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| RendezvousFrance.com | |
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Some
of Paris's best monuments are edible. Smaller than Notre Dame or the Louvre,
they can leave in our mind - and body - a more powerful memory (as well
as kilos) : French pastries. Here is a list of some of the best patisse
ries with their specialties.
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| Pierre Hermé's first patisserie in Paris. Probably the greatest patissier in France, Hermé has just opened his store. Try his out of this world 'Cérise sur le gateau' cake (or simply admire this work of art). 72, rue Bonaparte. 75006. |
The baba au rhum :
You can have it au naturel, with crème Chantilly or with raisins.
Storer has lost its soul to the devil to get the recipe for the perfect
"baba". Storer: 51, rue de Montorgueil. 1st. Metro: Les
Halles Tel:01 42 33 38 20. |
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Backup : The "tarte au citron vert" -green lime pie. Ledoux. 12, rue Mabillon. 6th. Metro: Mabillon. |
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L'
éclair au chocolat ( "chocolate lightning" ): The chocolate
cream inside is exceptional and the dough "light as the wind",
claims one critic. La Maison du Chocolat. 19, rue de Sèvres.
6th. Metro: Sèvres Babylone |
| Le
Paris-Brest :
The
nut cream is so light you don't even feel the butter. Malitourne.
30, rue de Chaillot. Metro: Alma Marceau. Tel: 01 47 20 52 26 |
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La tarte
aux pommes
(apple pie) Poîlane makes
the best one, hands down. The balance between the dough, slighly salty,
and the apples is a moment of perfection in Western civilization. 49, Boulevard
de Grenelle. 15th. Metro: La Motte Piquet. Back up: Poujauran. Jean-Luc Poujauran not only makes Paris' best bread (try nuts and raisins, or figs and walnuts or his bread with apricot, garlic, olives...) 20, rue Jean Nicot. 7th. Metro: Latour Maubourg |
| La
tarte à l'orange (orange tart) : A
dough (pâte brisée) covered with a very light orange cream.
Mulot. 76, rue de Seine. 6th. Metro: Mabillon |
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Le Millefeuille:
The crust which separates the layers of crème patissière
has the perfect balance : neither too hard nor too soft. Le Moulin de
la Vierge. 166, avenue de Suffren. 15th. Metro: Champ de Mars. |
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Tarte à la rhubarbe
(rhubarb tart) The meringue which covers the soft rhubarb made by the Patisserie
Alsacienne would be reason enough to cross Paris on one's knees. La Patisserie
Alsacienne. 4, rue du Cardinal Lemoine. 5th. Metro: Cardinal Lemoine.
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Maracaron
(macaroons) It's
been Ladurée's turf for 50 years. No one comes close for the quality
and the flavors (caramel, chocolate, rose, coconut, pistacchio, nuts, etc.)
Ladurée. 16, rue Royale. 8th. Metro: Madeleine (not Proust's) or
Concorde |
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