Results tagged pastry from David Lebovitz

I was browsing through my archives this weekend and landed on a post that I wrote back in 2005, about Vandermeersch. The bakery is really out in the middle of nowhere and for most visitors and even local, whether you’re going by foot or even by métro. But I was looking at the pictures I’d taken back then, which didn’t do the kouglof justice, that…

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People come to Paris and want to try Kouign amann and I can’t say I blame them. And I truly feel for them when I tell them that although you can find Kouign amann in Paris, you really need to go to Brittany and have one. Well, I used to tell them that—but I don’t have to anymore because Brittany has finally come to Paris,…

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When I was in Nice a few months ago with my friends Adam and Matt, I wanted to show them some of the more unusual local specialties, ones you wouldn’t come across unless you were actually in a certain region. French cooking is very regional, which is why you won’t find bouillabaisse in Paris or all that many macarons in Nice. And a lot of…

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I’m not going to say a thing, because I’m certain I did the same thing back in the day. But a lot of people who are en route to Paris ask me where they can find things like bouillabaisse, a true salade Niçoise, or Kig ha farz, and when I answer, “You can’t”, they either don’t believe me, or get irked because they think I’m…

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This Wednesday, October 28th at 7:30pm, I’ll be at the American Library in Paris discussing my favorite topic—dessert!

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I am so glad I’m not on a low-carb diet. If I was, I’d have to move. Seriously—if I couldn’t eat bread, I would shrive up and die. The only thing keeping me from doing that is constant hydrating myself with wine. Luckily, that’s another one of the other things around here that I don’t need to avoid. Yet. When I told Romain’s mom that…

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A while back it was cannelés. Those little eggy pastries baked with a cracky-crust, that everyone was going ga-ga over and just had to bring home the copper molds to make. (Hands up, folks. How many of you have ever used them?) Then everyone moved on to macarons, dainty little “sandwiches”, made from two crispy almond meringues, with a layer of buttercream or jam in…

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Paris chocolatier… Michel Chaudun 149, rue de l’Université (map) 01 47 53 74 40 Michel Chaudun (in Japan)

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Pardon, Monsieur Linxe, but I disagree. At a recent tasting at La Maison du Chocolat, I sampled at least eight chocolates—not to mention passion fruit ganache, chocolat chaud, plus two of their newest summer flavors: melon and star anise. It was a lot to get through, let me tell you. I normally avoid any hot chocolate that’s offered in those kinds of situations, because I…

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