Zéphyr by Pain Pain

Whispers fill the air during the sweet nights of June in Montmartre. Sitting atop the Montmartre hill, we allow ourselves to be rocked by the zephyr wind which carries the perfumes of dusk, basking in the warm golden light. This gentle wind caresses our cheeks and brings new desires, a thirst for things that stir us inside, a longing for fresh and tangy – yet still gentle – pastries. We make our way to Pain Pain to discover their Zephyr, a dessert with a promising name created by Sebastien Mauvieux. Continue reading “Zéphyr by Pain Pain”

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[Los Angeles] Chapter 4 : Love / Raspberry Saint-Amour by Bottega Louie

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The curtain veils ripple like a ghostly appearance in front of the window, rays of dying sunlight piercing through them and scattering throughout our hotel room, like white dust hanging mid-air. We are foreigners on this west coast, where time and space seem to expand with simultaneous gentleness and violence; jetlag casts its shadow on our dark-rimmed eyes. Our thoughts awake us just as we think we are sleeping; melancholy overwhelms us. Illuminated by the backlight streaming in from the veiled window, a silhouette advances slowly upon us, beautiful and mysterious, awakening in us emotions which had long been slumbering. Is the city of angels also the city of love? To find out, it is this Saint Amour which we invoke – or rather purchase – at Bottega Louie, the renowned pastry shop in L.A.’s financial district. Continue reading “[Los Angeles] Chapter 4 : Love / Raspberry Saint-Amour by Bottega Louie”

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[Los Angeles] Chapter 2 : The City / Raspberry Cloud Cake by Bo Nuage

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Stepping out of the LA airport, the city instantly takes hold of us and draws us into its tumult. The thermometer goes up, the air is heavy, the asphalt is getting hot. We get on the road and the traffic gets heavier, the streets swarm with people, police sirens screech, everything blends in the uproar rising from the city. Buildings reach higher and higher towards the sky, towers rise next to each other, projecting a power which arrogantly tramples the squalor found below on the sidewalks. Amidst this agitation, we long for lightness and gentleness, and it is for West Hollywood that we set out. We go up Melrose Avenue to taste one of those airy desserts which we are well acquainted with back in Paris. Here they call it a Cloud Cake, and it is a specialty of the Bo Nuage pastry shop. Continue reading “[Los Angeles] Chapter 2 : The City / Raspberry Cloud Cake by Bo Nuage”

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Le Puits d’Amour by La Tarte Tropézienne

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There is no single way of experiencing Love – it manifests itself through an array of earthly pleasures, which one must learn to find. There is one pastry which oozes pleasure like none other, a pit of voluptuousness, a temple of cream and silkiness which one inevitably, devotedly, comes back to. It is the Puit d’Amour (or “love well”). Let us throw ourselves upon the one on offer at the pastry shop La Tarte Tropézienne, which brings a slight twist on the traditional recipe. Continue reading “Le Puits d’Amour by La Tarte Tropézienne”

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Raspberry Charlotte by Maison Pichard

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What an irresistible sight, this array of raspberries! On Maison Pichard’s Charlotte, our wandering hands can’t help themselves from snatching a raspberry – and then two, and three. And since they are numerous, we can help ourselves again without causing too much damage. By now this dessert finds itself rather naked, so we might as well dig into it. Half of it soon disappears – but how can we be sure of savoring it properly without having another taste? Now all of it is engulfed, and the verdict falls. Continue reading “Raspberry Charlotte by Maison Pichard”

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