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
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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
L’Express (2015) “Au fil de ses expériences, il a appris à reconnaître et respecter les bons produits, maîtriser les cuissons et nourrir son imagination. Entre pâtisseries classiques revisitées et créations remarquées, on peut allègrement piocher sans crainte de frustration. On retient son kouign amann à faire frémir un Breton, le pavé de Montmartre aux amandes, le baba au rhum ou l’impeccable Ivoire (noix de coco, fruit de la passion et chocolat blanc).”
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.”
Croque Camille (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.”