Fou de Pâtisserie: the best deserts of Paris
Julie Mathieu and Muriel Taillandier’s challenge – respectively editor-in-chief and editor of the magazine Fou de Pâtisserie (Crazy for Pastry) – is to bring together pastries’ elites within the same shop; sell cautiously selected pastries exclusively by iconic Chefs (delivered each morning) and a selection of highly desirable delicacies. Since it opened in 2016, it is the unmissable haven for foodies. Located rue Montorgueil in Paris, the store offers individual pastries, large cakes (made-to-order only), macaroons, cakes and biscuits as well as chocolates by Christophe Adam, Fabrice Gillotte or Pierre Marcolini, fruit spreads by Jacques Génin and marshmallow by Gilles Marchal.
The menu changes with the seasons, encounters and the two founders’ favourite picks. Its current version honours French and Belgian Chefs who cultivate values of excellence, elegance and audacity symbolic of French Touch, while also shedding light on emerging talents. From the Délice exotique (Angelina) to the seasonal Eclair (Carl Marletti), Equinoxe (Cyril Lignac and Benoît Couvrand), Lime Lemon Tart (Hugo & Victor), Cheesecake (Jonathan Blot), Tart of the month (Nicolas Bacheyre), the Saint-Honoré (Jean-François Foucher) or even the Cake Ispahan (Pierre Hermé), the choice is vast (and difficult!). Every so often, the store puts the spotlight on a guest Chef who exclusively creates a new pastry, sold for a limited time period.
In the past few months, the store expanded its offer. We now find ice creams from the Fabrique Givrée, Confiture Parisienne jams, Les Leckerlis by Thierry Mulhaupt (a Basel delicacy made from gingerbread) or the Marrons glacés from Maison Corsiglia. A thorough selection of particular delicacies which will seduce food-lovers looking for surprises and make great gift ideas!
Fou de Pâtisserie, 45 rue Montorgueil, 75002 Paris
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