French pastry reinvents itself

sweet delights
French pastry reinvents itself

Beyond Pierre Hermé's unbeatable macaroons and Popelini cream puffs, a new generation of pastry chefs revisits the old classics.

Formerly the youngest pastry chef in a three-starred restaurant, Sebastien Degardin, and his wife Sandrine, run the Patisserie du Pantheon. With an Art Deco interior by Renato Panzani, this is where the yuzu apple meets the classics. On Rue des Martyrs, Sebastien Gaudard is the baker's son who took over from Pierre Hermé at Fauchon. He has two much-lauded shops, one here and the other at the Tuileries, a quintessential French tea salon under the arcades.

After Peltier, Dalloyau, and Fauchon, Arnaud Larher opened his first shop in 1997 on Rue du Ruisseau. At his fourth shop, on Rue de Seine, the favourites are kouign amann (a Breton cake) and the pistachio gianduja tart. On Rue du Bac, Claire Damon plays on colour, texture, and flavour with a black glass display case that perfectly spotlights the monochrome cakes. Fruit is her passion.

Sébastien Degardin - pâtisserie du Panthéon
200, rue Saint-Jacques
75005 Paris

+33 (0)1 43 07 77 59

Sébastien Gaudard - pâtisserie - salon de thé des Tuileries
1, rue des Pyramides
75001 Paris

+33 (0)1 71 18 24 70

Arnaud Larher
93, rue de Seine
75006 Paris

+33 (0)1 43 29 38 15

Claire Damon - des Gâteaux et du Pain
89, rue du Bac
75007 Paris
+33 (0)1 45 48 30 74

63, boulevard Pasteur
75015 Paris
+33 (0)1 45 38 94 16