Un Dimanche à Paris :: Le Péché d’Adam
Even among the greatest Parisian pastries, only a few dozen can be classed as exceptional. Fewer still have earned the label of perfection. But the rarest of all are perhaps the two contemporary works that have recently shaped the arc of pastry history in the way that the Saint-Honoré, the macaron, and the opéra once
Un Dimanche à Paris :: Éclair au Café
Do I know more about chocolate than I’ll likely ever know about coffee? Yes. Does that keep me from drinking the equivalent of 10-15 espressos a day? No. After all, I’m only hooked on Coutume Café like crack. It’s there that the ever-talented Kevin and Talor (the newest barista extraordinaire) turn me on to dazzling
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
Un Dimanche à Paris :: Tartelette Framboise-Estragon
My friend Julie asked me the other day what my first stop would be once I got back to Paris. My reply was of course that I would head straight to Un Dimanche à Paris for a candied clementine and some hot chocolate. I’ll probably be “forced” to indulge in a pastry or five there,
Un Dimanche à Paris :: Réglisse Macarons
Underappreciated. Too many of the finest Parisian pastries are underappreciated. When Pierre Hermé first released the Ispahan, barely anyone cared to buy it. Instead of removing it from the vitrine, he kept it in for years, until it caught on and became one of his most popular pastries. That’s, unfortunately, not a luxury most shops
