Wednesday, June 22, 2016

June Fruits Rouges Paris Sketch Letter

I'm late cluing you in on what to eat in June (juin). Quatres fruits rouges (4 red fruits) may be a strictly French thing. Correct me if I'm wrong. I remember first time I ordered a mysterious dessert called '4 red fruits'. I've been addicted ever since.
On a visit to Le Bonbon au Palais I spotted this little advert card for pates de fruits. Instant love. I begged Georges if I could borrow it. Then I raced to the copy shop. Picasso said "Good artists copy; great artists steal".
I would have happily stolen Georges' little card. What does that make me?
My first doodle sketch..
You may wonder exactly which red fruits are included. Guess what? Any summer red fruit will do. No apples please. Plus fruits bleu are allowed.
Fraise, framboise, cerises, cassis, myrtille, mure, groseille to name a few.
Off to the marché
For some very much in season June red fruits.
FYI these sweet little boats filled with fruit are called 'barquettes'.
Early days on my Paris jaunts I would race through marches intimidated and clueless.
Thanks to Marjorie William's informative MARKETS OF PARIS all that's changed. Marchęs are an integral part of daily Parisian life. DO NOT MISS OUT please. How else to know what's in season and what to order when you eat out? Plus the colors, aromas and friendly sellers insisting you taste a bite is instantly cheering. When I first moved here I lived at Metro Duplex 75015. I had to walk through marché Grenelle 2 times a week. It was a better spirit-lifter than any shrink.
You could take your red fruits back to your apartment and easily put together a tarte au fruits. Just bake a giant sable cookie base. Throw on some crème patisserie for glue so your fruits don't roll onto the floor.
Check out Jill Colonna's recipe for sablé on Mad About Macarons.
If you're like me, you can't be trusted around raw dough. Then go to the nearest patisserie. Two sizes on offer - family size and 'individual' for that afternoon peche mignon.
More guilty pleasures (peche mignon) to admire.
An exquisite slice of sablé topped with strawbs from haute couture patisseries Hugo and Victor. I lay the blame at your feet dear PB readers for teaching me to enjoy fab crust. In the old days I'd just eat the fruit. Tisk tisk
Yesterday was the first time I spotted fruits rouges ice cream at Maison Gosselin near the Orsay. I will have to return to taste.
Of course there is tons of red fruits jam in France and even red fruits teas. But red fruits biere! Who knew?
à table everyone and eat your red fruits with or without a cookie base.
Or head over to my Etsy shop for a calorie-free version svp.

Tuesday, June 21, 2016

Paris Basque 2016

They said wear red and black to the PARIS BASQUE 2016 event. My latest acquisition fillled the bill.
What the Real Basquese were wearing was more correct.
As someone wwho Loves RED with a capitol R, you would think I would have more of it in my wardrobe than I do. I'm in the 'add a touch of red' school both in watercolor and dress.
The king of top Basque chefs was onboard.
Here caught passing the baton/whip to an underling.
Unfortunately I arrived late afternoon and all the lunch specialties were gone to be served again at 8 o'clock same evening. Hmmm...most Paris fetes never stop serving throughout the day. I should have arrived earlier.
There were ample sweets available like Maison Pariès out of this world caramel Kanougas. They now have a shop in Paris. 9 bis, rue Saint Placide.
Cherry gateaux Basque also from Pariès.
The all-boy Basque band was terrific. The Russkies in Metro Concorde have been replacd in my heart.
Brilliantly colored sud-ouest awning stripes from Bayadera.
Ice cream!
Pariès has excellent glacé.
And they had Two chariots de glacé!!
On the way to Paris Basque I caught thiswitty chariot de crepes near Notre Dame.
I 'collect' chariots btw. At Le Petit Duc, new/old traditional  biscuit shop under le canopée at Les Halles you can get Berthillon ice cream.
That's why June's Paris map is full of chariots..
More RED from singing soccer fans on the Metro Sunday.
There is no escaping them.

Thursday, June 16, 2016

La Boulangerie, Bac Sucré, Glaces Artisanales de France, Paris-Basques,June Paris Map

This has been a major degustation (tasting) week and its not over yet.
Starting at 9am on Monday the grand opening of top French chef, Thierry Marx's first LA BOULANGERIE 51, rue de Leborde 75008 7h30 - 20h.
Marx's famous profile adorns the windows of course
Cool scooter seating inside. Design is by Mathilde de l'Ecotais
We're taken downstairs to the labo for a croissant leçon. All breads are made onsite.
The croissant on the upper right is mine...I think.
MOF chef Joel Defives explains La Boulanerie's 7 pains/ 7 saveurs.
Upstairs chef Thierry Max makes us a sandwich. Everything is superb. Do stop in!
Tuesday eveing amidst downpours and strikes the pastry chefs carried on celebrating 4 days od Bac Sucre tastings on rue du Bac.
Angelina created a special fruits rouges meringue yummy mouthful.
From top fromagier Madame Nicole Barthelemy - le vrai fontainebleu and creamy fromage blanc topped with respberries.
Coconut/pomegranade shakes with and without alcohol to keep our spirits up when the rains came.
Please don't forget if you're in Paris this weekend is the happy return of PARIS-BASQUE fab wine and Basque specialties and pelote games in the 16th arr. 8 quai Saint-Exupery. 9h till 2 in the morning. The Basque know how to party. And this time I'm getting me one of those cute red foulards.
Did I mention on Monday afternoon at 5 an ice cream gathering of GLACES ARTISANALES DE FRANCE in the Tuileries?
Dixie cups from UN GLACE À PARIS. A few flavors to taste: abricot whisky, cerise canelle griotte, sobet kiwi, vanille fumée, sarasin nougatine(Bretagne), fromage blance de brebis (sheeps milk), concombre mojito.
A much-treasured American ice cream case on display.
After an hour lecture we got to avail ourselves of those dixie cups and cones. Maim Maim
Much discussion and a great many tastings transpired.
Bruno Aim of LES SORBETS DE SAINT MANDÉ, served us cornets of pomme verte, coco, pistache, pan d'epice, cassis, rhum raison, caramel. Eating French ice cream in France is a very good way to learn IMHO.
The piece de resistance was glacier Philippe Faur's fois gras ice cream
Served on Saltines no less. Simply divine!
I spotted Faur's chariot de glace in Aix en Provence. It became the inspiration for June's Paris map! Ice cream is meant to be eaten in the street while strolling(flaneur) down a Parisian rue don't you think? And you need a map to guide you non?