A tea -rooom in Paris ? Have you ever tried Mamie Gâteaux?
Mamie Gâteaux fait partie de mes salons de thé préférés à Paris
Mamie Gâteaux Paris
Mamie Gâteaux is a place where you can have a great tea time.
You feel like you’re sitting in an old school in the countryside. Continue reading
L’Eclair de Génie par Christophe Adam
If there is one place in which you can enjoy an absolutely delicious “eclair”, it is in the bakery of Christophe Adam, who decided to make it his specialty. And it must be admitted it is a success! The choux pastry is perfectly controlled, nor overcooked or too humid with a light biscuit flavor. Continue reading
CHOCOLATES RICHART from Lyon
CHOCOLATS RICHART à Lyon
Chocolates created by the Richart House are an ode to the tasting!
Here, the art of chocolate is mastered, it’s the same for the choice of the pairings, sometimes surprising, but never disappointing. Different terroir are shaped in varied degrees of strength.
SARDINES IN OIL BY LA BELLE-ILOISE
Georges Hilliet created the canning “La Belle-Iloise” in 1932, the cannery is located close by the port of Quiberon.
Since then this home offers qualitative sardines to its customers. A range of other mackerel products, soups, tuna etc… has been developed and demonstrates the dynamism of this company. But the specialty is fish canning and especially oil sardines.
Photo Credit: Christian de Montaguère
THE RUM CELLAR by Christian de MONTAGUERE
Real Rum-lovers will inevitably find their happiness in this cellar entirely dedicated to them.
Over 700 references are present, whether you’re fond of white rum , dark rum or old rum, you’ll find yours. Supporters of punch, rums and liqueurs are not forgotten.
Rum are coming from the whole Caribbean area of course, but also from other unsuspected countries like Peru, Australia or Austria !
THE Quiberon CBS© Salted Butter Caramel by Henri LE ROUX
Often imited but never equaled , the Salted Butter Caramel , also called CBS©, created by Henri Le Roux is the only and unique one.
It’s a salted butter caramel , with some crushed walnuts, hazelnuts and almonds added to it. It’s meltingly soft, delicious and extremely heartwarming.
Pierre Marcolini is the most famous belgian chocolate maker, with him, no big, fat and over sweet chocolates.
The key-words are details, delicacy, balance, quality and terroir.
We can even say that he raised the chocolate as an intellectual work.
Thanks to him, we can discover terroirs of chocolate from all over the world with sometimes very limited productions. So, Pierre Marcolini is a real Chocolate Hunter!
Photo Credit : GROM-Photographer Riccardo Del Conte
Craving for a real good ice-cream from Italy ?
Let’s go at GROM, the top of the range ice-cream. Since almost 11 years GROM performs the art of ice-cream just for your pleasure.