A jewel field of a pâtisserie, simply off of rue Mouffetard.
Sensible data
Deal with: 51 Rue Censier, 75005
Nearest transport: Censier-Daubenton (7)
Hours: Tuesday-Saturday 10am-8pm, Sunday 10am-1:30pm; Closed Monday
Phone: 01 43 31 68 12
Web site Fb
Critiques of curiosity
Desk à Découvert (2015) “J’ai eu l’event 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’Specific (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 and so forth.). Non content material de s’attaquer aux classiques de la pâtisserie française, le chef pâtissier lance régulièrement des créations saisonnières.”
Time Out (2012) “Carl Marletti is previous grasp at creating lovely delicacies for grasping aesthetes… His creations (round €5 a bit) are beautiful and brightly colored, usually traditional pastries lifted by floral notes… His lemon tart, was named the perfect in Paris in 2010 and is price a go to in itself, as are his speciality vanilla millefeuilles.”
Paris Patisseries (2011) “Amongst all my favourite no ******** patissiers, Carl Marletti is the standout. I ate each pastry he bought, and never as soon as was there a pointless something – in or on his work. There was some silver leaf and some dragees, in fact, however these had been merely delicate items of flare. All different garnishes, regardless of how small, had been flavored. Each nut, every bit of fruit, each piping of crème had a goal. And, as you may see in these photographs, the person definitely knew take the core parts of the flavour palate he’d chosen and convey them to life aesthically.”
Dorie Greenspan (2008) “The perimeters of the cookies style and soften in your mouth as if they’re fabricated from butter, and solely butter. They’re extremely fragile, but in addition crisp. Then there’s the middle of the cookies – a translucent caramel with nuts. I’ve by no means seen cookies like these… however I’d be glad to see them all over the place.”
