Grasp pâtissier Sadaharu Aoki combines French methods and Japanese flavors.
Sensible info
Deal with: 35 rue de Vaugirard, 75006
Nearest transport: Saint-Placide (4)
Hours: Tuesday-Saturday 11am-7pm, Sunday 10am-6pm; Closed Monday
Phone: 01 45 44 48 90
Web site Fb
Extra Places
Deal with: 56 boulevard de Port Royal, 75005
Nearest transport: Les Gobelins (7)
Hours: Tuesday-Saturday 10am-7pm, Sunday 10am-6pm; Closed Monday
Phone: 01 45 35 36 80
Deal with: 25 rue Pérignon, 75015
Nearest transport: Ségur (10)
Hours: Monday-Saturday 11am-7pm; Closed Sunday
Phone: 01 43 06 02 71
Evaluations of curiosity
Sugared & Spiced (2015) “Then there was Bamboo (€5.50), Aoki’s famed matcha rendition of the traditional opéra, consisting of alternating layers of matcha joconde biscuit, chocolate ganache, and matcha buttercream. I had really tried this already years in the past at Aoki’s Taipei department – didn’t find it irresistible then, don’t prefer it now.”
L’Specific (2015) “Il est le premier à avoir intégré des produits typiquement japonais (matcha, sésame noir, yuzu ou haricot rouge) dans des grands classiques de la pâtisserie hexagonale: opéra ou millefeuille au thé vert, éclair au sésame noir. Grâce à une drive de travail et de création exceptionnelle, Sadaharu Aoki a également sublimé des recettes plus traditionnelles comme la tarte au citron ou au caramel salé.”
Sugared & Spiced (2014) “Tarte Caramel Matcha (€5.30), a just lately launched variation on Aoki’s Tarte Caramel Salé, is an eye-catcher and no much less intense in style. The superbly piped inexperienced spiral of matcha mousse has a powerful style (compared to the extra delicate flavors in Aoki’s different matcha pastries), and beneath it’s a salted caramel that’s each very candy and salty. I fairly favored it, however solely in small doses – 1/4 of the tart at a time is ideal.”
Rosa Jackson (2012) “Japanese cake guru, Sadaharu Aoki, mixes flavours from the East with conventional French pastry components to give you a number of the most stunning (and scrumptious) truffles in Paris. For these much less adventurous, his conventional mille-feuille (vanilla slice) and fraisier (strawberry cake) are perfection incarnate. Or for those who fancy one thing new, strive innovations just like the Kimagure (choux pastry, vanilla cream, matcha and azuki beans); or the Saya (strawberry mousse with pistachio crème-brûlée and strawberry macaroon).”
Paris Pâtisseries (2011) “I used to be fast to seize a black sesame éclair (a traditional!), however I additionally noticed a brand new entrant into la gamme – the Sudachi…It’s a mélange of lemon, mandarin orange and pine, fairly acidic and 100% pleasant. All of the layers of gateau and crème have been textbook excellence, as nicely.”
Dorie Greenspan (2010) “… beautiful younger girl who offered me this ice cream sandwich at Patisserie Sadaharu Aoki. The ice cream is my favourite Aoki taste, black sesame, a marvel, and the cookie is a skinny, not-very-sweet (which suggests good) chocolate sable (or shortbread).”
Dorie Greenspan (2009) “Additionally new are these macarons a la rusk from Sadaharu Aoki. They’re the shells that might usually be stuffed to make macarons, brushed with butter, sprinkled with sugar and baked once more, in order that they’re drier and crunchier than macarons. In different phrases, they’re macaron biscotti. And so they’re enjoyable.”
