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Patisseries in Paris

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Pierre Hermé Paris

185 r Vaugirard 75015 Paris

01 47 83 89 96

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
formerly of 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.”

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Thank You for the gorgeous photos and the update! Bravo!


John DePaula
formerly of 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.”

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

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

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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 hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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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

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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 :)

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
formerly of 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.”

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


Formerly known as "Melange"

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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

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

gallery_40488_2237_14567.jpg

gallery_40488_2237_19858.jpg

gallery_40488_2237_7570.jpg

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gallery_40488_2237_6880.jpg


Filipe A S

pastry student, food lover & food blogger

there's allways room for some more weight

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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

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Beautiful pics melange (may i ask what Camera?)

Looks like a Canon PowerShot A510

Beautiful photography!

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Wow, how awesome! Beautiful stuff & great photos.

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

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

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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"

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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.

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

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Boy, oh boy, I just keep coming back here to get my fix. These pics are just great. I've been sending them to my employees to get their breakfast juices flowing.

O

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Great pictures! I wish I'd been in Paris during the Ispahan Festival.

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*drooool…*

Would it be wrong for me to visit Paris solely to eat pastries? :biggrin:


Edited by lexy (log)

Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

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*drooool…*

Would it be wrong for me to visit Paris solely to eat pastries? :biggrin:

Um, nope. I am heading there myself for that sole purpose, if you're in pastry school I think you can call it "research." Technically we're going to Italy for a couple of weeks, but the last four days of our trip I will be eating, um, conducting research in Paris. I found this thread while making a list of where I must go while there, I can't wait!

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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.

gallery_17945_2647_71816.jpg

Any idea what made it different? And what's the green/herb there?

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