Salon des Champagnes et des Patisseries Fines

What a fabulous whirlwind the past few weeks have been ending in the grand finale - the two-day Salon des Champagnes et des Patisseries Fine at Pavillon Ledoyen Sunday was a festive family day There were many children (free from ages 3-10). Monday was for professionals, journalists, restauranteurs etc.

I'm just coming down to planet earth...maybe too many bubbles.

My work station right next to the pastry demo station.

Fortunately I painted quite a few champagne glasses before I left the house sunday morning.

The right setting for all the exquisite desserts. Here the new Hotel Crillon pastry chef Pablo Gicquel demonstrates a miniature version

Of his choux d'amor - vanilla creme, almond praliné, full of vanilla bean

Patissier chef Guillaume Sanchez signs my watercolor Painting
Chef James Berthier of Sucré Cacao made this lush morsel - a deep chocolate base, plus black cherry, plus black sesame flavored chantilly on top.

Pavillon Ledoyen's pwn pastry chef, Aurélien Rivoire combined courgette flowers and strawberries with a vanilla cream.

Plating the 100 desserts as the crowd looked on patiently waiting

Pavillon Ledoyen's top 3-star chef, Yannick Alleno jumped in to help the team plate desserts

Miniature peach-red current meringue pavlovas from Cafe Pouchkine's chef Nina Métayer. I missed tasting this one but I had the fullsize number earlier in the week at the cafe. I was 'rehearsing' you could say for the big event.

Not to forget the 34 stations of champagne! Many fabulous producers were present.

It was an opportunity to taste smaller family brands like grand cru, De Sousa

Plus big names like Billecart Salmon, Pol Roger, Taittinger, Lanson.

A number of wineries asked me to paint their bottles onsite

I loved painting this deep green bottle of Aspasie plus the chunk of chalk from their caves.

All tasting glasses were provided by Spiegelau,

A big THANK YOU to the many PBers who showed up at the salon, including macaron queen, Jill Colonna of Mad about Macarons, whose background training was as a sommelier. The two days were a delightful whirlwind of tasting, painting, and imbibing beautiful bubbles. Plus the chance to participate with Paris top chefs. Now back to Paris maps, letters and reality. If you'd like a dessert or champagne watercolor or letters from Paris let me know🥂🍾🍒. Thanks for reading Parisbreakfast. Cheers Carolg