La Chocolaterie de Jacques Genin

Looking back on the photos now, my visit to La Chocolaterie de Jacques Genin feels like a surreal chocolate, caramel dream. Even the staircase reminded me of a tempered chocolate spiral décor. Oui?


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Pain de Sucre

I like doing homework when it requires researching pâtisseries and sweet treats for a Parisian weekend getaway. My partner in crime from Le Cordon Bleu [and fellow Dumbledorian] Cat and I spent le weekend doing our due diligence.

Pain de Sucre

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Best [eats] of 2010

2010 was a glorious year in food and travel for me. I am very fortunate [and forever indebted to those who made it possible] to have experienced all the delicious journeys I did. Here’s a look back:

The tastiest, crispiest-skinned pork chop:

Restaurant Martín, Shanghai

The freshest ikura (with edamame soy beneath):

Urasawa, Beverly Hills, CA

Best intermezzo (passion fruit custard, XO rum granité, coconut foam):

Joël Robuchon, NYC

The best taste-bud-numbing spicy (lazi ji 辣子):

Chuan Ban川办餐厅, Beijing

Favorite ‘cold’ dish veggie-seafood medley (dashi jelly with sea bean, bell pepper, zuchini, tako, white fish):

Sugawara, Tokyo

Best shaved-ice, a.k.a. mountain of ice with various bean and gelatinous toppings:

Bellagio鹿港小镇, Shanghai

Best gelato (or in this case, lemon sorbet):

Grom, Paris

Best drinks (my favorites include: 1919, French 75, Old Cuban, Sazerac…just to name a few):

Drink, Boston

The ultimate naan bing (okay this was actually 2009 but I’m still remembering it!):

Tian Shan Mountain 天山, Xinjiang 新疆

The best banh-mi sandwich [aptly hidden inside a convenience store on Larkin Street]. Don’t forget the jalapeños!

Saigon Sandwich, San Francisco

El mejor jamón [bellota]. Que rico:

Bar La Cepa, San Sebastián

Crispiest sea-bass [with safffron emulsion]:

The French Laundry, Yountville

The coolest gougère [pillow]:

Meadowood, St. Helena

Best cheese course (chevre, roquette, pain et miel confiture):

Une Table au Sud, Marseille

Favorite dessert [an ode to Alex Stupak] (vanilla-mango ice cream, yuzu, spruce):

WD~50, NYC

Best ma soy (house soy sauce), anago and bonito [an ode to Yasuda-San] :

Sushi Yasuda, NYC

Best pasta (Fresh cut semolina spaghetti, crab, Santa Barbara sea urchin, basil):

Marea, NYC

Tastiest post-dessert treat (Olive oil ganache):

Spring, Paris

Best offal (Tête, langue et cervelle  de veau croustillante, pommes vapeur et sauce gribiche aka crispy head, tongue and brain of veal with boiled potatoes and gribiche sauce):

Café Constant, Paris

The juiciest, most tender pork bun (“Chairman Bao” with Berkshire pork, haus relish, Taiwanese red sugar, crushed peanut, cilantro):

BaoHaus, NYC

The tastiest non-standalone-uni dish (Santa Barbara uni with black soy bean yuba in shiitake broth):

Soto, NYC

The ultimate beef [flap meat] roasted over an open pit (Annual Portuguese American festival held in August):

Portuguese American Recreation, Woburn

The best chocolate tart (smooth, velvety, deep):

Les Cocottes, Paris



Stay tuned…

Maison Georges Larnicol

After a delectable lunch at Le Comptoir (post to follow), mes amis wanted to make a pâtisserie visit in the Odéon area. We accidentally stumbled upon a new Maison Georges Larnicol! We soon joined the crowd of ‘curious Georges’ that stood peering through the window display at the two MOFs inside, one of which was Georges Larnicol himself! The Maison was set to open in the après-midi the following day so of course we returned the next day. Here is what we found:

Comme Gaufre?


Pour Maman



I could see how the chocolate décor may be a nice touch to a holiday party or serve as a fancy gift...mais pour manger? I’m skeptical. I spoke with Chef Larnicol and he said all of the chocolate is shipped from the home base in Bretagne. What kind of extreme bubble wrap do you think they use in order to ship all these delicate chocolate sculptures to Paris? Olala…

By the way, if you plan on buying something to eat and enjoy, stay away from the macarons! Ick. As I’ve said, I prefer ones from Dalloyau and Pierre Hermé.

However, these praliné ‘eggs’ and ‘mussels’ were pretty good:

Des Oeufs
Des Moules
Look out for Chef Georges Larnicol as he claims to have plans for future shops in 2011 in Rio de Janeiro, São Paulo, Seattle, San Francisco, London, etc.

Mille Feuille

Pour la derniére demo, Chef JJ a fait le mille feuille:

Crème Praliné

I was sad that there is no practical to go along with the last demo because this is one of my favorite desserts! Crispy puff pastry, creamy mousse sans gelatin, crunch caramelized hazelnuts and chocolatey praliné! It’s to die for.

Mille Feuille

Surely I’ll be practicing this leçon back home. Guinea pigs welcome!