It is accused by some of being too soft, by others of being too thick, and by others still of being in a perpetual in-between. We accept it for what it is: a flan, quite simply. Why ask more of it? We only ask that it be made in an artisanal manner with natural vanilla, quality ingredients, and lots of love. So, what do we make of Pascal & Anthony’s flan? Let us tell you everything. Continue reading “The Flan by Pascal & Anthony”
Advancing into the night, we ride the freeways of California as if navigating long corridors devoured by obscurity. The only thing left are the lights by the curb of the road which scroll by, blinding us – discreet points at first, which, as we go faster and faster, blur into a continuous line imprinted on our retina. We feel the heat of the steering wheel under our hands, our warm skin starts to get clammy against the leather, our foot accelerates. 65 – let’s go over the limit. 75 – 85 – 100 miles an hour – this tunnel sucks us in. Danger electrifies us, we guzzle the kilometers by the dozens, by the hundreds – it never ends. Everything accumulates, multiplies, making the fever more intense, the euphoria more acute. We savor the moment like a treat in which we stack, endlessly, layer upon layer of pleasure, of emotion, of fantasy. Just like this dessert which aspires to infinity, alternating endlessly between crêpes and cream: a Signature Millecrêpes from Lady M Cake Boutique. Continue reading “[Los Angeles] Chapter 6 : The Road / Signature Millecrêpes by Lady M”
Sometimes the only thing one longs for is to escape time for a while, and indulge in a delicious moment to contemplate the clouds in a wide open blue sky. We are transported by their weightless meanderings, and filled with an impression of boundless freedom. But a question troubles us: can this pleasure for the eyes be transcribed into one for the palate? Can we find this exquisite lightness in a simple pastry? Such is often the mark of a well-made Pavlova. Let us inspect the one made by la Maison de la Chantilly, with this criteria in mind.
Many English pastries have that homely and heart-warming temperament which sets them apart from the deeply refined character of French pastries. And so much the better, for each of these styles has its own identity and fulfils different types of urgent needs, at different times. So it is that, on a lazy morning under a blazing sun, we find ourselves sitting down at Violet’s, a cozy purveyor of sweet treats located in East London. Our thirst quenched, we turn our keen eyes to their unusual Cinnamon Roll. Continue reading “[London] Cinnamon Roll by Violet”
If Paris is a city known for its constant strive for excellence in style, London sometimes comes off as its less conventional and more daring sister. Thus, we do find canelés in London, sold by Babelle in the famous department store Selfridges on Oxford Street; yet they differ from those previously auditioned at Baillardran and Lemoine by the wider variety of flavors on offer than what is found in these two traditional Bordeaux pastry shops. Does this greater range come at the price of lower quality, or do these canelés have what it takes to make their French counterparts blush? We investigate. Continue reading “[London] Assortment of Canelés by Babelle”