Chocolate factory
His millefeuille was named best millefeuille in Île-de-France in 2010. Frédéric Cassel has turned this classic into a real must, whether his caramelized puff pastry is topped with a Tahitian vanilla mousseline cream or a hazelnut cream and a crunchy praline feuilletine. The original family business has expanded considerably, and now also has international operations in Berlin, Tokyo, Kyoto and Casablanca. Another address is 21, rue des Sablons, with a tea room for on-the-spot tasting.