Carl Marletti

Carl Marletti's pastries represent the highest expression of French pâtisserie technique, where every element—from the crispness of pâte feuilletée to the silkiness of crème mousseline—achieves textural perfection. His background as pastry chef at the Grand Hôtel Intercontinental informs every creation, bringing luxury hotel standards to a neighborhood boutique format.

The lemon tart stands as the crown jewel, earning its title as Paris's best through impeccable execution: a perfectly crisp, buttery shell cradles intensely flavored lemon cream that balances sharp citrus with subtle sweetness, finished with a flawless meringue. This single pastry encapsulates Marletti's philosophy—respect for tradition combined with uncompromising technical excellence.

The éclair selection demonstrates his range, with the pistachio version offering rich, nutty cream in a perfectly baked choux shell, while the chocolate éclair delivers deep cocoa intensity without excessive sweetness. The framboisier showcases his ability to work with delicate fruits, layering fresh raspberries with light cream and génoise in a composition that tastes as beautiful as it looks. The mille-feuille achieves the ideal ratio of crisp caramelized pastry to vanilla cream, while the Mont-Blanc presents chestnut cream in elegant ribbons atop a meringue base.

Among the classics revisited, the charlotte aux fraises elevates the strawberry charlotte with perfectly ripe fruit and ethereal mousse, while the Marie-Antoinette offers a sophisticated take on traditional French flavors. The baba au rhum demonstrates Marletti's mastery of texture, with the cake achieving ideal moisture and the rum syrup providing depth without overwhelming. The Paris-Brest, that classic praline-filled choux ring, receives the Marletti treatment with perfectly balanced hazelnut cream and impeccable choux pastry.

Original creations like the Carioca and Plume reveal Marletti's creative side, introducing unexpected flavor combinations and modern presentations while maintaining the technical rigor that defines his work. The Dôme Noir and Paradis Latin have become signatures, drawing repeat customers who appreciate their unique character. Beyond individual pastries, the macarons display the same attention to detail, with shells that achieve the perfect texture and fillings that deliver pure flavor. The chocolate selection and biscuits round out the offering, providing options for those seeking different expressions of Marletti's craft.

For special occasions, Marletti creates custom gâteaux de voyage and elaborate pièces montées, bringing his expertise to celebration cakes that maintain the same standards as his individual pastries. The availability of gluten-free options demonstrates his commitment to inclusivity, though the workshop handles common allergens including gluten, milk, eggs, and tree nuts.