The art of Panettone by Christophe Louie

After having worked in great houses such as Le Meurice or Le Jules Verne, Christophe Louie started training at the Ecole Internationale de Boulangerie where he discovered the great properties of natural leaven. It was after an internship with the virtuoso of Panettone, Mauro Morandin, that he decided to specialise and discover the secrets of this famous Italian pastry!

Christophe Louie preserves the tradition of the master pastry chefs and creates a whole range of flavours for the famous soft brioche filled with sultanas, candied fruit and citrus zest. Chocolate, orange blossom or chocolate-orange, he proposes varied and inimitable tastes which make the reputation of the house and its Panettone.

A Christmas cake par excellence for the Italians, it is also eaten at epiphany, for a change from the traditional galette, and at Easter in the form of a dove.

You can find all these products in his shop in the 14th arrondissement where he practices click & collect, and also at the Grande Épicerie de Paris and at the Maison Plisson. The Best Panettone in Paris is good news for all food lovers!