Deal with: 14, rue Pavée, 75004
Hours: Open day by day 11am-7:30pm.
Phone: +33 6 42 77 85 11
Web site / Fb / Instagram
This ultra-specialized store from pastry chef Christophe Adam sells only one factor: éclairs. These outlets boast a often rotating collection of flavors and likewise sells frozen eclair popsicles in summertime. For €1 extra, you’ll be able to benefit from the éclairs within the on-site tea salon.
Eclair de Génie in Footage
Further Location
Galeries Lafayette
Deal with: 35, boulevard Haussmann, 75009
Hours: Open Monday-Saturday 8:30am-9:30pm. Open Sunday 11am-8pm.
Phone: +33 1 40 23 52 67
In Different Phrases
Lindsey Tramuta (2015) “The thrilling developments are in Christophe Adam’s new fruit flavors – blood orange, crispy raspberry, vanilla/inexperienced apple, wild strawberry, pineapple or blackcurrant (see above, proper) – and the Barlette, his new creation that blends a bar and a tartelette into one fruity, crunchy deal with. All new flavors accessible as of April.”
Lindsey Tramuta (2013) “By dint of crafting every éclair by hand, irregularities within the shells are noticeable at L’Atelier de l’Eclair they usually’re fiercely happy with their artisanal method, which I really like. However Christophe Adam’s prowess in aesthetic, taste and type trumps all.”
Camille Malmquist (2013) “All informed, Christophe Adam’s éclairs are well worth the elevated worth. They’re masterfully executed and the flavors are spot-on: clear distinct, and balanced.”
David Lebovitz (2013) “Pastry chef Christophe Adam prepares barely smaller sized pastries that you simply’ll discover on the typical nook bakery, however the flavors are intense and the ornament that first put me off (I’m a classicist) received me over as a result of – properly, they simply tasted so good…I used to be wowed by Fraisier, an éclair crammed with Iranian pistachio cream, orange flower water, and embellished with brilliant-red Gariguette strawberries. The éclairs additionally change seasonally, however I beloved the Ardour-framboise, crammed with ardour fruit, one among my favourite flavors that I can’t ever appear to get sufficient of.”
Emerald Bond (2013) “Ridiculously scrumptious artworks… The flavours of the éclairs change seasonally – though some stalwarts, just like the marscapone and salted caramel butter, fortunately stick round all year long. From the stunning magenta colored Rouge Baiser, to the bounty-reminiscent Coco Chocolat, and the chocoholics Feuille D’Automne to the zesty Citron Yuzu – there’s an éclair to swimsuit each palate.”
