Christophe Louie shared by @michelinguide on Postcard

5

Christophe Louie

Bakery · Enfants Rouges ·

48,380 Postcards · 8,030 Cities

In Paris, Pastry Chef Maxence Barbot Is Le Bristol Hotel's Dessert Visionary

"I regard Christophe Louie as a leading name in Paris, particularly for his exceptional panettones and his lively, deep and expressive breads." - Nicola Leigh Stewart

https://guide.michelin.com/en/article/travel/paris-le-bristol-pastry-chef-maxence-barbot

Information

Sourdough panettone, flans, madeleines, cakes, and bread

panettone

madeleines

vanilla flan

croissant

best bakery

coffee

breads

salted caramel

Featured on Michelin

Featured in Eater

Featured in Food & Wine

Featured on Bon Appetit

12 Rue Dupetit-Thouars, 75003 Paris, France Get directions

€1–10

Credit card accepted

Debit card accepted

Contactless accepted

Paid street parking

Coffee

Christophe Louie by null

Christophe Louie by Eater - Lists + Maps

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

See full details

5

Information

Sourdough panettone, flans, madeleines, cakes, and bread

panettone

madeleines

vanilla flan

croissant

best bakery

coffee

breads

salted caramel

Featured on Michelin

Featured in Eater

Featured in Food & Wine

Featured on Bon Appetit

12 Rue Dupetit-Thouars, 75003 Paris, France Get directions

€1–10

Credit card accepted

Debit card accepted

Contactless accepted

Paid street parking

Coffee

Christophe Louie by null

Christophe Louie by Eater - Lists + Maps

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

Christophe Louie by null

See full details

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