Carl Marletti

Prize-winning desserts

A jewel box of a pâtisserie, just off of rue Mouffetard.

Practical information

Address: 51 Rue Censier, 75005
Nearest transport: Censier-Daubenton (7)
Hours: Tuesday-Saturday 10am-8pm, Sunday 10am-1:30pm; Closed Monday
Telephone: 01 43 31 68 12
Website   Facebook

Reviews of interest

Table à Découvert (2015) “J’ai eu l’occasion de goûter à ses éclairs… La pâte à chou garde une belle fraîcheur, le fondant d’un joli beige nacré est fin (en goût comme en texture), la crème remplit tous les vides de la pâte et comme je vous le disais la crème onctueuse a cette saveur de marron glacé délicate (avec peut-être une pointe de rhum le marron glacé) qui dure un peu plus grâce à un trait de sel dans la pâte à chou. Bref, je me régale.”

L’Express (2015) “Carl Marletti a pour vocation de proposer des pâtisseries de qualité comparable à celles des grandes maisons à un coût bien moindre… Nombre de ses gâteaux ont été primés par des journaux et des magazines spécialisés (tarte au citron, fraisier, millefeuille etc.). Non content de s’attaquer aux classiques de la pâtisserie française, le chef pâtissier lance régulièrement des créations saisonnières.”

Time Out (2012) “Carl Marletti is past master at creating beautiful delicacies for greedy aesthetes… His creations (around €5 a piece) are exquisite and brightly coloured, often classic pastries lifted by floral notes… His lemon tart, was named the best in Paris in 2010 and is worth a visit in itself, as are his speciality vanilla millefeuilles.”

Paris Patisseries (2011) “Among all my favorite no ******** patissiers, Carl Marletti is the standout. I ate every pastry he sold, and not once was there a pointless anything – in or on his work. There was some silver leaf and a few dragees, of course, but those were simply subtle pieces of flare. All other garnishes, no matter how small, were flavored. Every nut, every piece of fruit, every piping of crème had a purpose. And, as you can see in these photos, the man certainly knew how to take the core elements of the flavor palate he’d chosen and bring them to life aesthically.”

Dorie Greenspan (2008) “The edges of the cookies taste and melt in your mouth as though they are made of butter, and only butter. They’re incredibly fragile, but also crisp. Then there’s the center of the cookies – a translucent caramel with nuts. I’ve never seen cookies like these… but I’d be happy to see them everywhere.”

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