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paris pastry

The Best Macarons and Chocolates in Paris

6 November 2017
Henri Le Roux chocolate T Magazine

I don’t love best-of lists for obvious reasons — they are entirely subjective and liable to isolate those whose tastes fall somewhere beyond the selection. I also find that picking favorite restaurants, coffee shops, pastries, or even Parisian neighborhoods, is akin to being asked which of my cats I adore most; it’s a painful and futile exercise that leaves me feeling guilty. But (and you knew there would be a but), when it comes to pastry and chocolate in Paris, there are far too many options and not all of them merit your hard-earned dollars or your time. So when my editor at the New York Times T Magazine came to me and said they were launching a new series on the best of one thing (they began by ranking the most divisive dish in and out of Los Angeles, avocado toast) and wanted my thoughts on the Parisian specialties to cover, I instantly thought of my usual cravings: chocolate, bread, cheese. Instead, we kicked things off with macarons, the perennial crowd pleasers, and followed up last week with top chocolatiers. The lists are by no means exhaustive (I wanted to include Maison Chaudun and Chapon on my list for chocolate […]…

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The New Paris Dispatch #2

26 September 2017
Maison Aleph Caspar Miskin

Welcome to a new series bringing you quick news updates from Paris in everything from food and shopping to culture and urban development. DANIEL ROSE CLOSING SPRING  In sad restaurant news, chef Daniel Rose has announced he is looking to sell his most well known Parisian restaurant Spring. Get your reservations in while you can! The chef (and James Beard Award Winner) behind Le Coucou in New York City and La Bourse et La Vie and Chez La Vieille in Paris will focus his attention on other projects. WELCOME TO THE PASTRY SCENE, MAISON ALEPH As beloved as Paris is for gourmandes of all backgrounds, there is one type of treat that has long been maligned as cloyingly sticky-sweet, unrefined, and an unwelcome surprise at the end of a filling meal. Levantine pastries (Levant referring to the region that includes Lebanon, Jordan, Syria, Israel, parts of Turkey, etc.), are traditionally soaked in honey and feature dried fruit and nuts though they are not always fresh. Their heaviness and excess is unfortunately what most people remember about them, said Myriam Sabet, the owner of the specialty pastry Maison Aleph when I went to meet her. “Too many people associate them with […]…

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