At 133 rue de Turenne, chocolatier and pastry chef Jacques Genin offers a flan in which the precision of the custard matters as much as the crispness of the pastry base. The recipe combines shortcrust pastry with vanilla custard that holds a clean edge when sliced while remaining soft. Its lightly browned surface reflects the baking of this classic French pastry.
An artisan pastry chef’s approach
In its selection of 19 June 2026, Gault&Millau highlights the balance between the intensity of the vanilla, the firm yet delicate custard and the crisp pastry. This version favours simplicity over an added flavour or a spectacular shape.
The shop is in the 3rd arrondissement, close to other food destinations in the Haut-Marais. This is a pastry to buy and take away, with formats and availability to check at the shop.
