The origin of L’Enclos de Ninon
Friends since forever, Mathieu and Sebastien were born in the same village and they grew up together. Their childhood dream? Move to Paris and create a place that is an extension of their friendship: authentic, sincere, friendly, gourmet.
They realized it with “L’Enclos de Ninon”.
Meet the team
Passionate about pastry, lover of good food, the art of the table and literary seasoned, it is only natural that Sebastien settled in the Latin Quarter to create “L’Enclos de Ninon”. Always smiling, Sebastien will welcome you in the shop and restaurant to share with you the finds of the moment, the creations of the chef, but also advise you on the choice of teas, coffees, wines and beers. Very attentive, he pays particular attention to everyone’s desires.
Founder of the Comptoir Baulois since 2012, Mathieu is a sommelier by trade (4 years, at the restaurant La Truffe noire, 1 Michelin star) and passionate about great cuisine (trained at the prestigious Restaurant Jamin – two stars – at the time led by Benoît Guichard). He shares his knowledge of the table, the service and the pleasures of wine with with all those who will push the door of “L’Enclos de Ninon”.
Toyoyuki Hamamoto, the Chef
Toyoyuki Hamamoto was born in Aichi, south of Nagoya, and trained as a professional in cooking and baking school. In 2004, he moved to Tokyo and worked on traditional French and Japanese pastries. In the summer of 2016, the chef joins Sébastien and his team for the opening of L’Enclos de Ninon in the Latin Quarter.
There, he reinvents classics of French, Japanese and sometimes even American pastry: roulé au matcha, carrot cake or fraisier cake… all his creations are excellent. Settling in Paris and treating Parisians to his finest confections was his dream, and he now realizes it every day at L’Enclos de Ninon.