Comments on: Aux Merveilleux de Fred, Paris

By: Natie

Natie — Mon, 20 Jul 2015 14:47:50 +0000

I guess I just have to be content with Sans Rival and Sylvanas for now.. beautiful display!!

By: Footloose

Footloose — Mon, 20 Jul 2015 08:40:28 +0000

Back to the subject of this post, marvellous whipped cream filled meringue vessels, reminds me first of our familiar Pavlova then of the more distant Viennese Spanische Windtorte which is way more well dressed than the amorphous looking ones showing on the display window. Spanische Windtorte’s shape goes all out for high baroque, some of them seemingly mimicking the gyrating fluted columns of the baldachin in St. Peter’s.

Who would have thought egg whites have so many uses other than masonry bonding agent.

By: Marketman

Marketman — Sun, 19 Jul 2015 09:58:03 +0000

Footloose, daughter tried to do an eclair tasting (2-3 a day while we were in France) and I have to say, she failed… there were too many other distractions. We had some fabulous eclairs during the attempt… Artisan, these looked really attractive, kind of like our silvanas, but on SERIOUS STEROIDS!

By: Footloose

Footloose — Sun, 19 Jul 2015 09:26:34 +0000

This is another compelling reason why Paris merits a periodic visit. It is a hotbed of experimental single theme trends, in cuisine, in couture, in cinema, art and music. David Leibovitz posted about éclairs here
https://www.davidlebovitz.com/2013/07/eclairs-in-paris/
Endless sweet and savoury variations on éclair that seem to defy its Chamber’s 20th Century dictionary definition: a cake long on dimension but short on duration.

By: Artisan Chocolatier

Artisan Chocolatier — Sun, 19 Jul 2015 03:29:09 +0000

Oh là là !