Stohrer (Oldest Patisserie)
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About
Founded in 1730 by King Louis XV's pastry chef, Nicolas Stohrer, this is the oldest patisserie in Paris. The boutique is a historical monument itself, featuring lavish frescoes and gold detailing. It is the birthplace of the 'Baba au Rhum,' a dessert created specifically for the King of Poland. Walking in feels like stepping into a royal pantry of the 18th century. The atmosphere is classic, regal, and steeped in tradition. Expert recommendation: The Baba au Rhum and the 'Puits d'Amour' (Well of Love) are legendary historical recipes that shouldn't be missed. Pro tip: Located on the lively Rue Montorgueil market street, it's perfect for a historic food crawl. The shop is small, so it’s best for takeaway; enjoy your treats while exploring the street's cheese and flower shops.
Highlights
- Oldest pastry shop in Paris
- Royal baker history from 1730
- Baba au Rhum specialty
- Grand historical ceiling art
Amenities
Nearby Attractions
Shabour
Shabour is a high-energy, Michelin-starred spot that brings the soul of Jerusalem to the heart of Paris. The restaurant is centered around a massive stone counter where diners watch the chefs cook over open flames. The atmosphere is electric, with loud music, dim lighting, and a communal spirit. The food is a creative, bold exploration of Levantine flavors using French ingredients. Expert recommendation: The 'Hamin' or any of their signature bread and dip combinations are transformative. Pro tip: Reservations are essential and can be difficult to get; aim for a seat at the counter to fully experience the theatricality of the kitchen. It’s one of the few Michelin spots in the city that feels like a vibrant party.
Frenchie
Chef Gregory Marchand earned his nickname 'Frenchie' while working for Jamie Oliver, and his namesake restaurant has become one of the most sought-after tables in the city. Located on a charming pedestrian street, the restaurant serves inventive, globally-influenced French cuisine in a rustic-chic setting of exposed brick and wood. The atmosphere is intimate and cool. The food is technically precise but full of soul and surprising flavor combinations. Expert recommendation: The tasting menu changes seasonally, but the homemade pasta dishes are always standout. Pro tip: Getting a dinner reservation is notoriously difficult (booked months ahead); however, the 'Frenchie Bar à Vins' across the street is walk-in only and offers a similar, high-quality small-plate experience.
Au Pied de Cochon
Opened in 1947 in the historic Les Halles market district, this brasserie is legendary for never having closed its doors—it is open 24 hours a day, 7 days a week. The decor is wonderfully theatrical, with pig-themed details and Art Deco touches. It serves traditional, hearty French fare to a mix of night owls, workers, and tourists. The vibe is boisterous, welcoming, and unapologetically old-school. Expert recommendation: The 'Tentation de Saint-Antoine' (a platter of breaded pig's tail, snout, and trotter) is the house specialty for the brave. Pro tip: It is the ultimate late-night or early-morning destination in Paris. If you aren't into pork offal, their French onion soup and seafood platters are excellent and reliable at any hour of the day.
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Bourse de Commerce (Pinault Collection)
This former grain exchange and stock market has been transformed by architect Tadao Ando into a spectacular museum for Francois Pinault's private contemporary art collection. Ando inserted a massive concrete cylinder into the historic rotunda, creating a dialogue between 18th-century grandeur and 21st-century minimalism. The centerpiece is the stunning glass dome and the 19th-century panoramic mural above the cylinder. The atmosphere is hushed, awe-inspiring, and ultra-modern. Expert recommendation: Take the elevator to the top floor for a close-up view of the dome and the surrounding Les Halles neighborhood. Pro tip: Check the exhibition schedule before visiting, as the galleries rotate completely every few months. The restaurant, 'Halle aux Grains,' offers exceptional views and cuisine.
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