Gilles Pudlowski

"The gourmet watches, enters, and discovers a declined millefeuille with vanilla, praliné, hazelnut praliné, pistachio, caramelized flaky pastry, which are all to die for."

Cindy Wang

"Instead of a wild tangle of thin chestnut strands piled high, Carl Marletti’s Montblanc is a clean-cut rectangle composed of the lightest chestnut mousse punctuated with candied chestnut bits. Sitting on a hazelnut dacquoise biscuit and topped with Mascarpone vanilla cream, the ensemble is airy and harmonious, with a smooth and resonating flavor. Love."

Adam Wayda

"I can still taste it – vividly remembering all the bits and pieces. Before that first bite though, I was a little confused. Where were all the crazy squiggles of crème de marron? Why does this look sophisticated –rather than completely unappealing, as it does everywhere else? Having implicit trust for Monsieur Marletti’s pastry genius, rather than letting my confusion cascade into aprehension, I slid my fork down through its rhomboidal goodness, lifted it to my lips, and took a few moments to savor.... Read more

Caroline Mignot

"Its vanilla millefeuille is one of the best in Paris."

Louise Chauchard

"A beautiful millefuille, brown and shiny. It has a very strong taste and gives a strong impression; shards of hazelnuts give it a beautiful crunch; The dough, very well cooked and caramelized, develops well all its aromas. For fans of praliné." .