Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Paris, a chocolate restaurant/boutique


cigalechanta
 Share

Recommended Posts

I loved Jaques Genin's chocolate boutique and cafe, now comes along a more ambitious

chocolate restaurant/boutique.

http://www.ipreferparis.net/2011/02/sweet-week-3-un-dimanche-a-paris.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+IPreferParis+%28I+Prefer+Paris%29

Sharing food with another human being is an intimate act that should not be indulged in lightly....MFK Fisher

Link to comment
Share on other sites

Un Dimanche à Paris is a nice chocolate shop and is indeed also a full-on restaurant with meals and some cooking classes. The menu is pretty swanky but has savory dishes (whereas Jacques is a dessert-only place). The à la carte prices are fairly stiff at the restaurant although I don't know anyone who has tried it as a regular paying customer. But I think it'll be interesting to see how it develops. Edited by David Lebovitz (log)
Link to comment
Share on other sites

 Share

  • Similar Content

    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
    • By cc.canuck
      I couldn't think of a better way to word that! 
       
      I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?

    • By liuzhou
      Full story here.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...