Paris is where global patisserie trends are born. During our last visit, we stopped by five leading names on the contemporary French scene. Each takes a different approach to desserts, each has a distinctive style, and each is well worth a visit.
Yann Couvreur – simple flavours
We began our tour at Yann Couvreur’s boutique in the Marais, at 23bis Rue des Rosiers. Outside France, his name is not yet as well known as some of the other pastry chefs on this list, but that made discovering his creations all the more enjoyable.
At first glance, his desserts appear understated. It’s only after the first bite that the delicate creams, light bases, and perfectly balanced flavours really come to the fore. Nothing is excessive, and nothing is missing.
I’d recommend choosing from the current seasonal selection or opting for one of his tried-and-tested desserts.
Pierre Hermé – if you want to understand macarons
Just a few minutes’ walk away is Pierre Hermé’s boutique at 18 Rue Sainte-Croix de la Bretonnerie.
If there’s one place in Paris to try macarons, this is it. The crisp shell, soft centre, and distinctive yet perfectly balanced filling show exactly why this dessert has become a symbol of French patisserie.
In my opinion, the macarons here are a must-try. Whether you choose classic or seasonal flavours, it’s here that you’ll truly understand why they’ve become so popular.
Jean-Paul Hévin – macarons and top-quality chocolate
Macarons are a frequent topic of discussion in Paris, and it’s not unusual to hear people say that Jean-Paul Hévin makes the best ones today. We headed to his boutique at 108 Rue Saint-Honoré.
We sampled the Frambois’in, Mangu’in, and classic chocolate macarons, each offering a different character, yet always with a very clean and precise flavour profile.
Jean-Paul Hévin is, first and foremost, a chocolatier, so it’s well worth pairing the macarons with one of his chocolate specialities.
Christophe Michalak – this is what contemporary French patisserie looks like
Our next stop was Christophe Michalak’s boutique at 38 Rue du Bac, just across the street from L’Atelier de Joël Robuchon.
Michalak’s style is modern and playful. He enjoys contrasting textures, light creams, crunchy elements, and bold flavour combinations. Yet his desserts never feel overcomplicated, and the individual components blend together perfectly.
If you’re interested in where contemporary French patisserie is heading, this is a great place to get a sense of it.
https://christophemichalak.com
Cédric Grolet – an original who has inspired the world
Our final stop was Cédric Grolet. Queues often form outside his boutiques, so I recommend booking in advance. You’ll avoid the wait and be more certain that your chosen desserts will still be available.
Grolet created his now-iconic ‘Lemon’ dessert, which has inspired countless pastry chefs around the world. If you’ve ever tasted one of his interpretations (or “copies”, if you like), perhaps here in the Czech Republic, it’s worth comparing it with the original.
It would be a shame, however, to stick solely to lemon. I’d also recommend trying one of the desserts featuring vanilla or nuts. It’s in these, in particular, that you can clearly see that Grolet’s signature style isn’t just about striking presentation, but above all about his precise handling of flavours and textures.
Five stops, five different perspectives on patisserie
What I enjoyed most throughout the entire tour was seeing how differently each pastry chef approaches desserts. Yann Couvreur focuses on purity and elegance, Pierre Hermé demonstrates his mastery of macarons, Jean-Paul Hévin confirms why he is such a sought-after chocolatier, Christophe Michalak offers a modern take on French classics, and Cédric Grolet proves that striking visuals can go hand in hand with precise flavours.
If you’re heading to Paris in search of patisserie, these five addresses are, in my opinion, a great place to start.
