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Wednesday, November 21, 2007
Are you bringing dessert to your Thanksgiving dinner destination?
Bad things can happen to good desserts - before.
When they are in transit - after.
I took these 3 desserts to Barbara Bleu for afternoon tea.I'm afraid the trip was too much for these fragile beauties...
Here's a lovely example of red and green harmony from Pierre Herme...
Not so lovely result from a trip on the Paris Metro -it went slip sliding away, because I did not treat it with kid gloves. c'est la vie
My 1st day in Paris I made a B-line for Pierre Herme and bought this lovely creation plus 2 others, thinking I'd have painting material for a while...
I made the fatal error of entering the Metro at rush hour. Quelle idiot! I know why French women snack on Pierre Herme's fabulous desserts in the street. 
Plus I did not request these 3 delights to be packed seperately.
Live and learn. It would be wise to reserve a hotel close to your favorite patisserie.Hotel Bonaparte is across from Pierre Herme.
Live and learn. It would be wise to reserve a hotel close to your favorite patisserie.Hotel Bonaparte is across from Pierre Herme.
Sometimes you will be sold les macarons sans /without a box top!Quelle sacriledge et tragedie!
Listen when the sales person asks if your dessert is "pour emporte?" Take-away and eat immediately? Tell her it's un cadeau/gift. You need une boite /box.Or there may be an unhappy surprise when you get back to your room to feast. Speaking of feasting...
Have a HAPPY THANKSGIVING!
I'd like to be having Thanksgiving dinner where Francois Simon of Le Figaro is dining. The dessert looks especially fetching. I was once a guest at Les Crayères because I'd drawn a portrait of the chef, Gerard Boyer. I will draw for food anytime!
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