Archive for November, 2011
La Pâtisserie des Rêves :: Le Chouchou
La Pâtisserie des Rêves was one of my darlings during 2010. From their Gran Cru and Tarte Rhubarbe to the Calisson and Cylan, the flavors and textures were as dazzling as the modern, though chaste, compositions. When I returned to Paris this past year, I was a shocked to see not only how little new
Pierre Hermé :: Carré Satine
A couple weeks back, Pierre’s Hermé’s PR agency wrote, on behalf of the Monsieur Hermé and Taittinger Champagne, to invite me to the pre-opening celebration of their ‘Bubble in Paris’ event. The idea of sipping champagne within a gigantic conceptual art bubble – just a hop skip and a jump from the Arc de Triomphe
Ladurée :: Cupcake Fraise-Rhubarbe
Ladurée is such a polarizing force. For everyone who thinks they have the greatest macarons in the history of the universe, there’s that other camp that says they’re too sweet, too delicate, too mass produced, too artificially flavored, too … you name it. I am, of course, in the pro-Ladurée macaron camp, feeling that at
Jacques Genin :: Pâtes de Fruits
Jacques Genin’s work often makes me feel like virtually every other pastry chef should be slapped for falling so short of the bar the Master has set. You already know I think His chocolate éclair and lemon tarte are so much better than all others that I now claim He invented those pastries. His caramels
Inside Un Dimanche à Paris
Take a fine Ecuadorian dark chocolate – then allow it to melt beautifully into a warm bath of cream, fresh milk, chocolat au lait, and a secret blend of spices. It’s even better than Paris’ famed hot chocolate from Angelina, and you could easily build a sterling reputation right around it. But you’re Pierre Cluizel,
