Nicolas Paciello, the chef breaking down baking barriers
In 2020, the inauguration of his Manufacture in Pantin and his first store – the CinqSens bakery in Paris’ 15th arrondissement – has got those with a sweet tooth salivating. At just 36 years old, the understated Nicolas Paciello has already trodden a star-studded path, working at establishments including Fauchon, at a young age, alongside Cédric Grolet, the Hôtel de Crillon within the team headed up by Jérôme Chaucesse, the Pâtisserie Cyril Lignac, the Prince de Galles with Yann Couvreur then Stéphanie Le Quellec and Fouquet’s, which he left last November to pursue his new project.
Closely followed by all food-lovers, the Lorraine-born pastry chef is an advocate of a humble and generous style of baking and is passionate about showcasing the subtlety of raw materials. Some of his flagship ingredients are chocolate, vanilla, pistachio, coffee, fruit and citrus. A feast for the eyes as well as the palate, to be explored in all its deliciousness – a delight for all the senses!
Exclusive pastries and Kings’ cakes
On the ground floor of Le Gourmet, the CinqSens pop-up store introduces you to all of the famous pastry chef’s signature desserts, such as the marbled moelleux or the virtuoso cabosse, a trompe-l’œil dessert that is lactose, gluten and egg-free. Our three exquisite bakeries of the month and their delectable delights are fully on board, with an exclusive recipe for Galeries Lafayette Le Gourmet.
Le Gourmet – Ground floor
