French pastry is riding high and our Parisian pastry chefs keep on competing in the field of creation. And to meet the growing need of good food and make Pastry Chef Pablo Gicquel’s creations accessible, the Hôtel de Crillon has come up with “Le Boudoir”: its new pastry boutique.

To go there, we go to the corner of the Place de la Concorde at 6 rue Boissy d’Anglas. On the spot, we discover along a long corrido a window filled with sweet treats. A beautiful setting to majestically display the chef’s creations.

Go for the chef’s signature creations such as L’Hématite, Le Mont-Blanc, Le Nuage de Jasmin, Le Chou d’Amour and even the delightful Tarte Chocolat with a delicious taste of buckwheat.

As well as the seasonal creations such as the mini yule logs with fruity flavors and cakes to share. Every couple of weeks, a new seasonal pastry will arrive to delight curious eaters. We also have the brand-new chocolate candies boxes. Pistachio, mandarin (with real candied chunks) or sour lemon, you’ll love to get it for someone (understand yourself).

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It’s also there that we can come to discover and order the chef’s beautiful yule log and other pastry creations (to order 48h early). By the way, let’s no forget to keep some room left for the Gâteau basque and the King Cake expect us from January.

At the back of the store, we have the tasting area. A cozy and pleasant corner to enjoy a gourmet break including a tea, coffee and a smooth hot chocolate.

Please note that the store is open every day during the winter break. Then, it will open from Tuesday to Saturday from 12 p.m. to 7 p.m. Pastries being made on the day until there is no stock left, you shouldn’t wait too long to treat yourselves.

Enjoy!