Comments on: Fauchon

By: Marketman

Marketman — Wed, 24 Mar 2010 23:47:56 +0000

Gregory Guy, we almost always visit both stores when in Paris, as well as visits to Hediard, and other food purveyors in the area. Their products, displays, merchandising are so inspiring. I hope your studies go well at Le Cordon Bleu!

By: Gregory Guy

Gregory Guy — Wed, 24 Mar 2010 22:47:06 +0000

Which Fauchon did you go to? There are 2 Fauchon stores at Madeline, one specializing in gourmet food and the other store with pastries, hundred flavors of coffee, honey, spices and candies, and a vast collection of different alcohol in their lower level.

Did you see the expensive ham they were selling? And the foie gras au truffe noir? They even had Foir Gras terrine with Sake! That store is crazy! And we were lucky enough to enter during the holidays where white truffles were in season. They would have huge jars with the lids slightly open filled with black and white truffles! Me and my friends never fail to be amazed whenever we enter, its like a totally different world.

And it helps that we go to a culinary school in Paris so we gain new perspectives on how food can be decorated/prepared/served.

And i know that my comment says France but I’m Pinoy studying at Le Cordon Bleu Paris. So let me know if you have any questions on cooking. I know more on theory but I’m sure with your experience I am the one who’s going to be asking most of the questions.

By: Tony L

Tony L — Sun, 21 Jun 2009 08:26:21 +0000

Sorry for a late comment but I have just remembered that when I was working in Singapore in the mid ’90′s I found a branch of Fauchon in the lower ground floor of Isetan, a department store on the corner of Scotts and Orchard Road. Further along Orchard in Takashimaya there was a branch of Harrods and in the Oriental Hotel(Mandarin to us) there was a branch of Moreton’s of Chicago, the Steakhouse!

By: marissewalangkaparis

marissewalangkaparis — Sun, 07 Jun 2009 01:17:52 +0000

Hmmm,I will try to get a copy of Christine Ferber’s Jam and Jellies. I love jams and I recall in one of MM’s blogs when he made them form rhubarb. It brought back memories of when my dad made some rhubarb jam…ummm…nostalgic. Hope we can make some jams from our fruits. When you have breakfast at the hotels in Europe–they have a wonderful array of jams and jellies..and they taste so good…

By: betty q.

betty q. — Sat, 06 Jun 2009 08:24:08 +0000

Corrine: You are in Pinas?…Philippine mangoes…truly da best!!!!! As I recall, they are really sweet…is there a NO SUGAR added PECTIN there. If there is, then see if you can adjust the amount of sugar. I like to have texture in my jam, so some of the fruits, I mash and some I coarsely chop so I have some chunks in it.