Hugo & Victor

 Oh to be this kid in this candy shop.

And came face à face with 2-week old, new chocolatier-patisserie, Hugo & Victor at 40 Boulevard Raspail 75007
The name is a literary play on pastry chef's name, Hugues Pouget, formerly of Guy Savoy. There is a bookish and rare jewel feel to this store's classy concept The chocolates are sold in a carnet/Molekine-like box(13 euros)

The back wall display tells you which 5 seasonal flavours are featured-lychee, pineapple, combava, blood orange, hazelnut Plus 3 classic year-round flavors - vanilla, chocolate, caramel.

 The display base offers wines reccommended by sommelier Frederic Beal to accompany the chocolates and pastries

Impossible to choose - everything looked miam-miam.

Exquisite no?

 I decided on a combava verrine with tapioca - exotic, tart with a hint of sweet..

Bien sur there are macarons!

BONJOUR HUGO & VICTOR!

Even at night, the drama of Hugo & Victor makes you want to return.I returned for a tasting and to take pictures. Every tiny detail is thought out and designed to be user-friendly. Very informing of the exotic ingredients and flavors. Fr Girl fell in love as did her tea party pals - a perfect gift for hard-to-please Frenchies. The chocolates were divine she reported.By lucky chance I took the #89 bus an extra stop enroute to Bon Marche.

Verrine de

Jean-Paul Hévin Verrine Marscapone, original watercolor, 9" x 11"

Very popular and trendy (tendance) in France, as a savory starter (amuse bouche) or a snack or a sweet dessert is a layered affair called a verrine. And always served in a small glass (verre)

How to get your verrine home without spilling?

These little glass containers are usually just 4 - 5" tall. Again, the ingenious French, all time masters of the pastry box, come to the rescue of the verrine.

 

Pierre Herme calls his verrines "Emotions" and offers 4 - 5 different flavor combinations each seasonal collection.

A structual diagram from Pierre Herme's pastry school catalog. This is not a verrine, but it could be... A verrine is a layering of different complimentary textures, aromas and flavors.

It usually consists of layers of: gelee + creme + "salade"

Fauchon has Foie Gras in a glass here.

 

These adorable little numbers are from Pain De Sucre in the Marais at 14 rue Rambuteau. Who could resist? You can make a light lunch from these food-in-a-glass things. Starter + dessert and you get 2 little glasses to keep and drag home as a souvenir and tell yourself that you're going to make this at home. Ha ha

 

Well if you read French, you can make them at home!

Surement tres bon!