Three Essential Dessert Finds in Paris

Dessert has never been an afterthought in Paris. But where it has primarily served as the capstone to a standout meal or an on-the-go indulgence, it is the main attraction at these three delightful spots.

Dessance

It isn’t merely the novelty of being the capital’s first plated dessert bar that drives locals to book ahead at Dessance—a neologism blending “dessert” and “naissance” (birth)—but rather the concept of a multicourse sweet meal. Pastry chef Christopher Boucher challenges widely held assumptions about dessert by experimenting with unexpected combinations of flowers, vegetables and herbs (think puréed beets, cranberry compote and white chocolate) for dishes that surprise and satisfy the sweet tooth in equal measure. For the full experience, reserve a seat at the marble counter overlooking the dressing station and opt for the Carte Blanche menu, which includes unique drink pairings. 74 Rue des Archives; 33-1/42-77-23-62.

La Tarte Tropézienne
With the opening of La Tarte Tropézienne, devotees of the emblematic double-cream brioche cake no longer need to travel to its birthplace in St.-Tropez for a piece of the original. While the tea salon–cum–boutique boasts a modern look, its offerings hew traditional, working with founder Alexandre Micka’s tightly kept secret recipe from 1955 and production methods that haven’t changed, either. (The sugar crystals are still cooked in copper pots.) If the standard size makes you blanch, order the Baby Trop, which is, indeed, as cute as it sounds. At 3 Rue de Montfaucon; 33-1/43-29-09-81; latartetropezienne.fr.

Pâtisserie Ciel
Lined like jewels in serried ranks, the airy Japanese angel cakes (or chiffon cakes) at Pâtisserie Ciel are more than just irresistible eye candy—they are grounded in technique and taste, thanks to chef and cofounder Youlin Ly and his pastry team. Deceivingly light but packed with flavor, the colorful confections are turned out in a smart range of flavors (chocolate is pictured here; the yuzu lemon and recently released Sakura—made with the leaves and the buds of cherry blossoms and griottes cherry jam—deserve a special nod) and should be paired with a cup of Jugetsudo green tea by day, whiskey or sake in the wee hours. The L-shaped bar seats only eight, so call ahead to secure a spot. 3 Rue Monge; 33-1/43-29-40-78.

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