The 50 best dishes in Paris: desserts

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  • © Time Out / Oliver Knight

    Read our review of Les Enfants Perdus

    Pain perdu at Les Enfants Perdus

    Originally invented as a way to use up stale bread and economise, pain perdu has since become a must-have on many people’s lists of favourite desserts. It’s easy to prepare and utterly delicious when done well: slices of brioche dipped in milk, eggs and sugar then baked with sweet twists like maple syrup, vanilla or jam. Chic restaurants have turned this once simple dessert into a prized dish, and at Les Enfants Perdus, it's the star of the pudding show.

     

  • © Time Out / Laurie Grosset

    Read our review of Le Pantruche

    Grand Marnier soufflé at Pantruche

    A lighter pleasure, the Grand Marnier soufflé. The whisper of alcohol enhances the dish's subtle, complex flavours, and it comes with a small pot of caramel sauce – the ultimate finish for the cloud-like soufflé.

  • © Time Out / Oliver Knight

    Read our review of Rose Bakery

    Carrot cake at Rose Bakery

    At Rose Bakery, the humble carrot has been transformed into not merely a cake, but a work of art. Using all organic ingredients, this English afternoon delight is sweetened to perfection with just the right hint of cinnamon – and thus gaining Parisian converts at a rate of knots.

  • © Time Out / Laurie Grosset

    Read our review of Chez René

    Chocolate mousse at Chez René

    Making the perfect chocolate mousse is no mean feat. In every family, there is an aunt or a cousin who has made it their speciality, and they alone know the secret of getting it just right: how to incorporate the egg whites correctly, which spatula to use, the optimum temperature at which all the ingredients, once assembled, must rest in order to set perfectl.! Too often in Parisian bistros, the chocolate mousse is made not by the in-house chefs, but bought wholesale. So much so, that finding an authentic chocolate mousse in Paris has almost become a national pastime. Look no further: Chez René has done it.

  • © Time Out / Oliver Knight

    Read our review of Chez Michel

    Paris-Brest at Chez Michel

    This small pastry, meant to imitate the shape of a bicycle wheel, was first made in homage to the Paris-Brest-Paris cycling race founded in 1891. It's hardly sportsman's fare – cream, puff pastry and paraline mousse, which at Chez Michel is topped with caramelised nuts.

  • © Time Out / Laurie Grosset

    Read our review of Café Constant


    Profiteroles at Café Constant

    Profiteroles are an almost always disappointing dish at a restaurant. The cream puff pastry is too hard, there's not enough chocolate or the custard is too sweet... except at Café Constant, where harmony seems to have been restored. Plus, they're gigantic.

  • © Time Out / Laurie Grosset

    Read our review of La Compagnie des Vins Surnaturels

    Tarte au citron at La Compagnie des Vins Surnaturels

    Notoriously complex for a simple-looking dessert, when done right this yellow beauty has few rivals. If it’s from the hand of Jacques Genin, you’re likely to find yourself in foodie heaven. And that's what you will find at La Compagnie des Vins Surnaturels, as all their desserts are made by the man himself.

  • © Time Out / TR

    Read our review of the Royal Monceau

    Millefeuille at the Royal Monceau

    A masterclass in transforming a simple Sunday morning treat into an exercise in pure chic, at the Royal Monceau this simple recipe is made up of well-chosen homemade ingredients. There are pastry layers (plain, caramelized, pistachio or lemon), cream (mascarpone, cheese cake, whipped cream or perfumed with rose) and garnishes (raspberry, lychee, pineapple or Porcelana chocolate). It’s all put together in front of you by Pierre Hermé, and is as beautiful as it is delicious.

  • © Time Out / Laurie Grosset

    Read our review of Le Comptoir du Relais

    Rice pudding at Le Comptoir du Relais

    A bit of rice, a lot of sugar, milk, a soupçon of vanilla. At Le Comptoir du Relais, the good old rice pudding is as creamy and full of flavor as you could wish: a childhood dessert made all grown up.

     

  • © Beurre Noisette

    Read our review of Le Beurre Noisette

    Rum baba at Beurre Noisette

    Legend tells that in the 18th century the King of Poland, finding his kouglof too dry, demanded that it be spiced up with alcohol: the baba was born. It used to be made with wine but was quickly replaced with rum, a vast improvement. At Beurre Noisette it’s served deconstructed – the baba in its dish, the light whipped cream scented with vanilla and honey in a separate bowl, and the bottle of Saint-James on the table. Serve yourself.

© Time Out / Oliver Knight

Read our review of Les Enfants Perdus

Pain perdu at Les Enfants Perdus

Originally invented as a way to use up stale bread and economise, pain perdu has since become a must-have on many people’s lists of favourite desserts. It’s easy to prepare and utterly delicious when done well: slices of brioche dipped in milk, eggs and sugar then baked with sweet twists like maple syrup, vanilla or jam. Chic restaurants have turned this once simple dessert into a prized dish, and at Les Enfants Perdus, it's the star of the pudding show.

 

The best restaurants in Paris for desserts

  • Le Comptoir du Relais

    Brasserie cooking at lunchtimes and a unique menu in the evening, all orchstrated by Yves Camdeborde.
  • Chez Michel

    A solid menu, which allows its classic dishes a few audacious moves.
  • Rose Bakery

    This café run by a Franco-British couple is already legendary. Fresh, organic, home made, sweet or savoury, everything is pitch-perfect.
  • Le Pantruche

    A talented chef has settled in well to this impeccable bistrot, with great results.

  • Les Enfants Perdus

    An excellent venue, perhaps one of the best on the Canal.
  • Café Constant

    A very good address, offering excellent value for money.
  • La Compagnie des Vins Surnaturels

    Both food and wine here are of the very best.
  • Chez René

    A bistro as they should be; traditional, honest cooking.
  • Le Beurre Noisette

    A great restaurant in which to discover the talents of Thierry Blanqui.
  • Royal Monceau

    One of the most beautiful buildings in Paris hosts a restaurant where the quality of the cooking matches that of the décor.

Users say

1 comments
paige
paige

i love this food dont you