Archive for March, 2012
Café Pouchkine :: Moskito
I have an admitted soft spot for pistachios. Not that I don’t love almonds, Brazil nuts, macadamias, pecans and beyond, but there really is nothing quite like the lusty charms of the pistachio. Lucky for me, it’s second only to hazelnuts in France’s pantheon of pâtisserie nutdom. So while hazelnuts might make their way into
Un Dimanche à Paris :: In the Kitchen, Part II
When we left off on Monday, after tantalizing you with various baked goods and sweet pastries from the downstairs kitchen of Un Dimanche à Paris, I’d taken you upstairs with me to see chef pâtissier Quentin Bailly in a cryptic scene. What could he have been doing? As it turns out, it was the above
Un Dimanche à Paris :: In the Kitchen, Part I
To my knowledge, Un Dimanche à Paris is the only pâtisserie in Paris where you can actually watch the pastries being made, inches in front of you. Just off to the left of the boutique is the glass-walled kitchen in which chef pâtissier Quentin Bailly, his trusted sidekicks Thomas and Maxime, and their assistants toil
Un Dimanche à Paris :: Macaron Coquelicot
The lives of too many Parisian pastry chefs, chocolatiers and confiseurs are, in many respects, very insulated from one another. From about the age of 15 onward, many have either woken up before dawn to get to their employer’s shop or, conversely, built their lives around servicing the odd hours of a restaurant. Not only
Jacques Genin :: Saint-Honoré
The other day, I wrote about how frustrating it can be when shops change their pastries out — either too often or not often enough. When it’s done too frequently, you show up one day to buy a favorite, only to discover it won’t be back for another 11 months, if ever. When it’s done
