L'Éclair de Génie Café, Christophe Adam's original gourmet coffee shop

Christophe Adam has opened his first new-generation Éclair de Génie Café, in the 2nd arrondissement, a new coffee shop featuring finely selected coffees, ultra-original gourmet drinks and creative pastries and delights. Something to tempt both sweet and savoury eaters.

Foodistas beware, Christophe Adam opens his new coffee shop concept"L'Éclair de Génie Café". After opening his Éclair de Génie and Dépot Légal boutiques and expanding abroad, he returns to Paris to launch his new gourmet spot in the 2nd arrondissement.

Christophe Adam, ex-Fauchon, who back in the day developed "genius" éclairs for the house and subsequently launched his own boutiques with the famous éclairs as his flagship product (already 10 years ago), has decided to return to Paris to unveil a new café concept at 122, rue Montmartre.

See this publication on Instagram

A publication shared by sᴏʀᴛɪʀᴀᴘᴀʀɪs.ᴄᴏᴍ (@sortiraparis.officiel)

In this Éclair de Génie Café, exit the counter dedicated solely to éclairs. Here we enter a new universe where the chef intends to delight us from morning to night. In the spirit of a chic, elegant coffee shop, this 45m2 spot with seating for 18 will offer savoury snacks for breakfast, generous viennoiseries, travel cakes and exclusive double éclairs.

Christophe Adam wanted to come full circle by returning to Paris, to have a spot in the capital that would allow him to create on the fly, experiment, play and meet the customer. Like his boutiques, where eclairs and chocolates are often designed months in advance, he wanted to get out of the lab and work with fresh, seasonal produce - in short, to join the world of the living. Like an experimental spot, this new stronghold will enable him to test new recipes for a menu that won't be set in stone.

This isn't his first try, since more than a dozenÉclair de Génie Cafés are already plying their trade around the world. But the Parisian boutique offers delights that can't be found elsewhere. It takes advantage of the proximity of its chocolate and pastry labs to offer some of the most original creations. A case in point are the Nénuphars with chocolate petals, Passion Fruit and raspberry, which open when hot chocolate is poured around them.

We're also crazy about the Tiramisu Mug, which is just perfect. With its milk chocolate shell and well-balanced tiramisu, it's easy to fall for.

The same goes for the double éclairs, hard to find anywhere else but here. We love the double kiss-cool effect of creamy and praline. Café-Amande, Vanille-pécan or Chocolat Mexique, we love them.

Of course, good coffee needs good... coffee! The chef turned to Strasbourg roaster Moxsa to select 2 vintages, one from Brazil and the other from Rwanda. You'll love the Dirty Coffee, an espresso topped with a dripping mascarpone and cocoa cream, or the Pistachio Latte with sitio da torre coffee, Iranian pistachio syrup and orange blossom.