What Benoît Castel is known for
Benoît Castel trained at the Grande Épicerie de Paris and under Hélène Darroze before opening this pâtisserie-boulangerie on rue de Ménilmontant. Its naturally leavened breads, including the rye sourdough Pain du Coin, anchor a menu that extends to weekend brunch.
How ORBIS reads this city
Best for — Naturally leavened Pain du Coin rye sourdough and weekend brunch in Ménilmontant.
Your atlas
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Where next
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