Taårtt, we tested the patisserie - tea room that honours pies Paris 15th arrondissement

Taårtt is the name of a new gourmet spot that opened in April 2024 and, as its name suggests, celebrates tarts of all kinds, both savory and sweet. Located on the corner of avenue Félix Faure and rue François Coppée in Paris's 15th arrondissement , a stone's throw from the Boucicaut metro station, the store has taken the place of a former hairdresser.

On arrival, you discover a charming boutique dressed in yellow and salmon pink. Flower-shaped tables, a banquette along the bay window, white plates as pictures and a pie counter set the scene for this tea room.

We're off to meet Chef Matthias Bosgiraud, who came up with the concept. To the question, "Why make pies?", the chef explains that he has worked as a chef and sous-chef in a number of establishments (at Michi, Nomad, Double Vie, Cororova and Alphonsine) and as a home chef. Although he tried to make gourmet or sophisticated dishes, people often asked him for simple, easy-to-eat dishes such as quiches Lorraines and fruit tarts.

Based on the observation that there was a gap in the offer between the bakery and the restaurant, he decided to create an in-between. A store that would offer top-of-the-range pies without being intimidating, with a personal touch - the kind of pie you'd like to make at home, but don't necessarily have the time to bake.

How does Taårtt stand out from the crowd? The quiche Lorraine, with its classic recipe, stands out for its creamy texture. The house uses only peasant bacon, not pre-cooked in water to preserve its flavor, and the tart base is made from rye flour. We really liked this creamy, generous quiche with a good taste of bacon. And with 40% more weight than Lenôtre, it should fill you up.

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In fact, each tart has its own base, and the recipes change accordingly. Buckwheat in one, rye in the other. The flours come from Grands Moulins de Paris, stone-ground. At Taårtt, no refined flours are used for added taste. The tart bases change according to the tart, so the strawberry tart is made on a caramelized puff pastry. The Rhubarb tart is like a dense, low-sugar cheesecake, and the cherry tart looks like a pistachio clafoutis.

The chocolate tart remains traditional. However, it's made with Indonesian chocolate from Nicolas Berger, which adds a touch of acidity we can't get enough of. Slightly smaller than the others, because it's more filling, it's also less expensive. Count €5.50 per slice.

Note that the tarts, both savory and sweet, change with the seasons (apart from the quiche lorraine, which should remain a staple). Strawberries and rhubarb in spring, tomatoes and nectarines later on, and certainly citrus fruits and pears at the end of the season, all from France. At the time of our visit, the offer also included an eggplant kefta quiche and a vegetarian herb and matcha tart, as well as a gluten-free tart.

For Matthias, pie is really about sharing. So, forget tarts, here you're only offered whole or cut-up tarts to take away . Count on 7€ to 8€ for a rather generous takeaway slice (that's a quarter of a tart). As a whole, you can expect to pay between 27€ and 31€ for a tart for 4 hungry people or 6, including children.

The tea room offers coffees, lattes, herbal drinks, matcha and fresh drinks, including fermented fruit drinks, from a local producer. What are Taårtt's opening hours? The boutique-tea room is open Monday to Saturday, 11am to 7.30pm.