If I had to pick a single reason to go back to Paris it would be the food.
Every morsel was divine. The most perfect fish my tongue ever touched. Perfect creme brulee. Garlicky escargot. Bifstek and pomme frit. Pastries of every imaginable color, shape and flavor. And the bread....the croissants....the pan du chocolate. The heavenly hot chocolate. Coffee so aromatic that it could have been created by a parfumier.
But one thing above all captured my heart. Macaroons. A hundred colors. A hundred flavors. So fresh they danced like fairy dust on my palate, a quick crunch then intense flavor melting into my tongue. Once I was home, I searched for a source to feed my addiction.
A chef from Houston won a contest recently by making macaroons in a timed cook off. Shops have sprung up overnight in the most exclusive parts of town. I sampled all of them. None lived up to my expectations. I discovered that macaroons can last up to a month if frozen--and most of them were shipped from Paris frozen. Sur La Table came to my rescue with a class and the perfect tools. I have always been known as an independent woman--I shall make my own macaroons. How much fresher could they be?
Every morsel was divine. The most perfect fish my tongue ever touched. Perfect creme brulee. Garlicky escargot. Bifstek and pomme frit. Pastries of every imaginable color, shape and flavor. And the bread....the croissants....the pan du chocolate. The heavenly hot chocolate. Coffee so aromatic that it could have been created by a parfumier.
But one thing above all captured my heart. Macaroons. A hundred colors. A hundred flavors. So fresh they danced like fairy dust on my palate, a quick crunch then intense flavor melting into my tongue. Once I was home, I searched for a source to feed my addiction.
A chef from Houston won a contest recently by making macaroons in a timed cook off. Shops have sprung up overnight in the most exclusive parts of town. I sampled all of them. None lived up to my expectations. I discovered that macaroons can last up to a month if frozen--and most of them were shipped from Paris frozen. Sur La Table came to my rescue with a class and the perfect tools. I have always been known as an independent woman--I shall make my own macaroons. How much fresher could they be?