Just a stone’s throw from the Musée Rodin and the Invalides, Philippe Conticini will open his new Parisian patisserie. At 37 rue de Varenne in the 7th arrondissement, this pastry-store named “Gâteaux d’émotions” will likely make you melt with pleasure.
It's a 3-story patisserie that expects you. A kitchen and creations corner, a store corner and a tea lounge on the upper floor. We'll love to have a seat and enjoy the chef's creations.
It’s the first time the chef opens a pastry store on his behalf. In 2009, he opened Pâtisserie des Rêves with Thierry Teyssier to revisit pastry classics. He left the Maison, in 2013, judging that the quality he required was no longer provided. Today, Daniel Mercier gives it a new breath of life and Philippe Conticini simply continues to make a few recipes a year.
Discover the opening of the store in video:
Thanks to this new place of gustative debauchery, the chef expects to share his emotions that he feels in pastries through the textures he can taste. On this sweet menu? Crioches, a skillful blend of croissant and brioche that is crunchy, candied lemon tartlet with buckwheat, Emotions Ginza with black sesame cream and homemade praline, lemon Boules Cakes, puff pastries filled with chocolate… And it’s just the beginning, no need to say we will soon stuff our faces!
This summer, we've had the chance to taste the chef's main treats. For a month, he offered to discver 5 pastries of his definitive range. Then, we could try:
Chouquette Emotion Pistache
Based on a choux puff, the perfect blend of a pistachio creme patissiere combined with a gourmet almond and pistachio praline. The Chef's word: "Pistachio like I used to eat as a child".
Based on a baked dough, the delicious association of a lemon confit and cream, assorted to the softness of a buckwheat pancake. The Chef's word: "the perfect marriage between the lemon sourness and the buckwheat leading to greed".
Based on a chocolate biscuit, the perfect blend between a vanilla cream and a chocolate mousse, combined with a gourmet and crispy praline. The Chef's word: "A chocolate-y bomb filled with love of good food".
Red berries tart
Covering a baked dough, the perfect blend of an almond cream, rhubarb confit and red berries, combined with a gourmet creme patissiere as well as delicious strawberries. The Chef's word: "Anaïs and gariguette strawberries, a sour freshness".
Chocolate praline tart
Based on a chocolate baked dough, the perfect blend with a creamy praline cream, a chocolate ganache combined with a gourmet almond & hazelnut praline perfectly prepared by the chef. The Chef's word: "a pure regressive, well-balanced and totally gourmet pleasure".
In other words, a quick visit is mandatory to discover the whole range of the sweet treats Philippe Conticini has in store in his new patisserie.
From 4 September 2018 to 31 December 2018
Philippe Conticini - Gâteaux d'émotions
37 Rue de Varenne
75007 Paris 7
La pâtisserie: 6-7,5 €
Ouverture définitive le 4 septembre