The specialty at this Lille import are the “Merveilleux” — mounds of crisp meringue enrobed by whipped cream.
Sebastien Gaudard, formerly of Delicabar — has taken over this longstanding rue des Martyrs pâtisserie, where he’s sticking with the classics.
A favorite for macarons.
Across from his bistro Le Chardenoux, media-loving chef Cyril Lignac now has a pâtisserie/boulangerie in his roster.
This chocolatier and pâtisserie is run by Pierre Cluizel of the renowned chocolate-making family.
Thanks to this pastry shop in the 10th, gluten-intolerant gourmandes can have their gateau and eat it, too.
What: Cream puffs filled to order (nature, chocolat, café)