Author Archive
Café Pouchkine :: Macaron Coeur Pistache
With about ten weeks to go until I get back to Paris, my special entries and reviews of the best work are heating up. You’ve been getting a taste of it since the start of the year with everything from the coffee roasting and hot chocolate features to the Jacques Genin in-kitchen series from earlier
Jacques Genin :: Part II
When we left off on Monday, I’d shown you a little window into the Jacques Genin empire – most notably the exceeding precision with which He prepares his raspberry tartes. Today, I’d like to give you a some more insight into The Master and His team at work. I’d also like to show you around
Jacques Genin :: Part I
By all accounts, Jacques Genin didn’t need to open His pâtisserie. The former head of pastry and chocolate operations at La Maison du Chocolat, He’d since spent years very profitably furnishing His legendary chocolates and 110€/kilo caramels to renowned hotels, cafés and restaurants across Paris and throughout France. What spurred Him to open the doors
Jacques Genin :: Baba au Rhum
I’ll always remember the first time I had Jacques Genin’s Baba au Rhum. This is mostly because it was the first baba He had ever served to a customer, and as the crew from France 4 flanked us, camera rolling for the debut tasting, Monsieur Genin waited patiently for my verdict. “Incroyable!” I said. He
Croissants of Paris :: Part V
In writing my Laurent Duchêne piece the other day, and in referencing his croissants, I realized it had been too long since I shared anything from my 2011 croissant quest. There were four installments of the series (Part 1, Part 2, Part 3, Part 4) before a certain “Negative Nancy” got under my skin with
