Archive for July, 2010
Arnaud Delmontel :: Le Verbena
Unfortunately both cash registers had spontaneously decided to stop working, so madame cashier grew mildly enraged as about a half-dozen other people walked it at the same time she was trying to change my 50 euro note. I believe her hasty math gave me about a 30% discount, but seeing the look on her face,
Ladurée :: Mont Blanc
The Mont Blanc is actually one the oldest of all the pastries still widely made today. It dates from the 15th century, and while it’s undergone some changes through the last half millennium, it’s not too far off from its sugar-pickled chestnut roots. What we have these days is approximately 100 meters (give or take
Arnaud Larher :: Le Roussillon
Starting with the flower and green triangle of white chocolate, here’s what I’d expect from an actual world-class patisier . . . 1. That flower would taste like a flower or borrow on one of the flavors in the pastry. 2. That piece of white chocolate would be delicious and at minimum, mid-grade, if not
Sadaharu Aoki :: Galette aux Pommes
The problem with photographing Aoki’s pastries is that I wind up with too many pretty shots that I have to trim down to the four I’ll feature. Today’s selection was extra difficult, as I had about twice as many pictures as I needed. They also tend to be on the more abstract side, which I
Pascal Caffet :: Tarte Ananas-Fraise
To clarify one thing immediately, there are no bananas here. Ananas is the French word for pineapple. Ludicrous, I know. Anyway, this is just your everyday blend of pâte sucrée, coconut frangipan, strawberry coulis, vanilla crème, and pineapple. The pâte is fairly mild in flavor, with a pleasant crumbly goodness. And the coconut frangipan is
