Mori Yoshida

The pastries at Mori Yoshida represent a masterful fusion of French and Japanese pastry traditions, executed by a chef who has trained in both cultures and understands how to harmonize their distinct approaches. Chef Mori Yoshida's background—formal training at Tokyo's Nippon Kashi Senmon Gakko followed by apprenticeship under Philippe Conticini—provides him with a unique perspective that informs every creation.

The signature "Beige" exemplifies this fusion philosophy: a sophisticated chocolate cake paired with Earl Grey tea mousse that bridges European chocolate tradition with Asian tea culture. The flavor profile demonstrates the Japanese principle of balance—nothing overwhelms, each element enhances the others, and the overall experience is one of refined harmony. Similarly, the Paris-Brest reimagined with citrus shows how classic French pastries can be transformed through a Japanese lens that values brightness, clarity, and subtle complexity.

Beyond these innovative creations, Chef Yoshida demonstrates his mastery of French classics with impeccably executed tarts. The chocolate and raspberry tart showcases the traditional pairing with precision and balance. Seasonal fruit tarts—apricot and rhubarb—highlight the French tradition of celebrating ingredients at their peak while applying Japanese attention to texture and presentation. Each tart reflects the chef's understanding that great pastry begins with exceptional ingredients treated with respect and skill.

The boutique's chocolate selection extends the same philosophy to confectionery, offering artisanal chocolates that likely incorporate both French techniques and Japanese flavor sensibilities. The viennoiseries and cakes round out the offering, providing options for different occasions while maintaining the same uncompromising standards of quality and craftsmanship.

What distinguishes Chef Yoshida's work is his ability to infuse French pastry with Japanese principles—the emphasis on seasonality, the restraint in sweetness, the attention to texture, and the visual presentation that treats each pastry as a small work of art. His creations are never overly sweet or heavy; instead, they demonstrate the Japanese concept of umami even in desserts—a satisfying completeness where every element contributes to a harmonious whole.

The pricing, starting at 5€ for individual pastries, reflects the quality of ingredients and level of craftsmanship while remaining accessible for those seeking exceptional pâtisserie. Each creation represents hours of technique, years of training, and a unique cultural perspective that you won't find elsewhere in Paris.