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L’Eclair de Génie (Paris, France)
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Pâtisserie Gilles Marchal (Paris, France)
[Translate] Part of the reason why I visited Patisserie Gilles Marchal is b.. Read More+
Bar 8 at Mandarin Oriental Paris (Paris, France)
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[Translate] For the past several years, Paris was and still is having its trend for a really good cocktail and bars (like New York City) for the past several years. We managed to squeeze in time for one particularly excellent cocktail bar called Little Red Door out in Marais on the 3rd arrondissement. When you arrive to the front door of Little Red Door, you will encounter a nondescript building with double doors with one of them being a little red door with black and white checkered flooring, hence its name. This door is actually not functional as we found..
[Translate] Despite fact the temperature is dropping a bit that one should wear a jacket or a sweater to walk around New York City, it’s still lovely enough to dine outdoors on a rooftop — like brunch at Upstairs at The Kimberly in Midtown East. (more…)
[Translate] Gontran Cherrier is one of the few creative boulangers (bread bakers) in Paris, creating globally inspired flavors of bread but still the loaves are deeply rooted in traditional French recipes. Of course, there baguettes sold here (and they are very good) but I’m curious about his creations. (more…)
[Translate] If you ask me what are my favorite pâtisseries in Paris prior to this recent trip, it’s either Pierre Hermé Paris (primarily for ispahan flavored anything and everything) or Jacques Genin for exquisite caramels and the best cakes and millefeuille that come from his kitchen upstairs of his upscale, sleek and modern Rue de Turenne location. (You may read my love for Genin when I was there the first time around here.) (more…)
[Translate] Christophe Adam, pastry chef and owner of L’Eclair de Génie in Paris’s Marais district (and there’s other locations around the city). Adam has transformed and modernized the classic French éclair into a dessert that is fresh and appealing. He dresses his éclairs in stunning rainbow colors, finishes them off with edible powdered silver, and throws into the mix fun flavors like yuzu, salted caramel, orange pistachio, and even caramel popcorn. Basically, he’s made the old éclair cool again. What you won’t find is any other pastries here since this brand is all about éclairs, chocolates (that are boxed or..
[Translate] If you ever crave for something sweet just a few steps away from the Louvre, you should go to the legendary pâtisserie Angelina Paris. This salon was founded in 1903 by the Austrian confectioner Antoine Rumpelmayer. This grand tea house has a faded grandeur of a belle époque salon is bustling with the many tourists who flock for the pastries and a few who want to have a light meal and there is a take away section at the front of the tea room. (more…)
[Translate] Part of the reason why I visited Patisserie Gilles Marchal is because I have ment and briefly hung out with Gilles a little more than six years ago when he was the Creative Director of La Maison du Chocolat (it was m first time visiting Paris and you may read that post here) and curious to know how’s life after the mentioned position. Prior to his post at LMDC, he was the pastry sous chef at the Crillon, and executive pastry chef at the Plaza Athenee and Le Bristol. We found out toward the end of our visit that..
[Translate] Breizh Café specializes in galettes de blé noir, commonly known as buckwheat crêpes is a great spot for those who crave savory and sweet crêpes served with artisanal French ciders in the hip Marais area of Paris. It’s no surprise when we arrived around 9:00 PM on a Friday night, the place was buzzing with activity with a mix of tourists and locals eating plates of them and people waiting on the sidelines for either a table or taking their order to-go. After waiting for 15 minutes for a table, we settled down and taken a look at the..
Latest in Travel (Outside NYC)
[Translate] Gontran Cherrier is one of the few creative boulangers (bread bakers) in Paris, creating globally inspired flavors of bread but still the loaves are deeply rooted in traditional French recipes. Of course, there baguettes sold here (and they are very good) but I’m curious about his creations. (more…)
[Translate] If you ask me what are my favorite pâtisseries in Paris prior to this recent trip, it’s either Pierre Hermé Paris (primarily for ispahan flavored anything and everything) or Jacques Genin for exquisite caramels and the best cakes and millefeuille that come from his kitchen upstairs of his upscale, sleek and modern Rue de Turenne location. (You may read my love for Genin when I was there the first time around here.) (more…)
[Translate] Christophe Adam, pastry chef and owner of L’Eclair de Génie in Paris’s Marais district (and there’s other locations around the city). Adam has transformed and modernized the classic French éclair into a dessert that is fresh and appealing. He dresses his éclairs in stunning rainbow colors, finishes them off with edible powdered silver, and throws into the mix fun flavors like yuzu, salted caramel, orange pistachio, and even caramel popcorn. Basically, he’s made the old éclair cool again. What you won’t find is any other pastries here since this brand is all about éclairs, chocolates (that are boxed or..
[Translate] If you ever crave for something sweet just a few steps away from the Louvre, you should go to the legendary pâtisserie Angelina Paris. This salon was founded in 1903 by the Austrian confectioner Antoine Rumpelmayer. This grand tea house has a faded grandeur of a belle époque salon is bustling with the many tourists who flock for the pastries and a few who want to have a light meal and there is a take away section at the front of the tea room. (more…)
[Translate] Part of the reason why I visited Patisserie Gilles Marchal is because I have ment and briefly hung out with Gilles a little more than six years ago when he was the Creative Director of La Maison du Chocolat (it was m first time visiting Paris and you may read that post here) and curious to know how’s life after the mentioned position. Prior to his post at LMDC, he was the pastry sous chef at the Crillon, and executive pastry chef at the Plaza Athenee and Le Bristol. We found out toward the end of our visit that..
[Translate]
[Translate] Breizh Café specializes in galettes de blé noir, commonly known as buckwheat crêpes is a great spot for those who crave savory and sweet crêpes served with artisanal French ciders in the hip Marais area of Paris. It’s no surprise when we arrived around 9:00 PM on a Friday night, the place was buzzing with activity with a mix of tourists and locals eating plates of them and people waiting on the sidelines for either a table or taking their order to-go. After waiting for 15 minutes for a table, we settled down and taken a look at the..
[Translate] If you have been following my Instagram for the past week or so, I’m traveling around Paris, Nice and Monaco and eating quite well. Please note, these posts are not in any particular order (chronological or even about preference of a restaurant, hotel, etc.). Le Meurice is a beautiful seven-story, hotel palace located between the Louvre and the Place de la Concorde, it’s in the best location in all of Paris, especially for museum lovers (but beware the flood of tourists). The opulent Restaurant Le Meurice (2* Michelin) looks pulled straight out of Versailles with its gilded moldings and..
[Translate] It’s summertime in New York City and it’s the season for everyone to be outside and definitely out from our tiny apartments (for the 99% of us). One of our favorite experiences is at Loopy Doopy Rooftop Bar at Conrad New York in the Financial District. The Conrad is a luxury hotel that is all two-room suites. The lobby itself is fascinating with the swirling 13-story-high blue painting by American minimalist artist Sol LeWitt. The artwork, titled Loopy Doopy, is 100ft x 80ft of swirling lines and adds a distinctly modern feel. Blue lighting and curved sofas add to..
Recipes
[Translate] Nounos Creamery is a family-owned creamery in based in Southampton, Long Island, NY. What makes their Greek-style strained yogurt distinctive are the cute glass jars besides the very delicious yogurt. These yogurts come in various flavors like plain, forest berries, orange fig to seasonal flavors like apple pie a la mode. The yogurt itself isn’t sweet. It has the thick, tangy characteristics that you’d expect from this style of yogurt. The fruit that accompanies the yogurt aren’t too concentrated nor sweet which really appeals to me. (I have eaten certain brands of Greek yogurt where I feel like I..
[Translate] I’ve been a long time fan of eating and baking with Valrhona chocolate. This brand creates one of the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. They are dedicated to creating unique, artisan quality chocolate with complex, balanced and consistent flavors. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouthwatering taste of Valrhona’s superb chocolate. Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land masterfully selected for..
[Translate] This weekend was truly autumn. Leaves turning from shades of green to vibrant colors of reds, golden yellows, and orange. Autumn is also prime apple season. I’m not in the mood to bake a somewhat finicky pie but wanted to do an apple cake. I’ve tried out the Organic Valley Grassmilk Yogurt; a thick, tangy yogurt that has natural creamline on top that would make a perfect addition to the cake. The natural acidity would make for a tender cake and add some moisture and fat. (more…)
Afrikaans