Chez Gateaux Thoumieux

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This weekend I refused to buckle to Paris’ cold and windy weather. If the shops were going to be open then I would be in them, and it’s exactly where I was, inside Gateaux Thoumieux. Another newbe patisserie, only opened last November but its creator is not so newbe, he’s the highly reputed Chef Jean-Francois Piege, and he has partnered up with Chef Patissier Ludovic Chaussard (former Chef of Ducasse, Fauchon, Tour D’Argent). Initially I walked right by this petite boutique, it’s appearance is quite soft and delicate, i thought I’d just walked by a Day Spa. But once you’re inside everything is very edible and certainly not to be smothered on your face!

We are presented with refined French classics: Kougloff, Viennoiseries, Petits Gateaux (entremets), Tarts and other childhood favourites. Expect to find Baba au Rhum, Chocolate and Coffee Eclairs, Salted Caramel and Praline Choux, Lemon Tart, Chocolate and Ginger and chocolate and passionfruit petits gateaux, Chocolate Tart, Flan, even a Cheesecake. Should I continue?

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Thomieux is a short walk from the Seine, so what better place to take model shots of les gorgeous petits gateaux than along the Seine River, backdrop Paris. Where else?DSC_0618DSC_0601DSC_0549DSC_0558

And well I couldn’t resist this pic of hubby looking so Frenchie. Don’t you just hate when someone takes photos of you while you’re eating? It’s so much more fun taking the photo. Smile! 🙂

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Gateaux Thoumieux
58 Rue Saint Dominique 75007 Paris
Metro: Invalides (RER C), La Tour-Maubourg (line 8)
Chef Patissier, Ludovic Chaussard
Opening Hours: Monday to Saturday, 10am to 8pm and Sunday 8:30am to 5pm. CLOSED TUESDAY.
Tel: 01.45.51.12.12

Take the opportunity to saveurs your petits gateaux by the Seine – don’t forget to ask before leaving Gateaux Thoumieux for a spoon, “une petite cuillere” – or if you’re feeling “Well, I prefer to enjoy this with a cup of cofffee”, then there’s a Starbucks in the same street where a blind eye is turned when you open up your box of Thoumieux treats.

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