Cafe in Paris

Belle Époque salon de thé since 1903, Mont-Blanc and chocolat l'Africain under the rue de Rivoli arcades

The Île Saint-Louis institution Gault Millau crowned in 1961, still family-run, still the standard.

Best Baguette de Paris 2024 winner, sourdough, charcoal-black tradition, and weekend croissant programme

Sartre and Beauvoir's corner of Boulevard Saint-Germain since 1887.

1927 Trocadéro tea-room, marble tables, white aprons, view across to the Tower.

The trompe-l'oeil fruit pastries you've seen on Instagram, boutique and salon

The 7e roastery that started Paris's specialty-coffee third wave in 2011.

Former Hugo & Victor relaunched under the chef's name, 2003 French Dessert Champion's first eponymous boutique

Marais chocolatier with a tea room, millefeuille made à la minute, possibly Paris's finest caramels.

The original 1862 Ladurée tea room, the room that invented the Paris salon de thé.

A turn-of-the-century café preserved without irony, zinc bar, red banquettes, all-day terrace.

The other Saint-Germain café, with the better view of the church.

Mickaël Benichou's 2013 patisserie-boulangerie, painted-ceiling 19th-century shop, marble counter heaped with bread

Myriam Sabet's Levantine pâtisserie, kadaïf 1001-feuilles that Istanbul visitors instinctively recognise.

Marais épicerie-fine + restaurant, Delphine Plisson's Dean & DeLuca answer for Paris.

France's oldest tea house since 1854, the Bourg-Tibourg flagship with the colonial-era painted casks

Japanese-precision French classical pâtisserie on avenue de Breteuil, Saint-Honoré as the benchmark

Meilleur Ouvrier de France 2000 chocolatier, the Madeleine flagship with the life-size chocolate sculptures

The Picasso of pastry, in his original Saint-Germain showcase.

The Saint-Germain sourdough institution since 1932.

Classical French pâtisserie under the Pyramides arcades, tea room facing the Tuileries

Paris's oldest pâtisserie since 1730, Louis XV's pastry chef's listed shop on rue Montorgueil

Emmanuel Ryon, MOF glacier, Pastry World Champion, turns gelato into Marais grand cru.

Yann Couvreur's first patisserie since May 2016, the original room with the fox-mark logo