Robb Report: Paris’s Most Glamorous New Pastry Destination Is Reinventing the Classic Croissant

June 1, 2021

On a wooden tray that’s just been set on a marble tabletop inside the sumptuous F. Scott Fitzgerald suite at the Ritz Paris hotel, lies a trio of long, slim, oblong-shaped pastries that look vaguely familiar. 

Tightly gathered, accordion-like pastry sheets fold neatly onto themselves, resembling the edge of a closed book. One oozes a red berry jam on both ends, another is likewise filled end to end with chocolate. All three sport a sun-baked, caramel color tan and have a flaky appeal.

But none are immediately identifiable from within the classic French pastry repertoire.

“We put a lot of thought into this,” says Ritz Paris pastry chef François Perret, who is giving a preview of his new collection. “The recipe has stayed the same. It’s still crispy and tender, but it’s just much more practical to eat. So we decided to keep the name.”

That name, would be the croissant.

More at https://robbreport.com/food-drink/dining/le-comptoir-french-pastry-ritz-paris-1234616458/