Where can you find good profiteroles?
A choux puff, rich vanilla ice cream, hot chocolate poured to order. Comforting and nostalgic, the profiterole holds its place on the menus of brasseries and fine-dining restaurants alike. Here are our favorite addresses.
Its name alone speaks to its generosity. “Profiterole” comes from “profit”: in the 16th century, the word referred to a small bonus, an extra that one received on top of something else. In cooking, the term was first applied to small buns filled with meat or stew, served at medieval tables. Choux pastry, meanwhile, is said to have crossed the Alps with Catherine de’ Medici, whose chef is said to have perfected this dough, which is dried out over a fire. The choux pastry was then filled with pastry cream. It wasn’t until the rise of ice cream parlors that people began filling it with ice cream and drizzling it with hot chocolate. For many, the profiterole remains a memory of the end of a meal: the dessert ordered for the table that everyone fights over with their spoons. Iced, chocolate-covered, and nostalgic, it is the quintessential restaurant dessert.
Cabane, Jean-François Bury’s profiteroles
It’s probably one of the oldest restaurants in Nanterre, having opened in the late 19th century. Before becoming La Cabane, owned by Anaïs and Jean-François Bury, the venue hosted weddings and receptions. Today, the atmosphere blends rustic charm with contemporary comfort. In the kitchen, Jean-François Bury, a world champion caterer, worked at the George V and the Shangri-La before gaining recognition on Top Chef in 2017. The menu changes every two weeks, but the profiteroles make a regular appearance, eagerly anticipated by regulars. Three small, elegantly presented cream puffs are filled with vanilla ice cream. First plus: the ice cream is perfectly balanced in sweetness. At the center, a sesame praline pairs perfectly with the intense dark chocolate sauce (Sao Palme 75% for connoisseurs). This restaurant alone is worth the trip past the ring road, but it’s undoubtedly this profiterole that will win over even the most reluctant of Parisians.
- Price: €15
- Where? 8 rue du Docteur-Foucault, 92000 Nanterre
- I want to go to Cabane
Hôtel Lutetia, Nicolas Guercio’s lace-like profiterole
At the Lutetia, the profiterole has become one of the signature desserts at the brasserie of this luxury hotel on the Left Bank. Pastry chef Nicolas Guercio has reimagined it with his signature talent and mastery. The first thing that strikes you is the finesse and elegance of the execution. A large choux pastry, filled and topped with a rosette of crispy gavottes, receives a chocolate sauce, poured to order, that gently folds the petals inward. A poetic presentation, before digging into this concentrated indulgence reserved for the most discerning chocolate lovers. The choux pastry, coated in a chocolate craquelin, encloses a center of chocolate spread, a few hazelnuts, and, above all, vanilla ice cream topped with a light, airy smoked vanilla cream. The chocolate sauce is relatively thick and full-bodied. A refined and elegant interpretation worthy of a luxury hotel, which remains true to the indulgent nature of the original dessert.
- Price: €17
- Where? 45 Boulevard Raspail, 75006 Paris
- I want to go to Brasserie Lutetia
La Ferme du Pré, Frédéric Anton’s classic profiterole
In the heart of the Bois de Boulogne, time has stood still. The hustle and bustle of the capital seems far away in this former royal hunting lodge, converted into a restaurant during the Belle Époque. Today, it houses the Pré Catelan (5 toques), chef Frédéric Anton’s flagship restaurant, and, across the way, La Ferme du Pré. Far from the opulence of the main residence, the chef offers, in this Norman-style outbuilding, home-style, traditional, and hearty cuisine. As soon as you enter, it’s like stepping through the door of a small country house: Toile de Jouy curtains, copper pots on the walls, and Sarreguemines porcelain on the table. The profiterole stays true to this generous, bourgeois take on French cuisine. The choux pastry, whose crust may be slightly lacking in crispness, is nonetheless particularly light and easy to digest. The ice cream is not too sweet and richly flavored with Madagascar Bourbon vanilla, a true symbol of generosity in these times. The chocolate is rich, not too sweet either, and served in generous portions. A generous, well-executed take on tradition, just like the restaurant itself.
- Price: €16
- Where? Route de Suresnes, Bois de Boulogne, 75016 Paris
- I want to go to La Ferme du Pré
Claire Heitzler, a chef’s profiterole kit to assemble at home
No need to reserve a table to try Claire Heitzler’s profiteroles. The pastry chef offers an original “profiterole kit.” The set is available for pickup via click & collect or home delivery. Eight frozen choux pastries, a tub of the chef’s vanilla ice cream, chocolate sauce, and the option to add fresh whipped cream. The concept is fun: you assemble them yourself, whenever you’re ready, adjusting the portions to your liking. After thawing, the choux pastries remain soft, and a quick trip to the oven restores a light crispiness. The vanilla ice cream is top-notch: rich in vanilla flavor and creamy. It’s easy to scoop out neat balls, even if you’re a beginner. The whipped cream, which comes in a piping bag, is a real bonus and lets you give free rein to your creativity. For those who like to be meticulous, the instructions show you how to plate the whole thing like a gourmet dessert. Creative types, on the other hand, will enjoy experimenting with more personal presentations. Freshness, the freedom to adjust quantities, and the satisfaction of making something from scratch: a wonderful and delicious idea for a successful family dessert activity.
- Price: €38 for a kit of 8 profiteroles, €42 with whipped cream
- Where? Workshop, click & collect, 9 rue du Parc, 92300 Levallois-Perret
- I want to visit Claire Heitzler & Producteurs
Le Tout-Paris, Maxime Frédéric’s éclair-style profiterole
On the seventh floor of the Cheval Blanc Paris, the brasserie (3 toques) undoubtedly offers one of the most stunning views of the capital and its landmarks. When it comes to desserts, the menu is crafted by pastry chef Maxime Frédéric, crowned the world’s best pastry chef in 2025. His profiterole has traded its round shape for a more elongated form. The creation is, in fact, a fusion of the classic profiterole and the traditional French éclair. It’s visually striking and cleanly cut.
A crispy craquelin tops a chocolate choux pastry, filled with a semi-baked center that contrasts with the freshness of the ice cream. The ice cream combines two types of vanilla: the floral aromas of Tahitian vanilla and the sweeter, richer notes of Madagascan vanilla. The rich chocolate sauce is poured at the table, as tradition dictates. A profiterole worthy of a grand establishment, which reimagines the form without compromising the essence.
- Price: €22
- Where? Cheval Blanc Paris, 8 Quai du Louvre, 75001 Paris
- I want to go to Le Tout-Paris
Bouillon Pigalle, the cheapest profiterole in Paris
You have to wait in line to get in, and then you’re seated amid a cheerful hubbub. Bouillon Pigalle, which opened in 2017 on Boulevard de Clichy (and now has a location at République and offers delivery), has breathed new life into the Parisian bouillon. People come here from noon to midnight to enjoy a good meal without breaking the bank. In these times of inflation, the prices are surprisingly low: eggs with mayonnaise for €2.70, onion soup au gratin for €3.90, artisanal cordon bleu for €10.90, and a glass of wine for €3.80. Everything is made in-house by the staff. The profiterole follows the same philosophy: a simple, generous, and inexpensive dessert. A large cream puff (very) generously filled with fresh milk ice cream, in the style of a sundae, is drenched in 60% chocolate sauce and sprinkled with crushed hazelnuts. At that price, you don’t even have to think twice about dessert. We’ll be sensible tomorrow.
- Price: €4.80
- Where? 22 Boulevard de Clichy, 75018 Paris
- I want to go to Bouillon Pigalle
Colvert, Baptiste Borderie’s XXL profiterole
This chic bistro in Saint-Germain-des-Prés, where Baptiste Borderie has been at the helm since January 2025, offers a concise menu inspired by French classics but infused with his personal touch. The menu changes regularly, but the profiterole has never been off the menu. Plump and generous, it pulls no punches and delights diners year-round. The XXL choux pastry is filled with generous scoops of homemade vanilla ice cream and almond praline. The praline blends with the rich chocolate sauce, creating that nostalgic taste of chocolate spread. And as if that weren’t indulgent enough, a small pot of whipped cream accompanies it, to add as you like to balance the intensity of the chocolate. It’s generous and downright nostalgic: the kind of dessert you’ll regret agreeing to share.
- Price: €15
- Where? 30 Rue des Grands-Augustins, 75006 Paris
- I want to go to Colvert
Benjamin, Jonathan Chapuy’s Megève-style profiterole
The Four Seasons in Megève, one of the few luxury hotels nestled in the mountains, features a brasserie. Benjamin (3 toques), named in honor of Baron Benjamin de Rothschild, an important figure in the town of Megève, is led by chef Armando Acquaviva, while pastry chef Jonathan Chapuy creates the desserts. Jonathan Chapuy draws inspiration from Alpine flora in his creations. For example, the profiterole is filled with meadowsweet ice cream (a wild plant with a honey-like flavor), which contrasts with a soft cocoa choux pastry, crunchy cocoa nibs, and meadowsweet caramel. The dish is served with a warm chocolate sauce. This generous version gives the brasserie dessert a mountain flair.
- Price: €25
- Where? 373 Chemin des Follières, 74120 Megève
- I want to go to Benjamin
Drouant, the Prix Goncourt’s profiterole
Founded in 1880 by Charles Drouant, at the height of the Belle Époque, Drouant is known worldwide as the sanctuary of the Prix Goncourt, whose jury deliberates each year in its salons. More than 140 years later, this institution on Place Gaillon remains a destination that upholds a certain tradition. In the kitchen, chef Romain Van Thienen, who trained under Cyril Lignac, Yannick Alléno, and Olivier Bellin, is at the helm. His profiterole doesn’t try to reinvent the wheel: vanilla ice cream, a choux pastry, and a chocolate sauce served fresh. All the classic elements are there, it’s well executed, and the price is surprisingly reasonable for an establishment of this caliber. A profiterole to savor while wondering which novel will take the prize this year.
- Price: €12
- Where? 16–18 Place Gaillon, 75002 Paris
- I want to go to Drouant
Maison Grizlaw, the Paris-Brest-style profiterole
Just a short walk from downtown Valence, Maison Grizlaw (2 toques) has taken over a bourgeois townhouse, featuring a cozy interior and a beautiful, green terrace. This eco-friendly bistronomic restaurant focuses on a concise, seasonal menu featuring locally sourced ingredients. Since September 2025, chef Carine Stern has taken over the kitchen, while the desserts are crafted by pastry chef Florian Kharlamoff. The profiterole borrows its praline-filled indulgence from the Paris-Brest. The choux pastry is filled with a house-made praline made with almonds, hazelnuts, and tonka beans, and a disc of pear ice cream. It’s served with praline whipped cream and a tonka-infused praline sauce. The pear adds freshness, while the tonka bean provides a warm, vanilla-like note. No need to choose between Paris-Brest and profiterole anymore.
- Price: €15
- Where? 116 Avenue Victor-Hugo, 26000 Valence
- I want to go to Maison Grizlaw
ADN, Bastia’s homemade profiterole
In the heart of Bastia, just steps from Place Saint-Nicolas, ADN (2 toques) brings together two longtime partners. Both front of house and in the kitchen, Quentin Sanchez champions a cuisine rooted in Corsican terroir. Desserts, breads, and ice cream are Christophe Avenoso’s specialty. Here, everything is made on-site using local, seasonal, and organic ingredients whenever possible, sourced from a network of dedicated producers built up over the years. The profiterole meets the same high standards: freshly made choux pastry, house-made ice cream made with Pompona vanilla from Madagascar, nicknamed “banana vanilla” because of its size, and finally an intense Valrhona Guanaja 70% chocolate sauce. There’s no à la carte menu, just set menus, but don’t worry: you’ll find it starting at lunch as part of the main course and dessert set menu.
- Price: main course and dessert menu for €35 and three-course menu for €45 at lunch; four-course menu starting at €75 for dinner
- Where? 1 rue de l’Ancienne-Poste, 20200 Bastia
- I want to go to ADN
