|
|---|
Showing posts with label Hot chocolate. Show all posts
Showing posts with label Hot chocolate. Show all posts
Friday, April 2, 2010
Sunday Brunch at Angelinas! Does it get any better?
The dining room is quite oldie-worldie and very grand...
A few helpful dos and don'ts are in order.Angelina kindly provides you with a special chair for your gorgeous big FAB bag, so don't just stick it on the floor in the way of guests and waiters.
There is usually reading material on offer in the front. Evidently reading a table is OK!
Who knew?
Did you know Ralph Lauren is opening a big new boutique on boulevard St. Germain? The French adore Ralph Lauren! Who knew?
Please do not eat brunch with your coat on your lap and your bags on the floor. Pas bien élevé.Voila!
Bear inspects the bread and buerre (Renee Richard) and is best pleased.
I have the saumon fume and blinis...
And French Girl has eggs benedict.The verdict?
Miam..miam
Another "do"- get to Angelina around 10ish and you won't have to wait on line.
Have you noticed Paris is constantly doing reparations/restoration and repairs where ever you look? Here building bricks of mille feuille!
They do it so often, they've become masters at artful cover-ups with lovely signs and imaginative walls, sometimes more interesting than the final redo. J'adore this giant cream puff thing at Angelina. I would love this on my kitchen wall.
There are other options if the line is prohibitively long, like the temporary pastry counter offering loads of goodies for emporter/take-away.
Try their famous chocolat chaud in a paper cup...
Or newly bottled for drinking later...
A mini macaron in Mont Blanc flavor to go with your hot chocolate?
Or the real thing.French Girl says, "Le Mont Blanc, j'adore!!!!
To quote, Paris Patisseries:History Shops Recipes, "the Mont Blanc was invented by owner Austrian confectioner, Antoine Rumplemeyer. He founded Angelina in 1903 and the recipe has not changed to this day." Don't climb Mont Blanc hoping to find this treat at the peak.
FVI: a Mont Blanc consists of a merinque base, a chantilly filling and a topping of vanilla-flavored piped chestnut cream.
FVI: a Mont Blanc consists of a merinque base, a chantilly filling and a topping of vanilla-flavored piped chestnut cream.
Enjoy your holiday week-end at Angelinas or where ever.BONJOUR ANGELINA!
Friday, July 6, 2007
More rats / souris today!Well chocolate rats only...
More Paris cafes!
And more HOT CHOCOLATE!
At La Charlotte de l'Isle
On 24, rue Saint-Louis-en-l'Isle 75004
This is a tiny shop...
With limited hours - 2 to 8 PM.
Only open on Thursday through Sunday.
And why not?
When you visit a wizard's parlor, you don't expect regular hours do you?
A lovely tulip bouquet next to the cash register...
Our table...
This picture is courtesy of the La Charlotte de l'Isle website..
Merci!
The divinely thick hot chocolate!
And served like no other in Paris...
In perfect Japanese tea bowls with a Moroccan-style pitcher!
La Charlotte de l'Isle is famous for it's antique chocolate molds.
I didn't see any milk chocolate at all...
We were so satisfied with the big pitcher of hot chocolate we forgot to buy any of these :(
And to end...
More Paris cafes!
And more HOT CHOCOLATE!At La Charlotte de l'Isle
On 24, rue Saint-Louis-en-l'Isle 75004
This is a tiny shop...With limited hours - 2 to 8 PM.
Only open on Thursday through Sunday.
And why not?
When you visit a wizard's parlor, you don't expect regular hours do you?
A lovely tulip bouquet next to the cash register...
Our table...This picture is courtesy of the La Charlotte de l'Isle website..
Merci!
The divinely thick hot chocolate!And served like no other in Paris...
In perfect Japanese tea bowls with a Moroccan-style pitcher!
La Charlotte de l'Isle is famous for it's antique chocolate molds.I didn't see any milk chocolate at all...
We were so satisfied with the big pitcher of hot chocolate we forgot to buy any of these :(
And to end...MORE RATS!
This time nibbling on candied orange peel
And seemingly all attached to one big blob of dark chocolate...
Happy Breakfast :)
Happy Breakfast :)
Monday, June 11, 2007
Hotel Meurice Chocolate Chaud, watercolor, 9" x 11"
So you all wanted to know why in heaven's name
would I spend 12 Euros on a mere cup of hot chockie...
WELCOME to Le Meurice!These pups you see here, these gray hounds, are Hotel Meurice's logo.
You will see them everywhere, on the butter, on ze bill, on the Canderel sugar...
So here is where you will partake of your hot chocolate.
This is a BIG picture so click and lap up the luxury...
And a blurry picture of all the pink roses in the dining room.
I prefer to "steal" a shot rather than get carte blanche, so sometimes my pictures come out blurry.
Le Meurice didn't seem to mind a bit my taking pictures of everything in sight. Most disconcerting...
The glorious chandelier...
Well the whole damn room is pretty glorious!
As Le Meurice says on their site:
A showpiece filled with ornate gilding, Louis XVI period crystal chandeliers, antique bevelled mirrors and large bay windows framed in rare marbles, the 3 Michelin star Restaurant ‘le Meurice’ recreates the lustrous effects of this period's architectural detailing.
Landscape paintings on the wall and a ceiling depicting a blue sky with angels create an uplifting, open feeling. The floral-infused decor echoes the Tuileries Garden, with chairs and curtains in floral patterns of yellow, salmon and green. The china, specially created by Limoges for Le Meurice, matches the mosaic patterns on the floor. Against such a background, guests feel as if they have been invited to a private dinner hosted by Louis XV.
THE HOT CHOCOLATE!
The pour...
This cup is equivalent to a soup bowl, so it's only filled 1/2 way.
There's enough hot chocolate in this silver pitcher to easily sate 6 people.
The taste - divine.
Though I didn't order anything other than chocolat chaud nature,
Le Meurice kindly brought croissants, confiture and the famous logo butter to make the table look pretty. I just admired...
Ze bill / l'addition...
Belliflora said...It's very funny for the French girl I am to look at the pictures of your little treasures ;-)
...But i have to say that when I saw that you paid 12 E for a chocolat
i felt pity for you.
But whatever, Paris will always be Paris.
Anyone else feel pity for me?
Anyone want to feel like Marie-Antoinette for an hour?
Your table awaits you, Madame, Monsieur...
PS
A surprise tomorrow...
So here is where you will partake of your hot chocolate.This is a BIG picture so click and lap up the luxury...
And a blurry picture of all the pink roses in the dining room.I prefer to "steal" a shot rather than get carte blanche, so sometimes my pictures come out blurry.
Le Meurice didn't seem to mind a bit my taking pictures of everything in sight. Most disconcerting...
The glorious chandelier...Well the whole damn room is pretty glorious!
As Le Meurice says on their site:
A showpiece filled with ornate gilding, Louis XVI period crystal chandeliers, antique bevelled mirrors and large bay windows framed in rare marbles, the 3 Michelin star Restaurant ‘le Meurice’ recreates the lustrous effects of this period's architectural detailing.
Landscape paintings on the wall and a ceiling depicting a blue sky with angels create an uplifting, open feeling. The floral-infused decor echoes the Tuileries Garden, with chairs and curtains in floral patterns of yellow, salmon and green. The china, specially created by Limoges for Le Meurice, matches the mosaic patterns on the floor. Against such a background, guests feel as if they have been invited to a private dinner hosted by Louis XV.
THE HOT CHOCOLATE!
The pour...This cup is equivalent to a soup bowl, so it's only filled 1/2 way.
There's enough hot chocolate in this silver pitcher to easily sate 6 people.
The taste - divine.
Though I didn't order anything other than chocolat chaud nature,Le Meurice kindly brought croissants, confiture and the famous logo butter to make the table look pretty. I just admired...
Ze bill / l'addition...Belliflora said...It's very funny for the French girl I am to look at the pictures of your little treasures ;-)
...But i have to say that when I saw that you paid 12 E for a chocolat
i felt pity for you.
But whatever, Paris will always be Paris.
Anyone else feel pity for me?Anyone want to feel like Marie-Antoinette for an hour?
Your table awaits you, Madame, Monsieur...
PS
A surprise tomorrow...
Thursday, June 7, 2007
JPH Berry Tart with spoon, watercolor, 9" x 11"JPH is what I call chocolatier, Jean-Paul Hevin.
Here's the same JPHTartelette aux 4 fruits rouges watercolor without a horizon or table top..
I wish I had one of those voting gizmos...
but tell me anyway which one you prefer.
As part of my hot chocolate research I had to visit JPH's salon de the on 231, rue Honore, right? Here's "the works" - what I ordered.
There is no good reason to put more sugar in your chocolat chaud or hot chocolate that I can think of,
But it does look attractive on the tabletop...
Water, on the other hand, is an ESSENTIAL as a chaser and for reflexions.Preferably Paris Tap natch :)
Un verre d'eau S.V.P...
Un verre d'eau S.V.P...
Here's a ParisBreakfasts secret-
If you go to ANY high-end salon or cafe (Angelina's, Deux Magots, blablabla) you will not be disappointed in the hot chocolate. That's a fact.
But if you go to your corner caf, you will most certainly get hot chocolate made from a packet of something tres ordinaire, like Nesquik or Poulaine + water.
You have been warned.
You have been warned.
JPH's tea salon is upstairs from the chocolate shop.The walls are lined with blowup photos from his new book, Delices de Chocolat.
Some of them, semi-nudes embracing chocolate cakes...ahem
You have been warned.
On your way out there's a display inviting you to treat yourself to a JPH gift box for 147 euros... You have been warned.
The number #1 reason for my visit was to get a shot of JPH's CHOCOLATE CHANDELIER!!!
Don't think you can just waltz in, take a shot and waltz out!
And don't say I didn't warn you...
The best way to sneak that shot is to descend from the tea salon upstairs...Pretty spectacular you have to admit non?
Subscribe to:
Posts (Atom)
LinkWithin
