Pâtisserie — the Sweet Art
If French cuisine is a cathedral, then the Pâtisserie is its carillon. Nowhere in the world is confectionery art practiced with such precision, aesthetics, and dedication as in France. A visit to a good Pâtisserie is a visual and taste experience like no other.
The Classics
- Macaron — delicate almond meringue pastry with filling, perfected by Ladurée and Pierre Hermé. Not to be confused with the Macaroon (coconut macaroon). A good macaron has a slight crunch on the outside and is creamy-soft inside
- Mille-feuille (Napoleon slice) — three layers of puff pastry with vanilla cream, glazed. A test for every pastry chef
- Tarte Tatin — upside-down apple tart, allegedly created from a mishap at Hotel Tatin
- Éclair — choux pastry stick with filling and glaze, in variations from chocolate to yuzu
- Paris-Brest — ring-shaped choux pastry with praline cream, invented in 1910 for the Paris–Brest bicycle race
- Crème brûlée — vanilla cream with caramelized sugar crust, the perfect dessert
- Kouign-amann — Breton butter pastry, addictive. Made popular in Paris by Pâtisseries like Breizh Café
- Tarte au citron — lemon tart with meringue topping, refreshing and elegant
The great revolution of recent decades: French top pastry chefs like Pierre Hermé ("Picasso of Pâtisserie"), Cédric Grolet (famous for his deceptively realistic fruit sculptures) and Christophe Michalak have elevated Pâtisserie to an art form. Their creations are miniature sculptures that taste as they look: perfect.
