We are all 6-years old inside a Paris sweet shop. On the way to buy more stamps, I couldn't resist popping into GALERIE LAFAYETTE GOURMET. Dessert Alert! The ground floor is a selection of Paris' best pastry. You can save yourself a lot of time running around, but its also a test of your sweet tooth.
What did Oscar Wilde say? “The only way to get rid of a temptation is to yield to it". In French, “Je peux résister à tout, sauf à la tentation”.
Galeries Lafayette's newest shop (they are constantly adding) is ice cream shop, La Glacerie. A MOF chef who plays with shapes, color, geometry.
Cylindrical tubes of ice cream!
I finally stopped resisting and got a dip of Mange-Vanille. Could you resist?
Such a pretty avocado green square gateau of Matcha 'Opera' cake.
Inspired my sensible avocado green salad choice at Pret à Manger also inside Galeries Gourmet. At the stamp shop a brand new commemorative issued 17July for tresors de Notre Dame, created by line engraving artist, Sarah Bougault. A single block with just 1 stamp. Impossible to resist. I bought 5 planches /sheets. Subscribe or renew to Paris letters/maps and receive your own Notre Dame beauty. Did you know the French are mad stamp collectors? Its why so few stamps are stick-on. The glue is destructive. There are new French issues almost every week. And almost none for overseas 😳 Your resistance in Paris is tested every single day. To give in or to resist? That is the question! 🥐🍦🍫❤️Please stay well dear PBers 🐻💋
Years of sitting in a darkened room with pastry flashcards and chocolate aromas wafting around whilst straped in a chair have certainly helped. But occasionally I succumb to temptation..
The loganberry is a hybrid of the North American blackberry and the European raspberry. The plant and the fruit resemble the blackberry more than the raspberry, but the fruit color is a dark red, rather than black as in blackberries. Wikipedia
Oh la la! The Longchamp chocolat would be my downfall, anything with chocolat noir...😛 la salade avocat looks very nice too. Are you allowed to byo containers in France, Carol? It is something I am trying hard to remember to do and to promote to others here in Oz as a way to reduce waste and single use plastic packaging. 🙂 Bon chance! ❤💟💙
Too true Lynn, I'm mostly at the stage of just womdering. The urge to taste has subsided fortunately. How can they taste as good as they look? Impossible...in most cases...
I'm coming back from reading your "Cakes Glossary" article, dated Wednesday, October 11, 2006. Your work left me speechless for quite a while. As always, absolute perfection.
That little girl in the first picture looks like she stepped out of a Renoir painting. Your mentioning stamp collecting in France reminds me of one of my favorite Audrey Hepburn movies, "Charade", with Cary Grant. I can almost taste that strawberry baba, I could never resist if I met it in person.
Can't eat the sugar à cause de ma santé...so when in Paris ma tentation is found in les papeteries et les librairies...But they are pretty to look at, those sweet creations...
The little girl..the desserts..Pierre Marcolini:)
ReplyDeleteAND THOSE STAMPS!
I can honestly say I am not a big fan of our stamps here.
Really not good Canadian stamps? That is sad..
DeleteAnd you have the maple leaf!
From beginning to the end, delightful!
ReplyDeleteThe desserts look yummy.
How did you resist?!
Years of sitting in a darkened room with pastry flashcards and chocolate aromas wafting around whilst straped in a chair have certainly helped. But occasionally I succumb to temptation..
DeleteI think the sorbet mitosis looks good! Whatever that is! Marionberry?
ReplyDeleteMuroises I think you mean = loganberry
DeleteWhich I've never tasted...
The loganberry is a hybrid of the North American blackberry and the European raspberry. The plant and the fruit resemble the blackberry more than the raspberry, but the fruit color is a dark red, rather than black as in blackberries. Wikipedia
DeleteOh la la! The Longchamp chocolat would be my downfall, anything with chocolat noir...😛 la salade avocat looks very nice too. Are you allowed to byo containers in France, Carol? It is something I am trying hard to remember to do and to promote to others here in Oz as a way to reduce waste and single use plastic packaging. 🙂 Bon chance! ❤💟💙
ReplyDeleteI think you can..it depends
DeleteThey are already using a lot of disposible non-plastic materials fortunately.
Oh, those stamps. I mean, ice cream is nice and macarons divine, but oh, those stamps! They are the best!
ReplyDeleteI will show more stamp blocks..I've bought quite a few bc they are so witty!
DeleteLove the stamps, Carol. The Cathedral looks massive!!!!!!!
ReplyDeleteStay well my friend.
Those pastries, and ice creams, do remind me of fashion week...a delight to the eye as well as to the taste buds!
ReplyDeleteI always check the stamp first when your pretty envelopes arrive at my house. Pastry, ice cream, fashion, stamps; everything is so beautiful!
ReplyDeleteThe imaginations of French bakers are a wonder to behold!
ReplyDeleteToo true Lynn,
DeleteI'm mostly at the stage of just womdering. The urge to taste has subsided fortunately.
How can they taste as good as they look? Impossible...in most cases...
Carol,
ReplyDeleteI'm coming back from reading your "Cakes Glossary" article, dated Wednesday, October 11, 2006.
Your work left me speechless for quite a while. As always, absolute perfection.
Ooops I better go read it!
DeleteI remember nothing :))
That little girl in the first picture looks like she stepped out of a Renoir painting. Your mentioning stamp collecting in France reminds me of one of my favorite Audrey Hepburn movies, "Charade", with Cary Grant. I can almost taste that strawberry baba, I could never resist if I met it in person.
ReplyDeleteCan't eat the sugar à cause de ma santé...so when in Paris ma tentation is found in les papeteries et les librairies...But they are pretty to look at, those sweet creations...
ReplyDelete