Angelina (Rivoli)

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Recommendation by Wabisavi

Ever since Anton Rumpelmayer opened 𝗔𝗻𝗴𝗲𝗹𝗶𝗻𝗮's doors in 1903, this classy pastry salon has attracted fashionable Parisians with its heavenly French pastries, Anton's 𝗠𝗼𝗻𝘁-𝗕𝗹𝗮𝗻𝗰 quickly becoming its signature dessert: crunchy meringue and a cloud of Chantilly concealed under a blanket of chestnut cream. Perfect in its original simplicity, pastry chef Christophe Appert has over the years developed an array of seasonal variations too. Turn a chilly November afternoon into a cozy memory by pairing the Mont-Blanc with 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵 𝘤𝘩𝘢𝘶𝘥, rich and velvety hot chocolate recommended by Lebovitz. At Angelina, hot chocolate is made à l’ancienne (the old-fashioned way with real cocoa, as Lebovitz explains in his book 𝘛𝘩𝘦 𝘚𝘸𝘦𝘦𝘵 𝘓𝘪𝘧𝘦 𝘪𝘯 𝘗𝘢𝘳𝘪𝘴), using a mix of African cocoas and a century-old secret recipe. https://www.angelina-paris.fr/

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