total posts: 6
Confit de macarons, orange-lemon or rose-violet, at the Grande Epicerie de Paris
The chef Marie Leteure shares her vintage recipes. She teaches how to prepare fabulous jams: rhubarb and strawberries, lemon cream, strawberries and mint, apricots and melons...
Aurelie Mathigot has granted the wish of every glutonette: absolutely fat-free pastries. Only problem is, they don't taste so good - that is, unless you're a plushie.
A Broccoli Cake from the great Rose Bakery, one of the best gourmet shops in Paris' rue des Martyrs.
Frivolite, soft violet topping with sugar spiral, lemon and lime cream, strawberry coulis, cubes of sables bretons, Dalloyau.
A spinach quenelle - rather a "quasi"-quenelle, or you'd hurt the purist.