arnaud lahrer

Arnaud Larher

This Meilleur Ouvrier de France has two boutiques in Montmartre, and a new location in Saint-Germain. In 2014, his Saint-Germain location placed #1 in our lemon tart taste test.

Practical information

Address: 53 Rue Caulaincourt, 75018
Nearest transport: Lamarck-Caulaincourt (12)
Hours: Tuesday-Saturday, 10am-7:30pm; closed Sunday and Monday
Telephone: 01 42 57 68 08
Website Facebook

Additional locations

Address: 57 rue Damrémont, 75018
Nearest transport: Lamarck-Caulaincourt (12)
Hours: Tuesday-Saturday, 9:30am-1pm and 3:30pm-7:30pm; Sunday, 10am-1pm; closed Monday
Telephone: 01 42 55 57 97

Address: 93 rue de Seine, 75006
Nearest transport: Mabillon (10) or Odeon (4, 10)
Hours: Tuesday-Thursday, 10am-7:30pm; Friday & Saturday, 10am-8pm; Sunday, 10am-7pm; closed Monday
Telephone: 01 43 29 38 15

Reviews of interest

Sugared & Spiced (2014) “Tarte Tatin (€5.20), vanilla streusel with caramelized apples, covered in a citrus jelly and topped with chantilly cream. For tarte tatin, I personally prefer apples to be caramelized to the point of almost melting, so I didn’t quite enjoy this one as the apple cubes still had lots of bite to them… Tarte Tentation (€5.20), vanilla pâte sablée vanille, milk chocolate passionfruit ganache, topped with semi-confit apricots. The ganache is very sweet and very sour at the same time, perhaps perfect for those who like it really intense, but it was too much for me.”

Paris Pâtisseries (2010) “Almost every one of them is picture perfect or perfectly wild in its design…It seems the focus is more on creating a “food sculpture” someone would want to buy than it is on crafting an excellent patisserie.”

Figaroscope (2010) “…l’artisan irréprochable côté tablettes grands crus séduit aussi avec ses ganaches lait-passion et ses gâteaux au chocolat.”

Camille Malmquist (2008) “The pastries in Lahrer’s case are absolutely beautiful…The Toulouse-Lautrec…was pure chocolate goodness.  The cake was dense and fudgy, almost like a brownie.  The crème brûlée center was creamy and rich, and the chocolate mousse was a near-perfect consistency.”

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