This Meilleur Ouvrier de France has two boutiques in Montmartre, and a brand new location in Saint-Germain. In 2014, his Saint-Germain location positioned #1 in our lemon tart style check.
Sensible data
Tackle: 53 Rue Caulaincourt, 75018
Nearest transport: Lamarck-Caulaincourt (12)
Hours: Tuesday-Saturday, 10am-7:30pm; closed Sunday and Monday
Phone: 01 42 57 68 08
Web site Fb
Further places
Tackle: 57 rue Damrémont, 75018
Nearest transport: Lamarck-Caulaincourt (12)
Hours: Tuesday-Saturday, 9:30am-1pm and three:30pm-7:30pm; Sunday, 10am-1pm; closed Monday
Phone: 01 42 55 57 97
Tackle: 93 rue de Seine, 75006
Nearest transport: Mabillon (10) or Odeon (4, 10)
Hours: Tuesday-Thursday, 10am-7:30pm; Friday & Saturday, 10am-8pm; Sunday, 10am-7pm; closed Monday
Phone: 01 43 29 38 15
Evaluations of curiosity
L’Categorical (2015) “Au fil de ses expériences, il a appris à reconnaître et respecter les bons produits, maîtriser les cuissons et nourrir son creativeness. Entre pâtisseries classiques revisitées et créations remarquées, on peut allègrement piocher sans crainte de frustration. On retient son kouign amann à faire frémir un Breton, le pavé de Montmartre aux amandes, le baba au rhum ou l’impeccable Ivoire (noix de coco, fruit de la ardour et chocolat blanc).”
Sugared & Spiced (2014) “Tarte Tatin (€5.20), vanilla streusel with caramelized apples, lined in a citrus jelly and topped with chantilly cream. For tarte tatin, I personally desire apples to be caramelized to the purpose of just about melting, so I didn’t fairly take pleasure in this one because the apple cubes nonetheless had numerous chew to them… Tarte Tentation (€5.20), vanilla pâte sablée vanille, milk chocolate passionfruit ganache, topped with semi-confit apricots. The ganache may be very candy and really bitter on the identical time, maybe excellent for many who prefer it actually intense, but it surely was an excessive amount of for me.”
Paris Pâtisseries (2010) “Nearly each one among them is image excellent or completely wild in its design…It appears the main target is extra on making a “meals sculpture” somebody would need to purchase than it’s on crafting a superb patisserie.”
Figaroscope (2010) “…l’artisan irréprochable côté tablettes grands crus séduit aussi avec ses ganaches lait-passion et ses gâteaux au chocolat.”
Croque Camille (2008) “The pastries in Lahrer’s case are completely lovely…The Toulouse-Lautrec…was pure chocolate goodness. The cake was dense and fudgy, nearly like a brownie. The crème brûlée heart was creamy and wealthy, and the chocolate mousse was a near-perfect consistency.”
