Former pastry chef of the Plaza Athénée, who also worked in the kitchens of Ladurée, Hermé, and Fauchon, Christophe Michalak is one of the leading figures of haute pastry in Paris. In the pretty shops of this former world baking champion, you will find gourmet and original cakes that change every season, or even deconstructed verrines. And if the urge to take the healm (or in this case, the whisk) tickles you, the chef holds masterclasses where he dispenses all his good advice.
The Alsatian chef designed his first creations under the eye of legendary Gaston Lenôtre. Since then, Pierre Hermé has reinvented himself each season with new creations. He is particularly praised for his association of Isfahan flavor, his cult dessert combining macarons, roses, lychees and raspberry that he transforms into cakes or standalone macaroons. His cakes are an invitation to travel, a discovery of the flavors of the end of the world. The chef has several addresses in Paris, as well as Japan, Thailand, the United States.
Pastry chef of some of the greatest palaces in the Ile-de-France, Yann Couvreur opened his first pastry shop in Paris in 2016. Since then, gourmands have wasted no time in flocking to taste the creations of this young prodigy—like the Madagascar vanilla mille-feuille, his signature limited edition pastry, every day. The chef strives to give honest tastes while reducing sugar, a trend that will delight many.
Cédric Grolet, pastry chef of Le Meurice, is the reigning crown prince of pastry. As proof, he was voted Best Restaurant Pastry Chef in the World. In the wake of this success, he has just opened his own shop next to the hotel, which is always full of hungry visitors. The place was designed as an extension of the Meurice’s pastry kitchen, where several pastry chefs are at work at the entrance of the shop, near the glass front. Ovens were installed there to bake off cookies, madeleines, and kouglofs on the spot. The entrance to La Pâtisserie du Meurice by Cédric Grolet is at 6 rue de Castiglione.
The friendly and thoughtful leader Cyril Lignac never tires in his quest to conquer all of Paris’ culinary fields. After the success of his breweries and restaurants, the chef turned to pastry, and with gusto. He approached Benoît Couvrand, formerly at Fauchon, to create signature cakes as beautiful as are tasty. If show windows usually change with the seasons, the Equinoxe, which combines caramel, speculoos and vanilla with talent, is a timeless pastry to taste without guilt.