Pâtisserie Ciel

Pâtisserie Ciel’s pastry chef Aya Tamura (formerly le Jules Verne, Mandarin Oriental, and Saturne) whips up something unexpected in Paris: a fluffy angel cake in exotic flavors like sesame, matcha, sakura and yuzu. While appearing similar in pretty perfection as other candy-colored confections, these are subtle treats, a dainty pick-me-up with a small exclamation of buttercream in the center.

There is perhaps one cuisine that impresses the French as much as their own: Japanese. It is the counterpart to heavily sauced and cooked dishes: light and delicate, but with the same studied precision and eye for beauty. This is why both Tamura’s creations are astonishingly different, but beloved. In the sushi counter-like tearoom, you will find devoted French and non-French guests mesmerized by the €6 cakes and zen.