2-Hour Tasting Tour (90€ per person, cost of tasting included)
Marie-Antoine Câreme (1784-1833), known as the king of chefs and chef to Kings, was one of first pastry chefs to creatively use sugar. He not only created new pastries, but also displayed them as piece montées in his shop window on the Rue de la Paix. He wrote a treatise dedicated to these fabulous designs, titled Le Patissier Pittoresque (1828), that contributed to his definition of haute cuisine and recalls the deep connections between picturesque viewing and food design. This sensorial tour explores Carême’s career, tracing his incredible life from the streets of Paris to head chef to Maurice Talleyrand and Napoléon. This tour includes visits to a selection of today’s confectioners and pastry chefs who continue to create meringues, nougats, and traditional candied fruits.