Dinner in Paris generally starts at 8 pm, especially in restaurants, and I get ravenously hungry between lunch and dinner. Parisians do dine rather late – often not until 9:30 pm or later, and that’s an awfully long stretch. So French people visit their local pâtisserie for an afternoon snack, known as le goûter, although nowadays Parisians often call it le snack. Le snack is often…
I take a tough line at calling something “the best.” As anyone who’s tried to get the best chocolate shop, the best bakery, the best bistro, etc., out of me knows I’m always coy with an answer. (Someone, however, once got so upset about it that they went on an online tear about me on one of those bulletin boards. Ouch.) Lest you think I’m not…
It’s a great day when a new bakery opens up in your neighborhood. I don’t mean to brag, but there are six bakeries in my neighborhood. One of those “great days” was when a particularly lame bakery closed, and a really good one opened up in its place. And although I don’t like seeing people go out of business, another bakery that was, for lack…
The other day, while minding my business, taking a casual stroll about town, I suddenly realized that I’d written “Bonne anniversaire,” or “Happy Birthday,” in French, here on the site. It’s an honest mistake because the happy (or bon, er, I mean, bonne) expression is pronounced bonneanniversaire, rather than bon (with a hard “n”) anniversaire, because, as the French would say, it’s “plus jolie,” or…
When I take visitors through those big glass doors of the La Grande Épicerie in Paris, the first stop may very well be the spectacular pastry section, where fanciful cakes wrapped with ribbons of chocolate, or covered with a spun-sugar lattice topping, are proudly displayed in glass showcases like jewels. In the corner, less obvious, are the sweets for le grignotages, or snacking. (Which they…
If you’ve ever wondered how French pastry shops make cream puffs with that distinctive decorative crackly topping, look no further. (If you’ve never wondered, you can skip to the next entry.) The topping is called craquelin, a simple dough that’s easily put together and is a nifty little trick to gussy up ordinary cream puffs.
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