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A century of Parisian indulgence
The story of a tea salon that became a legend — and never stopped serving the art of the sweet life.
began
A daughter's name, a city's affection
In 1903, the Austrian confectioner Anton Rumpelmayer opened an elegant tea salon at 226 rue de Rivoli, facing the Tuileries. He named it after his daughter-in-law, Angelina — and the address quickly became the most fashionable rendez-vous in Paris.
Designed by the architect Édouard-Jean Niermans, with frescoes by Vincent Lorant-Heilbronn, the salon married Art Nouveau grace with Belle Époque grandeur. It remains, to this day, one of the most beautiful rooms in the capital.
“To sit at Angelina is to take one's place in a hundred years of Paris.”— On the rue de Rivoli
Moments that made the Maison
The doors open on the Rivoli
Anton Rumpelmayer inaugurates the salon facing the Tuileries Garden, an instant favourite of fashionable Paris.
The rendez-vous of the Belle Époque
Marcel Proust, Gabrielle "Coco" Chanel and the actors of the Comédie-Française make Angelina their meeting place.
The birth of the Mont-Blanc
Chestnut cream, meringue and whipped cream become the house's signature — a pastry now imitated the world over.
A heritage protected
The salon's interior is recognised among the treasured décors of historic Paris, safeguarding its frescoes and gilding.
Angelina goes global
The Maison begins its international chapter, opening salons in the world's most prestigious addresses.
More than thirty salons
From Paris to Dubai, New York and beyond — the same recipes, the same craft, the same Parisian soul.
Made by hand, the way it has always been
Every morning, our chefs whip cream, pipe chestnut vermicelli and temper chocolate within steps of the salon. Nothing is industrial; everything is patience.
The Mont-Blanc is assembled to order so its meringue stays crisp. L'Africain is melted slowly from three African cocoas. It is craft measured not in speed, but in pleasure.
Taste the craft
The values behind every creation
Noble Ingredients
French butter, Ardèche chestnuts and single-origin cocoa — sourced with care, used without compromise.
Time-Honoured Recipes
The formulas of 1903, kept alive by hand and protected by the chefs who inherit them.
The Art of Receiving
A welcome worthy of the salon — attentive, unhurried and quintessentially French.
