J’ai les goûts les plus simples du monde, je me contente du meilleur
I have the simplest taste in the world, I am satisfied with the best
He was so close to the truth, so close to the secret way to live life – at least in Paris, that is, when in search of the ultimate in pastry glory and the taste to make your mouth water a thousand lifetimes.
My gastronomic tour of Paris Patisseries began my very first day in Paris as I took that initial glorious bight into a warm, flaky buttery croissant from a local boulangerie.
It was that captivating bite which sent me on a rollercoaster like journey through dessert brilliance and boredom, satisfaction and disappointment.
Corner family run patisseries and world famous institutions, I have been to them all, and tasted both their gourmet glory and their frustrating fiascos.
Sometimes the random cravings lead to the best possible rewards – unforgettable pastries to make even the sceptical cry from pure sugary bliss.
More often though, rather than random brilliance, our journey took the form of planned outings with clear goals, touring the city sometimes visiting up to three patisseries in just one afternoon.
All the walking from arrondissement to arrondissement across all of Paris you would hope that we began working off the tip of the mountain of calories we were ingesting, and not too infrequently the mention of prophylactic Lipitor, a cholesterol lowering agent, was rightfully brought up by those of us with concerns for our health.
Everything in moderation should be enjoyed, as my incredible grandmother would have said, and although we tried to listen to her trusted advice we may have passed the point of excess more than a handful of times.
My partners in these rapturous crimes of gluttony, most often other pastry and cuisine students, but on the rare occasion it would be family or friends visiting from overseas.
Joined by these fellow intrepid travellers, together we discovered and tested our might against these strongholds of French Pastry gold.
Name it, we have ventured into the famed tourist traps and also the local hidden treasure troves, and so I am here to be your guide to my Grand Tour de Goût.
And so, welcome to the new age of Le Cooking Bible, moving on from my education to a new focus – hunting and gathering. The pleasurable spotlight of efforts, gastronomic research and development, all for the purpose of growing and learning even more, so that eventually I can make even my wildest pastry dreams a reality.
By now I have completed 8 months of work and study in the field of French Pastry, graduating from both Le Cordon Bleu and Ecole Ritz Escoffier as well as completing my internship in the Pastry kitchens of the Ritz Hotel in Paris.
Now visiting patisseries has taken on a completely new dimension. I have training and knowledge from school and insight and experience from the pastry kitchen.
I’m developing a new way of thinking and appreciating the business, products and service of the patisserie industry.
I can already tell you in good conscience what is in store for me – months of gorging myself and encouraging others, just one more cake, another viennoiserie, all in the name of research. I couldn’t help myself, my time was limited, and in this city of gold, I too must make sacrifices for the greater good.
So take care as I share some of my greatest finds, take heed, catch your breath and just imagine the possibilities.
Welcome to the Gastronomic Milestones of Le Grand Tour de Goût!