Results tagged matcha from David Lebovitz

Aki Boulanger

green tea swirl bread

I had the good fortune to go to Japan many years ago. I was teaching at culinary schools and didn’t have time to see much, but I ate very, very well when I managed to go to a restaurant in the evenings. The Japanese people I ate with seemed surprised at how much I liked – and wanted to eat – Japanese food. One night we went to a restaurant that set bowls of soy milk on a heater in the center of our table and as a skin formed, we carefully peeled it off with chopsticks and slid the thin slippery skins in our mouths. Another night at a simple sashimi restaurant, one of the courses was set down in front of me, a few pieces of raw seafood in an elaborate, and enormous bowl made of shimmering pieces of glass attached together. Except when I touched it, the whole thing shattered and I realized it was made of ice chips, each one somehow magically attached to each other.

But best of all was the wagyu beef restaurant: a bib was tied around my neck, slender rectangles of meat were brought out, and each piece of beef was singed for perhaps one-half of a second on each side then placed on my plate. And for a moment, everything around me stopped and I sighed as this rich, incredibly tender and juicy morsel of warm beef literally dissolved in my mouth. It was nearly eight years ago, yet I remember every bite I had in Japan.

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Patisserie Sadaharu Aoki, in Paris

Parisian macarons

Certainly one of the most stunning pastry shops in Paris is Sadaharu Aoki. It’s so well-regarded that I ran into a famous chocolatier from the neighborhood during my last visit, who was picking up his goûter, or afternoon snack, as they call it in Paris. We recognized each other and he smiled at me while choosing a Thé Vert Napoléan; layers of vivid green tea pastry cream stacked between dark-golden puff pastry. (In French, a Napoléon is called a mille-feuille.) A wise choice since Sadaharu Aoki is considered the Parisian master of puff pastry. After one buttery, crackly bite…you’d agree.

wholesaduharuaiokitartparis.jpg

It was a long and difficult decision, but I chose this perfect Chocolate and Salted Butter-Caramel Tart for my goûter. It was extraordinarily good. Buttery-crisp pâte sucée filled with rich and salty caramel that oozed out when I attacked it with my fork. On top sat a spiral of milk chocolate mousse, so soft and so creamy.

Macaron-lovers will swoon over flavors like caramel and chocolate, but also more creative confections that include yuzu, red bean paste, and green tea.

Pâtisserie Sadaharu Aoki
35, rue de Vaugirard
and
56, Boulevard Port Royal



Related Links

Paris Pastry App and Guide

Aki boulangerie