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.
While Philippe Conticini was busy with the opening of the sublime Gâteaux d’Emotions store in Japan, the chef invited us to discover what will be his new pastry store in Paris. The place is still going work and this until September, but we already know there will be 3 floors. A kitchen and creation area, a store area and a tea lounge. The chef will shortly share his emotions through sweet treats.
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.
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!
Are you looking forward to it? The chef is too. And this is why he has decided to open his store earlier to offer you a pre-taste of 5 pastries that will be included in the finale offering. From June 19 to July 20, from 11 a.m. to 6 p.m. (or at least while stock lasts), run to the store and you can even meet Philippe Conticini himself!
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".
And remember, early birds get the cake! And hurry up because there are only 500 cakes a day. The patisserie is open while stock lasts, I've forewarned you!
From 19 June 2018 to 4 September 2018
Philippe Conticini - Gâteaux d'émotions
37 Rue de Varenne
75007 Paris 7
La pâtisserie: 6-7,5 €
Ouverture définitive le 4 septembre