Landmarks in the French culinary world
Pillars of French gastronomy, these pastry shops, caterers and delicatessens attract gourmets in search of exceptional products.
Ladurée, sweet luxury
Louis Ernest Ladurée created his first bakery in Paris in 1862. A few years later, his wife dreamed up a venue, something between a Parisian café and a pastry shop; one of the Capital's first tearooms was born from this idea.
La Maison Dalloyau, a royally gastronomic heritage
Dalloyau has a solid family history, with more than 300 years of experience in the creation of pastries, chocolates and prepared meals. In 2007, the Maison was awarded the title of "Entreprise du Patrimoine Vivant" (or Living Heritage Company) for its reputation and unique savoir-faire.
Mariage Frères, the art of tea à la française
Heirs of a long dynasty of merchants, brothers Édouard and Henri Mariage founded their eponymous maison de thé in Paris in 1854. Their first tearoom was inaugurated in 1986, and is today a veritable tea school and museum.
Fauchon , luxury and modernity made in France
Auguste Fauchon opened his first fine grocery store at Place de la Madeleine in 1886, followed by a bakery, pastry shop and tearoom. The Maison's motto today: "Made in F, Made in Fauchon, Made in France."
Lenôtre, a culture for taste and savoir-faire
Established in 1957, Maison Lenôtre was at first a pastry and fine goods shop. Over the years, Lenôtre progressed into a chocolate-maker, sweets confectioner, event planner, caterer, and more. Today, his cooking and pastry-making school welcome professionals and enthusiasts from around the world.
Hédiard, a flavour explorer
In 1848, Ferdinand Hédiard discovered exotic fruits on the port of Le Havre, then opened the Hédiard flagship store at Place de la Madeleine in 1870. In 2007, the brand received the "Entreprise du Patrimoine vivant" (or Living Heritage Company) label.
La Grande Epicerie de Paris, spirit of the Left Bank
Created in 1923 by Le Bon Marché, its food counter was known for having the best teas and preserves of that time. Today, the Grande Epicerie boasts some 30,000 fine products.
Baillardran, cannelé specialist from Bordeaux
In the 18th century, nuns from the convent of Annonciades collected flour from boats docked in Bordeaux in order to bake little cakes for the poor. In 1987, Philippe Baillardran resuscitated these cakes, prepared in small, grooved ("cannelé" in French), copper moulds.