen goods, nothing artisan.
An article from le Figaro on best Baba au rhum in Paris. Usually the test by LF is quite reliable.
Criteria. We selected four, each scored on 5 points for a final score out of 20. Either the appearance of the cake and the cream (shape, color, shine), the texture (homogeneity of the dough, consistency, freshness), the taste (balance in sugar, alcohol, quality and freshness of the cream, the dough) and finally the price-quality ratio. The babas of our test ranged from € 3.10 to € 8. This last criterion, taking into account these very large price differences, allowed us to weight the three previous ones.
Top 10 (out of 20)
The whole article is here, translation by google.
The Top 20 is here.
Original article (in French):
Another article on Top 10 Baba au rhum by l’Express:
Article translated by google: here
Original article (in French):
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Best kouign-amanns in Paris by le Figaro.
Criteria. We have selected four, each scored on 5 points, for our final out of 20. Either the appearance (shape, color of the cake and caramelized crust …), the taste (freshness and balance butter-sugar-caramel), the texture (soft and crisp, finesse of puff pastry, correctness of cooking) and finally the price-quality ratio. The price of kouign-amanns ranged from 1.40 € to 3.50 €. Differences sufficiently significant for this last criterion to weight the three preceding ones.
Top 10 (out of 20)
The whole article is here.
Top 20 is here. Both link is translated by Google.
Original article (in French) is here:
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Another best of list! This time is top 10 Flans in Paris by l’Express.
Google translation: here
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Chef Kevin Lacote has worked in several prestigious restaurants: l’Ambroisie, chez Yannick Alleno or the famous pastry shop Victor and Hugo, before opening his lab and tea salon in 2016, in the 17th district.
Pakâni - chocolate dessert with Mexican chocolate mousse, pecans praline, cacao crumble, pecans financier, cacao bisucit base 6 €
Kara Damia - signature - salty caramel, coconut dacquoise, milk mousse, Macadamia nuts 6 €
Jaune limons - lemon tart - lemon cream, almond cream, crispy meringue with lemon zest 5,50 €
Iphéya - liquorice cheesecake, pear confit, lime almond biscuit, speculoos shortcakes - delicate in taste 6 €
My favourite was Kara Damia, the salty caramel contrast with the sweet ingredient. On the whole, the stardard was good and solid for the 4 cakes. The chef is more low profile than celebrity chef, actually I haven’t heard of him before Mr naf bought home the delights, also the price is slightly lower those celebrity pastries shops. Go if you are around in the area.
KL Pâtisserie
78, avenue de Villiers
75017 Paris
www.klpatisserie.com
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I vaguely heard of Mori Yoshida when somebody recommended him in a blog post about a year or 2 ago. It was when his team La Maison Mori Yoshida participated in the competition “Le Meilleur Pâtissier professionnels” on TV that everybody started to notice this talented Japanese chef. Not only winning every challenges and eventually the final against French teams, but also scoring the highest in the history of the competition. Even the usually very critical judge Pierre Hermé said one of their pastry was the second best he has ever eaten (the best was Christophe Michalak).
Mori Yoshida has studied pastries first in Japan, he continued in France. He then went back to Japan and worked in Park Hyatt hotel etc in Japan. In 2013, he decided to quit Japan and opened his shop in Paris.
Owing to the success of the competition, their pastries were sold out usually in the early afternoon and they closed the shop. Mr. naf succeed only after his third visit, during lunch hour. The shop was situated in the 7th district, avenue de Breteuil with modern minimalist design, a big glass shop front and light wood door.
Éclair au café - choux pastry filled with coffee cream and topped with a slice of chocolate. Quite pleasant the taste, choux was well done, not too hard or dry and not too soft, maybe if the coffee taste stay longer in the mouth, it would be even better. 4,50 €
Beige - black tea with lime and white chocolate cream with sweet crust with chocolate, insert was dark orange chocolate on a flaky praline. 6€
Taste was subtle especially tea and white chocolate, and yet quite well balance, although I didn’t quite feel the lime nor the orange. The velvet spray finish on the top gave a nice sophisticated touch. One of my favourites.
Hazelnut Mille-Feuille - another of my favourite. Strange presence of roasted hazelnut cream and the puff pastries was perfect. 6 €
Baba tropique - with mango cream and passion fruits. This version of Baba has no alcohol, instead of rum, it was filled with coconut milk syrup. Few slices of mango was found interior. Not bad, personally I still prefer the rum version, it was a bit too light for me. 6 €
Vanilla flan - a classic in here, Mr n loves it. He found the crust a bit thick, but he found it good. 4,50€
On the whole, the level was good, there were a good mix of choices between classic and creative pastries.
Mori Yoshida
65 avenue de breteuil
75007 Paris
moriyoshida.fr
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It was a while ago back in June this visit to Yann Couvreur. We see him as an established pastry chef in his young age, high profile in social media, as judge in a several patisserie competitions. He has worked in several restaurants with stars chefs. He started in the kitchen of Gérard Víe, Alain Dutournier and later as sous-chef with Jean-François Foucher in Park Hyatt Paris-Vendôme. He then worked several years aboard. In 2013, he got recruited by the palace Prince de Galles in Paris with his new take on 3 different recipes of kouign-amann, he stayed there till 2015 when he eventually quitted and opened his first shop in Goncourt.
With his impressive CV and the high price, we had high expectations. Beautiful packaging with pastel colours and slight metallic bronze ink, Yann Couvreur uses fox as his emblem.
Tarte framboise estragon - Raspberry tarragon tart, with crunchy sweet pastry base, almond cream, creamy tarragon, fresh raspberries and marmalade. It was refreshing if you like a light fruit tart. 6,80 €
Carré citron vert - lime tart with sweet crust base, creamy emulsion with lime, lime confit, Swiss meringue, fresh lime segments and lime powder. Black and milk chocolate chips, hazelnuts and crepe. 4,80€
Aromatic and good balance of flavours and texture, the negative: the crust at the bottom was soft! Unforgivable for a chef this level.
Merveille aux pralines - Light chocolate mousse with milk, hazelnut praline with fleur de sel, hazelnut dacquoise, meringue, dark chocolate icing. Bursts of milk and dark chocolate, hazelnuts and crepe
Interesting with the texture. 6,50 €
Éclaire Tonka noir - Crispy puff choux pastry, 66% dark chocolate, Tonka bean, ganache, cocoa chips, dark chocolate frosting
Unfortunately, it was quite a hot day, the dark frosting on the top melted and when I tried to slice from the narrow box, it cracked.
Didn’t affect the taste at all, in fact it was my favourite, the complex taste of tonka and dark chocolate was incredible. Mr. n was less hot with the square shaped choux puff pastry. I didn’t mind it at all, although it was a bit far from a conventional éclair.
Overall, the cakes were very good. Some reservations due to some technical mistakes that was quite elementary and not too forgivable with high price tag like this.
Yann Couvreur Patisserie Goncourt
137 avenue Parmentier
75010 Paris
yanncouvreur.com
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Since I have bought a coupon from a private sale site a few months back, a 25€ coupon that I can spend 40€ in the shop, this was the reason why I was back to Yann Couvreur the second time, I was glad I did.
With the coupon, we had to order online the pastries 2 days before and picked them up in the store ourselves. We chose the delivery in the second shop in the Marais in the 4th district.
Pastry chefs assembling the pastries behind the counter. First time seeing this though. Usually they work in their workshop or kitchen hidden.
Kouign Amann au sarrasin - with buckwheat 1,90 €
I reheated it briefly with the residue heat of a switched off oven. Much better than cold from fridge.
Baba framboise menthe - Brioche soaked with fresh mint, fresh mint cream, whipped cream, raspberry marmalade & fresh raspberries. 6,80 €
I like the subtlety of mint cream, contrasted with the raspberries at the bottom. The brioche was moist like it should be.
Paris Brest - A classic choux pastry, hazelnut praline cream, salty praline with hazelnut, roasted hazelnut nougatine. Indeed a hazelnut heaven if you are in love with the nut. 12€ (for 2)
Carré amandine aux poires - Sweet pastry crust, almond cream, vanilla poached pear and roasted flaked almonds. It was a take on the classic Parisian Tarte Bourdaloue. It was alright, more on the sweet side when compared to the other pastries of YC. Strong presence of almond but I didn’t feel vanilla with the pear. 22€ (for 4)
Except the pear tart, everything was sublime. I was glad to return for the second time. I read many people complained about bad services (Trip Advisor) or erratic quality. I was a bit surprised that the cakes I have ordered were not put aside but they just put the order together when I arrived. There was a risk that parts of your order could be sold out. A promising pastry chef but need probably to brush up his entrepreneurial skills.
Will return one day for his famous Millefeuilles and Fraisier.
Yann Couvreur Pâtisserie le Marais
23bis Rue des Rosiers
75004 Paris
yanncouvreur.com
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Originally, I wanted to try Pierre Hermé’s Mooncake this year. In the Bonaparte shop, they sold the last box an hour before… too bad for us!
Got some pastries instead.
Hélèna - Pistachio Brittany shortbread, soft cake, ricotta cream, candied fruit confit, pistachio mascarpone cream, caramelised pistachios - 7,20 €
The flavours were subtle of the pistachio, the candied fruit added a hint of freshness and citrus. The Fleur de sel in the shortbread was another slight surprise.
Baba Ispahan - Baba brioche pastry soaked in a wild raspberry eau de vie, rose raspberry mascarpone cream, with litchi fruit in the core, and raspberry on the top - 7,20 €
We sensed well the rose cream that was light like a chantilly cream. The fruits were a delight. A good equilibrium in flavours.
Tarte infiniment praline noisette - hazelnut praline tart - Shortbread, hazelnut cake, crunchy hazelnut praline, smooth hazelnut cream, hazelnut chantilly cream, roasted Piedmont hazelnuts. - 7,20 €
This time, the praline was indeed crunchy, could not be crushed easily with a spoon, a strong contrast with the soft cream.
Ultime - Chocolate shortbread biscuit, ganache with Madagascan vanilla, pure origin Belizean dark chocolate cream, thin chocolate on top. 7,20 €
The combination of flavours between the Maya mountain chocolate and Madagascan vanilla was quite sophisticated and a pure delight, first sensed the bitterness, a bit saltiness came right after and eventually the sweetness.
Pierre Hermé
72 rue Bonaparte
75005 Paris
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Kevin Lacote’s KL Patisserie in the 17 district has been mentioned in the past.
Paris-Brest 13,50€ for this portion for 2
Choubesto - Another choux pastry, with pistachio ganache, pineapple confit and caramelised peanut, quite good - 6 €
Kara Damia - have wrote about it in the past, it was as good as the last time, a signature from KL pastisserie. Salty caramel, coconut dacquoise, milk mousse, and Macadamia nuts - 6 €
Éclaire au chocolat - used Peruvian chocolate grand cru 66% - 5 €
Note that they now offer cooking classes as well.
KL Patisserie
78, avenue de Villiers
75017 Paris
www.klpatisserie.com
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Cyril Lignac has an image makeover for his pastry packaging, using the same blue brush on white on the cake box, bag and his book.
photo credit - papilles et pupilles
photo credit - gourmand-croquant .com
Equinoxe - the signature pastry, I have a feeling that the grey has been tuned down (compared to the one I have tasted in 2016 up thread), light Bourbon vanilla cream, filled with caramel, the base was a crispy Speculoos biscuit. 6 €
Baba au rhum - this is another signature of Lignac. Pastry soaked in rum and covered with abricot syrup, it is garnished with vanilla whipped cream. They emphasised that the rum was not cooked to preserve the alcohol. A very light and moist cake. Unlike most baba au rhum, this one was not sold soaked in a plastic tray interesting rendition. 5,50 €
Gianduja tart - a chocolate tart covered with tiny chocolate beans. Crispy sweet dough and gianduja ganache with hazelnuts.
Caramel éclair - Choux pastry garnished with salty butter caramel cream, coated with caramel icing. Simple but good, a dessert with salty touch is always interesting 5 €
Tart citron - lemon tart - lemon cream and compote, topped with a vanilla lemon glaze on a white chocolate decoration and hazelnut shortbread. The white chocolate is an evolution, the last version was like this. 6 €
La Patisserie Cyril Lignac has several addresses in Paris
https://www.gourmand-croquant.com/fr/content/6-nos-adresses
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Near H’s office in the 15e, a new pastry shop Panade is opened end of October, by the hyperactive Top Chef ex-candidate, Merouan Bounekraf.
Burratarte (savoury) 10€
Vegetable tart with dried tomato, carrot, radish…
Tartruffle (savoury) 12.5€
Mushroom tart with soft boiled egg and truffle
Tartuccino 7.5€
Sweet hazelnut paste, creamy coffee, sponge finger biscuit, orange blossom whipped ganache, coffee praline
Strong flavour of cafe, which I appreciated. I found the coffee praline (using bits of crashed coffee grain) a bit disturbing, I think a finer texture would be interesting.
Lemon marshmallow tart 7.5€
Sweet almond paste, lemon confit, madeleine cookie, lemon thyme cream and marshmallow
Tart taste, which I preferred, I found the madeleine insert a bit too thick. The marshmallow was cute.
Palmito 1.70€
Giant Palmier
I found everything was good, much better than an average neighbourhood pastry shop. On the whole, I find the price a bit excessive, especially for savoury tarts. I would like to try the viennoiseries next time.
Panade
35 Rue Violet, 75015 Paris
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