Do it in Paris

4 weeks ago | doitinparis.com | Julie Zwingelstein

What if the next great pastry chef was you? From the masterclass to the private lesson through immersive workshops, here is the cream of the courses to learn how to bake like a chef . Choux pastry, macaroons and plated desserts will have no more secrets for you. Cédric Grolet and Mercotte have a lot to worry about!For whom? A mother/daughter duo of all ages, or even two BFFs coming to train for the surprise cake of their next party.

Jan 8, 2025 | doitinparis.com | Sandra Serpero

© Tahia LehartelIn January, we’re happy to ditch alcohol, but there’s no way we’re giving up on desserts... especially when they’re crafted by Maxime Frédéric! The pastry chef, already a magnet for gourmets at Cheval Blanc and Louis Vuitton, brings his expertise to his first bakery-pastry shop, Pleincœur, located in the Batignolles.

Dec 10, 2024 | doitinparis.com | Sandra Serpero

Invented in 1755 by Madeleine Paulmier, immortalized by Proust in À la recherche du temps perdu, the madeleine, an icon of French culinary heritage, is back in the spotlight more successful than ever! This small travel cake is now a canvas for the best Parisian pastry chefs, who have elevated it with intoxicating flavors to make it one of the top treats of the moment.

Nov 22, 2024 | doitinparis.com | Sandra Serpero

Mer & Coquillage is no more—long live L’Italien de la Belle Époque! Franck Maillot bids farewell to seafood and welcomes the flavors of Italy to his table. Say benvenuto to this updated gem near the Palais-Royal gardens, preserving the chic of its décor while leaving Chef Matthieu Poirier at the helm. Does it impress ? Ma certo !Italy is always a good option!“When Franck told me we were going Italian, I immediately went online and ordered a pasta-making machine!” reveals Chef Matthieu Poirier.

Nov 19, 2024 | doitinparis.com | Sandra Serpero

The talented chef Youssef Marzouk steps into the spotlight, finally letting his culinary brilliance shine at his own restaurant! At this debut establishment with its intriguing name, nestled in Le Marais, he delivers the generosity and flair of French cuisine, enhanced by the bold flavors of Tunisian gastronomy. A revelation. A Scientist in the Kitchen!Aldehyde—a name that sounds like a first name—is actually a molecule found in various plants and flowers (e.g., cumin, orange blossom).