French pastry reinvented

sweet delights
French pastry reinvented

Beyond Pierre Hermé's unbeatable macaroons and Popelini cream puffs, a new generation of pastry chefs revisits the old classics.

Formerly the youngest pastry chef in a three-starred restaurant, Sebastien Degardin and his wife Sandrine run the Patisserie du Pantheon. With an Art Deco interior by Renato Panzani, this is where the yuzu apple meets the classics. On Rue des Martyrs, Sebastien Gaudard is the baker's son who took over from Pierre Hermé at Fauchon. He has two much-lauded shops, one here and the other in the Tuileries district, a quintessential French tearoom under the arcades. His puits d'amour (wells of love) are deeply delicious.

After presiding over Peltier, Dalloyau and Fauchon, Arnaud Larher opened his first shop in 1997 on Rue du Ruisseau. Today, he offers treats for the eyes and the tastebuds in the rue de Seine, in his fourth Parisian shop, his kouign-amann (a Breton cake) and pistachio gianduja tart among the delights.

Meanwhile, on Rue du Bac, Claire Damon is breaking all the rules on colour, texture and flavour. with a black mirror display case that perfectly highlights her monochrome cakes and your emotions. Fruit is her passion, in every form imaginable and with a thousand and one flavours.

Sébastien Degardin - Pâtisserie du Panthéon
200 rue Saint-Jacques
75005 Paris
+33 (0)1 43 07 77 59

Sébastien Gaudard - Pâtisserie - Salon de Thé des Tuileries
1 rue des Pyramides
75001 Paris
+33 (0)1 71 18 24 70

Arnaud Larher
93 rue de Seine
75006 Paris
+33 (0)1 43 29 38 15

Claire Damon - des Gâteaux et du Pain
89 rue du Bac
75007 Paris
+33 (0)1 45 48 30 74
63 boulevard Pasteur
75015 Paris
+33 (0)1 45 38 94 16