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
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
Pâtisserie Pain de Sucre
The greatest benefit of being a Parisian pastry blogger, together with all of you as my partners in crime, is the all-access pass we’ve earned to the legendary pâtisseries. Not only can I take photos in shops that ordinarily forbid them, but I get invited to snap away from any vantage point I like, and
