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Sebastien Degardin Patisserie, My Sweet Paris by Caroline Mignot
It's taken me more than a year to get to patisserie Sebastien Degardin.
Maybe I knew it would be dangerous 🆘
But so pretty.
It's in the 5th arrondissement near the Sorbonne and Pantheon.
200, rue Saint-Jacques 75005
The window beckoned, 'Come inside'.
Very lovely too.
A classic old boulangerie the new owner, Desgardin, has cherished and embellished.
Of course I was tip-toeing around
Stealthily taking pictures whenever the vendeuse went into the back to fetch more Mont Blancs. Only when I got home did I realize she was the pastry chef's wife and partner.
Isn't this witty. Hard boiled eggs garnished with biscuit 'soldiers' to dip into dark chocolate creme.
Desserts honoring the nearby Pantheon.
A chocolate egg pastry. Degardin's pastries are not at all like so many others you see repeated and repeated.
Their shapes and flavors are surprising.
Not easy to choose either but I always fall for passion fruit and mango.
The Pom Yuzu was sending out magnetic waves. A la prochaine.
I came home and consulted my new best Paris pastry guide, My Sweet Paris by Caroline Mignot.
Parisian author Mignon is a food writer for magazines Maison francaise, Prima, Regal, L'Hotellerie-Restauration, Le Monde plus her blog, Table a Decouvert . Her pastry book is just as detailed and informing.
'Another lovely cake is the Passiflore with it's extra-exotic notes: sitting on a thin coconut shortbread biscuit is a passion fruit cream topped with a very light, white chocolate mousse'. Perfect description.
On Sebastien Degardin, Mignot says,
'He was head pastry chef initially at Michel Troisgros' restaurant moving on to Pierre Gagnaire's establishment before opening his own place in the 12th arrondissement. (The diagrammatic drawing above is from the walls of his former shop). At the end of 2013 he moved into and modernized this magnificent location where part of the decoration has been classified by the Monuments Historiques of France.
I'll be coming back soon to Degardin for the Pom Yuzu. And I won't leave the house in future without My Sweet Paris.
150 pastry, ice cream, tea and chocolate shops are covered within.
Makes me so anxious for the next :Qui sera le prochain grand chef pâtissier.
ReplyDeleteSuch a treat to watch such extraordinary talent create such masterpieces.
Your aquarelle would make pretty postcards for his shop~
Lovely post, as always! Do tell about the cocorette - is that a real egg shell or is it a pastry creation?
ReplyDeleteMy guess it's real. The French use real egg shells for loads of Easter creations too.
DeleteI'll have to go back for that one too ;))
I'm confused regarding your comment
ReplyDelete"But so pretty. What a waste of time."
Were you unhappy with your purchases?
Ooops
DeleteI meant I should have gone sooner.
Very happy with my pastries!!
Perhaps Carol meant the year it took her to visit?
ReplyDeleteNot sure...That's how I read it~
Oh how magnificent- your post and Sebastien Degardin. It makes me sad to know that this was open when I was in Paris last year and I missed it. Not that I suffered during any of my Paris visits of course. And thanks for the tip re My Sweet Paris, I hadn't seen that anywhere before. You can rest assured it is now ordered and on it's way to Australie. I wish the same could be said for a Passiflore or the Cocorette....or maybe the Pave du Pantheon.
ReplyDeleteThe book is a terrific guide to Paris pastet Louise.
DeleteWell Carol, Patisserie SD looks like a dream come true to me. I take it that one cannot sample the witty and yummy patries right there, at a table with tea or coffee?
ReplyDeleteIt's lovely to think that a couple is actually keeping this magnificent place in its elegance.
(Have I mentioned to you that our own LaGuardia Place's Bruno's Bakery suddenly closed with the new year. Blame the landlord.)
That is why I continue to rejoice and be amazed that such lovelies can continue to be in business in beautiful Paris.
xo
Good idea Frances. I did notice a coffee-maker behind the counter..
DeleteThose utterly unique chocolate eggy-things could be dinosaur eggs with their reptilian, crocodile texture! Had I known there was still a patisserie you had not visited, I would have cracked the whip.
ReplyDeleteYou would not believe all the textures and designs the French give the almighty egg! It is cherished and Charlotte says always Brown. They dont go for white eggs here. Always leave yr eggs outside the fridge too which is great since fridges are tiny.
DeleteCarol, my son & daughter in law are heading to Paris on Easter Sunday. My granddaughter's choir will sing in Notre Dame! Can you list for me the top patisserie's in your opinion. They are staying close to Opera Garnier Thank you!
ReplyDeleteImpossible! But they should go into Galeries Lafayette food hall 'Maison Lafayette. There are many fine chocolatiers and patisseries in one spot. Jean-Paul Hevin, Pierre Herme, Dalloyau, l'eclair de genieAlain Ducasse chocolat and more.
DeleteThe 5th is just one of my favorite favorite places in Paris if not the world...I especially love your Rue Saint-Jaques photo. Congratulations on successfully getting your paper work done for another year in your Paris, France (previous post). Happy!! Loved hearing about that process.
ReplyDeleteThanks Rita,
DeleteThe old shot was in a bistro window.
I dont know the 5th very well. I must make up for that!
Oh my gosh, I'm having a sugar RUSH ! Fabulous!!!
ReplyDeleteI can't really say anymore than, unbelievable photos!
ReplyDeleteGood enough to eat :)
Carol...what is the one next to the pistachio?
ReplyDeleteNow I Must return!
DeleteDo you want to place an order?
Will order the book today so I can bring it with me. I think this one goes to the top of the list.
ReplyDelete