Archive for June, 2010
Pascal Caffet :: Tarte Profiteroles
Pretty photos aside, the problem I have with doing reviews of Caffet’s work is that, almost always, everything is simply really good and true to form. Not mindblowing (with the exception of the Tarte Framboise Pistache), not disappointing – just consistently excellent. That makes it hard for me to play up any feature and say,
Sadaharu Aoki :: Éclair au Sésame Noir
I think I can break down your reaction to this into one of three categories. Number one: “Black what éclair? Sesame? That sounds disgusting.” Number two: “Oh, a Japanese chef using black sesame – [with a roll of the eyes] how original and exotic. Never saw that coming.” Number three: “That is weird. Seriously –
Pierre Hermé :: Montebello
I’m pretty thoroughly addicted to Pierre Hermé at this point. Sure, I go to Ladurée every single day, but the 3 or 4 days I give Hermé is still pretty habitual. I just need, not want . . . need, the Croissant Ispahan and Tarte Vanille. It’s all because of a really complicated “medical condition”,
Pain de Sucre :: Maelys
Since Maelys is basically pronounced the same way as Mylie, all I could think about while I ate this was Mylie Cyrus. That was not a good thing. “Mmmm, these pistachio and corriander madeleine layers are so moist and much more dense than I expected, but pleasantly so – much like the writing on Hannah
La Pâtisserie des Rêves :: Tarte Tatin
One of the most difficult things to accomplish in any arena is successfully reimagining a classic. Not only are you tinkering with perfection, but you’re going against an emotional grain in those who’ve known and loved that car, that song, that drink, that… anything. Pop culture history is full of misses like the moronic concept
