Verified in Paris.
Mille-feuille is three sheets of caramelised puff pastry layered with vanilla crème pâtissière, capped with a marbled fondant or a snow of icing sugar; in France we have verified places to eat it in Paris. Start with where to eat Mille-feuille in Paris.
Mille-feuille is three sheets of caramelised puff pastry layered with vanilla crème pâtissière, capped with a marbled fondant or a snow of icing sugar. The pâtissier's signature exam piece.
The mille-feuille appears in 17th-century French confectionery, but the modern three-layer form was codified by Marie-Antoine Carême in early 19th-century Paris and refined by the city's grand pâtissiers through the 1900s. The marbled-fondant top with chevron pattern is the Parisian visual signature. Stohrer (Paris's oldest pâtisserie, founded 1730 by Louis XV's pastry chef) still plates the classical version on Rue Montorgueil. Cédric Grolet at Opéra runs a refined modern interpretation. Des Gâteaux et du Pain by Claire Damon plates an inverted-puff version that the city's pâtissiers cite as a reference. The dish is a Sunday-afternoon pâtisserie ritual.
Where to eat in Paris:
Where to eat Mille-feuille in Paris: the editor picks
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