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Trip: Patisserie in/around Paris


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36 replies to this topic

#1 Stephanie Wallace

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Posted 11 March 2006 - 06:57 AM

Just got back from two weeks in France. I didn't waste a single opportunity to eat dessert. Forgive me if I cannot remember a lot of the names.

Sadaharu Aoki:

Lemon mousse dome with crunchy praline filling.

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Macha mousse dome with red bean paste.

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Cassis. Chocolate sponge with blackcurrant and walnut.

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A truly transcendent millefeuille. This is where Aoki really shines.

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Laminated dough with macha and red bean paste; like a cinnamon roll.

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Patrick Roger:
I was blown away by Roger. His bon bons are balanced exquisitely and made with any of his 25 single origin chocolates. Incredible.

Storefront in Sceaux, France.

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A sculpture in his Paris shop.

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And, of course, his bon bons.

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Pierre Hermé:

Macarons. Pistache et Griottine, Huile D'olive and Plénitude (chocolate caramel).

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Genoise with pineapple and caramelized fruits.

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Ispahan Festival! Dirty marketing ploy? Sure. But trying the Ispahan in so many forms was still a lot of fun.

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Pain de Sucre:
Recently opened by Didier Mathray and Nathalie Robert. Probably my favorite patisserie in the city.

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Krac Krac. Pistachio/almond cream with grapefruit and crushed pistachios.

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An amazing lemon tart. Something I almost always find cloying, this was incredibly light, with a filling that turned to liquid the instant it entered your mouth.

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#2 docsconz

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Posted 11 March 2006 - 07:17 AM

Fantastic photos, Melange! I was not previously aware of any photos that may have been posted by you, but theses are up there in the pantheon of eGullet food photography. The desserts are simply beautiful. Unfortunately for me, I only have direct experience with Pierre Herme. It is great to see the work of some others presented so masterly. I look forward to more of this from you!
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#3 bleudauvergne

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Posted 11 March 2006 - 07:23 AM

Excellent photos. Melange. Your trip to Paris looks like it was truly memorable. Care to update on your chocolate recon? :rolleyes: Any more comments on AOKI, given the recent thread here in the France forum comparing French and Japanese pastry?

#4 Poppy Quince

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Posted 11 March 2006 - 10:01 PM

Oh. My. God.

Where is Pain de Sucre to be found?

#5 June Pickering

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Posted 12 March 2006 - 01:28 AM

I'll be in Paris a bit later this month and would love the addresses of these places. If it's too much trouble, just let me know and I'll Google. Your photos are spectacular... many thanks.

#6 bleudauvergne

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Posted 12 March 2006 - 04:00 AM

Aoki Sadaharu
56 bd Port Royal 75005 PARIS
01 45 35 36 80

Patrick Roger
176 r St Denis 75002 PARIS
01 45 08 06 57

Pierre Hermé Paris
72 r Bonaparte 75006 PARIS
01 43 54 47 77

185 r Vaugirard 75015 Paris
01 47 83 89 96

Pain de Sucre
14 r Rambuteau 75003 PARIS
01 45 74 68 92

#7 Stephanie Wallace

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Posted 12 March 2006 - 09:41 AM

Thanks for the praise, people! As to the Japan/France discussion, while I think my experience with only one Japanese patissier is too limiting to comment, I will say that Aoki's work is exceptionally light and very well balanced, while still being slightly too sweet. And Poppy, Pain de Sucre is about a block and a half east of the Pompidou on Rambuteau.

Formerly known as "Melange"


#8 filipe

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Posted 12 March 2006 - 03:22 PM

As promised, here are the pics. Sorry for the reflexes, but it was hard to get it better.

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This is the Rue de Vaugirard shop, designed by the french architect Christian Biecher

and...

This is the good stuff :)

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[IMGhttp://forums.egullet.org/uploads/1142201570/gallery_40488_2237_14577.jpg[/IMG]

And these are some home-taken macaron pictures

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from left to right, front to back :

Caramel à la Fleur de Sel
Huile d'Olive et Vanille
Plénitude (Chocolat et Caramel)
Mosaïc (macaron vanille, crème pistache à la cannelle, griottines)
Rose (macaron rose, crème aux pétales de rose)
Chocolat
Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#9 Stephanie Wallace

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Posted 12 March 2006 - 04:24 PM

Looks like we were both in Paris at the same time; did you try any of the other Ispahan preparations?

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#10 seanw

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Posted 12 March 2006 - 08:52 PM

Beautiful pics melange (may i ask what Camera?)

I missed out on Pain de Sucre, moved b4 it opened, but looks seriously good(Like Ferber's pastry!!). Aoki was very good & the service was pleasant in an uderstated Japanese way(the carry out boxes are beautiful....details.) Marcolini & Hevin know what to do with chocolate..mmmm chocolate. I lived in the 14th, where amazing baguettes & yeasted sweet doughs were made by a fantastic boulanger( won best baguette in Paris in 2004) Seriously that bread was much greater than the sum of all it's parts. Thanks again for the photos :smile:

#11 John DePaula

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Posted 12 March 2006 - 09:22 PM

Pierre Hermé Paris
185 r Vaugirard 75015 Paris
01 47 83 89 96

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Does anyone know if PH has opened up this location as a storefront? Last time I looked, which has admittedly been a while, it was not open to the public.
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#12 John DePaula

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Posted 12 March 2006 - 09:23 PM

Thank You for the gorgeous photos and the update! Bravo!
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#13 Stephanie Wallace

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Posted 12 March 2006 - 09:24 PM

He did.

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#14 Poppy Quince

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Posted 12 March 2006 - 10:59 PM

Poppy, Pain de Sucre is about a block and a half east of the Pompidou on Rambuteau.

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Thanks Melange, that's just far enough from the apartment I'll be staying in to justify a treat or two after walking there.

#15 Patrick S

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Posted 13 March 2006 - 05:02 PM

filipe, thanks for the PH pics (I love that you posted a close-up), and good job on the pave! When I saw this the other night, I cut a slice from the pave I had in the freezer (I made two last time).
"If you are irritated by every rub, how will you be polished?" - Rumi

#16 filipe

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Posted 14 March 2006 - 08:36 AM

As it is not related to this thread i haven't posted them here, but I have more pastry/chocolate pics from Paris, from Patrick Roger, Gerard Mullot, Sadaharu Aoki, among others. You can check them at my blog (written in portuguese unfortunatelly) if you want to, I'm still updating it every day. They're not very good quality pics, but they´re good enough to show the goods :)
Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#17 John DePaula

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Posted 14 March 2006 - 10:51 AM

As it is not related to this thread i haven't posted them here, but I have more pastry/chocolate pics from Paris, from Patrick Roger, Gerard Mullot, Sadaharu Aoki, among others. You can check them at my blog (written in portuguese unfortunatelly) if you want to, I'm still updating it every day. They're not very good quality pics, but they´re good enough to show the goods :)

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For those of you don't read Portuguese, you can try to load/translate the page using Google language tools. The translation is far from perfect but you can get the gist. Here's a link: Filipe's partially translated Blog: XOCOLATE

P.S. The page doesn't seem to display well in my up-to-date version of Internet Explorer but works well with Firefox. FWIW

Thanks again for the pix, filipe.
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#18 Stephanie Wallace

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Posted 15 March 2006 - 09:14 PM

Also worth noting: Pain de Sucre is the only non-restaurant entity that carries chocolates by Jacques Genin.

Formerly known as "Melange"


#19 Ling

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Posted 16 March 2006 - 01:00 AM

Stunning photographs. Thank-you! :wub:

#20 filipe

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Posted 16 March 2006 - 04:56 AM

Great pics! Haven't seen this thread before.
Have you tried the yuzu tartelette and the matcha eclairs at Sadaharu Aoki?
Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#21 filipe

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Posted 16 March 2006 - 05:03 AM

My pics are far worst than yours, but it's a small contribute to this thread. All from Sadaharu AOKI.

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Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#22 filipe

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Posted 16 March 2006 - 05:12 AM

WOW suddenly my posts from PH thread showed up here ehehe
Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#23 Peter H

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Posted 16 March 2006 - 06:37 AM

Beautiful pics melange (may i ask what Camera?)

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Looks like a Canon PowerShot A510

Beautiful photography!

#24 K8memphis

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Posted 16 March 2006 - 07:36 AM

Wow, how awesome! Beautiful stuff & great photos.

#25 oli

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Posted 16 March 2006 - 08:16 AM

Wow, how awesome! Beautiful stuff & great photos.

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Thanks for the photos, just emailed them on to fellow workers entitled "Whats for breakfast"

#26 BROWNSUGA

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Posted 16 March 2006 - 12:23 PM

Wow!Thank you for posting these pics! I am going to France (Paris) next month. What I am looking forward to most? The desserts!!

#27 Stephanie Wallace

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Posted 16 March 2006 - 05:39 PM

I hope you have a wonderful time! If you have any questions about patissiers/chocolatiers, feel free to ask.


Filipe: I had his yuzu tarte. It was amazing! It was the first time I'd eaten yuzu and now I'm filled with ideas for flavor combinations.

Formerly known as "Melange"


#28 filipe

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Posted 17 March 2006 - 04:36 AM

I hope you have a wonderful time! If you have any questions about patissiers/chocolatiers, feel free to ask.


Filipe: I had his yuzu tarte. It was amazing! It was the first time I'd eaten yuzu and now I'm filled with ideas for flavor combinations.

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I thought it was amazing too. I had had yuzu for the first time at Megu in NYC, on a chocolate&yuzu cake which was delicious. Since then I've been trying to get some yuzu and I finnaly did, in Paris, at this shop called Sté Kioko (japanese grocery store) at 46, Rue des Petits Champs, which I've found under the wise advice of David Lebowitz.
Filipe A S
pastry student, food lover & food blogger
there's allways room for some more weight

#29 Malawry

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Posted 17 March 2006 - 03:42 PM

Isaphan festival? I've had the original dessert, and am wondering what permutations Herme dreamed up...

#30 Stephanie Wallace

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Posted 20 March 2006 - 11:08 PM

He basically took items from his usual line-up (Emotion, Mr. H, Surprise. Click on La Collection) and replaced all of the components with some combination of rose/raspberry/lychee. It was executed very well.

Formerly known as "Melange"