Treacherous day--rain plus cold equals ice. I have seen enough life-changing sidewalk
tumbles to minimize my oudoor time today.
I duck into Christian Faure’s patisserie. M. Faure is a well decorated pastry chef. His lengthy CV includes a MOF (meilleur ouvrier de France—see Kings of Pastry to get an inside view of what this designation entails), director of Cordon Bleu, American Academy for Hospitality Sciences award as the best pastry chef in the world. I am lucky: his welcoming café is located a short walk away in Place Royale.
The chaussons aux pommes, the almond croissants, the pain au chocolat—they all entice. But I am off sugary desserts this month. A plain croissant for me today as I watch my fellow indulgents and their “dejeuner royale” spreads before them. Harvey scarfs up the meal, then orders another croissant and pastry. He caps all off with a take home purchase of a couple more pastries. I discover that he returned to the shop in the afternoon for further indulgences.
http://maisonchristianfaure.ca/en/christian-faure-m-o-f/
I duck into Christian Faure’s patisserie. M. Faure is a well decorated pastry chef. His lengthy CV includes a MOF (meilleur ouvrier de France—see Kings of Pastry to get an inside view of what this designation entails), director of Cordon Bleu, American Academy for Hospitality Sciences award as the best pastry chef in the world. I am lucky: his welcoming café is located a short walk away in Place Royale.
The chaussons aux pommes, the almond croissants, the pain au chocolat—they all entice. But I am off sugary desserts this month. A plain croissant for me today as I watch my fellow indulgents and their “dejeuner royale” spreads before them. Harvey scarfs up the meal, then orders another croissant and pastry. He caps all off with a take home purchase of a couple more pastries. I discover that he returned to the shop in the afternoon for further indulgences.
http://maisonchristianfaure.ca/en/christian-faure-m-o-f/
No comments:
Post a Comment