chic-cityrats
total posts: 6
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Confit de macarons, orange-lemon or rose-violet, at the Grande Epicerie de Paris
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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...
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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.
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A Broccoli Cake from the great Rose Bakery, one of the best gourmet shops in Paris' rue des Martyrs.
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Frivolite, soft violet topping with sugar spiral, lemon and lime cream, strawberry coulis, cubes of sables bretons, Dalloyau.
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A spinach quenelle - rather a "quasi"-quenelle, or you'd hurt the purist.
