Pâtisserie CIEL celebrates its first anniversary this July 2014 with the arrival of new chef, Hironobu Fukano. He has worked alongside Hiroki Yoshitake, at the SOLA restaurant (1 Michelin star), since opening in December 2010.
This former member of the Pierre Hermé team in Japan will be offering his new collection of angel cake cakes in September.
This summer, Hironobu Fukano, together with Youlin Ly, founder of Pâtisserie CIEL, is already offering,
– Teriyaki Chicken Roll Sandwich
For a quick lunch on the go, Japanese-style sweet-and-sour chicken, salad and a few secret sauces are featured in this mini-sandwich roll from Pâtisserie CIEL. The bread has the same texture as angel cake, but is lightly caramelized with soy sauce.
It is accompanied by a small vanilla angel cake for the pleasure of ending your lunch with a delicious dessert.
– Yuzu ice cream dessert
The first ice cream from Pâtisserie CIEL features yuzu ice cream, orange granita, angel cake with lime, red fruit jam and citrus cream, all sprinkled with orange mini marshmallows. The sweet acidity of the citrus fruit is a perfect match for the freshness of the ice cream and granita.
– Matcha ice cream cone
Hironobu Fukano has mastered the art of Matcha, the precious bitter green tea powder. Generously proportioned in the recipe, Matcha finds its balance with the cream. Pâtisserie CIEL’s Matcha ice cream is an authentic Matcha ice cream found in Kyoto’s Gion district.
– Basil Angel cake
In perfect harmony with a few bubbles of champagne, Pâtisserie CIEL proposes the salted angel cake “Basilic”, without cream but to be enjoyed with a little olive oil.
– Angel cake from Pâtisserie CIEL
Angel cake is a light, airy, melt-in-the-mouth cake. It’s made from flour, eggs, sugar, grapeseed oil and water. The absence of butter makes this low-calorie sponge cake a favorite with figure-conscious gourmets.
Topped with a creamy whipped cream and/or pastry cream base, Pâtisserie CIEL offers its angel cakes in a range of flavours:
– Vanilla,
– Chocolate,
– Matcha,
– Yuzu
– “Sunset” with Passion-Banana-Pineapple (spring-summer 2014),
– Sakura – cherry blossom – (spring-summer 2014),
– Basil with olive oil (savory).
To take the angel cake away with you, it’s slipped into a pretty box in the shape of a small white origami mill, in keeping with the purist Japanese spirit of the place.
Pâtisserie CIEL : 3 rue Monge – 75005 Paris
Tel. : 01 43 29 40 78 http://www.patisserie-ciel.com/
Opening :
Tuesday, Wednesday, Thursday 11am to 8pm
Friday, Saturday 11am to 10pm
Sunday 12am to 6pm
Closing : Monday
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