Pastries
PastriesLe Parthénon
Monceau
When Epiphany rolls around, skip the supermarket galette. Master Chef Filipe Da Assunçao crafts a Frangipane and Pistachio pie that's all buttery layers and creamy pistachio filling, crispy outside, velvety within.
Master Chef cuisine
Frangipane specialty
Upscale hotel dining
Attentive service
Tips
🙏"thank you for doing the best thing in the world" — on getting cut off at the right time
🥜Pistachio cream filling, not just frangipane
🏨Inside Hotel du Collectionneur, 8th arrondissement
Le Parthénon
MonceauOpen
PastriesPastriesWhen Epiphany rolls around, skip the supermarket galette. Master Chef Filipe Da Assunçao crafts a Frangipane and Pistachio pie that's all buttery layers and creamy pistachio filling, crispy outside, velvety within.
Master Chef cuisine
Frangipane specialty
Upscale hotel dining
Attentive service
Tips
🙏"thank you for doing the best thing in the world" — on getting cut off at the right time
🥜Pistachio cream filling, not just frangipane
🏨Inside Hotel du Collectionneur, 8th arrondissement