First let me preface the following with this; if going to France, do yourself a favor and learn a little French. Even a little goes a long way. Over the past few years I have fostered friendships with the proprietors of my favorite little kitchen haunts and suppliers and it has paid off.
Available soon at Culina in store and on line at http://www.culinainc.com/ :
- The most amazing candied almonds (similar to Jordan Almonds but waaaay better).
- Violet essence (if you are taking my macaroon class, you will get to use this in your cookies)
- Pistachio paste (also used in the macaroon class)
- Large silver dragees - if you are planning on cookie or cupcake making this holiday - you must have these.
- The most adorable cupcake holders you have ever seen. They have frilly gorgeous flared edgings that resemble a wide open flower. You don't cook in these, place your little cooked cupcake or muffin in them for serving. They can be reused.
- And...the coveted crystallized violets (we sold out of them last year). One day I will make it to Toulouse where they make these lovely delicacies.
If I have room: I will bring home darling veggie cutters which can also be used for pie crust and fondant and gorgeous leaf veiners for gum paste and chocolate. Even at wholesale these are a little pricey but if you are a serious cake decorator, you really won't care. I have never seen anything like these before. BTW, the best kitchen stores in Paris are located in the center of Paris near the Les Halles station. There are four of them all within walking distance.
I have not had much of a chance to eat great food, except for my quick jaunt to G. Detout and my fav kitchen stores, I have been confined to the room getting product up on that new website eating hotel food. I did have an interesting mushroom sauce and some of the best olives...mmmmm. The mushroom sauce had a hint of chocolate (not sweet chocolate) which really enhanced the woody taste of the mushrooms. I loved it! Let me tell you about these incredible olives! A combination of green and black olives soaked in cinnamon sticks, corriander seed, parsley, lemon, olive oil and a little salt. Definately a holiday tretreat to try. I have asked for the recipe so I hope I get it before I leave. Follow - up: No dice on the recipe - oh well, another opportunity to put my own twist on a dish.
Well readers, my eyes are slamming shut and unless I want to use toothpicks with olive juice on them to pry them open, I had better let them close for the night. Forgive the typos and run on sentences.
See you all real soon
Kathleen
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