Is flan chic the new Parisian signature dessert?

For a long time relegated to the status of a canteen dessert, the flan is making a spectacular comeback in the windows of the best Parisian patisseries. Revisited, reworked and sublimated, it is becoming a new style marker for the most prominent chefs.

Pierre Hermé: the elegance of a mastered classic

At Pierre Herméflan isn’t just a note of nostalgia. It embodies a patisserie vision that is both precise and refined. With a base of Madagascar vanilla, fine shortbread crust and a creamy texture, his flan plays the card of aromatic intensity.

Everything is calibrated: melting texture, fine but structured crust, perfect finish. The result? A flan that looks simple, but is technically complex. At Hermé, flan becomes an exercise in style.

📍Pierre Hermé Paris, 37 Av. des Ternes, 75017 Paris

Stohrer: traditional flan in its purest form

Rue Montorgueil, StohrerParis’ oldest patisserie, offers a flan that celebrates tradition. Neither caramel nor creative twist, but a generous recipe faithful to the spirit of yesteryear.

Its secret: homemade shortcrust pastry, slow baking, an intense vanilla custard, and above all, an assumed thickness. Here, flan is reassuring. It evokes childhood memories with a mastery of historic craftsmanship.

📍Stohrer, 51 Rue Montorgueil, 75002 Paris

Yann Couvreur: the flanau bon goût of our childhood

At Yann Couvreurthe flan takes on the air of a manifesto. No showboating: ultra-crisp homemade puff pastry, Tahitensis vanilla of rare finesse, and perfectly controlled baking.

The patissier’s aim is to sublimate a raw, unadorned product. The result is a flan of character, with a clean taste, good staying power and an almost silky texture. Enjoy it at room temperature, like a true chef’s dessert.

📍Yann Couvreur Legendre, 25 Rue Legendre, 75017 Paris

Flan, the new expression ground for chefs

In Paris, flan is no longer a simple bakery dessert. It’s becoming a field for creative experimentation, a return to the fundamentals revisited with exacting standards. Chefs project their identity, their technique, their sense of taste.

This revival of flan also says a lot about the moment French patisserie is going through: back to basics, without ever sacrificing excellence. So, flan chic? More than just a trend, it’s a gentle revolution in pastry-making.

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