He uses the same pattern for a couple different ones sometimes, so it\'s not 1005 possible to tell. The good news is most do not have nuts - but some do. I\'d suggest making a friend or family member eat half of one for you. if it tastes like fruit or herbs, then you\'re probably good to eat it. if it tastes like nuts or just chocolate, then it\'s more questionable. Sorry I can\'t be of more help.
Glad it lived up to my hype. If you have time to get back to his shop, get some caramels and chocolates, too! And excellent choice of Androuet as your cheese shop. They have a cheese there called "La Boulette d'Avesnes" that blows my mind, but really anything in the shop is pretty amazing. Hope the lemon/lime tarte is also awesome + hope you enjoy Pierre Herme, if you get by there, too!
Thanks, Ken. Well, come January, I'll be moving to Portland, OR. It's there that I plan to get deeper into coffee and to work on my waffle recipes. So my own mega-luxe waffle recipes are likely to be the next blog I start. And I'm going to write them all-metric, by weight, and refuse to give cup/spoon imperial conversions.
I do what I can to bring the flavors to life with words. It's always extra hard when pieces use obscure flavors people don't know as well. So this one was a little easier than it would have been had it had tonka beans. They are always impossible for me to explain ;)
I wish I had had a video camera for it (the next Wednesday day entry that is). Most of my visit was just talking with the chef, but I will do my best to recap some of the fun insights.
I am winding it down, yes. There will be more posts, but I'm not sure whether that means 5 or 30(?) before I trail off and keep the site up here for reference only. After a few years of it now, I've found that I've been a bit corrupted by freebies/discounts from the shops + I've been spoiled with too much amazing work from a handful of chefs. So both my objectivity and expectations are all of sorts. Anyway . . . like I said, there's more coming for at least a few months.
You do realize I offered-up the idea of a chart to help chefs make pastries, used the words "lad" and "lass" and then talked about slapping people . . . . How does any of this seem like I'm being serious? Relax. That said, what I am criticizing in the section you referenced here is not art; I am criticizing the craft of the one who assembled it.
And I'm not a fancy East Coast yuppie. I'm a fancy formerly East Coast yuppie who now travels a lot and is, in point of fact, soon to move to the West Coast. So . . . there! ;)
Thanks, Katie. And thanks, Paris. It's easy to take pretty shots there. Everything is just amazing.
Admittedly, after a few months in Paris, I do start taking it for granted. But, in the weeks before I leave it, I always start feeling sad that I'll miss it. And then, about 6 weeks after leaving Paris, I always am dying to go back. The city is just too amazing.
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