Ritz Paris Le Comptoir

"If the culinary vision of Auguste Escoffier established the Ritz Paris as a dining institution more than 120 years ago, it’s the creative talent of François Perret, the hotel’s pastry chef since 2015, that has anchored its role as food destination today. That was clear from the chef's grand Tea Time menu and plated desserts at the hotel and now it's clear from Le Comptoir, the hotel's pastry shop helmed by Perret. The peach-colored shop features a long molded counter and brushed brass alcoves filled with giftable items, from candles to Champagne, a leather banquette for on-site snacking, as well as a striking series of curved Bohemian crystal light fixtures that nod to the chef’s signature treat: the madeleine. We advise you leave with a collection of Perret's signature Madeleines (keep in mind, he rolls out limited edition varieties at major holidays), the cake marbré, and one of the cake shakes (although perhaps it's best not to consume all of these at once)." - Catherine Down, Lindsey Tramuta

"If the culinary vision of Auguste Escoffier established the Ritz Paris as a dining institution more than 120 years ago, it’s the creative talent of François Perret, the hotel’s pastry chef since 2015, that has anchored its role as food destination today. That was clear from the chef's grand Tea Time menu and plated desserts at the hotel and now it's clear from Le Comptoir, the hotel's pastry shop helmed by Perret. The peach-colored shop features a long molded counter and brushed brass alcoves filled with giftable items, from candles to Champagne, a leather banquette for on-site snacking, as well as a striking series of curved Bohemian crystal light fixtures that nod to the chef’s signature treat: the madeleine. We advise you leave with a collection of Perret's signature Madeleines (keep in mind, he rolls out limited edition varieties at major holidays), the cake marbré, and one of the cake shakes (although perhaps it's best not to consume all of these at once)." - Lindsey Tramuta