Comments on: Pâtisserie Lac, part three – She who got ready for her exam… by making a tarte bourdaloue

By: miu.shira

miu.shira — Tue, 16 Jun 2009 19:05:08 +0000

hey fanny :)
i must start by telling you that i adore food beam and you are a great chef & photographer

i’m a pastry student and also had a practical exam today. every student had to pic one recipe with his eyes closed and i got the pear tart! it made me think of your tatr right away:)

actually i just wanted to say that those shots are amazing.

By: kim

kim — Sat, 30 May 2009 06:24:32 +0000

Fanny, Fanny! Oh, where is the recipe! Such delights mustn’t be tucked away for so long!

By: Gail Kerr

Gail Kerr — Sun, 17 May 2009 01:49:22 +0000

Hi Fanny, I love love love your blog. I am a pastry chef wannabe. I want to make a rhubarb frangipaigne (spelling?) mini tart. Do you suggest that I cook the rhubarb a little first? And, do you have a recipe for the flaky tart shells that are used in a more rustic tart? Thanks Gail

By: traiteur paris

traiteur paris — Tue, 07 Apr 2009 17:06:24 +0000

Vos photos sont magnifique !

By: Through My Kitchen Window

Through My Kitchen Window — Mon, 23 Mar 2009 10:31:16 +0000

Your blog is so inspirational. How can a mere mortal create such perfection. Bravo!

Thanks. Perfection is never reached, but I do try to do my best.

By: Rosemary

Rosemary — Sun, 08 Mar 2009 23:51:47 +0000

Post! Post!

By: Jo

Jo — Mon, 16 Feb 2009 21:32:09 +0000

Looks amazing! Can’t wait til you post the recipe.

By: sofia

sofia — Wed, 11 Feb 2009 16:01:35 +0000

sei bravissima!!
adoro le cose che fai!
s.

By: ash

ash — Sun, 08 Feb 2009 01:21:25 +0000

great tart!!
Love the still hot from the oven pic!

By: StuffCooksWant

StuffCooksWant — Sat, 07 Feb 2009 02:42:26 +0000

That is one beautiful tart. Wow.