"As a food lover, travelling to new countries or cities isn't just about seeing the sights or experiencing the culture; it also often comes with a list of the essential dining experiences. For a trip to Paris this list is going to be a long one, but for anyone with a sweet tooth, it should definitely include the Angelina tearoom."
"But it was the Mont Blanc dessert that attracted the attention of café regular Coco Chanel. In fact, Chanel was such a frequent visitor to Angelina that she even had her own table: No. 45. The Mont Blanc dessert is not unique to Angelina, of course, but it has been on their menu since the tearoom's early days and remains one of its best sellers, with around 2,500 sold every day in France alone."
Angelina tearoom was founded in 1903 by Austrian confectioner Anton Rumpelmayer and his son René. The tearoom became famous for L'Africain, a sumptuous hot chocolate so thick it could be cut with a knife. The Mont Blanc dessert combines a crispy meringue base, Chantilly cream and sweetened chestnut purée piped into thin threads; the original recipe was simpler, with chestnut purée and powdered sugar evocative of snowy peaks. Coco Chanel regularly dined at table No. 45. The original location at 226 Rue de Rivoli in the Tuileries features Art Nouveau design by Edouard-Jean Niermans. Breakfast and lunch menus offer omelette fines herbes and cordon bleu.
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