Cyril Huet Pâtisserie: the gourmet spot that won two awards in the Hauts-de-Seine

This is a pastry shop in Ile-de-France that is worth a visit! Cyril Huet Pâtisserie opened its doors in Sèvres in 2020, in the middle of a health crisis. However, this has not prevented this gourmet spot from attracting many customers and becoming over the months a flagship bakery-pastry shop in the Hauts-de-Seine.

At its head, we find Cyril Huet. Now 27 years old, the young pastry chef started in the world of the craft at the age of 14. The apprentice quickly multiplied his experiences in great houses, such as Thévenin' s in the 14th district of Paris, MOF Laurent Duchêne 's in the 13th district, Fabrice Capezzone 's in Courbevoie and Hugo & Victor's.

At only 23 years old, Cyril Huet took on a new challenge by taking over, with his wife Anaïs, a 100% traditional bakery-pastry shop belonging to an acquaintance of his parents. The adventure of Cyril Huet Pâtisserie in Sèvres can finally begin.

And the first customers are not long in pushing the doors of the store located in Ville d'Avray street. It must be said that the address does not lack assets. On the bakery side, the place offers a nice selection of sourdough breads, with 10 to 12 special breads. There are also seasonal breads, made with dates for example.

Pastries are also available next to the cash register, with the classics of the genre: chouquettes, pains au chocolat, butter croissants, apple turnovers, brioches (Swiss, chocolate, sugar, pink praline...), but also a few novelties, such as a Babka with praline and crushed Piedmont hazelnuts, or seasonal pastries (pecan nuts and maple syrup...) Cyril Huet Patisserie also makes chocolate with several bars to choose from or homemade ice creams, when summer comes.

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But the gourmet spot attracts more and more customers every day thanks to its beautiful and tempting collection of pastries. This day, no less than 14 pastries are carefully installed in the window. And greed is on the menu: from the unavoidable Baba au Rhum to the Millefeuille gourmand (puff pastry, caramel mousse and hazelnut praline), including the chocolate tart where Cyril Huet has chosen to replace the sugar with chestnut honey. The young pastry chef explains that he is gradually replacing the sugar in his pastries with honey from beehives located on the Île de Monsieur. This is one of the young artisan's priorities: to work with quality raw materials (Valrhona chocolate), as local as possible (Seggali roaster) and seasonal.

The result? Cyril Huet seduces with ultra gourmet and 100% homemade pastries, such as the Café Noisette (shortbread dough, coffee ganache, coffee-soaked spoon cookie, coffee praline and Piedmont hazelnut mousse), the Tarte Pécan (shortbread dough, almond cream, caramelized pecans, pecan praline and 47% Jivara milk chocolate mousse), or the Parfum d'Iran (shortcrust pastry, pistachio ganache, orange-soaked spoon cookie, pistachio praline and orange blossom mousse).

Since then, there has been no shortage of customers from the surrounding area to come and taste these numerous pastries signed by Cyril Huet. And they are even more numerous since the place has been awarded twice in departmental and regional competitions.

In December 2022, Cyril Huet Pâtisserie won the " Best cake in the Hauts-de-Seine " prize thanks to its pastry " L'écrin ". Beautiful and tasty, this delicacy is composed of a peanut crunch, a 66% dark Caribbean chocolate mousse with acacia honey, a Brazilian vanilla peanut cream, and a chocolate glaze.

Less than three months later, Cyril Huet Pâtisserie repeated the feat by winning first place in the " Best Pastry Shop 2023 in Greater Paris ", organized by the Greater Paris Bakers' Union.

The young pastry chef climbed to the top of the podium thanks to two traditional pastries: his delicious non-meringue and ultra-tart lemon tart (shortbread dough, almond cream, lemon cream, lime, almond cookie, and lime coulis insert), and his excellent chocolate éclair (chocolate choux pastry, Nyangbo & Jivara chocolate cream, chocolate icing and chocolate decor).

Since these two beautiful awards, the young pastry chef also sees Parisian customers coming to his store, who make the trip especially to taste his pastries. And Cyril Huet has not been idle. Last December, when the log season was in full swing, the young pastry chef sold about 350 copies of his individual pastry " L'écrin " in the space of three weeks. Since the competition for the " Best Pastry Shop 2023 in Greater Paris ", Cyril Huet has sold about 400 lemon tarts and 700 chocolate eclairs in two weeks!

Cyril Huet, who now considers himself very lucky to be able to make a living from his passion and to see his store in operation, does not intend to stop there. With the desire to participate in other future competitions, the young pastry chef also plans to offer new creations in order to make gourmets discover the taste of good things.