Tokyo-trained Sadaharu Aoki makes a vanilla millefeuille that's as good as this classic pastry gets. But what sets him apart is his green tea, black sesame and red bean variations on French cakes.
"I wanted to drop you a note to say that we thoroughly enjoyed our girl's weekend in Paris and your itinerary was just perfect. We loved the almond croissants and pains aux raisins at Le Moulin de la Vierge, in fact, we went back again Sunday morning. You were so right about the coffee at Au Roi du Cafe, I have had my share of mediocre coffee in Paris, but my espresso on Saturday morning was one of the best I've ever had; and my friends, the tea drinkers, were pleased to see that they also had good tea. The woman at Beau et Bon asked how we had heard about her and was pleased to read your write up. The market was fantastic, we made too many purchases to list and ended up having to go back to the hotel to lighten our load before picking up the trail again.
All in all it was a truly perfect way to spend a day in Paris and I can't wait to go back to hit the places we missed this time."
Rose Barefield, Frankfurt
June 2008