Céleste — Maison de Haute Pâtisserie Paris

Haute Philosophy

Baking as a fine art.

At Maison Céleste, every morning begins before dawn with the rhythmic folding of AOC butter dough and the grinding of Madagascar bourbon vanilla beans. We reject mass production in pursuit of pure perfection.

1,024

Puff Pastry Layers

72 hrs

Lamination Process

24K

Edible Gold Leaf

3★

Michelin Standard

Seasonal Creation Flight

The Grand Haute Menu

Click any creation to reveal ingredient terroir & Champagne pairing notes.

Masterpiece

Le Royale 24K Truffle Gala

Valrhona 70% Dark Cacao & Gold Flakes

Triple layered dark chocolate sponge infused with Grand Marnier, layered with hazelnut praliné crunch and hand-applied 24K edible gold.

Iconic

Vanilla Bean Mille-Feuille

1,024 Layer Caramelized Puff Pastry

Crisp caramelized puff pastry sheets filled with light Madagascar Tahitian vanilla diplomatic cream and gold dust decoration.

Baked Daily

AOC Golden Lamination Croissant

72-Hour Slow Fermentation

Crafted with organic French T55 wheat flour and AOC Charentes-Poitou butter for unmatched honeycombed interior airy crunch.

Chef's Choice

Elysian Macaron Flight

Kashmiri Saffron, Rose & Pistachio

Assortment of delicate almond macaron shells filled with organic Kashmiri saffron ganache, Damask rose cream, and Sicilian pistachio.

Interactive 3D Builder

The Pâtissier's Atelier.

Customize your bespoke cake in real-time 3D canvas. Watch your creation take shape tier by tier with gold leafing, chocolate drips, and candle lights.

Cake Geometry / Shape

Flavor Profile

Tiers / Stacking

Haute Finishes

Custom Total

₹1,850

Sommelier Selection

Le Grand Thé & Pairing Flight

Curated pairings matching rare single-origin teas, artisan coffees, and vintage Champagnes with our Haute Pâtisserie creations.

🍾

Imperial Rosé & Saffron

Veuve Clicquot Rosé + Saffron Macaron

Wild strawberry and damask floral notes of vintage Rosé Champagne paired with aromatic Kashmiri saffron ganache shells.

Sommelier Note: Crisp effervescence balances the rich almond cream.

☕

Ethiopian Yirgacheffe & Croissant

Single Estate Cold Brew + AOC Croissant

Jasmine aroma and bergamot acidity of Yirgacheffe coffee contrasting the rich nutty caramelized AOC butter lamination.

Sommelier Note: High altitude acidity cuts through warm roasted butter layers.

🫖

Silver Needle Tea & Mille-Feuille

Fujian White Tea + Madagascar Vanilla

Delicate sun-dried white tea buds offering subtle melon sweetness that harmonizes with caramelized puff pastry and vanilla bean cream.

Sommelier Note: Silky mouthfeel with a lingering floral finish.

🥃

Vintage Cognac & Truffle Gala

Hennessy XO + 70% Dark Cacao Tart

Deep oak, candied fruit, and spice profile of aged Cognac paired with Valrhona 70% dark cacao and 24K edible gold leafing.

Sommelier Note: Intense chocolate bitters elevated by warm cognac amber notes.

Behind The Stone Oven

The Crafting Ritual

Terroir Ingredient Sourcing

We source single-origin organic wheat flour from Normandy, raw alpine honeycomb, and AOC Charentes-Poitou butter to ensure absolute authenticity.

72-Hour Lamination & Fermentation

Our dough undergoes slow cold fermentation for 3 days before master bakers perform precise 1,024 layer hand-folding in temperature controlled rooms.

Stone Refractory Oven Bake

Baked on imported volcanic refractory stone at 175°C to lock in humidity while creating a paper-thin caramelized golden crust.

24K Gold & Sugar Gilding

Final hand touches applied by master decorators using edible 24-karat French gold leaf, organic Damask rose petals, and hand-piped ganache.

High Culinary Art.
Celestial Flavor.

Baking as a fine art.