A Wedding Cake at
Hôtel de Crillon
Sculpted by hand in sugar paste in Paris, for couples married on Place de la Concorde.
Few addresses in Paris
carry the ceremony
of Place de la Concorde.
The Hôtel de Crillon stands on Place de la Concorde, at the foot of the Champs-Élysées, behind one of the two colonnaded façades that Ange-Jacques Gabriel drew for Louis XV in 1758. It began as an eighteenth-century hôtel particulier, and it still keeps that register: gilded mouldings, tall windows, the slow grandeur of the Grands Appartements.
That history asks something of a cake. I am designing for rooms that already speak in dorures and silk, in the kind of formal eighteenth-century splendour the Salon des Aigles was made for. A cake here cannot be loud. It has to hold the same composure as the moulding above it.
Today the Crillon carries the Atout France Palace classification, the highest grade a French hotel can hold. For a couple marrying on Place de la Concorde, I think of my work as one more piece commissioned for the room.
A piece made for you alone.
For couples married at Hôtel de Crillon who want a cake sculpted by hand in Paris and brought to Place de la Concorde for the day.
I work in sugar paste, and only in sugar paste. It is the one medium that lets me build height with a clean architectural edge, then sculpt flowers and fine relief by hand. For a palace built in the eighteenth-century register, that precision matters. The cake has to sit beside gilded panelling without looking soft against it.
Each commission is made for you alone. I would draw it for the exact salon you have chosen, scaled to the ceiling, keyed to your colours, weighted toward the warm gold and ivory that the Crillon's rooms already wear. Nothing repeated, nothing pulled from a catalogue.
An outside cake designer is arranged with the venue in advance. For a wedding at Hôtel de Crillon I would confirm the detail with the events team before the day, then deliver the finished piece to Place de la Concorde myself. That is the part I never hand to anyone else.
Planning a wedding at Hôtel de Crillon?
From the first sketch to Place de la Concorde.
Every commission begins with a sketch on the desk and a conversation about the room, the light, the season, and you.
From there I work by hand over several weeks. The structure comes first, then the surfaces, then the flowers, sculpted petal by petal so they read at close range. You taste the flavours separately, away from the build, so the choices stay your own.
On the day I deliver the cake to Place de la Concorde and assemble it on site. Sugar paste holds its form at room temperature, so the piece stays composed through a long reception, dinner and the hours after. It is finished in the room rather than carried in fully stacked.
I take a small number of commissions each year. For a wedding at Hôtel de Crillon, I would suggest writing to me six to twelve months ahead of the date.
Couples often ask.
Can you create a wedding cake for a wedding at Hôtel de Crillon?
Yes. I design bespoke wedding cakes for couples married at Hôtel de Crillon. I would confirm the arrangement in advance with you and the events team at the palace, then deliver the finished piece to Place de la Concorde myself.
How would you design a cake to suit the eighteenth-century rooms of the Crillon?
I read the room first. For the gilded interiors of an eighteenth-century hôtel particulier I would work in a tall, architectural silhouette, with restrained warm-gold detail and hand-sculpted sugar flowers, so the cake answers the proportions of the salon rather than competing with them.
Why do you work only in sugar paste?
Sugar paste is what lets me sculpt height, crisp edges and fine botanical detail by hand. It holds its shape at room temperature, so a cake stays composed through a long Parisian reception, where buttercream would soften.
How do you deliver to Place de la Concorde?
I deliver each commission personally on the morning of the wedding and assemble the piece on site, so it is set in the room exactly as designed and never travels finished and fully stacked.
How far ahead should I commission my Crillon wedding cake?
I would suggest writing to me six to twelve months before the date. I take a small number of commissions each year, and Parisian peak season runs from June through September.
Tell me about
your day.
I take a limited number of commissions each year to ensure every piece receives my full attention. If you are planning a wedding in Paris or anywhere in the world, I would love to hear from you.
I also craft bespoke cakes for weddings at other Parisian palaces. Explore my guides for bespoke cakes for The Ritz Paris, wedding cakes at Plaza Athenee, and Le Bristol Paris weddings.