Dimanche 24 fevrier Angelina creme de marrons
Mont Blanc tasting on Sunday = an immediate plunge into the shark tank of Parisian cuisine
Oh woe is moi/Ooh la la la la!
Organized by Raids Patisserie expert Louise Chouchard
12 guests - 12+ Mont Blancs to judge including a recent Lenotre pastry graduate, a chocolate consultant, a pastry chef
Let the judging begin!
The beauties parade
We salivate/l'eau a la bouche?
All Paris has shown up for this concours/contest
Angelina -Carette - Gateaux et du Pain -Jean Millet- Laduree- Marletti- Lenotre- Patisserie des Reves- Petite Rose- Sebastien Gaudard- Stohre- Yamazaki
The Austrian confectioner, Antoine Rumpelmayer, established Angelina, named after his daughter-in-law, in 1903. For over a century, the Angelina tearoom has established itself as a high point of Parisian gourmet pleasures.
Mont Blanc gâteau, in case you were wondering is a cake made in perfection with light whipped cream and chestnut cream vermicelli.
An 'extra' Mont Blanc creation created and present by pastry chef William Lamagnere
Another extra from Hotel Le Burgundie
All the pretty boxes.
Let the deconstructing/distruction begin!
My illegible notes ahem
We were to judge nez/scent, texture, taste/gout and general overall response with stars **** being the best and * degulase/the worst Ouch
The end.
Results will be on Raids Patisserie in a day or two.
Henceforth give me a plain roasted chestnut outside of Galeries Lafayette.Well at least today.
Thank you so much for coming Carol ! I love Angelina crème de marron too ...
ReplyDeleteGrand Merci Raids Patisserie!
DeleteParis' best expert for patisserie bar none!!
Wow, so many Mont Blancs you could put a fresh white peak on each mountaintop of the Alpes! Is there a hint of sugar overload, Carol? ;-)
ReplyDeleteEven here in Vienna, Mont Blancs reign in pastry shop vetrines. I don't have the heart to even try to climb one. Too much, too sweet.
Big hint of sugar overload!
DeleteI fell asleep THREE x a table..
Tres embarrassing :((
Oh, no. Surely that was jet lag. :)
Delete
ReplyDeleteLooks like a fun day Carol..I can see you are not twiddling your thumbs..What fun..
Now what is in that tube?
The tube contains creme de marrons bie sur - the best toothpaste ever!
DeleteHope you got hazard pay! ;) You make notes like me...a design school leftover habit. Just gorgeous. And the fun begins in earnest....
ReplyDeleteWhat's hazard pay?
DeleteFor doing a dangerous job FH?
For being around all those pastries, I'd need it anyway! They're killing me.
DeleteI was "enjoying" my breakfast of whole grain bread and crunchy peanut butter until just now!!! Oh, dear! Baver!!!
ReplyDeleteNanina
I love Louise's site...such beautiful photos to accompany her reviews. Looks like you're off and running, Carol! Enjoy! x Katie
ReplyDeleteLouise's site is amazing for info and photos!
DeleteI'm a fan
My deepest sympathies, PB~ you have obviously died (but gone to heaven). xoxo
ReplyDeleteWhat fun! Thanks for bringing us along. A no calorie feast for your stateside friends.
ReplyDeleteKathryn
You are where you belong!
ReplyDeleteWhat a fabulous little potted documentary on one of my favourite cakes - Mont Blanc. It took me my whole life to get to Angelina's in Rue de Rivoli. I finally did it in 2009. The queue to get a table was a bit daunting. I had their classic Chocolat à l'Africaine and a Mont Blanc. Gwendoline in Australia.
ReplyDeletei found your blog by searching an image of Red Riding Hood ... the attractive mysteries of internet!
ReplyDeletePerhaps the petit chaperon's grandmother ate all the Mont Blancs ;)
i'll come back soon.
Merci Marie for stopping by
DeleteLove yr illustrations!
God, they look like they're decadent! Might as well just inject the sugar directly into your bloodstream! ;))
ReplyDeleteLooks can be deceiving
DeleteChestnuts are quite good for you btw
Chestnut cream is my absolute favorite pastry flavor. I'm not so much of an expert on Mont Blanc pastries, but I love crepes with creme de marron. Jeannie
ReplyDeleteWhat a wonderful way to spend Un Dimanche.
ReplyDeleteCarol do you choose your 'word of the day' if not it couldn't have been more appropriate. I love anything with creme de marrons in it.
I thought it was that!I have never seen it in a tube..so you!
ReplyDeleteOh yes the most trad brand of chestnut creme with the blue and white design has always come in tubes of all sizes
DeleteJust when I thought it was safe to read your posts... you overwhelm! At least this way I did not gain any weight and I enjoyed the beautiful pix. European pastry always trumps.
ReplyDeleteAnyone living in the Los Angeles area, there is a Japanese Supermarket called Mitsuwa, they, sometimes have Mont Blanc (made in Japan) they are pretty good, not as good as the real thing but for US$3.99 it will do without buying a ticket for Paris.
ReplyDeleteThanks Anne for the heads up on US Mont Blancs
DeleteThe chocolate consultant told us many patisieres buy their creme de marrons prepared and sweetened rather than make it from scratch...something to keep in mind when tasting.
They really look fabulous, Carol - mouth-watering :)
ReplyDeleteHow in the world can a patisserie expert be that slim? I wouldn't last five minutes in the job before I exploded. It all looks so yummy.
ReplyDeleteToo funny your last comment! As for your notes, that's the best part. Well, what can I say? Jealous seeing so many mont blanks under the same roof and getting to taste. Ah, the sweet life, eh? Brilliant!
ReplyDeleteWhat an experience! All those delicious Mont Blancs. All those fabulous people. I just checked the results- Des Gateaux et du Pain came out #1. Which one(s) were your favourites Carol?
ReplyDeleteThe same one #5 des Gateax et du Pain!!
DeleteYay
a touch of casis coating the pate plus a meringue filling instead of cream for crunch made it the winner for me.