Travel Reference
In-Depth Information
Paris offering country-style breads. Also at 49 boulevard
de Grenelle; tel: 01.45.79.11.49.
7
e
: Poujauran; 20 rue Jean-Nicot; tel: 01.43.17.35.20. Look
out for the organic
baguettes
, nut and fruit breads, and
chocolate cake.
15
e
and 1
er
: Max Poilâne; 87 rue Brancion; tel: 01.48.28.
45.90. Sourdough and other specialty breads. Also at 42
place du Marché-Saint-Honoré; tel: 01.42.61.10.53.
2
e
: Stohrer; 51 rue Montorgueil; tel: 01.42.33.38.20.
Founded in 1730, one of the city's best. Its specialty is a
creamed cake called
puit d'amour
(well of love).
6
e
: Gérard Mulot; 76 rue de Seine; tel: 01.43.26.85.77.
Outstanding
pâtissier
, chocolatier and
traiteur
.
12e: Moisan; 5 place de'Aligre (tel: 01.43.45.46.60).
Organic bread, delicious tarts, crowded on weekends.
Indulging Your Sweet Tooth
Baba au rhum
:
brioche
dough baked in small molds
and soaked in rum
Charlotte russe
: ladyfingers (oval pieces of dry sponge
cake) placed around whipped cream
Dacquoise
: meringue of nuts, sugar and shaved
chocolate, layered with whipped cream
Éclair
: small, rectangular
choux
pastry filled with
cream and topped with icing
Financier
: almond cake
Madeleine
: small almond tea-cake with characteristic
scallop markings
Merveille
: hot sugared doughnut
Millefeuille
: literally 'thousand layers', layers of puff
pastry filled with cream and dusted with sugar
Palmier
: sugared, crisp cookies shaped like palm
leaves
Sablé
: shortbread, variously flavoured with chocolate
or almond, sometimes with jam in between layers
Savarin
: molded cake of baba dough, sprinkled with
rum and filled with cream
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