Thereโs an exciting wave of pastry places opening in Paris. The last time that happened to such an extent was whenย Pierre Hermรฉย kicked off a new wave of excitement about la pรขtisserie nearly two decades ago.ย What new is that many of the pastry shops are outside of traditional areas. Visitors often say they want to go to places โoff the beaten path,โ and the combination ofโฆ
From the outside, Compagnie Gรฉnรฉrale de Biscuiterie is a low-slung place, resembling a workshop of some sort, rather than a pรขtisserie, located on the way up to Sacrรฉ Cลur, in Montmartre. I made the trek up there to check it out because I was interested in the one thing the low-key place makes: cookies. The French use the word โcookiesโ primarily to refer to chocolateโฆ
Shortly after I had moved to France, I made dinner for friends in my apartment, which we finished up with a chocolate tart, which I flecked with a few grains of flaky sea salt. Everyone ate their desserts but one guest, politely, finally spoke up to let me know that somehow, Iโd gotten some salt on the dessert.ย Since then, salt has become a popular ingredientโฆ
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