Discover the Sweet Legacy of Casse Noisette Paris: Jeffrey Cagnes’ Iconic Pastries & Its Transformation to Cédric Grolet’s Bakery

The Enchanting World of Casse Noisette Paris

Nestled on the bustling Avenue de l’Opéra, Casse Noisette once stood as a beacon for pastry lovers in Paris. It was more than just a patisserie; it was a destination where art met culinary mastery, offering an unparalleled selection of sweet delights. Our first encounter with Casse Noisette was nothing short of breathtaking. The window display alone was a spectacle, a veritable “food porn” situation that instantly drew us in and promised an unforgettable experience.

Stepping inside, the aroma of freshly baked goods and delicate sugar creations enveloped us, making it nearly impossible to resist the temptation to acquire an entire array of pastries. This particular establishment, under the creative genius of pastry chef extraordinaire Jeffrey Cagnes, quickly became one of our most cherished culinary discoveries in the city of lights. Every visit was an adventure, a delightful challenge in exercising restraint amidst such exquisite beauty and flavor.

Jeffrey Cagnes: A Sugar Genius

The magic behind Casse Noisette’s captivating confections was none other than Jeffrey Cagnes, a true artisan in the world of French patisserie. Cagnes is renowned for his innovative approach to classic French sweets, infusing traditional recipes with a touch of modern flair and unexpected twists. His creations were not just desserts; they were miniature works of art, meticulously crafted with precision and passion. Each pastry reflected his dedication to quality ingredients and an imaginative palate that consistently surprised and delighted his patrons.

For those eager to follow the sweet journey of this remarkable chef, his culinary adventures often graced his social media channels, offering glimpses into the creative process and the seasonal delights he introduced. His tenure at Casse Noisette cemented his reputation as a master craftsman, leaving a lasting impression on the Parisian pastry scene.

An Important Update: Casse Noisette Becomes Cédric Grolet’s

Updated November 13th, 2019: Casse Noisette is closed at the moment but will be opening again this month as Cédric Grolet’s new bakery-patisserie.

In a significant development for the Parisian culinary landscape, Casse Noisette on Avenue de l’Opéra transitioned in late 2019. While the era of Jeffrey Cagnes’ exquisite creations at this specific location came to a close, the space embarked on a new, exciting chapter under the stewardship of world-renowned pastry chef Cédric Grolet. Grolet, celebrated for his trompe-l’œil fruit pastries and innovative techniques, has brought his unique vision to this prestigious address, transforming it into his highly anticipated bakery-patisserie.

This evolution marked a shift, yet maintained the location’s commitment to exceptional French patisserie. While our memories of Jeffrey Cagnes’ masterpieces at Casse Noisette remain vivid and cherished, the emergence of Cédric Grolet’s establishment in its place promised (and delivered) a continuation of high-quality, inventive sweet treats for Parisiennes and visitors alike. It’s a testament to the dynamic and ever-evolving nature of Paris’s gastronomic scene, where iconic spots often adapt to welcome new forms of culinary artistry.

Six Must-Try Pastries at Casse Noisette Paris

During our many visits to Casse Noisette, we encountered a dazzling array of pastries, each a testament to Jeffrey Cagnes’ incredible skill. Despite the overwhelming temptation to try every single item, we managed to curate a list of six truly unforgettable creations that exemplify the artistry and flavor profiles that made Casse Noisette so special. These pastries weren’t just desserts; they were experiences, meticulously crafted to delight both the eye and the palate. From innovative takes on traditional French sweets to truly unique inventions, Cagnes’ selection offered something for every discerning taste.

Gold Cannelé Surprise

The Cannelé Surprise was, without a doubt, one of the most original and captivating pastries offered at Casse Noisette. Jeffrey Cagnes elevated the classic Bordeaux cannelé—typically a small, fluted cake with a soft, custardy center and a dark, caramelized crust—into an interactive dessert. The “Gold Cannelé Surprise” was a visually stunning iteration, dusted with edible gold to give it an opulent sheen. Beyond its glimmering exterior, the true surprise lay within: a delicate, perfectly balanced filling that complemented the rich vanilla and rum notes of the cannelé itself. This creation wasn’t just a pastry; it was a jewel box of flavors, inviting you to discover its hidden treasure with every bite. The contrast between the crisp, slightly chewy crust and the soft, flavorful interior, enhanced by the unexpected filling, made it an absolute standout.

Bronze Cannelé Surprise

Complementing its golden counterpart, the Bronze Cannelé Surprise offered another exquisite variation of this inventive pastry. While sharing the same structural integrity and delicious, custardy interior of a traditional cannelé, this version was adorned with a captivating bronze shimmer, lending it a rustic yet refined elegance. The “surprise” filling within the bronze cannelé often varied, providing a delightful contrast in flavor and texture, perhaps a nutty praline, a rich chocolate ganache, or a seasonal fruit compote. Each bite was a discovery, balancing the familiar comfort of the cannelé with an unexpected burst of flavor, solidifying its place as a must-try for anyone exploring Jeffrey Cagnes’ masterpieces at Casse Noisette. These cannelés weren’t just treats; they were miniature art pieces, inviting patrons to savor both their beauty and their complex flavor profiles.

On a separate occasion, while my partner Hugo was immersed in composing music, I seized the opportunity to indulge in a new culinary experience at Casse Noisette, picking up a couple of these delightful surprises. It’s a cherished ritual, allowing me to explore the city’s sweet offerings or catch up on my favorite podcasts. Speaking of which, I’m always eager for recommendations! Some of my current favorites include “Big Magic” by Elizabeth Gilbert, “Quantum Living” by Jess Lively, “ChoppedCon with Marly,” and “Nomad Together.”

Lemon Meringue Éclair

The Lemon Meringue Éclair at Casse Noisette was a vibrant and zesty reimagining of a French classic. Éclairs, with their delicate choux pastry shell, are a staple of French patisserie, but Jeffrey Cagnes’ version took it to another level. This éclair featured a crisp, perfectly golden choux pastry, generously filled with a tangy and smooth lemon cream that danced on the palate. Crowned with a swirl of light, airy, and beautifully torched meringue, it offered a delightful contrast of textures – the slight resistance of the pastry, the creamy tartness of the lemon, and the pillowy sweetness of the meringue. It was a refreshing yet decadent treat, showcasing Cagnes’ ability to perfect familiar flavors while adding an elegant, unforgettable twist that left a lasting impression.

Tarte Tatin Revisitée

The Tarte Tatin Revisitée offered at Casse Noisette was a sophisticated and artful reinterpretation of the beloved French upside-down apple tart. Traditionally known for its caramelized apples baked under a pastry crust, Cagnes’ “revisited” version introduced layers of refinement and innovative textures. This dessert likely featured beautifully arranged, perfectly tender apples, caramelized to a deep, burnished amber, atop a flaky, buttery pastry base. The “revisité” aspect often implied a lighter touch, perhaps a delicate cream, a hint of spice, or an unexpected crunchy element, elevating the rustic charm of the original into a contemporary masterpiece. It was a harmonious blend of sweet and tart, with a captivating depth of flavor that paid homage to the classic while boldly stepping into modern patisserie.

My third visit to Casse Noisette was particularly special, as I had the pleasure of bringing my mom, who was visiting us for her birthday. We had just returned from two magical days in Amsterdam, where we reveled in the beauty of the Keukenhof tulip gardens and savored delicious Dutch treats. Back in Paris, we cherished a perfect week filled with radiant sunshine, engaging conversations, and quality time together. Naturally, a trip to Casse Noisette was a must. As expected, the display was as alluring as ever, making the choice of just two sweets a delightful challenge. Yet, the experience of sharing these exquisite pastries with my mom made them taste even sweeter.

Raspberry Vanilla Tart on a Palet Breton Base

The Raspberry Vanilla Tart offered a delightful combination of fresh, vibrant flavors and rich, buttery textures. It was crafted on a base of palet Breton, a traditional thick, buttery shortbread cookie from Brittany, which provided a wonderful crumbly and slightly salty counterpoint to the sweetness of the tart. Piled high with plump, juicy raspberries, each bite burst with natural tartness, beautifully balanced by a smooth, aromatic vanilla cream or custard. The simplicity of the ingredients allowed their quality to shine through, creating a refreshing yet indulgent pastry. The palet Breton base added an unexpected depth and a satisfying crunch, making this tart a testament to how classic components, expertly combined, can create something truly extraordinary. It was a perfect harmony of fruit, cream, and pastry, making it an undeniable highlight of Jeffrey Cagnes’ collection.

Decadent Caramel Éclair

For lovers of rich, indulgent flavors, the Decadent Caramel Éclair was a true masterpiece. Jeffrey Cagnes’ interpretation of this classic French pastry showcased a profound understanding of balance and texture. The crisp, delicate choux pastry shell was generously piped with a lusciously smooth, intensely flavored caramel cream or a salted caramel filling, providing a delightful complexity. The caramel was deep, buttery, and often accompanied by a hint of sea salt that perfectly cut through the sweetness, preventing it from being cloying. Finished with a glossy caramel glaze, this éclair was a symphony of textures and tastes: the tender crunch of the pastry yielding to the silky, molten caramel within. It was an elegant and sophisticated treat, offering a deeply satisfying experience that captured the essence of French indulgence.

Looking for More Sweet Treats in Paris?

Paris is a veritable paradise for those with a sweet tooth, offering an endless array of patisseries, cafes, and specialty shops. While Casse Noisette holds a special place in our hearts for its past delights, the city continues to surprise and enchant with its diverse culinary offerings. If you’re eager to explore more of Paris’s sweet side, here are some other fantastic recommendations that promise equally delightful experiences:

• Don’t Miss These Cafes in Paris! (Our Ultimate Guide to Parisian Cafes) – Discover charming spots perfect for a coffee and pastry break, soaking in the quintessential Parisian atmosphere.
• Pastry Choux at Popelini Paris – Indulge in exquisite cream puffs, known as choux à la crème, reinvented with a myriad of sophisticated flavors at this dedicated choux specialist.
• Parisian Delights at Paris Baguette – Experience a blend of French and Korean bakery traditions, offering a unique selection of breads, pastries, and cakes that are a treat for any time of day.
• Matcha Latte Love at Maison Kitsuné, Paris – For a chic and modern experience, enjoy a perfectly crafted matcha latte alongside a selection of refined pastries in a trendy setting.
• The Pierre Hermé Café at Beaupassage Paris – Step into the world of one of France’s most acclaimed pastry chefs, Pierre Hermé, and savor his famous macarons and other haute couture desserts in an elegant urban oasis.

Casse Noisette Paris (Historical Location)
35 Avenue de l’Opéra
75002 Paris
09 80 62 57 72
Open every day of the week from 8 am – 8 pm (as of its original operation)

Please note: This information reflects Casse Noisette during its operation under Jeffrey Cagnes. The location is now home to Cédric Grolet’s bakery-patisserie.