Jacques Genin: Remember that Caramel Mille-Feuille?

Tuesday, September 20, 2011 4comments No tags Permalink 0

Remember that Caramel Mille-Feuille I mentioned awhile ago? It was from Jacques Genin in Paris. And I swear I can still taste it, that supple salt-tinged caramel and the flaky, butter-crisp layers.

Rainy days always make me crave Paris :)

We visited Jacques Genin in the middle of the. worst. thunderstorm. of summer. There’s usually fairly long waits for a table. But on that day – maybe it was the combination of pouring rain, wind, lighting and thunderstorm, the shop was empty. How glorious! We sank into the plush seats and ordered pots of tea. Here for the afternoon.

Put me down for You Xiang. Their teas come from La Maison des Trois Thés, one of the most respected tea houses in Paris, run by tea master Madame Yu Hui Tseng.

The pièce de résistance is quite a beauty no? His mille-feuille is assembled a la minute ensuring not a touch of sogginess. And you see how the caramel cream layers are piped neatly and not just smeared or smashed in (like a lot of the mille-feuilles we see in NYC). Perfection! Sugar dusted surface, fork and knife required, this confection shatters. Literally. Flying flakes delicate, make sure to catch all with your tongue. The salty caramel cream is smooth, and intense. I just want to lift one of the pipes and lay it on my tongue, let it melt. And over and over again. Good thing we’re on a budget or else I could have easily eaten a few more. In all flavors! Vanilla! Chocolate!

Chocolate quartet with the check. A truly sweet touch (and somewhat justified considering the high prices, heh). The red speckled ones closest to you is Sichuan Peppercorn, and I can’t recall the name of the other though it did leave a lasting impression with subtle citrus notes. And don’t forget to order a few caramels on your way out. Similar to the mille-feuilles and chocolates, fresh is the key word. His caramels are made throughout the day, a fresh batch every few hours and stored in shiny glass cases unlike those at Tiffany’s. Supple soft and buttery. Alas I don’t have a photo of these golden caramel…but that means…a return trip is due soon, oui? ;)

P.S. One minute walk from Jacques Genin is a killer Mexican (random, I know) taqueria called Candelaria…in case you’re craving savoury after the sweets. It feels *so* Brooklyn and club-ish in there. The fact that the owners come from NYC might explain things. But housemade taco shells are amazing as are the fillings…especially the vegetairan ones.

Jacques Genin
133 rue de Turenne
75003 Paris, France
01-45-77-29-01

Candelaria
52 Rue de Saintonge
75003 Paris, France

01 42 74 41 28
4 Comments
  • miss brooklyn snapshots
    September 20, 2011

    I know very well this store and i tasted his "marrons glacs" for Christmas.I heard that Jacques Genin has such a bad temper that you can hear him screaming so loud on his employers in the kitchen above the store! That is so French! ;-)

  • Kathy YL Chan
    September 21, 2011

    OO! I have yet to try the marrons glacs…will have to go back during the holidays! also heard such great things about his St. Honor from a friend -> http://www.flickr.com/photos/ulteriorepicure/5368841762/

  • anonymous
    September 22, 2011

    hmm.. tacos in paris. i never would have thought of that :D

  • Kathy YL Chan
    September 22, 2011

    Hi Danny! David Lebovitz has a more detailed post on Candelaria (http://www.davidlebovitz.com/2011/05/candelaria-mexican-restaurant-paris/) There a "hidden" cocktail room in the back I've heard good things about, but we went too early in the day so they weren't open yet.

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