|Specialities : Maccaroons and 2000 Feuilles
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions.
|72 rue Bonaparte 75006|
|Speciality : Maccaroons
The story of the Ladurée macaron starts in the middle of the 20th century with Pierre Desfontaines, who first thought of taking two macaron shells and joining them with a delicious ganache filling. Since this time, the recipe did not change.
|75 avenue des Champs-Elysées 75008|
|Patisserie des rêves by Philippe Conticini|
|Specialities : ParisBrest puff, Saint Honoré, Charlotte cake
Philippe Conticini is an icon in contemporary French and international fine cuisine. A pioneer in the renewal of French pastry making, he is one of the rare pastry chefs to have also had a very high level cuisine career. In 1994 he invented the principle of verrines to present dishes traditionally served on a plate, in vertical transparency instead.
|111 rue de Longchamp 75116|