I admit to being a Normandy chauviniste which means that when something is delicious in Normandy, it is the most delicious in the world. The Best Sablé in Normandy While doing research in Normandy, I discovered the very best, most tender sablés in a patisserie in a small town called Caumont l’Eventé. It was by …
Go to Recipe Go to Video The statistics are staggering. Sixteen million Americans eat five or more Reese’s peanut butter cups per year. That’s 80 million peanut butter cups! And this doesn’t include the number of peanut butter cups consumed throughout the world. Why just in France alone, many of the more chic groceries and …
Go to Recipe Go to Video Coookeessss! This is the way a French person pronounces “cookies” and when they say this, there is only one variety they are referring to: the chocolate chip cookie. An American import, it has invaded the patisserie, boulangerie, home-cook’s kitchen here in France. On the Palate of the Taster And …
Go to Recipe Go to Video Dipping strawberries in chocolate is a favorite spring and summer dessert and decoration, and it makes sense. What doesn’t go with chocolate? What doesn’t enhance a strawberry? Justice for Berries This is a great idea, but I am never sure it does justice to the berry. Because a fine, …
Go to Recipe Go to Video BISCOTTI BONGIORNO! THE GREAT DUNKING COOKIE Biscotti …the very words speak of gondolas, rolling Tuscan hillsides, an elegant glass of Vin Santo, a waft of freshly made espresso. It isn’t Google; It’s the Italian Baker Biscotti are the cookies of Italy, the stuff of dreams, the perfect sweet everything. …
Go to Cookie Recipe Go to Vin Chaud Recipe Go to Video Vin Chaud – Hot Spiced Wine Sipping vin chaud is so romantic and so evocative of bustling, European street corners during winter. Whether you are at the Christmas market of Strasbourg or Paris, in a cozy chalet in the Alpes after a day …
Go to Recipe Go to Video Yes it’s possible! Meringue is a foundation of French pastry making, a fluffy, slightly sticky and malleable mix of egg whites and sugar, it is very stable and it bakes into just about any shape you ask it too. Legend has it that Gustav Eiffel, thearchitect, first made the …
