delights
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Posts posted by delights
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The Macaroons of yamazaki in Chaussée de la muette are really delicious.
I remember having tasted there macaroons with saffron.
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The Montorguiel thread made me reflect on macarons we had sampled. Chocolate are my favorite; nothing subtle there. One year we overdosed on samples from Hermes, Hevin, Maison du Chocolat, Ladurie and Paul. Frankly, I thought that the flavor was cleanest in the least expensive ones at Paul. Several others actually tasted stale or had off-flavors. Prices range from around $3 to $5 a piece, although there are large differences in size. Pauls', the cheapest, are also the largest. I did notice on our last trip that Ladurie was featuring a new flavor: very dark chocolate. Because I liked theirs among the least, I didn't bother to try this interesting variation at that time.
What are your favorites?
My favorites macarrons can be found in
Yamazaki 6 chaussée de la muette 75016 paris.
I love their macaroons with saffron.
Really very tasty!
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I have a chateau talbot 1937 wich is really in very good condition
But I do not know anything about the year 1937.
Was it a good year?
I thank you of your answers.
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The icing on the cake (see above). I have to admit to feeling I missed something by not eating at Chef Constant's new bistro. We were impressed by his hospitality and can't imagine it not carrying over to the way he treats his diners. It certainly was a rare moment and a privilege standing on the dark street corner sharing beers and hospitatlity with the chef as he was closing up the bistro.
It was really great meeting everyone.
What a lovely picture!
Thanks.
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This pleasure was shared by I and My mother.
Very friendly,I was so happy to meet all of you.
And I recommend l'Auvergne Gourmande.
A tasty dinner,and I am sure I'll come back in this place.
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Mrs. B and I will be in Paris from the 5th to the 8th of October. Actually we arrive on the 4th and leave early the 9th. Would any members in Paris during that time be interested in getting together? Sorry for the short notice, but our own plans have been somewhat vague. At the moment, the ideal time for us to join anyone at a bistro for an informal eGullet get together would be Wednesday night, October 8. Sunday, October 5 or even Saturday October 4, might be a possibility as well. Monday and Tuesday are definitely committed. Afternoons are a possibility and certainly a coffee or a beer is as good as meeting over a dinner table. We're staying in the sixth arrondissement close to the Fifth near the Jardin du Luxembourg, but we're comfortable getting anywhere in Paris. We expect to have Internet access in Paris, to keep in contact with people.
Effectively It would be a great pleasure to meet you.
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rue Monge and rue Daubenton... It was a nice little place, wonder why it closed? And what are the alternatives??
Unfortunately yes.
there's any other alternative in Paris.
As for the manager of the librairie des gourments she's now chief editor of
a french website
http://www.boulevard-des-gourmets.com
I really don't know why was that librarie closed.
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This great little bookstore in the 5ieme was one of a kind, and I'm wondering why it closed down a year or two ago...anyone have any inside info?
Unfortunately The Librairie Gourmande definitively closed one year ago.
As for the librairie des Gourmets,another good reference,and situated rue monge (just in front of my business)it also closed in May 2002.
I was very sorry.
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As I indicated in this topic,I can describe now the interessting evening I had in the Hotel de Bourbon Condé,a few days ago.
The Hotel De bourbon Condé,created in 1780,is a place managed by Catherine Hegy.
This hotel is mainly a culinary institute.
As it was created,its object was to promote the good way of live,"l'art de la table".
I was invited last tuesday because of the opening of the first cooking flower school,unique in Paris and in the world.
This invitation came from Alice Caron Lambert and Cooky Debidour who created the cooking school of flowers.
Alice Caron Lambert wrote more than 500 recipes with flowers and decorated the famous Jardinerie De Galy just close to Paris.
I was also received by Pierre Dominique Cecillon,a great cuisine chef.
We were about 200 persons to attend the press conference of Mrs Caron Lambert,Mrs Debidour and Mr Cecillon.
We were explained that there were several kinds of use concerning the flowers in the cooking.
There are the flowers vegetables as chou fleur or brocoli;
the flowers condiments as nasturtium:
the dessert flowers as roses or canation.
We were also indicated that some flowers can be toxin for the kitchen as lily of the valley.
Then happened in the somptuous park a flowered cocktail.
I ate a strange but tasty fondue of chrysanthemum.
I enjoyed the sangria of mimosa made with essence of mimosa.
But Maybe I prefered the tarts with cream of violet and rose.
How was it made in order to be so delicious?
We drank a lovely haut Medoc Chateau Laroze Trintaudon Year 2000,this chateau also organized this evening,and an interessting rose gosset (vieille
réserve)champagne,nevertheless not enough fresh.
As the meeting ended at 22h00 (it had begun at 18h),I had the time to have busy contacts and to give my visit cards,because I sell myself many flowers products or syrups.
I really spent there 4 uforgettable hours et :
Vive cette école de cuisine de fleurs.
Please read after the dessert flowers---
"carnation"
You can read more details about the cooking flower school (hotel bourbon condé) in nova magazine of july august 2003 page 20.
I'm so happy because my shop has also been quoted.
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Try yamasaki,at the "chaussée de la muette"in the 16th district of Paris.
A terrific and lovely patisserie.
Here you"ll find one the best macaroons I have ever eaten in my life.
I love their macarrons with green tea.
The french periodic "express"wrote a few weeks ago an article in high glowing terms.
I completely agree.
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As I indicated in this topic,I can describe now the interessting evening I had in the Hotel de Bourbon Condé,a few days ago.
The Hotel De bourbon Condé,created in 1780,is a place managed by Catherine Hegy.
This hotel is mainly a culinary institute.
As it was created,its object was to promote the good way of live,"l'art de la table".
I was invited last tuesday because of the opening of the first cooking flower school,unique in Paris and in the world.
This invitation came from Alice Caron Lambert and Cooky Debidour who created the cooking school of flowers.
Alice Caron Lambert wrote more than 500 recipes with flowers and decorated the famous Jardinerie De Galy just close to Paris.
I was also received by Pierre Dominique Cecillon,a great cuisine chef.
We were about 200 persons to attend the press conference of Mrs Caron Lambert,Mrs Debidour and Mr Cecillon.
We were explained that there were several kinds of use concerning the flowers in the cooking.
There are the flowers vegetables as chou fleur or brocoli;
the flowers condiments as nasturtium:
the dessert flowers as roses or canation.
We were also indicated that some flowers can be toxin for the kitchen as lily of the valley.
Then happened in the somptuous park a flowered cocktail.
I ate a strange but tasty fondue of chrysanthemum.
I enjoyed the sangria of mimosa made with essence of mimosa.
But Maybe I prefered the tarts with cream of violet and rose.
How was it made in order to be so delicious?
We drank a lovely haut Medoc Chateau Laroze Trintaudon Year 2000,this chateau also organized this evening,and an interessting rose gosset (vieille
réserve)champagne,nevertheless not enough fresh.
As the meeting ended at 22h00 (it had begun at 18h),I had the time to have busy contacts and to give my visit cards,because I sell myself many flowers products or syrups.
I really spent there 4 uforgettable hours et :
Vive cette école de cuisine de fleurs.
Please read after the dessert flowers---
"carnation"
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As I indicated in this topic,I can describe now the interessting evening I had in the Hotel de Bourbon Condé,a few days ago.
The Hotel De bourbon Condé,created in 1780,is a place managed by Catherine Hegy.
This hotel is mainly a culinary institute.
As it was created,its object was to promote the good way of live,"l'art de la table".
I was invited last tuesday because of the opening of the first cooking flower school,unique in Paris and in the world.
This invitation came from Alice Caron Lambert and Cooky Debidour who created the cooking school of flowers.
Alice Caron Lambert wrote more than 500 recipes with flowers and decorated the famous Jardinerie De Galy just close to Paris.
I was also received by Pierre Dominique Cecillon,a great cuisine chef.
We were about 200 persons to attend the press conference of Mrs Caron Lambert,Mrs Debidour and Mr Cecillon.
We were explained that there were several kinds of use concerning the flowers in the cooking.
There are the flowers vegetables as chou fleur or brocoli;
the flowers condiments as nasturtium:
the dessert flowers as roses or canation.
We were also indicated that some flowers can be toxin for the kitchen as lily of the valley.
Then happened in the somptuous park a flowered cocktail.
I ate a strange but tasty fondue of chrysanthemum.
I enjoyed the sangria of mimosa made with essence of mimosa.
But Maybe I prefered the tarts with cream of violet and rose.
How was it made in order to be so delicious?
We drank a lovely haut Medoc Chateau Laroze Trintaudon Year 2000,this chateau also organized this evening,and an interessting rose gosset (vieille
réserve)champagne,nevertheless not enough fresh.
As the meeting ended at 22h00 (it had begun at 18h),I had the time to have busy contacts and to give my visit cards,because I sell myself many flowers products or syrups.
I really spent there 4 uforgettable hours et :
Vive cette école de cuisine de fleurs.
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On next 27 th may will happen in Paris the opening,in The Hotel Bourbon Condé,of the first cooking flower school.
as it is in relation with my job,I've been invited and I'll do later a report of
this opening on this forum.
the Hotel Bourbon Conde is situated 12 rue Monsieur in the 7h district in Paris.
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excuse me but it is:
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maybe you could try
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Almost April and my birthday.
This year I have decided To eat a choucroute in a brasserie in Paris.
But where is the best place in order to satisfy me?
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In my business in Paris,all the american,I met were against the war and even
frightened by Mr Bush politic.
It was the same thing on the web.
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I'm like drinking french white wines bordeaux.
As for the graves de vayres,which are delicious,I was told
by some of my customers that these wines (with wine-plant semillon or muscadelle)could be compared to white
austrian wines.
The white graves de vayres bordeaux generally have a taste of fresh flowers of spring.
It had been compared to sancerre,quincy or silvaner,but never to white austrian wines.
The world of wine is so strance;i'll try and some white austrian wines in Paris and I'll see if the comparision was true.
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The highest french gastronomy lost a great chef.
His cooking and his art were marvullous.
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Let's go for next 6th march.
I agree.
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As this discussion began in last october,maybe now
It's time now to have an exact date
On saturday 22 march this would be nice according
to business imperatives of everyone.
The limit answer of participation would be given on
15 th march,and also the place of the restaurant.
For the persons who couldn't come there would be
easily in the next months some others meals.
8 to 10 persons would be welcomed for the first meal.
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I've never seen in my french jams,or preserved(confits)
or jellies,some gelatine, of pork moreover!
I wonder how it must be.
Not very tasty.
I think it must me forbidden by the french legislation,without mistake of myself.
And even if it wasn't,I would refuse,out of respect for the
consumer to sell such a product.
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I have been very lucky and happy to find on the
internet the following website.
oh!
It has just been created at the beginning of january.
In fact,this website is dedicated to provide information
on and links to touring and tasting at wineries in the UNITED STATES.
At this point this website seems to have links to wineries
in 22 states and will be expanding from East to West over
the next few months until the Pacific to be reached.
I've enjoyed this website!
Really very attractive and original!
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You need
3/4 of vodka and 1/4 of syrup of fir-tree.
Serve very fresh.
Honoring the Life and Work of Bux (Robert Buxbaum)
in Member News
Posted
A very sad news.
I met him 3 years ago in my shop in paris then we had a dinner with his wife in a restaurant.
Un grand monsieur.
With all my condoleances.