Angelina, over a century of softness and elegance on rue de Rivoli

Founded in 1903 just a stone's throw from the Tuileries Gardens, Maison Angelina is much more than a tea room. For over 120 years, it has been a veritable institution, embodying a certain idea of French patisserie, a blend of Belle Époque refinement and authentic sweet pleasures.

An address founded in the Belle Époque

In 1903, in the heart of the Belle Époque, Austrian Anton Rumpelmayer founded the Angelina tea room, named after his daughter-in-law. From the outset, the establishment attracted the elegant ladies of high society, seduced by its sumptuous decor and sweet menu.Architect Édouard-Jean Niermans, known for his flamboyant designs for the Casino de Paris and the Moulin Rouge, designed the interior in the Belle Époque style, combining mirrors, moldings, marble, gilding and woodwork.

Hot chocolate and Mont-Blanc, two Parisian legends

Angelina's reputation is built on two recipes that have become legendary: the remarkably creamy old-fashioned hot chocolate, and the Mont-Blanc, created in the 1900s, whose structure blends meringue, light chantilly and chestnut cream. This dessert, which has become an emblem of the House, is still the most popular today. Over the years, Angelina has enriched its menu with classic and seasonal sweets - Paris-Brest, millefeuille, lemon tart.

A salon prized by high society at the time

Over the decades, Angelina became a meeting place for intellectuals, artists and political figures. Marcel Proust is said to have had a habit here, as did Coco Chanel, whose favorite table was the most discreet, near the entrance. Generations of dandies,aristocrats, strollers from the Louvre and the Tuileries Gardens have met here for a hushed break. The main room, which has remained faithful to its original appearance, retains this sophisticated atmosphere. The charm is intact.

• To be read
• Lenôtre, the heritage of taste and fine French patisserie
• Stohrer, Paris' oldest patisserie still in business
• À la Mère de Famille, the oldest chocolate and confectionery shop in Paris

A forward-looking Parisian institution

The House has exported to several world capitals (New York, Dubai, Kuwait), while remaining true to its values. Today, under the impetus of its head pastry chef Christophe Appert, the House perpetuates its artisanal savoir-faire, season after season. The tea room has become a veritable place of pilgrimage for refined tourists, where they take the time to savour a hot chocolate, sheltered from the hustle and bustle of Paris.

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