The specialty at this Lille import are the “Merveilleux” — mounds of crisp meringue enrobed by whipped cream.
Sensible info
Handle: 129 bis rue Saint Charles, 75015
Nearest transport: Charles Michels (10)
Hours:Closed Monday; Open Tuesday-Saturday, 7:30am.-8pm; Sunday, 7:30 am-7 pm
Phone: 01 45 79 72 47
Web site Fb
Further Areas
Handle: 29 rue de l’Annonciation, 75016
Nearest transport: La Muette (9)
Hours: Closed Monday; Tuesday-Sunday, 9 a.m-7:30 pm
Phone: 01 45 20 13 82
Handle: 7 rue de Toqueville, 75017
Nearest transport: Villiers (2, 3)
Hours :Closed Monday; Open Tuesday-Saturday, 10 am-8 pm; Sunday, 10 am-7 pm
Phone: 01 42 27 86 63
Handle: 2 rue Monge, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Closed Monday
Phone: 01 43 54 63 72
Opinions of curiosity
David Lebovitz (2014) “Slathered between two crunchy meringues is a wealthy cream filling, exactly thick sufficient to carry the meringues collectively. The person muffins are unfold with a whisper-thin layer of cream and encrusted with a blizzard of shaved chocolate. The primary time I tasted one, I purchased a field to share with a buddy. However I made the error of tasting one earlier than he arrived (or he made the error of being late) and by the point he acquired there, all that was left had been a number of crumbs of meringue.”
Lindsey Tramuta (2014) “Not like most on-trend patisseries that perpetually roll out limited-edition flavors, Mr. Vaucamp retains his meringues targeted, providing a compact however fantastically executed number of six flavors, from the traditional, rolled in darkish chocolate, to the extra unique, like cherry and speculoos (spiced Belgian biscuits).”
David Lebovitz (2011) “Every merveilleux is layers of croquant meringue and calmly sweetened whipped cream, and is available in simply three flavors: chocolate, espresso, and speculoos (spiced). I feel if Aux Merveilleux de Fred determined to open anyplace else, be it the Marais or Dubuque, Iowa, they’d have strains across the block.”
Caroline Mignot (2011) “Certes, c’est sucré, c’est riche, mais finalement assez léger, sorte de nuage de meringue et de crème qui se laisse déguster sans l’ombre d’un remord (surtout le spéculoos).”
