French Girl’s Apartment

Yesterday Bethany said...I love your blog. 

Its absolutely sensational and the highlight of my days!! I was wondering if you could do a post on the typical French girls apartment. In the movies it always looks very thrown together, simple and chic. I know you must have insight on this!!!! That would be fantastic.

(This is a repost from 2010)

At first I thought no. But after careful reconsideration, I decided yes! I should show you that French girls are not so casual. In fact the opposite.This is the lovely clear entryway where I was allowed to drop my bag 💼 on arrival.

Paris Loves Pistachios

 

Do you love pistachios? I’m nuts 🌰 about anything pistachio-flavored.

After my encounter with Princesse Pistache last week, I went looking for more pistachio desserts. Anything in this flavor 🙏 Luckily Paris loves 💚 Pistache too.

Inside Pierre Hermé 72, rue Bonaparte, 75006

 

Usually the Pierre Hermé patisserie on 72, rue Bonaparte, 75006 is super elegant.

This past St.Valentin’s the shop’s decor went completely OTT (over the top). So wild and crazy I couldn’t believe my eyes. A gesture to cheer us all up? ❤️🌹💋

Jill Colonna Teatime in Paris, Treize, Flower fleuriste

Yesterday was Jill's book signing for her lovely new Teatime in Paris - a DYI to all the secrets of Parisian pastry making you've always dreamed of.

Here is Jill showing off the endpapers I painted for her delightful book.

Naturally I had to eat every illustrated pastry to get the inner essence.

The macarons were overflowing, all made by Jill (of the famous Mad About Macarons cook book).

Remember a few weeks ago Jill personally gave me choux-making lessons? Voila!

Jill is like a Humming bird. Impossible to catch on film. Here her divinely rosy macarons.

Did I say we gathered at Treize - A Baker's Dozen, tucked away in a courtyard at 16, rue des Saint Peres 75007
Owned by top baker formerly of Sugar Plum Cake Shop, Southerner Laurel Sanderson is noted for her divine carrot cake. She gives cooking lessons along with serving up lunch and brunch. Reservations are recommended.

My eye was caught by this flower crown on the wall of Treize. Laurel says she exchanges cakes for flowers at the shop next door. I went to explore.

Cosy and intimate is Treize. Do try it next time in Paris.

The corridor out to the street is guarded by a Marie-Antoinette milkmaid.

Look in the chandelier shop on your right as you exit the cour.

These hidden corridors full of treasures are so Paris.

On to No.14 rue des Saint Peres.

Bowers of old-fashioned bouquets at Flower.

Visiting this Parisian fleurist is another must-do.

Old-fashioned note cards to go in your luscious bouquet!
Top that.

At last the flower crowns hanging on a Burgundy jacquard wall.

Vogue online, just the other day, did a history of flower crowns.
   Few accessories have aroused such commentary, for and against, than the flower crown, so trendy of late among the neo-hippie festival crowd. Despite detractors, these decorative headpieces, whose history in mythology and art can be traced back to ancient civilizations, show no signs of fading from favor. Not only was actress Fan Bingbing a flower-crowned vision on the red carpet at Cannes this week, but, thanks to a new exhibit at the New York Botanical Garden, Fridamania (appreciation of the Mexican painter Frida Kahlo, who often wore flowers in her hair) is raging.

It’s a look that has roots. In agrarian societies, tied to the land and the seasons, flower crowns had great symbolic meaning. Worn for practical and ceremonial reasons, they could illustrate status and accomplishment (Olympic olive wreaths).

These FLOWER bouquets...

Look like they stepped out of this Giverny plate painted by Fabrice Moireau at china house, Gien just around the corner on 13, rue Jacob. Do explore these little streets in quartier Saint Germain for lots of delicious surprises.
Get Jill's book & DYI!

Paris Flower shops letter.

I’m Carol Gillott, an artist living in Paris. Every month I send out beautifully illustrated letters that capture the true Parisian experience. 

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Thanks for reading PB ❤️

☕️ If you’d like to support my work, you can buy me a KO-FI here  ☕️  ❤️ Thank you so much!

Pierre Herme et Moi by Solidad Bravi

About a week ago I went to a book party celebrating a collaboration of 2 of my absolute Parisian heroes -TOP patissiere Pierre Hermé and TOP bandes dessinée artist Soledad Bravi on their cookbook Pierre Hermé et Moi at HQ Pierre Hermé.

I've told you about the wildly sophisticated French comic books/bandes dessinée in the past. Soledad is a witty, fun artist of the genre. Plus she's illustrated quite a few Hermé's macaron boxes, lucky girl.

Their cookbook together is a joy to behold

The drawings are amusing. The recipes not intimidating.

There are little secret tips from the Maitre chef himself in the corners as if he was whispering in your ear.

The drawings are comme d'habitude adorable.

We tasted these delights from Pierre Hermé et Moi. 

There are authentic PH macaron recipes in the book for caramel and for olive oil macs plus l'Ispahan, la tarte à la rhubarbe, le cheese-cake, le sablé à la noisette.

Camille is Hermé's right hand man and top in-house patissiere. He creates whatever Pierre dreams up and sketches ready to taste in this divinely Zen dreamy kitchen/cuisine.

Pom, pomme, pommes - a Granny Smith combo of confit of apple, chopped fresh apple topped with a dollop of Granny Smith ice cream. Have your apples 3 delicious ways.
 

Pierre Hermé, Solidad, Camille pose for les bloggeues..
 

What does the world's top pastry chef do to blow off steam between creating babas et tartes? Voila.
 

This table is where future PH collections of infiniment caramel or citron are voted on. One would be inclined to conclude quite a lot of tasting goes on at this table.
 

Everyone is chatting and mingling while your spy grabs a few shots and fantasizes...
 

A perfect backdrop of serenity for the creative mind to work in. Why does my studio not look like this? Because I am a chaotic mess and have no interns to tidy up. All applicants will be considered carefully PBers.
 

A perfect bouquet sits beside Coco Jobard and Pierre's beautiful Ispahan book. If you can name of these flowers do tell.  I was mystified. They look almost like origami paper flowers...
 

In the stairwell heading out
 

Ispahan rose sculpture from the Rue Bonaparte shop window. Note above the reflection. Everything in PH HQ is visually stimulating in a quiet way.
 

For at least 8 years I have been looking closely at Pierre Hermé's pastries to paint them and eat  them (to get to the full essence). I'm fascinated by their colors, textures and geometry.
 

I'd never tasted passion fruit till the Mogador macaron and now it's my favorite flavor - acidic, exotic when combined with milk chocolate. This is his invention.
 

Naturally I've wanted to meet M.Hermé. I've been introduced to him in crowded settings many times.
 

The book party was the first time we actually got to chat. He speaks perfect English by the way.

I admired the design of his kitchen.

"It's by Patrick Jouin".

"Ah the guy who designed Christophe Michalak's Choux stand near the Eiffel Tower.

"Yes"

Pierre asked if I'd like to see the garden. It was raining cats and dogs out but I said sure and we stepped out on the balcony.

"Oh is it by the guy who did the wall gardens at musée Branly?"

"Yes, Patrick Blanc".

Meanwhile look at Pierre Hermé et Moi. I wonder if they will do an English version..miam miam