L’Éclair de Génie

Edible artwork in the form of fancy flavored éclairs (and a few truffles, too).

Practical information

Address: 14 rue Pavée, 75004
Nearest transport: Saint-Paul (1)
Hours: Closed Monday; Open Tuesday-Sunday 11am-7:30pm
Telephone: 01 42 77 85 11
Website   Facebook

Additional Locations

Address: 13 rue de l’Ancienne Comédie, 75006
Nearest transport: Odéon (4,10)
Hours: Open every day from 11am-7:30pm
Telephone: 01 84 79 23 44

Address: Gallerie Commerciale du Passy Plaza, 53 rue de Passy, 75016
Nearest transport: Passy (6)
Hours: Closed Sunday; Open Monday-Saturday 10am-7:30pm
Telephone: 09 72 30 59 72

Reviews of interest

Lindsey Tramuta (2015) “The exciting developments are in Christophe Adam’s new fruit flavors – blood orange, crispy raspberry, vanilla/green apple, wild strawberry, pineapple or blackcurrant (see above, right) – and the Barlette, his new creation that blends a bar and a tartelette into one fruity, crunchy treat. All new flavors available as of April.”

Lindsey Tramuta (2013) “By dint of crafting each éclair by hand, irregularities in the shells are noticeable at L’Atelier de l’Eclair and they’re fiercely proud of their artisanal approach, which I love. But Christophe Adam’s prowess in aesthetic, flavor and form trumps all.”

Camille Malmquist (2013) “All told, Christophe Adam’s éclairs are worth the elevated price.  They’re masterfully executed and the flavors are spot-on: clean distinct, and balanced.”

David Lebovitz (2013) “Pastry chef Christophe Adam prepares slightly smaller sized pastries that you’ll find at the typical corner bakery, but the flavors are intense and the decoration that first put me off (I’m a classicist) won me over because – well, they just tasted so good…I was wowed by Fraisier, an éclair filled with Iranian pistachio cream, orange flower water, and decorated with brilliant-red Gariguette strawberries. The éclairs also change seasonally, but I loved the Passion-framboise, filled with passion fruit, one of my favorite flavors that I can’t ever seem to get enough of.”

Emerald Bond (2013) “Ridiculously delicious works of art… The flavours of the éclairs change seasonally – although some stalwarts, like the marscapone and salted caramel butter, thankfully stick around throughout the year.  From the beautiful magenta coloured Rouge Baiser, to the bounty-reminiscent Coco Chocolat, and the chocoholics Feuille D’Automne to the zesty Citron Yuzu – there is an éclair to suit every palate.”

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