|
|---|
Showing posts with label the Paris Ritz. Show all posts
Showing posts with label the Paris Ritz. Show all posts
Wednesday, March 2, 2011
BEAR wants to go to some NEW tea salons whilst in Paris!! 
He says he doesn't mind going back to Carette but still... 
He is desperately seeking some new places...like Le Grand Opera - 13, rue Mogador 75009, where all the divine pastries are from Boulangerie Gosselin - MIAM! 
Bennie took this photo of Brunch at Le Paris Ritz and we are soooo tempted - the price is rather ritzy for us (120 euros). Do they charge for bears? 
Photo courtesy of Covered in FarineTea at La galerie des Gobelins at Plaza Athenee 
Not quite so $$$ but still pretty ritzy. Une dessert - 16 euros... 
Everyone is talking about Le Mini Palais salon at Avenue Winston Churchill 75008. What have you heard? 
An absolute MUST-do is the new Un Dimanche a Paris, Pierre Cluizel's new chocolate emporium at 4-6-8 Cour du Commerce Saint-André, 75006 
Hear's a new tea joint at 95, rue St. Honore 
Called Tea Picture Horror. Been there, done that anyone? 
I've looked in the window many times but not stopped. BEAR insists this time we WILL go inside on 66 rue du cherche-midi.
Bles Sucre - we've been but never sat down for a quiet cuppa and a FAB dessert.
KAT says we MUST go to Bar Chocolat - Hotel du Cadran, 10, rue du Champs de Mars. Bien sur!
Tea at Jacques Genin - never done that but we will try Paris à l'heure des thés. Do YOU have some FAVORITE places for tea in Paris? Do Tell All SVP! ~
Not quite so $$$ but still pretty ritzy. Une dessert - 16 euros... 
Everyone is talking about Le Mini Palais salon at Avenue Winston Churchill 75008. What have you heard? 
An absolute MUST-do is the new Un Dimanche a Paris, Pierre Cluizel's new chocolate emporium at 4-6-8 Cour du Commerce Saint-André, 75006 
Hear's a new tea joint at 95, rue St. Honore 
Called Tea Picture Horror. Been there, done that anyone? 
I've looked in the window many times but not stopped. BEAR insists this time we WILL go inside on 66 rue du cherche-midi. Bles Sucre - we've been but never sat down for a quiet cuppa and a FAB dessert. 
KAT says we MUST go to Bar Chocolat - Hotel du Cadran, 10, rue du Champs de Mars. Bien sur! 
Tea at Jacques Genin - never done that but we will try Paris à l'heure des thés. Do YOU have some FAVORITE places for tea in Paris? Do Tell All SVP! ~ BONJOUR PARIS SALON DE THE!
PS
Merci Kris for Le Figaro's 10 new salon de the list.
Wednesday, March 31, 2010
Bear of late, has let it be known that New York is not all it's cracked up to be. Bear misses Paris like crazy.
Where are the petit dej' at Angelina, Bear keeps asking?More to come this Friday...
Bear has not poured over a single elegant menu since setting foot on New York shores and is missing the process terriblement.
Normally neither a coffee drinker nor a wino, Bear got used to going to Paris bistros... 
Bear browsing became a habit and is much missed in NYC...
Although Bear had serious reservations about this artwork at Art-Paris, it was nice to be represented. More to come on Art-Paris soon...
Playing at 'Goldilocks and the Three Bears' became a fav pastime in Paris. i.e. testing various chairs out for comfort and ease, like at Art-Paris...
Bear loved the IKEA sofas in the Paris Metro. Lucky they were nailed down securely - very tempting indeed.
The best chair of all was at the Paris Ritz Hotel, while Bear waited for macaron class to begin...
In fact Bear is fancying himself a wannabe Paris Ritz bell boy...
Not only is the location on rue Cambon near Chanel and D&G, but Fauchon is just a skip away.
As a Ritz bell boy, Bear could have a FAB$$$ apero by Colin Field in The Bar Hemingway just to the right of the front door...
Plus Bear could get an instant shot of inspiration for the Great Paris Novel he's thinking of writing...
Though born and bred in Paris, Bear has Russian ancestors. What bear doesn't? Where are the Russkie buskers in the New York subway Bear asks?
Nary a single macaron has passed Bear's lips since arrival in NYC.c'est triste non?
Bear would like to change places with this blue bear...
"How soon are we going back?" Bear keeps asking.BONJOUR PARIS!
Friday, March 19, 2010
7 pm, 18 mars, jeudiI am at the right place and the right time for my
Bear comes along to observe and is instantly in love with the Ecole Ritz chef bears...
Our aprons, towels, recipes elegantly await us...
Everything is detailed and thought out to make our adventure into macaron land easy and efficient. FYI: the class cost 70 euros for 2 hrs - really 3 hrs. The recipe (in Fr and English) is proprietary so I cannot share it.
The link above will give you the class dates.
Bear watches closely, not missing a trick. There are many, many tricks to observe...
Our professor, maitre and guru is Chef Didier Steudler.
Chef Steudler could not be more charming, informative and generous with his knowledge and experience of the Ritz techniques plus the tricks of other well known macarons makers!
Chef Samantha assists and aids me translating all the macaron secrets and tips...
No detail in macaron-making is left to chance. We are a just 8 students and all questions are answered.
Chef mixes the "Italian" style meringue to the correct consistency...
Filling the pastry tube is demonstrated with all potential pitfalls eliminated. 
The correct way to hold the bag is at 35 degrees. The shells are created in 3 steps...
Every step is hands-on and we get a chance to try out each step.
Our efforts must wait 30 minutes before entering the oven. *Note the metal clips to hold the pastry paper in place so cookies never move or slide about...
We head downstairs into the chocolate kitchen to see the upcoming Easter eggs in production. Naturallement there is a giant chocolate bear (22 kilos!)
Back upstairs we touch the "skin" of the shells lightly. They are ready for the oven. Chef tells us many macaron secrets of Laduree and Pierre Herme. I am taking notes furiously.
Voila! Into the four/oven go our efforts.
After just 8 minutes Chef Steudler opens the door to let in a bit of air. And then again after 12 minutes - special tricks of the macaron trade!
Meanwhile the caramel garniture/filling is cooking away. Did I mention we are making macaron caramel au beurre sale/salted butter caramel macarons?
The perfect macaron filling-all of the techniques and methods are geared for the home cook at Ecole Ritz Escoffier.
To add the caramel filling to the baked shells, the pastry bag is held straight up.
Our chance to wreck havoc on the macarons-to-be.The class is a ball. Everyone is very friendly and there is a lot of giggling, though not much tasting until the end...ahem
Voila! Perfect little caramel macarons ready to pop into the boxes - our reward for working so hard. Ha! This class was too much fun.
We each get a gorgeous certificate to hang on the wall at home as a reminder to practice, practice, practice our macarons.
Chef Steudler happily poses with fellow classmate, Dan.
C'est mignon non?
Ahhhh, the boxes wait to be filled with our macarons...
And Bear awaits patiently for his box...
Voila! Perfect little caramel macarons ready to pop into the boxes - our reward for working so hard. Ha! This class was too much fun.
We each get a gorgeous certificate to hang on the wall at home as a reminder to practice, practice, practice our macarons.
Chef Steudler happily poses with fellow classmate, Dan.C'est mignon non?
Ahhhh, the boxes wait to be filled with our macarons...
And Bear awaits patiently for his box...I can highly reccommend the Ecole Ritz Escoffier class to all obsessed with Parisien macarons. You will be delighted I promise.
BONJOUR ECOLE RITZ ESCOFFIER MACARONS!
Subscribe to:
Posts (Atom)
LinkWithin
