Le Salon des champagnes et des Patisseries Fines au Pavillon Ledoyen

Sunday, Monday was a lovely repeat performance at the two-day Salon des Champagnes et des Patisseries Fine at Pavillon Ledoyen. Top pastry chef Nina Métayer demoed her version of a

Cherry  cloufouti while everyone tasted flights from 27 Champagne houses.

This year was different. Entry was 10-15€

Children enter free. Tiny tastebuds need training.

An exquisite lunch was available at a reasonable 15€. And you could buy fabulous desserts if you missed out on the mini demonstration samples.

I had a ringside seat next to the pastry station.

No dessert went untasted after 4 days of abstaining in Cannes.

This is not a chunk of coal. But Yuzu ice cream 'enrobed' in dark chocolate chunks created by Ledoyen's fab pastry chef, Aurélien Rivoire.

Brut Rosé was the summer flavor of the day at Le Salon des champagnes et des Patisseries Fines

I had half a glass of 🥂 sparkling Delavenne, a house situated in Bouzy between Reims and Epernay. Did you know the US buys the largest quantities of 🍾Champagne? But only large brand names dominate. This is why attending a tasting at Le Salon des champagnes et des Patisseries Fines can be so informing. Meeting the Champagne makers of small houses is a delight. And yes they speak English. 

There are 2,000.000 bubbles/bulles in each glass of Champagne? And 60,000,000 bubbles in a 🍾 bottle. No wonder the French love ❤️ bubbles so much.

I painted this bottle from Joseph PerrierFilsetCo. Its an homage to the original owners' daughter, Josephine. Would you like your name or another personalized on the bottle? You can find it on Etsy. Please be like the French. Plan ahead. Book your vacance for early July next year. Come say hello at my painting station. This Sunday soirée, Le Salon des champagnes et des Patisseries Fines  is one of the best I've been to in Paris. I'll be waiting for you 😄 Thanks for reading Parisbreakfasts. Feel free to share. If you'd like a personalized🍾champagne watercolor or Paris letters let me know🥂🍾🍒. Love❤️ from Carolg 🥂 in Paris

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.

I painted 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