The baba au rhum dessert was invented at Patisserie Stohrer on rue Montorgueil in the early 1700s. By Louis XIV’s personal pastry chef. The shop is still open, and you can still eat those delicious brioche soaked in booze! The Paris Blog: Group Blog about Paris, France
This week over on the French Bedroom Company blog we've enlisted the help of our in-house Parisienne, Milene, to give us her top tips for visiting her home city of Paris. including tips on where to eat in Paris, what to visit and what to avoid. Laduree and its wonderful macarons at its flagship Champs Elysee store are one of her "must visits".
Gerald Mulot patisserie, Paris.......OH MY GOODNESS -- HOW SIMPLY DELICIOUS EVERYTHING LOOKS......AND, THE PASTRY CHIEF TOLD ME THEY WERE ALL NON-FATTENING........YES, I'LL HAVE A SLICE OF EACH ONE, IF YOU PLEASE..................ccp