Adresses sucrées à Paris

I’m doing the Basic Cuisine Program at Le Cordon Bleu, which is well equipped in savories, but now as much in sweets. For that, there’s the specific program — the Pastry Arts & Confectionery. My curriculum includes chef's desserts like soufflés, mousses, and pot de crèmes, which are equally interesting, but from another cooking kingdom.

At the Paris campus, girls share the same tiny, overly heated locker room. It’s our designated place to measure our cooking (and baking) anguishes, occasional big achievements, and most recent misfortunes. All among dirty aprons, hair nets, and students’ badges that dance around the rubbery floor.

My locker is in a privileged corner. Number 112. I have enough space to breathe, get changed, wipe my sweaty forehead between classes, and hang out with students from the Pastry program. They’re so incredibly friendly. And as sweet as you can imagine.

With our knife kits, we also received a suitcase-sized Tupperware to take home leftovers. When mine isn't filled with whole fishes, duck magrets, or marbled rib eyes, I share it with my pastry friends. They always have too many things to carry. And they also tend to be generous.

There is always a million madeleines or petit fours or little sablé biscuit they need to get rid of. “I've been eating this the whole week, I can't stand them anymore. Would you like to take some?", they complain. "This is the question I hoped my whole life someone would ask me", I think. It all works out perfectly.

I countlessly told them I wish I were doing Pastry. They countlessly replied, “you should”. But what I honestly wish, is that I could simultaneously do both — although I’m more than sure I wouldn’t be able to handle them. Too many plates to juggle.

There’s something luscious and enchanting about sugar and fresh fruits and chocolate and meringue and praliné and tons of creamy dairy products that I simply can't wrap my head around, although I can successfully wrap my mouth. They make me crazily curious. And immensely happy.

They also make me wonder what my next learning venture will be, as I dream about coming back to Paris every time I see skillful piping on top of a perfectly baked pie crust. Or the perplexing, beautiful shine of a mirror glaze. They're too good to be true. And my heart tells me I must learn how to make those marvels too. What do you think?

On another note, today I don't feel really well. COVID symptoms started looming around this morning, and I'm terrified it might be it (test results will be ready tomorrow). Once again, life works out finely for me because my Mom just arrived from Brazil to visit for about a month. It's not ideal, since I wish we could spend the days out eating and exploring Paris. But she made me soup, ironed my uniform, and kept me smiling with her sweet company. It would be awful without her here. I'm isolated, but not really.

That's also why I thought about sharing sweets with you today. I just wanted to write about something I knew would make us both happy. It's all so simple but genuine. Please think of it as if I'm sending you sugary postcards from Paris. And take care of yourself and your loved ones. Always.

Now, a glimpse of my favorite sucreries (and a measurement of my sweet tooth):

A vitrine at Thevenin Paris - Saint Germain

Macarons from Arnaud Larher

They don't look as intriguing as Pierre Hermé's, but they're equally special. I'd recommend you get Raisins & Rum.

The silkiest panna cotta I've ever eaten. At Le Cordon Bleu Café

A choux show at CinqSens Paris

A most exquisite dark chocolate bar with beach almonds from a Dominican chocolate artisan company at Le Salon du Chocolat 2022

Have you ever had beach almonds?

A shiny crème caramel at Le Scheffer Bistrot

Inummerable mini cakes at La Grand Epicerie de Paris:

My friend's Caroline Le Touzé creation, inspired by Cedric Grolet's Chestnut.

Can't wait to tell you more about this preciousness!

Magnificent fall-fruit tarts by Claire Damon at Des Gateaux et du Pain

A take on Tart Tatin and a Pear and Chestnuts one.

And the beyond-belief cheese creations from Laurent Dubois

Doug and his palmier feuilletée ear at Tatte Bakery in Boston

Bisou!

More this week,

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To read:

• The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School by Kathleen Flinn.

I saw this book on the shelves of Le Cordon Bleu's boutique the other day and immediately grabbed a copy. The author narrates her time at school so deliciously that you can almost feel like you're here. It can be a bit cheesy, but it's a fun book. Personally, it's incredibly timely.

I'll reach out to her and try and get an interview so we can compare our experiences.

To watch:

• La Pitchoune - Cooking in France

Ok, this is a cooking show about Julia's summer house in the South of France! And the Courageous Cooking School (a cooking school with an unusual and compelling approach) that Makenna Held created there. Please watch it! It's lovely. It's touching. It's so special. It's produced by the Magnolia Network, and you can find it on HBOmax, Discovery+, Amazon Prime, and the other usual.

Makenna is my neighbor here on Substack. Here's her address: ok, perfect. You should subscribe.

Merci!