Archive for September, 2010
Arnaud Larher :: Charlotte Cassis
Breaking it down, we have some violet-colored cassis juice-imbibed biscuit, covered by a giant mound of cassis mousse, surrounding a small block of cassis pâte, and it’s all crowned with a blueberry balanced atop a square of dark chocolate. Oh, and lest I forget, there’s a healthy dose of cassis glaçage covering all by the
Hugo & Victor :: Hugo Vanille
My notes from the day say that the crème’s milky flavors were literally so pronounced that, were I a sommelier of milk, intimately familiar with the region’s dairy farms, I literally could have told you which of those it came from – maybe even which cow. To enjoy that length of Tahitian vanilla crème is
Pascal Caffet :: Las Vegas
The Pascal Caffet and Arnaud Larher comparison is actually one I never thought to make until now. Both these men are MOFs – Meilleurs Ouvriers de France. That’s a distinction so well regarded in France that, to some, they’re like living gods. But as I pointed out to someone who flipped-out on me for calling
Ladurée :: Macaron Fleur d’Oranger
There’s a macaron obsession slowly sweeping over the world. They might even become the “next cupcake”; God knows anything would be better. But what is it about these little guys that makes them so adored? Well, I’m not sure, but I am totally willing to speculate. I believe there’s a certain elitist appeal to having
Des Gâteaux et du Pain :: Tarte Fraise Fleur d’Oranger
To address the most pressing issue right away . . . that being, “What the hell are those little ice cube things on there?” . . . this strawberry tarte has little fleur d’oranger (orange blossom) gelatin cubes strewn about it. I’d ordinarily say that was ridiculous, but I’ve stared at enough strawberry tartes to
