BOULANGERIE DU PARC MONCEAU
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If you are in the corner, stop at the bakery of Anne-Sophie and Philippe Touche. The latter was formed at Lenôtre, Fauchon, or Potel and Chabot… Halfway between traditional bakery, fast dining and tea salon, this bakery combines the know-how of a trade and the taste of good products. Breads vary depending on the seasons. The autumn is composed of hazelnuts, figs and chestnuts and blends the salted and sweet to accompany the foie gras. The pastries are equally good: crunchy sablé, pistachio muslin and raspberries, fresh or flash, which are made in coffee and chocolate, of course, but also vanilla, lemon, pistachio, raspberry… A dozen fragrances for macaroons who also enjoy more surprising marriages such as fatty liver and gewurztraminer jelly or black truffle. At lunchtime, a wide variety of sandwiches, salads, stews, pasta, hot dishes such as basquaise chicken or Burgundy beef.
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