Aux Marocains

A staggering range of sweet temptations fill this richly decorated 19th-century boutique, with some recipes barely changed since it was founded in 1866. Marrons glacés (candied chestnuts), nougat and fruit-studded pâte d'amande (marzipan) are among the house specialities, though chocolate-lovers might prefer liqueur-soaked cherries and pralines, dipped in the finest quality chocolate.