Cyril Huet Pâtisserie: the gourmet spot that won two awards in the Hauts-de-Seine

It's an Ile-de-France patisserie that's well worth a visit! Cyril Huet Pâtisserie opened its doors in Sèvres in 2020, in the midst of a health crisis. However, this hasn't stopped this gourmet spot from attracting numerous customers and becoming one of the leading bakeries and patisseries in the Hauts-de-Seine region.

At the helm is Cyril Huet. Now 27, the young pastry chef began his career in the craft at the age of 14. The apprentice quickly multiplied his experience in top establishments, such as Thévenin in the 14th arrondissement of Paris, MOF Laurent Duchêne in the 13th arrondissement, Fabrice Capezzone in Courbevoie and Hugo & Victor.

At just 23, Cyril Huet set himself a new challenge by taking over, with his wife Anaïs, a 100% artisan bakery-patisserie belonging to an acquaintance of his parents. The adventure of Cyril Huet Pâtisserie à Sèvres could finally begin.

And it doesn't take long for the first customers to push open the doors of the boutique on Rue de Ville d'Avray. It has to be said that the address is not lacking in assets. The bakery offers a fine selection of sourdough breads, with 10 to 12 speciality breads. You'll also find seasonal breads, made with dates, for example.

Viennoiseries also take pride of place next to the till, with the classics of the genre: chouquettes, pains au chocolat, butter croissants, apple turnovers, brioches (Swiss, chocolate, sugar, pink praline...), but also a few novelties, such as a Babka with praline and crushed Piedmont hazelnuts, or seasonal viennoiseries (pecan and maple syrup...). Cyril Huet Pâtisserie is also a chocolatier, with a choice of several bars and homemade ice creams for the summer months.

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But the gourmet spot attracts more and more new customers every day, thanks to its beautiful and tempting collection of pastries. On this day, no fewer than 14 pastries are carefully displayed in the window. And gourmandise is on the menu: from the essential Baba au Rhum to the Millefeuille gourmand (puff pastry, caramel mousse and hazelnut praline), not forgetting the chocolate tart where Cyril Huet has chosen to replace sugar with chestnut honey. The young pastry chef explains that he is gradually replacing the sugar in his pastries with honey from beehives on the Île de Monsieur. This is one of the young artisan's priorities: to work with quality raw materials (Valrhona chocolate), as local as possible (Seggali roaster) and in season.

The result? Cyril Huet seduces with ultra-indulgent, 100% homemade pastries, such as Café Noisette (shortbread dough, coffee ganache, coffee-soaked sponge cake, coffee praline and Piedmont hazelnut mousse), Tarte Pécan (shortbread dough, caramelized almond cream, pecan praline and Jivara milk chocolate mousse), or Parfum d'Iran (shortbread dough, pistachio ganache, coffee-soaked spoon cake, coffee praline and Piedmont hazelnut mousse), caramelized pecans, pecan praline and Jivara 47% milk chocolate mousse), or Parfum d'Iran (shortcrust pastry, pistachio ganache, orange-soaked spoon cookie, pistachio praline and orange blossom mousse).

Since then, there's been no shortage of customers from the surrounding area coming to sample Cyril Huet's many signature pastries. And they've become even more numerous since Cyril Huet Pâtisserie won two awards in departmental and regional competitions.

In December 2022, Cyril Huet Pâtisserie won " Best Cake in the Hauts-de-Seine " for its " L'écrin " pastry. Beautiful and tasty, this delicacy features a peanut crunch, a 66% dark Caribbean chocolate mousse with acacia honey, a Brazilian vanilla peanut cream, and a chocolate glaze.

Less than three months later, Cyril Huet Pâtisserie repeated the feat, taking first place in the " Best Patisserie 2023 in Greater Paris " competition organized by the Greater Paris Bakers' Association.

The young pastry chef took the top step of the podium with two traditional pastries: his delicious non-meringue, ultra-tart lemon tart (shortbread dough, almond cream, lemon cream, lime, almond cookie, and lime coulis insert), and his excellent chocolate éclair (chocolate choux pastry, Nyangbo & Jivara chocolate cream, chocolate icing and chocolate decor).

Since winning these two prestigious awards, the young pastry chef has also seen a steady stream of Parisian customers flocking to his store to sample his pastries. And Cyril Huet is always busy. Last December, with the log season in full swing, the young pastry chef sold around 350 copies of his individual " L'écrin " pastry in the space of three weeks. Since the " Best Pastry Shop 2023 in Greater Paris " competition, Cyril Huet has sold around 400 lemon tarts and 700 chocolate eclairs in two weeks!

Cyril Huet, who today considers himself very lucky to be able to make a living from his passion and see his store up and running, has no intention of stopping there. With his sights set on future competitions, the young pastry chef also plans to offer new creations to help gourmets discover the taste of good things.