It was like another world away, this place we refer to as the old world. My first time in Paris was surreal, I can’t believe I was there. Twelve days of eating, twelve days of trying to fit more into my belly, I was bursting at the seams, but I soldiered on, it was for research after all.
I have sampled as much macarons as I could and I’m glad I could now say which one is undoubtedly superior. Best hot chocolate? I have that for you too.
How about the best duck confit? You’d be surprised at what I think.
The French are great people, the myth that they are rude is simply just that, a myth. The most unfriendly of French are those I met at the restaurants around the touristy areas and I simply think they were just perpetuating the myth of their rudeness – part of the "tourist" package. More about that later.
I am also very excited to share here the completion of my 2-day macaron stage at Pierre Herme’s pastry program. It was intense and tiring but I have learned a lot and it will take me days to decipher my notes. It had a technical track and “Hungry” Hubby thought it was a chemistry class as I had graphs of ph-balances of different ingredients and how these affect your product. Did you all know that Pierre Herme and Laduree use the exact same recipe for their macaron shells? It’s the procedure that is different. Hmmn..not sure if I was supposed to divulge that. Anyway, if you all would like to know which method – French, Italian or Swiss meringue is best for you then check back in a week or two. I will be blogging about the food of Paris first then do a recap of the class.