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Gâteaux Thoumieux
Add: 58 rue Saint Dominique, 75007 Paris
Tel: +33 1 45 51 12 12
Hours: [Mon-Sat] 10am~8pm [Sun] 8:30am~5pm (closed on Tue)
Website: www.gateauxthoumieux.com
Price: €4~6/pastry
Visited on: Jun 2014
I went to Gâteaux Thoumieux when it first opened in November 2013, and wasn’t too impressed by what I tasted. It wasn’t until more than 6 months later that I went back to this pastry shop, and this time, I was pleasantly surprised by the changes that have taken place here. The prices are higher, but the pastry display was also looking a lot more attractive – seems like Jean-François Piège and his pastry chef Ludovic Chaussard have been coming up with some lovely ideas lately.
As I so rarely go to Gâteaux Thoumieux, it was very tempting to get a little bit of everything, but I managed to limit myself to just four pastries on this visit…
I started with Chou Chou Coco Passion (€4), a large chou filled with coconut cream, enveloping a mini chou filled with passion fruit compote. Lovely flavor combination, and a good balance between the sweet and the acidic.
Almost every pastry shop in France is now selling fraisier, as it is the season for Garigette strawberries. Gâteaux Thoumieux’s Fraisier (€5.20) is composed of an almond biscuit, light pistache cream, Gariguette strawberries, and decorated with marshmallow, crushed pistachio, and sugar flowers. The design is cute like a blossoming spring field, and the taste was overall very pleasant as well, though I wished for a more pronounced pistachio flavor in the cream.
Cerisier (€5.60), a cherry / chocolate cake. It is layers of chocolate biscuit soaked with kirsch, sandwiching chocolate cream and cherry compote, then topped with fresh cherries. A pretty little thing, but tasted just ok.
Le Beatrice (€4.90), another new creation at Gâteaux Thoumieux, is composed of milk chocolate cream, hazelnut biscuit, crunchy praliné, and lime cream. The acidity from the lime cream was a nice contrast from the milk chocolate / hazelnut ensemble, and there is also a good range of various textures in this pastry.
It won’t be another 6 months until my next visit, that’s for sure.