The BO&MIE flan among the best flans in Paris in 2026

On 2 July 2026, AD Magazine published its selection of the twelve best flans in Paris. The BO&MIE flan appears in ninth place, under the heading “the most restrained”.

An exercise without decoration

The flan hides behind nothing: no glaze, no assembly, no decoration. It rests on three things, and AD notes them one by one — a more measured dose of sugar than average, a firm vanilla custard, a light shortcrust pastry.

Now emblematic in Paris

AD Magazine

Sugar, held back

The sugar balance is the recipe’s starting point. Less sugar lets the vanilla and the baking come through; it is also what makes it possible to eat a whole slice without tiring of it. The shortcrust is deliberately thin: it holds the custard without weighing it down.

Vanilla is the other variable. It gives the colour when cut, the scent, and the length on the palate — none of which can be made up with sugar. That leaves the baking, which decides how it holds: long enough for the custard to set, short enough for it to stay creamy at the centre.

The flan is available by the slice or whole in our Paris bakeries, and is baked every day. It is one of the pieces that come up most often in features about the house.