Easy to be Parisian

CYRIL LIGNAC

Category: French Patisseries

Address: 9 rue bayen, 75017 Paris (Metro Ternes Station Line 2)

Opening hours: Mon-Fri 10 am-7pm Sat, Sun 9 am-7pm

Price Range: from 1 euro to 50 euros

 

The star chef Cyril Lagnac became famous as a judge on the program in the French series 'Qui sera le prochain grand pâtissier'. La Pâtisserie Cyril Lignac is a place where he collaborated with Benoit Couvrand, a Fauchon chef patissier.

 

LESS IS MORE -Thier motto is that the design should be  simple and minimalistic.


AMBIANCE

The store features a dark cherry-colored wooden exterior and ivory tiles that give it a traditional ambiance while at the same time displaying unique Cyril Lignac identity with unique ceiling lighting.

 

 WHAT TO EAT

 

 BABA AU RHUM, a soft sponge cake with rum, one of the best-selling pastry . The cake has a lot of vanilla cream on it, which makes it more tender and it also helps to make baba au rhum more delicious by neutralizing the flavor and taste of rum.

 

Cyril Lignac's signature cake, Equinox . The inside of the cake is filled with a light vanilla cream, in the center of which is a sauteed caramel, its light to the palette . The color of the cake is not usual and the combination of red and purple fruit puree  looks fresh and appetizing.

 

Finally, the sweet and sour taste of lemon tart TARTE AU CITRON. A white meringue on a yellow lemon tart. In France it is a dessert which can be easily found in any bakery but none would taste like this. The meringue is very soft and sweet and then the tartness of lemon is just refreshing.

 

Bienuazuri is a bread rich in butter. Compared with other bakery shops, the prices are not expensive but quite reasonable. The price is about 1-2 euros.

 

Almond caramel chocolate, sesame and green tea-filled chocolate, crafted with creative Cyril chocolate. Under the packaging, labels are manually wrapped.

 

 

O'BON PARIS 'NOTE

Cyril being a very popular in France but we apart from the desserts we also loved  the minimalistic  approach to food.

 

Take a look at the Map- O'Bon Paris Map





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