Paris's pastry world is going through a real revolution. Not too long ago, Paris was something of an ice cream desert, but over the past few years, ice cream has become more and more sought after, even in the City
Paris's pastry world is going through a real revolution. Not too long…
"Du beurre! Donnez-moi du beurre! Toujours du beurre!" Or in plain English: "Butter! Give me butter! Always butter!" That's what the legendary chef Fernand Point, one of the founding fathers of modern French cuisine, used to say. It seems that
"Du beurre! Donnez-moi du beurre! Toujours du beurre!" Or in plain English:…
We walk into the Hôtel de Ville, Paris's magnificent city hall, and this time not as part of the judging panel for the Grand Prix de la Pâtisserie de Paris, nor as guests at the annual Galette ceremony to which
We walk into the Hôtel de Ville, Paris's magnificent city hall, and…
When I started writing about French pâtisserie about 17 years ago, I realized I was actually writing about another channel of fashion, of design, a world with collections, trends, basic brands, premium brands, and even haute couture. I remember encountering quite
When I started writing about French pâtisserie about 17 years ago, I…