Short description

Customers rating : 4,3 - Traditional bakery serving light madeleines, tarts, croissants and viennoiseries. In search of flan, we head for Gilles Marchal's boutique. There's a small-village feel to this elegant bakery, which ...

Open hours

Monday and Tuesday : closed
Wednesday to Friday : 08:30am – 01:00am and 2:00pm – 7:00pm
Saturday : 08:30am - 7:30pm
Sunday : 08:30am – 6:00pm


Patisserie Gille Marchal
9 Rue Ravignan
75018 Paris

Coordinates Latitude Longitude
Sexagesimal (°, ', ") 48° 53′ 08″ N 2° 20′ 16″ E
Degré décimal (GPS) 48.87364 2.29577
Full description

Gilles Marchal's patisserie is located on the Butte Montmartre, south-ouest side.

Gilles Marchal likes to recall his childhood in the Lorraine village of Laneuveville-aux-Bois, where his grandmother cooked farm produce and his father was a chocolate salesman. At the age of 15, becoming a pastry chef seemed an obvious choice: he decided to apprentice with an icon of Lorraine pastry-making, Maître Claude Bourguignon. Before the age of 18, he earned his diplomas as a pastry-maker, confectioner, chocolate-maker and ice-cream maker, and as a Companion of Duty. Then came three wonderful years with Luxembourg's greatest pastry chef, Pit Oberweis.

Later, Gilles Marchal was assistant pastry chef for four years at Hôtel de Crillon, executive pastry chef for three years at Hôtel Plaza Athénée, and executive pastry chef for seven years at Hôtel Le Bristol. He also spent five years as International Creative Director at La Maison du Chocolat in Paris, London, Tokyo, New York and Hong Kong.

After being elected Pastry Chef of the Year in 2004 and Medalist of the City of Paris in 2008, Gilles Marchal moved to the 18th arrondissement of Paris, on the Butte Montmartre at 9 rue Ravignan. It's here, in this Paris enchanted by a village spirit, a privileged Paris where people take the time to live and get to know each other, that he finds the inspiration and happiness to practice his craft to the full.

Like the painters and poets of the Bateau-Lavoir era, Gilles Marchal is always on the lookout for new discoveries and trends, without ever denying tradition: he is constantly inspired, experimenting and innovating. He tests and finds the best local and international products. With the help of new technologies developed by craftsmen (porcelain makers, tinsmiths, potters...) or artists (painters, sculptors, engravers...) and chef friends, he finds new compositions, other forms of cooking. A curious pastry chef, he creates the present, inventing new recipes while drawing inspiration from the great classics.

At Gilles Marchal's patisserie the madeleine is the fetish cake, a madeleine that magically becomes an accomplice to truffles or a new aroma, without ever betraying the original recipe. A simple madeleine, a little pastry and a lot of know-how. A madeleine that has won several awards from critics and media around the world. And let's not forget the chocolate éclair, the baba au rhum and the kouign-amann, the secret of which one of his Breton sous-chefs had taught him, and which became his because he thought of it differently. Today, this is what gives his creations their charm and excellence; creations offered at the finest events, in the finest houses and on the finest tables around the world.


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