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Gault&Millau's review
Pastry
Already established on Rue de la Verrerie in the 4th arrondissement, Maison Aleph—pronounced “Alef”—led by pastry chef Myriam Sabet, has set up shop (with crispy angel hair pastries shaped like nests, molded and browned in clarified butter, filled with fruit confit, and topped with fragrant whipped cream) in the heart of the hill’s liveliest street. Fruit tarts, tartlets, chocolate bars, spreads, cakes, and ice cream round out the historic range of “nests.”
