Holiday Vacation in Paris: Paris Pastry, Party & Holiday Treats
The LA Times wrote about Paris pastries, and I am quoting below, because this is the time of year we start to think of sweet treats –the holidays are approaching and we are busy planning so that our holiday travelers experience the best of that Paris has to offer in the form of sweats and treats.
Pierre Hermé: In this chic shop on Rue Bonaparte in the St-Germain-des-Prés neighborhood, a serious discussion is taking place between a well-dressed Frenchwoman in her mid-40s and the store clerk. The salesperson is inquiring about what cuisine and wines the hostess will be serving, the purpose of the occasion and even the dress code.
After gathering all the information he deems necessary, the merchant makes his recommendations. The hostess affirms his choices with a brief nod and, with gloved hands, he removes a selection of macarons from their place in the case and places them gently in a round box with orange piping that says simply, “Pierre Hermé.”
Pierre Hermé is one of several famous patisseries in Paris that have become well known for their macarons — a delicate cream-filled cookie with a crisp outer shell. Part of what has made these macarons so popular, despite their price tag of about $2.50 each, is the unusual flavor combinations, such as Arabesque, with apricot and pistachio; Mogador, made from passion fruit and milk chocolate; and Magnifique, a combination of strawberry and wasabi.
One of the top pastry chefs in Paris, Pierre Hermé has managed to marry the dense taste of an exotic cake with the light crunch of a sugar cookie — creating nothing short of a macaron movement.”
Bliss Travels Review: What I find most interesting are the places they chose to write about. Among them are Pierre Herme and Gerard Mulot, two renown pastry chefs with quintessential Left Bank shops. You certainly don’t want to miss the pastries at either. I’m surprised though that no mention was made of Pierre Herme’s “2000 feuille”. What we commonly call a “Napoleon” –a pastry confection piped with caramel and vanilla cream –is one of his best treats. The “real” name for this is Mille Feuille (thousand sheets/leaves). This refers to the paper thin layers of pastry that are piled below, between and above the filling. Chef Herme’s is called 2000 Feuille –an obvious nod to his opinion (accurate) of his pastry and its delicacy. So, all of this is by way of saying that the LA Times sure found some hot spots…Pierre Herme is no slouch. But, they didn’t find some of the best kept secrets in Paris pastry. (Or maybe they did but they didn’t want to publicize the places and change the nature of what they made and how they made it.)
The places we most enjoy frequenting, in addition to what the LA Times mentions are the little shops with small production of what can only be described as a cross between a gastronomic feast and a work of art.
Whether they are items that are color coordinated for the holidays, double as decoration, or are little jewels packed with astounding flavor, as only the French can do, we encourage you to explore and try them all. They are a feast for the eyes as well as the mouth. The experience is Bliss! So, plan your pastry extravaganza through Paris, or come with us!