Food Shop

Sadaharu Aoki December, 2009

Aoki is not the only Japanese confectioner in Paris, but it is without question that he handles the mélange of Matcha (green tea), chocolate, the yuzu (small citrus fruit) and patisserie creams with unrivalled dexterity. Aoki creates the most sublime gourmet creations mixing both traditional Japanese and French cuisine.

35, rue de Vaugirard, 6è arrdt, Paris
t. +33 (0)1 45 44 48 90.
www.sadaharuaoki.fr

Patrick Roger December, 2009

Patrick Roger was named best chocolate worker in France in 2000. It was not long after that, that he made his name within the closed circle of fine Paris'chocolatiers. With his creative personal style and his cocoa flavoured products, Roger goes further than your average confectioner and crosses boundaries with his unusual creations. A good example of this is his current creation, a tribute to the fall of the Berlin Wall on its twentieth anniversary.

199, rue du Faubourg St-Honoré, 8è arrdt, Paris
t. +33 (0)1 45 61 11 46
www.patrickroger.com

Pain de Sucre December, 2009

Trained by Pierre Gagnaire, Didier Mathray and his partner Nathalie Robert have left the gastro sphere in order to create a take-away patisserie. Home-made cakes, individual pieces, macarons, amuse-bouches — it’s difficult to make a choice as so much of the collection is worth tasting.

4, rue Rambuteau, 3è arrdt, Paris
t. +33 (0)1 45 74 68 92
www.patisseriepaindesucre.fr

Goumanyat (Maison Thiercelin) December, 2009

Long before the Carreau du Temple (a covered market in the 3rd arondissement) area became trendy, Thiercelin was already in place serving the neighbourhood. True foodies will find everything they may ever need in this amply stocked delicatessen.

3, rue Dupuis, 3è arrdt, Paris
t. +33 (0)1 44 78 96 74
www.goumanyat.com

Francois Pralus December, 2009

The much celebrated scarlet-marbled brioche from Lyon, Praluline, now has a base in Paris. François Pralus, the dignified heir of Auguste Pralus, is also a talented chocolatier who has created around fifteen high quality collections and more than forty chocolate recipes.

35, rue Rambuteau, 3è arrdt, Paris
t. +33 (0)1 48 04 05 05
www.chocolats-pralus.com

Chocolatier Jacques Génin December, 2009

After supplying top quality restaurants for many years, the chocolatier Jaques Génin has recently opened a shop where the general public can directly access his creations. Avid chocolate fans cannot afford to miss this address. In addition, à la minute (prepared to order), you will find an outstanding mille feuillesthat alone justifies a trip to Paris

133, rue de Turenne, 3è arrdt, Paris
t. +33 (0)1 45 77 29 01.
www.jacquesgenin.com

Jugetsudo Japanese Tea Shop December, 2009

The history of Jugetsudo began nearly 150 years ago, when the house was essentially specialized in the trade of Nori algae. Very quickly Maruyama Nori, the original name, became the privileged supplier of sushi bars. It was only in the 1980s that the name Jugetsudo began to appear in the commercialization of high-end tea, thanks to their strong expertise in a selection of quality products.

95, rue de Seine, 6è arrdt, Paris
t. +33 (0)1 46 33 94 90
www.jugetsudo.fr

Barthelemy December, 2009

Roland Barthélemy is a leading expert in the cheese industry. Top cheese producer and president of the guild of the profession, Roland has been associated with the renowned French gastronomy for the past 30 years. His little creamery has become the key address for typical French specialties, with a total of nearly three hundred varieties.

Barthélemy
51, Rue Grenelle, 7è arrdt, Paris
t. +33 0(1) 45 48 56 75

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