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Narae Kim reinvents her Biscuiterie at the Park Hyatt Paris-Vendôme

Narae Kim reinvents her Biscuiterie at the Park Hyatt Paris-Vendôme

Pastry chef at the Park Hyatt Paris-Vendôme, Narae Kim, Gault&Millau Pastry Chef of the Year 2024, is offering a new edition of her snack with Franco-Korean inspirations, to be discovered from now on.

Yuna Lamarque

Narae Kim invites us to take a sweet break in Café Jeanne (1 toque) at the Park Hyatt Paris-Vendôme. A true reflection of her Korean origins and her work as a pastry chef in France, La Biscuiterie has been reinvented for this new edition.

Narae KimAn ode to snacks

In Café Jeanne, La Biscuiterie offers a revisited version of the snack. through its creations, La Biscuiterie presents itself as an interlude in the calm of Parisian life at teatime.

Cookies and pastries are served in a jewel-like setting. Narae Kim recounts: "Remembering the snacks of my childhood, I wanted to recreate them with artisanal cookies made with natural ingredients and no added sugar. The whole is presented like a box of treasures to be savored."

A five-step experience

The box is designed to be shared by two. The sweet experience is divided into five parts:

  • Iced pre-dessert with herbs, pickled flowers and blueberries
  • A collection of dry cookies reminiscent of childhood: spritz, peanut cat's tongue or pistachio-chocolate, almond boudoir and Korean gangjeong, with pine nuts and other puffed cereals
  • Two crisp, filled lace cookies, one buckwheat-sobacha and the other chocolate-black sesame, which play on the contrasts between two textures
  • A warm dulce de leche and chocolate cookie, served with raw vanilla cream
  • Tartlets with seasonal candied fruit and raw vanilla cream
La Biscuiterie Close up © Estelle Campet
estelle Campet

To accompany the collection, an organic infusion has been created by Narae Kim, with a Master Tea. It features verbena, eucalyptus, sweet orange, rosemary and pineapple, flavors in total harmony with the sweet proposal.

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