Le Salon des Champagnes et des Patisseries Fines, Pavillon Ledoyen

What a fabulous whirlwind the past few weeks have been ending in the grand finale - the 2-day Le Salon des Champagnes et des Patisseries Fine at Pavillon Ledoyen Sunday was a festive family day - many children (free from ages 3-10). Monday was for professionals, journalists, restauranteurs etc.

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

My work station next to the pastry demo station.

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

The perfect setting for all the exquisite desserts. New Hotel Crillon pastry chef Pablo Gicquel demonstrates a miniature version

His choux d'amor - vanilla creme, almond praliné, vanilla bean

My watercolor of his chou d’amour 

Patissier chef Guillaume Sanchez signs my watercolor.

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.

Staff plate 100 sample desserts as the crowd looks on, waiting impatiently.

Pavillon Ledoyen's top 3-star chef, Yannick Alleno jumps 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 full-size dessert earlier in the week at Pouchkine. I was 'rehearsing' for the big event.

Don’t 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 renown 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 realité. If you'd like a dessert or champagne watercolor or letters from Paris let me know🥂🍾🍒. Thanks for reading Parisbreakfast. Cheers Carolg