Carl Marletti :: Tarte aux Fruits Rouges
For those familiar with Marletti’s work, you know his feuilles and tart shells can both be extra complex . . . in a good way. They taste like an ultra-fancy Wheatie. In this tart, however, Monsieur Marletti has turned the dial back to something more in the Ladurée range of classic and polished. Well done,
Carl Marletti :: Religieuse Pistache
There’s a certain sense in which creating an excellent original pastry is much easier than faithfully producing a classic. If I walked into a shop tomorrow and discovered a patisserie whose two main ingredients were Brazil nuts and mangosteen, I’d have zero context, and as long as it had great texture and flavors that played
Carl Marletti :: Le Désir
I was actually a bit reluctant to purchase this piece. Since I’d enjoyed all my other pastries from the shop, and since Monsieur Marletti is not known as being a chocolate Titan, my adoration of Carl’s work could become soiled beyond repair. Then again, I’d just reviewed cacao “master” Arnaud Larher’s Récif and was frozen
Carl Marletti :: Belle Hélène
I stepped out of my apartment yesterday and directly into the type of Parisian morning people fantasize about – cloudless sky, birds singing, a cool 65 degrees. And as I walked through the little squares of crisscrossing streets by the Panthéon, the pink and purple buds on the trees, backlit by the sun, were .
Carl Marletti :: Le Marie-Antoinette
I’d timed it perfectly yesterday morning, finding myself right at Carl Marletti’s shop for its opening at 10. The problem was the shades were drawn and it was dark inside. I knelt down just a little to peer through a small opening in the darkness; pastries were in the case. I thought he must just
