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Showing posts with label bonbon. Show all posts
Showing posts with label bonbon. Show all posts
Monday, November 2, 2009
What you missed on Friday, Saturday and Sunday...
I know you'd wanna know - dark bark from Pure Dark...
More big tastes...from E.Guittard chocolate providers to chefs and sold only at the show to the public.
Maison Boissier was there from France...
Loads of bonbons...
Chocolate antiques...
Of course a chocolate fountain from Lily O'brien...
That chocolate tea I was telling you about - one of many...
Delicious chocolate from Italy - De Bondt with things embedded in it...
Fair Trade chocolate from Equal Exchange Co-Op - here they explain about chocolate...
I liked this concept - Organic, raw, no sugar, vegan, no gluten, no soy. But chocolate is included!
You got to chat directly with the chocolate makers...
And drink chocolatey things too that made your head spin and see...
Large haunted chocolate houses made by culinary students...
Finally there was a box of the 10 best chocolates in the show - a first I think. Y'all come next year. Munch..munch...munch...
BONJOUR NOVEMBER!!!
Tuesday, April 14, 2009
The announcement of the long-anticipated presidential dog caused havoc in my posting today...
Suddenly the presence of dogs in cafes took on an importance I hadn't planned on. Now I need to know if The Presidential Dog will be going to Paris next trip.
A PB reader sent me photos of her dog assisting in the making hot chocolate while visiting Paris...
My Belgian Sheepdog knew French, maybe better than I do.Va cherche (go get it)
Donne la patte (shake hands)
Vienne vite (come quickly...though now Parisien Anne now tells me I should have said rapidment!)
Will The Presidential Dog be getting French lessons?
Enquiring minds need to know...
This hound is guarding a creperie not a cafe. And unleashed at that.
Is there a special school for cafe dog training?And do they accept foreign students?
These guys definitely have their P.s and Q.s down pat!
What sort of cafe table you tether your dog to is of great importance. This one is Art Deco...
Course there is nothing wrong with the traditional cast iron cafe table like this one at Le Select. Most hounds don't give a damn anyway...
A cafe cat is another matter altogether... 
This is cafe Le Select's resident cat. I doubt he lifts a paw to do much of anything. Forget about guarding the place.He's a cat.
Can you give a Paris cafe-visiting dog a Perrier? Probably plain old Paris tap is the way to go. Especially when you take into account the 5 euro price tag.
I'm still looking for that Parisien-rent-a-dog place.
These guys definitely have their P.s and Q.s down pat!
What sort of cafe table you tether your dog to is of great importance. This one is Art Deco...
Course there is nothing wrong with the traditional cast iron cafe table like this one at Le Select. Most hounds don't give a damn anyway...
A cafe cat is another matter altogether... This is cafe Le Select's resident cat. I doubt he lifts a paw to do much of anything. Forget about guarding the place.He's a cat.
Can you give a Paris cafe-visiting dog a Perrier? Probably plain old Paris tap is the way to go. Especially when you take into account the 5 euro price tag.
I'm still looking for that Parisien-rent-a-dog place.Wonder if they have any Portuguese waterdogs?
BONJOUR First Pup BO!!
BONJOUR First Pup BO!!
Thursday, August 9, 2007
The same bonbon shop loaded with caramels, BLEU DANS L'ILE, on the ile St. Louis is also loaded with NOUGAT.
In fact they carry bonbons from all over France - French regional specialties up the WHA-ZOO! Truely, the range of regional goodies in France is astonishing.And more often than not you can't find them outside of their home region!!!
Multi-colored NOUGAT...
I couldn't resist taking all these endless pictures of NOUGAT...
There is dark nougat (with Lavender honey) called Noir de Provence.Almond nougat · Dried cherry nougat glace · Fruit nougat · Fudge nougats · bla bla bla There are no end of variety of NOUGATS and most of them come from
MONTELIMAR, where it was invented so to speak in the end of XVIIème century. Arnaud Soubeyran makes 67 tons of nougat there every year.
But first Olivier de Serre had to bring in Almond trees from Asia to Provence.
Really NOUGAT goes back to the Greeks. Anywhere there was honey and almonds and egg whites around. To make Nougat à l'Ancienne you need:28% of peeled roasted almonds (at 180 degrees)
20 - 50 % Lavender honey
2% pistachio nuts.
Mix Lavender honey with water and sugar, stir the contents to 130 centigrade, pour the syrup into whipped egg whites, add the almonds together with a little vanilla. Traditionally it's stirred in a copper cauldron (see the arrow). Spread it on to rice paper, cool, cut into squares the next day and Et Voila!
Here is the "regional NOUGAT" I picked up in Cape May. A chunk of hardened marshmallow with severed gum drops embedded. Need I say more...I must admit as a kid I relished this tooth-destroying sweetie.
But I've moved on to the French stuff! :)
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