Taårtt, we tried the pastry shop – tea room which honors Paris 15th tarts

Taårttthis is the name of the new gourmet spot open since April 2024, which, as its name suggests, honors the pies of all kinds, whether salty or sweet. Located at the corner of avenue Félix Faure and rue François Coppée in the 15th district from Paris, a stone’s throw from the Boucicaut metro station, the boutique is located in the place of a former hairdresser.

On arrival, we discover a charming boutique dressed in yellow and salmon pink. Flower-shaped tables, a bench along the bay window, white plates as paintings and a pie counter, set the scene for this tea Room.

We go to meet the Chef Matthias Bosgiraud, who imagined this concept. To the question, “Why make tarts?”, the chef explains to us that he has worked as a chef and sous-chef in quite a few establishments (at Michi, Nomad, Double Vie, at Cororova and even Alphonsine). and home chef. Although he tried to make gourmet or sophisticated dishes, people often asked him for simple and easy-to-eat dishes such as quiches Lorraines and fruit tarts.

Starting from the observation that there was a gap in the offer between the bakery and the restaurant, he decided to create something in between. A shop that would offer high-end pies without being intimidating, with a little personal touch, the pie that you would love to make at home, but that you don’t necessarily have the time to cook.

How can Taårtt stand out from the other tarts we usually find? There Quiche Lorraine, with a rather classic recipe, stands out with its creamy texture. The house only uses peasant baconnot pre-cooked in water to keep its flavor and the tart base is based on Rye flour. We really liked this creamy and generous quiche with a good bacon taste. And with its 40% more weight than Lenôtre, it should fill you up.

Besides, each pie has its base and the recipes change accordingly. Buckwheat in one, rye in the other. The flours come from the Grands Moulins de Paris, ground with a stone mill. At the house of Taårtt, we do not find any refined flour to have more taste. The tart bases change depending on the tarts, so the strawberry tart is made on a caramelized puff pastry. The pie Rhubarb is similar to a cheesecake dense and not very sweet which we like and the cherry pie looks like pistachio clafoutis.

There chocolate pie remains traditional. However, it is made with Indonesian chocolate from Nicolas Berger which brings a tangy touch that we never tire of. Slightly smaller than the others, because it is more filling, it is also less expensive. Count on €5.50 per portion.

Note that the tarts, both savory and sweet, change over time. products of seasons (apart from the quiche Lorraine which should remain a must). Strawberries and rhubarb in spring, tomatoes and nectarines for later and certainly citrus fruits and pears at the end of the season, all from France. During our visit, the offer also included a eggplant kofta quiche and an vegetarian herb and matcha tart as well as a gluten free pie.

For Matthias, pie is really the thing we share. So, forget the tartlets, here you are only taking away tarts whole or cut on the part. Allow €7 to €8 for a takeaway slice, which is quite generous (it’s a quarter of a pie). In total, count between €27 and €31 per pie for 4 people who are very hungry or 6 people including children.

The tea room offers coffees, lattes, vegetable drinks, matcha and cold drinks, particularly fermented with fruit, from a local producer. What are Taårtt’s opening hours? The boutique – tea room is open Monday to Saturday from 11 a.m. to 7:30 p.m.

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This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.