Pâtisserie Rayonnance

French forms and Japanese flavours in one case

The case at this Paris pâtisserie runs on French pastry shaped by Japanese flavours, with the hojicha Saint-Honoré and a Comté cheesecake doing the talking. The programme is not a long nostalgic roll call of classics. It is tighter than that: Forêt noire, Mont-Blanc yuzu, tarte au citron-framboise, Chiboust au caramel et orange sanguine, plus gâteaux de voyage and glaces. Yuki Hayato’s name matters because the pastry has a clear line. The tarte à la crème brûlée won the Trophée Fou de Pâtisserie in 2024, the hojicha ice cream took the same jury’s création glacée prize in 2023, and the galette aux amandes placed tenth in the Grand Paris competition in 2025. The work is technical, but the appeal is plain: bitter tea, citrus, dairy, cooked sugar and fruit used with restraint.

Two small tables and a shop that moves quickly

The boutique is small, white and calm, with two little tables inside and two outside, so it works more like a pause at the counter than a long salon de thé. That scale changes the visit. Come when the case is full and the choice is broad; later on, the decision gets made for you by whatever is left.

The glaces belong to the same rhythm rather than sitting off to one side. Matcha, sarrasin, rhum-raisin, vanille de Madagascar and hojicha are all part of the vocabulary, and they are the better order when the weather makes a plated pastry feel like too much. It is a counter for choosing carefully, then eating before the texture loses its point.

Order the hojicha, then decide how savoury you want dessert

Start with the Saint-Honoré au thé hojicha if it is in the case. It gives the house style in one order: a French construction, a roasted Japanese tea note, cream, pastry, and enough bitterness to keep the sugar in line. If the day leans toward fruit, the tarte au citron-framboise is the cleaner route, with citrus and raspberry doing the work instead of cream.

The cheesecake au Comté affiné 18 mois is the order for someone who does not need dessert to behave sweetly; the cheese makes it denser, saltier and more savoury than a standard pâtisserie cheesecake. For a second visit, look at the glaces, especially hojicha or matcha, or take a gâteau de voyage when the walk is longer than the appetite. Seasonal fruit tarts move the decision around, so the case is worth reading before repeating the usual.