The Sweet Bet of À Droyte

Just a few steps from Rue de Turenne, in the small Rue Froissart, Tianyou opened his pastry shop À Droyte: a small jewel box containing precious pastries in which French and Chinese influences blend.

At Droyte, because that's what the last Chinese character of the chef's first name means. A fitting name for a pastry shop opened on the right bank. And the Y didn't slip in there by chance: it pays homage to all the people who accompany Tianyou on his adventure, and whose first names all contain that letter.

From the former bar whose lease he took over, Tianyou preserved a magnificent light wood sideboard, a relic of a bygone era. From the moment you step inside, you understand that the place has a soul. A graduate of Ferrandi and later an instructor at the Ducasse school, Tianyou is brimming with talent. In his pastries, he works with the flavors of China—hojicha, matcha, and rose from Yunnan province—like nowhere else.

His specialty? Mochi, literally "small rice flour cake" in Chinese, which the chef has decided to prepare like a canelé. Molded into a shell shape, it's a little explosion of sweetness, soft inside and caramelized outside. For those who enjoy a touch of acidity, the mochi filled with candied lemons (from Menton and Nice) will delight your taste buds.

And while the chef draws much inspiration from China, he has a perfect mastery of French pastry techniques. The Paris-Banane is incredibly decadent; 500 leaves of white miso and sweet popcorn that his mother sends him from Asia: the daring combinations are a success. They awaken our curiosity and our appetite.

This is an address you should hurry and discover!