베이커리
Des gâteaux et du pain
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Owner-chef Claire Damon was once my apprentice, so I’ve seen firsthand her perseverance and talent. All of her pastries and flavors are perfectly balanced, like the pamplemousse Rosa, a delicate pastry made of rose-flavored mousse, grapefruit segments, grapefruit jelly, and rice flour biscuit. One of my signatures is the Ispahan collection, with pastries composed of lychee, rose, and raspberry. I recommend starting with the cake, which is available all year round.
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f you want the best croissants and chocolat bread this is where you need to go
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위치
63 Bd Pasteur
Paris, IDF