Deal with: 7 rue Antoine Vollon, 75012
Hours: Open Tuesday-Saturday 7am-7:30pm. Open Sunday 7am-1:30pm. Closed Monday.
Phone: +33 1 43 40 77 73
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Fabrice Le Bourdat makes a number of the most stunning — and acclaimed — desserts, viennoiserie, and breads in Paris.
In Different Phrases
The New York Instances (2015) “… a patisserie with a deceptively on a regular basis look; it’s run by Fabrice Le Bourdat, the previous pastry chef at Le Bristol, the three-star Michelin restaurant that’s now known as Epicure. Together with my espresso, I had a kouign-amann, a caramelized cross between a palmier and a croissant that comes from Bretagne and has been positively in contrast with the Cronut. Blé Sucré’s decadent model prices simply 1.76 euros.”
Le Figaro (2014) #1 madeleine in Paris
Bon Appetit (2012) “Fabrice Le Bourdat’s madeleines are the very best on the town, and I like that they’re glazed… Give his butter-and-caramel kouign-amann a attempt, too.”
Meg Zimbeck (2009) “Fabrice Le Bourdat, in his former life, was pastry chef on the three-Michelin-starred restaurant Le Bristol. He gave that as much as open his personal store, and now rises each morning at 2 to make his well-known millefeuille and iced madeleines for late morning clients… A cone of do-it-yourself salted butter caramel ice cream is a heavenly deal with, notably if it’s eaten within the tree-filled Sq. Trousseau throughout the road.”
Dorie Greenspan (2007) “About Blé Sucré and people madeleines: The patisserie…is value a visit by itself.”
David Lebovitz (2007) “…costs at Blé Sucré are very affordable however the high quality is definitely excessive.”
Chocolate & Zucchini (2006) “Of explicit be aware was the pill of darkish chocolate studded with crunchy flecks of salted caramel… and a set of 4 marvelously contemporary madeleines.”
