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A green-tea croissant or a sesame éclair, anyone?
Japanese cake guru,

Sadaharu Aoki, mixes flavours from the East with traditional French pastry ingredients to come up with some of the most surprising (and
delicious) cakes in Paris.

For those less adventurous, his traditional mille-feuille (vanilla slice) and fraisier (strawberry cake) are perfection incarnate.

If you fancy something new, try inventions like the Kimagure (choux pastry, vanilla cream, matcha and azuki beans); or the Saya (strawberry mousse with pistachio crème-brûlée and strawberry macaroon).

Tables are available if you want to eat in. In January and February, don’t miss his ‘galette des rois’ filled with matcha, black sesame and azuki paste!