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Sébastien and Sandrine Dégardin have been amazing us since they took over this Art Deco pastry inscribed at historic monuments. He made her classes at Troisgros and Gagnaire. She followed her husband in their first Reuilly pastry and now the Pantheon. Sébastien Dégardin revisits the great classics of French pastry. À la carte, some delicacies that make us crack like this Ali Baba (brioche paste punched with citrus syrup, old rum, and Bourbon vanilla sabayon), or this caramel and vanilla religious. The Breton sandstone in the flower of salt, coconut biscuit, Bianco foam, creamy fruit with passion and mango mangoes is to fall.
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Members' reviews on PÂTISSERIE DU PANTHÉON - SÉBASTIEN DEGARDIN
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Après 30 minutes de queue, nous apprenons que seul le paiement par carte physique ou en espèce est possible.
Ayant seulement mon téléphone car payant par Apple Pay, j’ai demandé à passer commande et à revenir régler dix minutes plus tard pour éviter de refaire la queue.
La patronne a été sans empathie et a seulement lâché un “on met rien de côté” en nous toisant avec mépris.
Les pâtisseries sont bonnes mais l’expérience est devenue si désastreuse que je m’en passerai désormais.
Whether you try the fraisier/ palmier/macarons/ chaussons au pomme/ or even the saltier treats like the quiche, or pâté en croute it just gets better every time I go back. I stumbled across this patisserie by coincidence once on my way to the dentist, what a find!