Seasonal collections, the craft behind our creations, and news from the salons.
Each spring, we wait for the first Gariguette strawberries before reviving one of the most beloved pastries of the season. Layered with vanilla mousseline and a feather-light almond biscuit, the Fraisier is a celebration of the French orchard — and a fleeting one. Discover how our chefs compose it, and why it stays on the carte for only a few precious weeks.
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Seven exclusive blends, composed for the Maison — from a smoky Lapsang to our signature bergamot Earl Grey.
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Our caramel pain perdu headlines a new weekend brunch, served beneath the Belle Époque frescoes.
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How a pastry born in 1903 became the most imitated dessert in Paris — and why ours is still made to order.
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Twelve flavours, one for each month — the seasonal logic behind our most photographed creation.
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The Maison continues its quiet expansion with a jewel-box boutique devoted to gifting and gourmandise.
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Our famously thick hot chocolate is now available in an elegant bottle — Paris, at your own table.
Read more“A pastry is a small thing, made with great patience.”— From the Angelina kitchens