[To delicately devour - Dark chocolate sugar-free agar jelly]
Croissants aux amandes for breakfast. Rhubarb tart for lunch. Gianduja brioche for quatre-heures. Fruit cake for dinner.
This is probably what you think as my daily fare; and I won’t blame you. I mean, I bake cake, whip up entremets, assemble tarts, cut cookies out, proof bread doughs, […]
[A Christmas-like house, a bit like if Pierre Hermé was Santa Claus - Plaisirs Sucrés Christmas log]
That time of the year - yes, the one that brings peace and happiness has come around again. And while Christmas and all its festiveness is already behind us, I can’t help but share with you the lovely bûche […]
[Just for enjoyment…]
Well I know I’m already a week behind my schedules: right now I should be thinking about the write-up about my week at the macaron team or even the tons of articles - that are photo-ready - I have to put online.
However today was a really nice day at the laboratoire and I […]
Just one week after I arrived from New Zealand I’m already off to Paris for the long awaited internship at Pierre Hermé.
After waking up at 4.30, I head towards the 15° arrondissement shop, enter the apparently empty shop sur la pointe des pieds. Where is everyone? Luckily I quickly stumble onto Sebastien, the morning team […]
[A small rabbit is hidden in the garden - Groseillier]
Let me tell you something that happened almost fifteen years ago.
At this time my favourite comptine had to be:
Un petit lapin s’est cache dans le jardin
Cherchez moi
Coucou coucou
Je suis caché sous un chou
Lissant sa moustache
Le chasseur passe et repasse
Mais il ne voit rien du tout
Le […]
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