Posts Tagged ‘dessert’

French recipes: Granny Smith apples for a tarte tatin

French Recipes: Tarte Tatin

I like the idea that there are no mistakes in life since you can always learn something from your foibles, and a new path can often be a better one. I’m not so sure this theory is always true when it comes to […]

Read More

Recipe of the Month: Pain d’Epices

French pain d’épices often gets mistranslated into English as gingerbread, but beyond both being heavily spiced, sweet quick breads, the two cakes bear little resemblance to one another. While the flavor of American gingerbread is […]

Read More
Tutti Frutti at Café Pouchkine

Top 10 Pastry Shops in Paris

What are the best pastry shops in Paris? Ask most people—or read any Parisian guidebook—and you’ll hear some variation of the following list: Pierre Hermé, Ladurée, Stohrer, Gérard Mulot and Blé Sucré. When I first took an interest in Parisian pastry, and kept coming across those same names, it seemed odd. In a city renowned for its work in pastry, and jammed with countless world-class chefs of every stripe, there had to be more than five patisseries worth visiting.

Read More

Apricot Swirl Ice Cream

There’s no shortage of great ice cream shops in Paris. Many of them, however, close for summer vacation in August. What’s an ice cream lover to do during the dog days? Make your own, of course!

This recipe pairs a sweet-tart apricot swirl with a rich bitter-almond custard, made tangy with the addition of crème fraîche. Bitter almonds are a close relative of apricots, so their flavors work marvelously well together. They can be found in well-stocked Asian markets, but if you have trouble sourcing them, the apricot pits themselves make a fine substitute.

Cooking the custard requires a bit of vigilance. Be sure to use a gentle, even heat, and remove the custard from the stove as soon as it’s […]

Read More
At Le Mini Palais in Paris, consulting chef Eric Frechon has designed a menu where coconut, tandoori, pan con tomate, tempura, curry, lemongrass, chips (as in “fish and”) and burrata are all part of the lexicon.

Le Mini Palais

There is nothing small about Le Mini Palais, the newly reopened restaurant at the Grand Palais. The vast, high-ceilinged room feels like an artist’s studio or perhaps a storage wing in a very chic museum, with shelves of busts and urns on one wall, canvases hanging on another and […]

Read More

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Read More

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.