Favourite chocolate, and sweet confectionary shops in Paris

Jean-Paul Hévin: New French Touch Chocolate Collection 2016-2017

Thank Hévin for chocolate! Jean-Paul Hévin demonstrates stylish savoir-faire with his new French Touch chocolate collection for this holiday season 2016-2017.

New French Touch Chocolate Collection

Seven main ingredients are used by Hévin to give us that festive French Touch this year: fashion, joie de vivre, style, creativity, humour, terroir, and tradition – all illustrated in the following seven pure chocolate creations for Christmas and New Year. With FOUR new bûches in the collection, Hévin designs his chocolate yule log pastries around the quality of his chocolate first.

Bûche Fashion

new french touch chocolate collection 2016

Hévin has always had an fashionable element of la mode in his chocolate and this Bûche Fashion firmly puts it in the bag, as the saying goes (same in French: l’affaire est dans le sac). Not quite a “trunk”, this is a rather compact handbag for any chocoholic who appreciates a pure intense Venezuelan chocolate sensation. Could our hands be too hot to handle this chocolate handbag? You could also show you’re “well heeled” with his famous chocolate stiletto sculptures!

Bûche Cancan

new french touch chocolate collection 2016 Cancan Buche

A festive Bûche Cancan represents the French Joie de vivre party spirit. Like the Cancan dancers, the Tonka base has an exciting crunch, topped with frilly layers of chocolate and almond sponge, with a gutsy Peruvian Grand Cru chocolate mousse. A dark cherry jelly adds a suggestive lingering aftertaste.

Bûche Grand Style

new french touch chocolate collection 2016 Buches edible decorations

Be transported to the regal gardens of Versailles with the Bûche Grand Style, especially designed to be easily transportable abroad for any stylish party, even if it’s next day to the USA. Based around a chocolate mousse (Grand Cru from the Equator), its subtle aftertaste brings out the pistachio in the chocolate gianduja base.

Bûche Rève or Dream

new french touch chocolate collection 2016

Creativity is given to Jean-Paul Hévin’s personal favourite Bûche Rêve – with dreams of a child being able to reach for the moon at Christmas. It’s the most complex: an orange crème brûlée is subtle but just enough to distinguish some balancing acidity and I loved the texture with the crunchy almond chocolate base. Although candied ginger is in there, it’s just a suggestive hint, all billowing around a Brazilian Grand Cru chocolate mousse.

new french touch chocolate collection 2016 Buche Reve

Jean-Paul Hévin, Meilleur Ouvrier de France (MOF). Spot the orange crème brûlée?

Table Centre, Lumière

His French Touch continues with an ingredient of humour, demonstrated by a table centre-piece Lumière, as a chocolate candle – of course, not to be lit!

new french touch chocolate collection 2016 Lumiere table centre

New Bordeaux chocolates put terroir (soil, climate etc. that distinguishes chocolate like wine) in the limelight with a Grand Cru from the Equator.

Bordeaux chocolates new french touch chocolate collection 2016
The same chocolate is highlighted in a new festive macaron range, Cocorico. Hévin pays homage to the traditional French sporting cockerel mascot, Cocorico (Cock-a-doodle-do!), symbolising the French pride of their country and culture.

Hevin macarons new french touch chocolate collection 2016

This image of Jean-Paul Hévin to present the new French Touch chocolate collection sums up his quirky humour. I wonder what Renoir would have preferred for a festive dessert at this rather famous lively lunch on the Seine or Déjeuner des Canotiers in Chatou?

renoir-hevin-french-touch-painting

The French Touch festive collection is available as of 6 December.

Which one would you choose?

Jean-Paul Hévin
Avenue de la Motte Piquet
75007 Paris

Update! For more yule logs new this season in Paris, read my article at Paris Perfect!

Pascal Caffet’s New Festive Pastry Collection on Praline

I have great news for praline lovers since they’ll be spoiled this holiday season: Pascal Caffet’s new festive pastry collection 2016 is entirely based on his winning praline theme.

Known by his Meilleur Ouvrier de France (MOF) peers as the King of Praline, you’ll understand what they mean if you’ve gone into the charming boutique in Paris’s 16th arrondissement and tasted just one of his pralines. Join me for a taste here.

This Christmas, one new bûche (yule log) takes the spotlight, surrounded by a team of other festive treats in store.

New Festive Yule Log

Pascal Caffet's new festive pastry collection 2016 - new yule log

The new sublime Bûche Féérique is indeed magical with layered waves of intense praline, a perfectly balanced compote of blackcurrant from Burgundy and smooth chestnut from Naples. It’s topped with an airy Madagascan vanilla mousse then glazed with blackcurrant.

Personally, this was one of my favourites of all bûches I’ve tasted for this season, as the play of textures with the chestnut and fruit are all harmoniously dosed so that every layer’s flavours shine through. The blackcurrant gives that acidic depth, and the whole sensation is surprisingly light.

Pascal Caffet's new festive pastry collection: buches de noel

Four other classic yule logs feature in Pascal Caffet’s new festive pastry collection: 70% dark chocolate from Guatemala (Splendide); Venezuela (Etincellante, Merveilleuse); and 40% milk chocolate with lime (Lumineuse). All feature chocolate from La Chocolaterie de l’Opera®.

Splendide (pictured above as a large yule log) is for pure chocolate lovers who love that extra textural crunch of almond praline at the bottom.  The chocolate mousse has almost a hint of smokiness to it which comes from the cacao plantations, with a mix of Guatemala and Madagascar.

Even if you prefer dark chocolate like me, the Lumineuse will be a real family pleaser since although it’s made with milk chocolate, the play of flavours create a festive explosion to any meal. How does hazelnut praline with a light vanilla and lime mousse, vanilla caramel, milk chocolate lime mousse and grilled hazelnuts sound?

Life is a Box of Chocolates

Pascal Caffet's new festive pastry collection - chocolate pralines

I spied a selection of chocolates – what do you think about an edible chocolate box?  As Pascal Caffet says:

The best chocolate is the one that we love.

A Piece of Christmas Cake

Pascal Caffet's new festive pastry collection 2016 - spiced Christmas cake

I’m not such a cake fan – unless it’s like this: syrupy moist and full of flavour.Also part of Pascal Caffet’s new festive pastry collection is the Spiced Christmas cake. It’s his take on the traditional gingerbread with star anise, cinnamon, orange and candied Corsican clementines.

The cherry on the cake for praline lovers is Pascal Caffet’s new cookery book, simply called “Praliné“, which  came out 21 October. Most of the 100 praline recipes are easy enough for us home bakers while there’s a section dedicated to the more challenging recipes if you feel like taking the plunge as a pro.

The festive collection is available in any of his boutiques in and outside Paris as of 25 November.

Pascal Caffet
13 Rue Duban, 75016 Paris

Metro: La Muette


Disclosure: I was invited by Pascal Caffet’s team to simply taste the new season’s yule logs in store.  I was not compensated and was not obliged to write a positive post.  As always, opinions are entirely my own.

Angelina’s New Yule Log & Festive Collection 2016

Angelina’s new yule log for Christmas this year will certainly grace any elegant festive table for a traditional French bûche dessert. And for fans of their famous African Hot Chocolate and Mont Blanc, there are more surprises in store.

Angelina Paris Rue de Rivoli

The highlight for me was not just being invited to taste and share Angelina’s new yule log with you, but I was equally bowled over to be able to talk with the pastry chefs themselves.

Angelina’s New Yule Log, the Paon Blanc

Created for Angelina by head pastry chef, Christophe Appert, the Paon Blanc (white peacock) takes pride of place for this year’s festive centre-piece. The rare and beautiful white peacock was particularly chosen as an artistic symbol of the Belle Epoque era, echoing the style of the famous tearoom in Rue de Rivoli since 1903. For more about the background of Angelina, see my article here.

christophe Appert, Head Pastry Chef Angelina new yule log

Angelina’s new yule log is sheer elegance on a plate, the Paon Blanc fanning out delicate notes of citrus and the exotic with passion fruit, mango and coconut. As light as the peacock’s feathers, this is always appreciated after a festive meal and its perfect play of not too much sugar encourages the delicate fruity notes and white chocolate to shine through.

Let’s look at its sophisticated layers: underneath the white peacock’s coat of coconut and white chocolate and golden powdered feathers, lies a crisp crumble base finely topped with coconut butter/white chocolate.  The heart of the yule log contains layers of joconde almond biscuit (sponge) interspersed with three different jellies: orange, passion fruit and mango.

It’s all covered in an airy vanilla mousse – and my favourite part is the circular, surprising zing of a lemon and lime cream which I’m so glad that Chef Appert added after his first few drafts, as for me it’s the winning touch! I have to add that I’m not a white chocolate fan – but this is so fine with a perfectly dosed overall balance that the white chocolate, although present, is a wonderful background suggestion.

Gourmet Advent Calendar

yule log angelina christmas advent calendar

The traditional Advent Calendar evokes chic illustrations of the tearoom in Rue de Rivoli, with a surprise behind each window. Each day discover the likes of milk chocolate almonds, white or dark chocolate pralines,  Napolitains and Giandujas (chocolate-hazelnut).

The advent calendar is on sale as of 16 November.

angelina christmas gift boxes

Gift Boxes (Coffrets)

Angelina have thought of everything this Christmas, and their selection of gift boxes includes the new white-peacocked festive edition. Fans of Angelina’s famous African Hot Chocolate are spoiled with a festive edition with added cinnamon, a box of 19 chocolates, and a jar of chestnut paste to continue their Mont-Blanc theme.  A new Christmas tea (Thé de Noël) from China and Sri Lanka is also given the white peacock treatment with orange peel and flavoured with gingerbread and flower petals.

christmas yule logs angelina Paris 2016

More Yule Logs

Angelina’s new yule log still has it’s traditional bûche family alongside it: the Choco Intense, The Tentation Passion and the Mont-Blanc.

Did you know that the emblematic Mont-Blanc pastry was created by Angelina pastry chefs in the 1910’s based on a popular hairstyle that women wore at that time: a short bob?

Saturday 17 December

Mark your calendars if you’d like to surprise your loved ones with a personalised note around the festive white peacock theme. A Calligraphist will be at both stores to write something for you with her plume on an Angelina card. Free event.

  • Boutique in Rue du Bac: 11am-3pm
  • Tearoom in  Rue de Rivoli: 3.30pm-7pm

Spotlight

Meet Florent Martinot, pastry sous-chef, who joined Angelina in June 2015. Originally from the gourmet Capital of Lyon, a town where he grew up around delicious confection specialities and where he realised his vocation after falling and saving a pain au chocolat rather than his teeth as a youngster. He’s worked with Sebastian Bouillet, Dalloyau (specialising in chocolate), Hermé (managing the opening of a new chocolate shop in Alsace), then finally Hugo & Victor (R&D) before his calling to Angelina.

Florent Martinot pastry chef Angelina

Sous pastry chef, Florent Martinot

Christmas Macarons

Last but not least, are the macarons!  This Christmas, there’s nothing plain about their vanilla macarons which are coated in gold powder to top off the White Peacock theme with panache – not ganache.

angelina vanilla christmas macarons

With thanks to the pastry and press teams at Angelina for a wonderful festive tasting and for trying so hard to evoke a Christmas ambience in sweltering 30°C + temperatures of our Indian Parisian Summer in September! The Christmas collection, including the limited edition Paon Blanc, is available as of 26 November.

Angelina
Rue de Rivoli
75001 Paris


P.S. Let me show you this beautiful illustration of Angelina’s Paon Blanc bûche by a newly discovered artistic friend, the talented Isma of MesArticlesduJour. This conjures up the feminine, light touch of Angelina, don’t you think?

buche paon blanc Angelina's new yule log 2016

Christophe Roussel Pastry Competition: La Baule 2016

Some of you saw the live videos on Facebook but I’ve been itching to tell you in much more detail about this exceptional pastry and chocolate weekend! To start, I was bowled over to be invited by Christophe Roussel to join the French jury for his Annual Pastry Competition Final in La Baule (Loire-Atlantique) on France’s west coast.

Open to budding amateur pastry chefs, five talented finalists were chosen in September via their tantalising patisseries and descriptions on Facebook, all based on this year’s défi (challenge), first announced in July.

As the event wasn’t open to the public, I feel duty-bound to share this with you, patisserie and chocolate lovers. So fasten your seat-belts for a bumper post!

Christophe Roussel Pastry Competition

Annual Pastry Competition

What was the Défi Patissier‘s CHALLENGE this second year?

TO REVISIT an OPÉRA cake, using the famous Fleur de sel de Guérande as an imposed ingredient and during the final, include Christophe Roussel’s new signature Bahiana® chocolate from Brazil.Sounds easy? An Opera pastry has to be one of the most difficult in the French pastry repertoire!

With the competition’s early morning start, Christophe and Julie generously helped relieve any night-before stress by hosting a welcome dinner on La Baule’s beach. Dessert was, of course, by Christophe himself.  If anyone had forgotten his style and needed to tweak their dessert next day, now was the time. The desserts set the tone…

fleur d'Asie of Christophe Roussel

Luckily I had lovely Lucie by my side who works with Christophe, so she could suggest two out of the FOUR desserts! The Fleur d’Asie, or Asian Flower, is a delicate combination of apricot and the Asian Osmanthus (Devilwood) plant which has scents of apricot and peach. I love his hidden Fleur de Sel which gives that unexpected crunch – fantastic!

A First in France: Signature Chocolate

Chocolate-lovers will love the Fleur de Bahiana, the upcoming Bûche de Noël (festive yule log) made with the new signature Brazilian dark chocolate (69%), Bahiana®. It’s from the Pêtrolina cacao farm in the Bahia region, a family-run plantation, and made exclusively for Christophe Roussel in partnership with Valrhona – a first in France.

Intense in chocolate with floral and fruity notes, I found it so warming, almost like tasting a chocolate-vanilla pastry version of a velvety hot chocolate with playful textures. To top it, it wasn’t overly rich but left a lovely round satin touch on the palate.
But I digress – back to the competition!

christophe Roussel pastry competition

Meet the Finalists

From left: Catherine Brug (Besançon: Opera-Cube), 18-year-old Laurie Lacoviz (Saint-Maur: Opéra Rock), Anne-Sophie Donnard (Montmorency: Comme un Air d’Opéra), Émilie Chrysostom, (Paris, Min’Op), and Arnault Buisson (Luxemburg, Opéra Spirit).

The finalists - christophe Roussel pastry competition

Meet Christophe Roussel

Ever since I walked into Christophe Roussel‘s welcoming boutique when it opened 5 years ago in Paris’s Montmartre, it was special. As I say in my book, Teatime in Paris, Chef Christophe must be one of the most genuinely friendly and approachable pastry chefs in France. His credo is sharing, pleasure and a little bit of madness – and add to that an incredible generosity.

After setting up his first pâtisserie in La Baule in 2004, he decided to steer away from the traditional route of adding a boulangerie and instead devoted the rest to chocolate-making. Now with an impressive business with around 44 employees and 7 trainees, Christophe Roussel, part of the prestigious Relais Desserts group, is the star of the French west coast with two boutiques in La Baule, Guérande, Pornichet, Paris, and has just opened another in la Pornic. Together with his wife, Julie (pictured far right below), they make the perfect duo créatif.

Only the HIGHEST QUALITY PRODUCTS are used to create his gourmandises, notably sourcing local produce – one of which is the famous salt, the Fleur de Sel de guérande, just a few kilometres from his laboratory in La Baule (pronounced la-bowl).

Jury for Christophe Roussel Pastry Competition La Baule

The Jury

Meet the rest of the jury with Christophe Roussel. You can imagine why I was so honoured to be a part of such a prestigious line-up!

  • Thierry Bamas MOF (Meilleur Ouvrier de France) and world champion for frozen desserts, he’s the star of pâtisserie based in the Basque region, between Biarritz and Bayonne. Like Christophe, he runs pastry and chocolate-making classes.
  • Cyril Carrini, winner of the last 2015 Meilleur Pâtissier on French TV’s M6 Channel (The French equivalent of the Great British Bake Off), and winner of the best of the winners. He’s a policeman near Bordeaux who also runs pastry workshops.
  • Mercotte is to France what Mary Berry is to the UK. A most adorable, down-to-earth TV celebrity for the Meilleur Pâtissier on M6, and The French Patisserie Blogger at La Cuisine de Mercotte, with four recipe books.The Pastry & ChocolateLAB

The Lab

Hitting the starting block at 7.30am, the finalists cracked on with their 3-hour pastry challenge. As it was the early stage, we had the opportunity to visit the immense lab.

Christophe Roussel labWhat an Ali-Baba maze! It was hard to resist a peek into these enormous vats of babas steeping in rum syrup as we explored each chocolate and pastry-making workshop. Everyone was quietly and dynamically working on each creation: from chocolate moulds of Peppa Pig, Calimero, and chocolate kisses destined to be exported to Japan, to his assortiment of macarons – of which about 25 tons are produced a year. There’s even a room assigned to edible decor – spot his pastry signature above (top left).

religieuse pas très catholique christophe RousselBack to the buzzing competition room, just to keep us going, we taste Christophe’s Coffee Réligieuse – Pas Très Catholique (meaning a bit doubtful), with lively notes of two different coffees and a chocolate craquelin crumble topping for le crunch. Incidentally, this was the inspiration behind the recipe for the salted caramel choux snowman in Teatime in Paris!

THE Challenge

The classic Opéra isn’t an easy pastry … and on top of it, personal variations made it a particularly interesting challenge. Cubes, balls, discs, giant spheres, logs, tuiles … they’d all thought it out so well.

Christophe Roussel pastry competition opera challenge

All aspects were taken into consideration: such as respect to the classic recipe (e.g. right dosage of coffee coming through, enough chocolate, right textures; their interpretation; clean workspace; no waste (Christophe made frequent bin inspections), respect to time, visual aspect, and so on.

While all was being filmed on camera, we were additionally going around filming and snapping shots on our phones: everyone was spontaneously interviewed on Facebook Live by the bubbly Mercotte (we were all impressed with her mega battery!). Apparently I speak French like Jane Birkin, ahem…  Thierry Bamas and Cyril also caught the online interviewing bug as the stress and COUNTDOWN started.

Discussions behind the finalists didn’t put them off – and although there was the odd hand trembling towards the finishing touches, everyone showed their talent of being calm and collected, plus it was a good team spirit if someone needed to borrow equipment from each other.  Not every competitive spirit is prepared to do that.

Christophe Roussel Pastry Competition La Baule 2016

5, 4, 3, 2, 1 … and STOP!  Et Voilà: their finished results. Now we could think of the visual aspect. Great job – and totally resembling what they submitted online.

Finished operas - Christophe Roussel Pastry Competition La Baule

By now finished, the finalists took off their aprons for a well-earned break.

Jury Salon du Chocolat la Baule

Photo courtesy of Michel Orion, Ouest-France

Salon du Chocolat, La Baule

Meanwhile, we were given the added job of tasting our way through 3 different themes of chocolates over at the Castel Marie-Louise, as part of the Salon du Chocolat in La Baule, hosted by the Casino Barrière. Our challenge was to pick the best in each category before announcing the winners – including the pastry challenge – at the Salon later.
chocolate-jury-la-baule

Our group tasted 12 chocolates on a dark chocolate and citrus almond paste theme. The unanimous winner went to Vincent Belloir (Goût du bonheur, La Roche-Bernard). It was best for the visual sheen on the chocolate, the clean cut without losing it’s shape, the smooth texture, the bouquet on ze nose, and of course, the taste!

Olivier Grimault (Créat-shop, Les Sorinières) won the chocolate bar category with dark chocolate and Matcha, … and winner of the third category went to Christophe Roussel for his dark chocolate and pink peppercorn!  Also congratulations goes to Amélie Giraud for her chocolate sculpture, who is also part of Christophe Roussel’s team!

A few glasses of water later – and all before lunch ….!

Pastry Competition Tasting & Verdict

This is when I appreciated when Mercotte took me under her wing. Although the group agreed on the same issues and were discerning on each aspect, my marking was slightly too high for each finalist – so now I can put it down to experience!

Jury tasting Christophe Roussel Pastry Competition La Baule

Photos courtesy of Michel Oriot, Ouest-France news

Pastry Competition Winners!

Our winners were also announced on Saturday evening at the Salon du Chocolat.

Christophe Roussel Pastry Competition winners

Congratulations to the winner, Anne-Sophie, a school teacher and French pastry blogger at SurprisesetGourmandises. She wins a Gourmet Luxury Weekend in La Baule and a day of pastry-making with Christophe Roussel.
Bravo to Catherine Brug who came a close second, and a huge round of applause to Arnault, Emilie and Laurie. Each of them were not just great bakers but lovely, sensitive souls too.

finalists Christophe Roussel Pastry Competition

Lucie Henaff, thanking everyone, even prepared framed momentos of their Opéra creations, a lovely keepsake of their tremendous talent.

A Gourmet yet Light Weekend

After all the excitement, the chocolate, the opera cakes, lunch, more various dessert tastings, there was … another gourmet dinner!

Christophe Roussel Pastry Competition Castel Marie-Louise La Baule

For everything we ate, however, all was impeccably light. Spoiled by Eric Mignard, Michelin-starred chef for 30 years at the Relais-Châteaux Castel Marie-Louise, he took us through local seafood and fish menus, including a memorable dish of tartar scallops with passion fruit, pineapple, daikon, and salsifis chips with grilled almond oil. I’d need another few pages to discuss the rest!

Christophe Roussel dessertsj

On to the DESSERTS, all prepared by Christophe Roussel, each one was immaculate. They’re airy, full of surprising textures (he has fizzy chocolates too) and each ingredient has its own punch to say, “Taste me – I’m here too!”. The finale – made especially for the occasion – of Tahitian vanilla mousse with mango and that nesting ball on top is full of exploding salted caramel. It was the closing firework display to an exceptional weekend.

Christophe Roussel Pastry Competition

Do keep an eye out for the 2017 competition on Christophe Roussel’s Facebook page. If you or anyone you know is a real fan of making French pastries, then you’ll have witnessed that this is an extremely special competition indeed. I hear there will be even more surprises for next year’s Défi challenge. How can you beat that?

Christophe Roussel Pastry Competition La Baule

I’ll finish with Christophe Roussel’s popular chocolate kisses from La Baule and say a big Cheers, Santé to you, Chef! Bravo to such an extraordinary and successful weekend, the opening of your new boutique in La Pornic, the new signature Brazilian chocolate, for such a wonderful, dynamic team you’ve inspired – and, above all, for your generosity.

christophe Roussel Pastry Challenge

Christophe Roussel Duo Créatif

6 Allée des Camélias
44500 LA BAULE

5 Rue Tardieu
75018 PARIS

Saint-Germain-en-Laye Chocolate Pastry Tour

Welcome to a delicious Saint-Germain-en-Laye Chocolate Pastry Tour, the second part of my series on Day Trips Outside Paris.

As I mentioned in my introduction to Saint-Germain-en-Laye, it’s where I live. There are about 400 shops in the royal historical town and, if you tend to look in the sweeter windows, then I have selected my particular favourites in the centre of town for you, all within easy walk to and from the RER train station, opposite the castle.

Saint-Germain-en-Laye Chocolate Pastry Tour

Saint-Germain-en-Laye Chocolate Pastry Tour Grandin

Patisserie Grandin

Since Grandin opened in 1822, this pastry shop has been an institution on Rue au Pain, the oldest medieval street of Saint-Germain-en-Laye.

Michel Pottier, member of the prestigious Relais Desserts group, has continued with traditional French pastries from the Opéra cake to a legendary Baba au Rhum – but they also have three house specialities.

Saint-Germain-en-Laye Chocolate Pastry Tour grandin

Known primarily for their Saint Germain cake (individual versions seen above in the foreground), it’s made with ground almonds and topped with a boozy rum glaze.

Le Debussy pays hommage to the composer, born in the house just across the road (now Tourist Information), with a hazelnut sponge, praline mousse, rum and raisins, all glazed in dark chocolate.

The Saint Germain chocolates (both dark and milk) are filled with a good dose of Cognac. They were created for the opening of the new railway line from Paris to Saint-Germain-en-Laye on 14 August 1847.

13 rue au Pain
78100 Saint Germain en Laye

Tues-Sat 8.30am-7.30pm and Sunday 8.30am-2pm

Saint-Germain-en-Laye Chocolate Pastry Tour osmont-patisserie

Patisserie Osmont

Originally in Conflans-Sainte-Honorine since 1987, the Osmont family spread their wings and opened another boutique here in 2009. The business is now run by the son, Vincent, who trained with Thierry Atlan at Lenôtre and with Pascal Caffet in Troyes.

Saint-Germain-en-Laye Chocolate Pastry Tour Osmont-pastries

Their bestseller is the Bois-Mort, the pastry that earned father Jean-Marie Osmont the title of Meilleur Ouvrier de France. It’s a crunchy meringue with hazelnuts interspersed with chocolate-hazelnut and dark chocolate mousses.  Other highlights seen in the above photo are the Tropique (lemon & mango caramel with coconut sponge), the Alliance (mint pannacotta with red fruit compote), and a Vanilla Profiterole Chocolate Tart (which inspired one of my recipes in Teatime in Paris).

There’s such a vast choice – including 15 macarons and a perfect Président pastry that thankfully never has to change.

3 rue des Coches
78100 Saint-Germain-en-Laye

Tues-Sat 10am-7.30pm and Sunday 10am-1pm 

Saint-Germain-en-Laye Chocolate Pastry Tour Gontran Cherrier

Gontran Cherrier Boulangerie & Patisserie

Since 2013, Gontran Cherrier has tranformed this spot as an ex-garage into The hang-out just about 40 baguette’s length from the market place. After the Ferrandi school, Gontran Cherrier trained with Alain Passard at l’Arpège and Alain Senderens at Lucas Carton. Now he’s surprising us locals with a range of exciting breads, viennoisseries and pastries.

Saint-Germain-en-Laye Chocolate Pastry Tour gontran-cherrier-croissants

Here you’ll find me grabbing my favourite croissants during the morning market (Tues, Fri, Sun) – and if it’s teatime, a Cape and Cape African tea with a yuzu cheesecake just to travel far. Don’t forget to pick up either a mustard baguette or a squid ink loaf, both rather sensational – and more croissants!

rue de la Grande Fontaine
78100 Saint-Germain-en-Laye

Chocolate Shops

As it’s the Saint-Germain-en-Laye Chocolate Pastry Tour, let’s turn to the chocolate shops. As you can see, we’re rather spoiled.

Saint-Germain-en-Laye Chocolate Pastry Tour pascal-le-gac-chocolaterie

Pascal le Gac Chocolatier

This gem of an address is classed as one of the top 7 chocolatiers in France.

After working at La Maison du Chocolat for 24 years and reaching the accolade of Creative Director, Pascal le Gac set up his own boutique in Saint-Germain-en-Laye in 2008.

He favours excellence over appearance, simplicity and lasting tradition over passing trends. Just peeking in the window, glistening classic pastries such as éclairs, moelleux au chocolat, truffles, macarons, millefeuilles and opéras all allure the Saint-Germanois to open that door.

Saint-Germain-en-Laye Chocolate Pastry Tour Pascal-le-gac

Step inside and smell that chocolate. Ganaches from miel (honey), spices, to even Mango & Sage – where dark chocolate and mango play together – but a subtle herby sage says a cheeky bonjour in the aftertaste.

The chocolate bars are all particularly accessible. I say that since sometimes chocolate makers can make chocolate dry, earthy and complex that it can be difficult to appreciate. Here I thoroughly recommend a bar of Equator 68% which is delightfully fruity, and the more intense Venezuela 81%. Pascal le Gac also does a 100% cacao chocolate bar.

Before you go, taste at least a couple of macarons – the salted caramel and dark chocolate are my personal favourites.

61, rue de Pologne
78100 Saint Germain-en-Laye

Tues-Sat 10am-7pm and Sunday 10am-1pm

Saint-Germain-en-Laye Chocolate Pastry Tour Nicolsen

Nicolsen Chocolatier

Each time I see Nicolsen’s thin chocolate discs or palets, it reminds me of Sulpice Debauve who was pharmacist to Louis XVI and Marie-Antoinette, and lived here in Saint-Germain-en-Laye. Of Debauve & Gallais fame, the oldest chocolate shop in Paris in rue de Saint-Pères (where I normally start my chocolate pastry tour in Paris), chocolate discs were flavoured with ginger or coffee and the likes as a form of royal medicine.

Saint-Germain-en-Laye Chocolate Pastry Tour Nicolsen

Mr. Debauve was the great grandson of David Chaillou who was first to set up a chocolate drinking house in rue de l’Arbre Sec, near the Tuileries Palace in 1660 under Louis XIV.

Nicolsen, based in Chavanay, are easy to spot in summer as their ice cream cart is popular outside the shop, selling the famous glaces Berthillon. I hear they’ve decided to continue their famous saffron ganache, a house speciality.

19 rue au Pain
78100 Saint-Germain-en-Laye

Tues-Sat: 9am-7.30pm and Sunday 9am-1pm

Saint-Germain-en-Laye Chocolate Pastry Tour Patrick Roger

Patrick Roger, Chocolatier

Last but certainly not least is the famous Patrick Roger, the chocolate sculptor who thinks well outside the chocolate box. A Meilleur Ouvrier de France for his house speciality: Amazone, a bright green dome of chocolate lime caramel which takes around 24 steps to obtain this look without using any colorants. If you’re looking for a taste sensation, try the Delphi for a blind tasting and let me know what you think is in it.  I personally love to stock up on Beijing, his large chocolate gingers.

A wider range of his chocolate sculptures are on show at his boutique in Place de la Madeleine in Paris.

2 rue de Paris
78100 Saint-Germain-en-Laye

Tues-Fri 10.30am-1pm; 2pm-7.30pm and Sat 10.30am-7.30pm

Saint-Germain-en-Laye Chocolate Pastry Tour Cakes

Have I at least whet your appetite to jump on that train from Paris?  It only takes 20 minutes on the RER A line from Charles de Gaulle Etoile station (Arc de Triomphe) and you’ll discover even more chocolate shops (such as Jeff de Bruges, deNeuville) and many more boulangerie/pâtisseries (Eric Kayser, Goulay, Maison Hardy, Paul, Fabien Ledoux, etc.), biscuit shops (La Cure Gourmande) and even a new American-style cupcake shop, Daisy Cake, which I still haven’t tried yet – I’ll leave that to you.

However, how could I finish a Saint-Germain-en-Laye Sweet Chocolate Pastry Tour without stopping for a cup of tea?

Saint-Germain-en-Laye Chocolate Pastry Tour Chez Alice

Chez Alice Salon de Thé

Hidden off the pedestrian precinct of Rue des Coches, Chez Alice’s tearoom is a quiet haven where you can secretly be decadent with a marshmallow hot chocolate and cream, a Champagne lunch, brunch on a Sunday (reservations a must) or a most civilised teatime with a selection of teas retrieved from one of the oversized Compagnie Coloniale tea caddies.

Saint-Germain-en-Laye Chocolate Pastry Tour Chez Alice Tearoom

Alice is not only one of the most adorable French women I know, but her cakes – all made by herself and her mother – are such a special treat to enjoy while escaping the hustle and bustle of everyday routine. In fact, I wish I could make it a routine to come here more often!

Chez Alice Salon de Thé
10 rue des Vieilles Boucheries
78100 Saint-Germain-en-Laye

Tues-Sat: 11.30am – 6.30pm and Sunday 12 noon-6pm

Bac Sucré 2016: 2nd Fruity Edition on Paris Pastry Street

If you’re looking for just one pastry street in Paris, most Parisians with a sweet tooth will guide you to the Rue du Bac – also known as Paris Pastry Street. Situated on Paris’s Left Bank (Rive Gauche) in the 7th Arrondissement, it has been a shopping street for centuries.

Birthplace of the Millefeuille

It’s also where the classic French Millefeuille pastry was invented by Adolphe Seugnot in 1867. Today the Pâtisserie Seugnot no longer exists but to make up for it, it’s now a street branching out with such a concentrated plethora of high-end pastry and chocolate shops that Rue du Bac is known more as Paris Pastry Street!

Last year saw the opening of the new event, Le Bac Sucré, created by Florence Mazo Koenig and inaugurated by the Mayor of the 7th, Rachida Dati. The event highlights the creative artisans’ savoir-faire and celebrates their creative sweet magic – this year through summer fruits to bring out the Paris sunshine!

Officially opened last night by Josiane Gaude, deputy mayor with the organising team, the Bac Sucré event kicks off today until Sunday 19th June. So here’s a tasting of what’s especially in store over the next 5 days.

Patisserie des Reves Paris Rue du Bac Sucre Event

LA PÂTISSERIE DES RÊVES

Pastry chef, Philippe Conticini opened his first patisserie here in Rue du Bac. Popular for his award-winning Paris-Brest (a praline cream choux pastry wheel), his pastries are all designed to evoke the sweet dreams of childhood (I’ve written a lot about his pastries on le blog lately! From Yulelogs, choux buns, even literally falling for his pastries, to the BHV tea salon).

As the event this year centres around fruits and new fruity sensations, receive a surprise fortune cookie with any seasonal fruit pastry, such as the Fraisier, Raspberry or Strawberry tarts.

93 Rue du Bac, 75007 Paris


Angelina Rue du Bac Sucre Event Paris

ANGELINA

Particularly known for its legendary Mont-Blanc pastry, there will be Mont-Blanc lollypop (sucette) workshops over the weekend.

Special Edition: “Un été à Paris” – a raspberry compote, a light vanilla mousse, topped off with raspberries and redcurrants on the most deliciously crunchy praline crumble base.

108 Rue du Bac, 75007 Paris
Tel: (33-1) 42 22 63 08 or sign up directly at the boutique.


Chapon Chocolate Rue du Bac Paris

CHOCOLATERIE CHAPON

Patrice Chapon will be giving demonstrations how he makes his chocolate from cocoa bean to bar this Saturday 18 June. Hour-long sessions can be booked online here. Hurry as they’re free and only 8 people maximum per group are permitted in the tight workshop area behind the boutique.

There are no special editions for the event but try a cornet of mousses from the bar – including the Venezuelan 100% Chocolate Mousse (I recently made the recipe here on le blog), or his prize-winning chocolate with a salted dome (chocolat au dôme de sel).

69 Rue du Bac, 75007 Paris


Dalloyau Paris rue du Bac Grenelle macarons religieuses

LA MAISON DALLOYAU

Last year, the highlight was the launch of Dalloyau’s surprising savoury Réligieuses (double decker filled choux buns), which are still available on order at the boutique here – but the Réligieuse star for Father’s Day on Sunday is the Papa Poule, filled with a vintage rum cream. This year two more new macarons are in the spotlight from pastry chef Jeremy del Val, amongst seasonal favourites such as orange blossom, rose-raspberry, lemon, and Earl Grey (Bergamot tea).

Special Editions: Strawberry-Yuzu and Raspberry-Grapefruit macarons.

63 Rue de Grenelle (just on the corner of rue du Bac), 75007 Paris


Jacques Genin Bac Sucre Event June Paris

JACQUES GENIN

Famous for his melt-in-the-mouth caramels (particularly exotic fruits) and fruit jellies, last year he surprised us with more fruit jellies (I think I polished off the tasters of rhubarb jellies!) and even vegetable jellies!
His pastries, including a Millefeuille, are also just as legendary but these are enjoyed at the main boutique and tea salon in the Marais, on rue de Turenne. During EACH of the five Bac Sucré days, free demonstrations take place at 3.30pm Wed 15th-Sun 21st – no reservations needed!

Special Editions: Fruit jellies (kiwi, pear, blood orange, pineapple, lychee, raspberry, mango-passion)

27 Rue de Varenne, 75007 Paris


Eric Kayser Bakery Paris, rue du Bac

LA MAISON KAYSER

Boulanger Eric Kayser has followed the last three generations in his family as an artisanal bread-maker.

Special Edition: Sweet honey bread with raspberry chips.

18 Rue du Bac, 75007 Paris


LA GRANDE EPICERIE DE PARIS

Recently renovated, Le Bon Marché classy department store at the end of Paris Pastry Street of Rue du Bac is renowned for its gourmet food hall, luring us from stands of cheeses and cured hams to its bakery and patisserie sections. Their pastries are exquisite, from billowy lemon meringue tartlets to the latest seasonal temptations.

Special Edition: Almond crumble choux bun, with apricot cream, Madagascan vanilla cream (crème légère) and poached apricot.

Le Bon Marché
38 Rue de Sèvres, 75007 Paris

Grande Epicerie Paris Apricot Choux Bac Sucre Event Paris

There are even more patisseries, bakeries and chocolate shops on and around the corner to enjoy: Acide Macaron, Des Gâteaux et du Pain, Hugo & Victor, Boulangerie Galland, Foucher Chocolatier, and Secco bakery… now you can see why it’s referred to as Paris Pastry Street!

Bac Sucré Event
Rue du Bac
7th Arrondissement Paris

Wednesday 15- Sunday 19 June 2016
For the full programme, visit BacSucre.com


Bonjour Paris Publication Contributor Jill Colonna  This article is published with Bonjour Paris.