At 58 rue La Fayette, Rosa Maison Pâtissière has attracted attention for a flan that borrows its textures from viennoiserie. Its base is not simply shortcrust pastry: the house uses highly laminated croissant dough, forming a crisp shell around a soft filling. Another distinguishing feature is that the flan’s custard is made without eggs.
A signature flan
Gault&Millau selected this address in June 2026 for the originality of the construction and the velvety texture of the custard. The generously layered pastry makes crispness a significant part of the experience, unlike a classic flan in which the custard dominates from the first bite.
The shop is on rue La Fayette in the 9th arrondissement. These pastries are sold to take away, in formats depending on what has been prepared and remains available that day. The fact that the custard is egg-free says nothing about the other ingredients or allergens in the recipe.
