Fall Desserts

The Fall desserts are out in Paris and the nuts are back...ahem

Along with (Spring 2014) fashion collections showing all over town, Fall haute cuisine patisserie is out in force.

Coing or quince tartes at Gerard Mulot goes with seasonal fruits.

Pierre Herme is deeply into coffee beans with infiniment café in 21 variations until 20 october.

Here's a few.

Dalloyau takes the classic chocolate and nutty route.

Even chess pieces are in play. Chess is a wintery game isn't it?

Noisette paired with a creamy millefeuille from Frederic Cassel Fontainebleau.

Fauchon plays well with eclairs making this one into a double decker religieuse.

And another éclair into a Paris-Brest

Gold leafed nuts or hazelnuts spell FALL!

Or put gold leaf on chocolate leaves to make a point at Frederic Cassel

Hugo et Victor are always seasonal and fruity. A witty grape slice

HetV's seasonal fruity tarte

A main course that looks like dessert to me at Fauchon.

The vendeuse at Jean-Paul Hevin said these potatoes are available year round but they look like winter to me.  Maybe an Irish Winter?
If you're coming to Paris get ready to eat chocolate, cream, baba au rhum, nuts, and caramel.
Au revoir les Fraises et Framboises

C'est comme ca.