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Monday, July 2, 2007
Last Friday Merisi asked me to bring on the croissants. And I served up Paul Bocuse.
So TODAY you get CROISSANTS!
So TODAY you get CROISSANTS!
This pile of golden, perfect croissant pur beurre are from the sadly demised COJEAN has bought the shop
and was in the process of renovating when last I visited Paris...
Quelle domage...
Again Dalloyau's lovely croissant...Now I spy a lone almond sitting on top...
Was it indeed an almond croissant peut-etre?
The arms-out-straight croissant from AU CHAI DE L'ABBAYE.The controversey of "the arms" has been resolved by both
Kris and Jen .
In addition, Kris says,
Crescent-shaped croissants (hence their name) are croissants ordinaires,
and you can eat them with butter.
AND you don't cut it open or slice it or anything,
No, you take a bite,
Then you slap a bit of butter ( I prefer "doux" or unsalted) on the bit where you've bitten,
And then you eat that, and so on.
The straight ones are croissants au beurre,
And you don't add butter to them.
You just dunk them in your chocolat chaud, or cafe au lait.
Are you confused?
No need.
Any reasonably good cafe will serve the arms-out pur beurre croissant.
As well as some very nice Normandie beurre,
if you must put butter on your already buttery croissant.
This half-eaten one is from Cafe Deux Magots..
Oh and don't forget to listen for the correct "CRUNCH" of your croissant.
They even discuss this at length in the new film, RATATOUILLE!
Again Francois Simon and the Figaro testing team are out there helping us to find
Paris' BEST CROISSANT!
And PIERRE HERME is the winner!
This man can do no wrong.
This is my morning croissant...
In addition, Kris says,Crescent-shaped croissants (hence their name) are croissants ordinaires,
and you can eat them with butter.
AND you don't cut it open or slice it or anything,
No, you take a bite,
Then you slap a bit of butter ( I prefer "doux" or unsalted) on the bit where you've bitten,
And then you eat that, and so on.
The straight ones are croissants au beurre,
And you don't add butter to them.
You just dunk them in your chocolat chaud, or cafe au lait.
Are you confused?No need.
Any reasonably good cafe will serve the arms-out pur beurre croissant.
As well as some very nice Normandie beurre,
if you must put butter on your already buttery croissant.
This half-eaten one is from Cafe Deux Magots..
Oh and don't forget to listen for the correct "CRUNCH" of your croissant.
They even discuss this at length in the new film, RATATOUILLE!
Again Francois Simon and the Figaro testing team are out there helping us to findParis' BEST CROISSANT!
And PIERRE HERME is the winner!
This man can do no wrong.
This is my morning croissant...Just an imprint on a plastic placemat from China
And found in the $.99 cent store!
I shall wait for October in Paris to take a bite of the REAL thing...
I shall wait for October in Paris to take a bite of the REAL thing...
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