Opening of Philippe Conticini’s new pastry store in Paris: Gâteaux d’Emotions

After a summer pre-opening, Philippe Conticini is definitively opening his patisserie this September 4, 2018, on rue de Varenne in the 7th arrondissement, Paris. Named "Philippe Conticini - Gâteaux d'émotions", this pastry shop-tea room intends to delight your palate and even your heart. Don't delay to get your fill.

Just a stone's throw from the Musée Rodin and the Invalides, Philippe Conticini has decided to open his new Parisian patisserie. Located at 37 rue de Varenne in the 7th arrondissement, this patisserie, called Gâteaux d'émotions, is sure to melt your heart.

A 3-storey patisserie awaits you. A kitchen and creations area, a boutique and a tea room upstairs. So you can sit back and enjoy the chef's creations.

This is the first time the chef has opened a patisserie under his own name. In 2009, he opened Pâtisserie des Rêves with Thierry Teyssier, revisiting classic pastries. He then left the company in 2013, judging that the quality he demanded was no longer there. Today, Daniel Mercier is breathing new life into the business, while Philippe Conticini continues to offer just a few recipes a year.

Discover the opening of the patisserie on video:

Thanks to this new place of gustatory debauchery, the chef wishes to share the emotions that patisserie gives him through textures in the mouth. What's on the menu? Crioches, a clever marriage of croissant and brioche that crunches under the bite, tartlets with lemon confit and buckwheat, Emotions Ginza with black sesame cream and homemade praline, lemon cake balls, chocolate-filled choux... And that's just for starters - we're in for a treat!

This summer, many of us had the chance to sample some of the chef's flagship sweets. Over the course of a month, he offered us the chance to discover 5 pastries from his definitive range. We were able to try :

La Chouquette émotion pistache
On a choux pastry base, the perfect blend of pistachio pastry cream and pistachio almond praline .The Chef's words: "Pistachios like I used to eat them when I was a kid".

Lemon & buckwheat tart
On a sweet pastry base, the delicious combination of lemon confit and cream, matched with the sweetness of a buckwheat pancake. The Chef's word: "A perfect alliance between the acidity of lemon and buckwheat, leading to gourmandise".

Le Galet chocolat vanille
On a chocolate cookie base, the perfect blend of vanilla creaminess and chocolate mousse, combined with the indulgence of a praline crunch. Chef's word: "A chocolate bomb of gourmandise".

Red fruit tart
On a sweet pastry base, the perfect blend of almond cream, rhubarb confit and red berries, combined with the indulgence of custard and delicious strawberries. Chef's word: "Anaïs et gariguette fraîcheur acidulée".

Chocolate praline tart
On a base of sweet chocolate pastry, the perfect blend of a smooth praline cream and chocolate ganache, combined with the gourmet taste of almond & hazelnut praline, the Chef's secret. The Chef's word: "A pure regressive pleasure, very balanced and totally gourmet".

In short, you'll need to try it all to discover the full range of sweet pleasures that Philippe Conticini has in store for us in his new patisserie.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.