We're on a mission, a mission to find the best Parisian Patisserie. Questions must be answered; How mouth-watering is the flakey mille-feuille or how decadent is the chocolate mouse in a wickedly fresh choux pastry eclair? Are these treasures sent from heaven to tease us mere mortals or not good enough to feed the dog?

Part one in our search begins at the famous Stohrer Patissier, Paris. Stohrer was the royal patissier for Louis XV and when he left the court in 1730 he established his own Patisserie that still stands today with the secret recipes used from centuries ago

Baba au Rhum (a brioche filled with rum and cream), Tarte a L'orange, Tarte aux fraises des bois are local favourites. We tasted the Mille-feuille and macarons that were enjoyable but would highly recommend a visit if only to view the jaw-dropping beauty of the painted glass mademoiselles who overlook the delights held within

Stohrer, 51 Rue Montorgeuil, 2 arr. Open daily 7.30 am to 8.30 pm