I love Burnt Sienna. It's my favorite watercolor. Is it because it's the color of caramels?
The Salon du Chocolat this year was flooded with pate de tartiner of noisette/hazelnuts and caramel au beurre sale.
Throw out your salted butter PBers. France is now putting these two yummy spreads on their toast in the morning.
The tartiner de noisette from Basques Paries is...are there words to describe this? Smooth, lush, intensely nutty. They now have a shop in Paris at 9bis rue Saint Placide 75006
I bought one from Pascal Legac too. Fortunately Geraldine of PPP took it off my hands (this is what friends are for). Can one person have two jars of noisette tartiner in the house, especially if that person would flunk the 'Marshmallow Test' in a clin d'oeil/wink. I think not.
The jars are sooooo beautiful.
Running out of euros helps build resistance!
I love these old-fashioned granny jars...maim
During the shoot at Frederic Cassel Fontainebleau for the Winter items for the new catalog,
Chef Cassel got to hold a spoon with dripping caramel. It's hard work but someone has to do it. He opened a year old jar ("vintage' caramel?) for the drip. We all took a taste and lived to tell the tale.I was told at the Salon,
Do not put your tartiner in the fridge.
And eat it up within 10 days.
Fortunately I turned up and we shared a taste.
So many jars of caramel.
So little resistance.
On the confiserie/candy floor (stand E4) do not miss these 4th generation caramels from Les Nicettes.
Made by two young entrepreneurs, these caramels are to die for IMHO, artisanal, sans colorant and sans conservateur. I'm hoping Le Bonbon au Palais will carry them so I don't have to go to the Pyrenees for my next hit.
If you'd like to make your own, the NYTimes has a recipe to follow front page.