As a Frenchman who has claimed the crown for Panettone the name Christophe Louie carries a lot of weight in Paris, and in his small République shop the Pastry Chef sells several versions made from a starter he received from Mauro Morandin whole or by the slice.
An unassuming space with just a few outdoor seats, the inside suited for perhaps four customers at a time, one will immediately notice the entire right wall dominated by flavors traditional and seasonal while cases on the left feature delicacies ranging from Flan to savory items plus flavored Madelines.
Offering just four outside tables, all full through a forty minute stay, many guests will begin with the signature Italian Bread that is stretchy around candied Fruit while both Canelé de Bordeaux and Pan Suisse focused on bitter Chocolate show Christophe to also understand France's classics.
Moving next to Madelines, not the sort Proust prattled about but a more dense and cake-like version, Christophe Louie's Butter Caramel version is an absolute masterpiece in terms of taste and texture while a jiggly Flan freckled in Vanilla Bean sets a high standard for the rest of Paris. read more