[Translate] Note: While we were traveling around Paris, we’ve stopped over to the glamorous principality of Monte Carlo. I will be writing an overview post of this side trip summarizing it all but I’m writing the individual dining establishments first before getting to the aforementioned. During our stay in Monaco we stopped by Hotel Metropole for afternoon tea (there is an epic lunch at Joël Robuchon but I’ll get to that post in due time). The beautiful pastries and confections on display are from Robuchon’s kitchen. This is not exactly the traditional afternoon tea fare that you’d presume; there’s a..
[Translate] I respect the European and most of the Asian cities’ Michelin guides for a long time after my numerous dining experiences when I travel abroad. My traveling companion on this trip was largely a skeptic with the mentioned red book and I understand his point of view given the fact that New York City’s ratings are mostly wonky. I won’t discuss about my qualms on the NYC Michelin ratings here but the point is, since this was our first Michelin restaurant in Paris we’ve dined together was at Restaurant David Toutain, it started to make him believe in the..
[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] 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..