A stroll along Montorgueil

The view from my window

Dear friends, it’s been a crazy week here, what with all the things I’ve had to do for my little project hence the long silence on the blog. It doesn’t help that the news has been so grim with the disaster in Japan and now the bombings in Libya. It has made me feel like what I’m doing in the scale of things is frivolous and too lighthearted by far.  It has made writing difficult, to say the least.

Today, I look out the window and the sun is shining brightly. It is officially spring in my corner of the world. The sky is this wonderful blue that I haven’t seen in awhile. All this reminds me that part of the purpose of this blog is to share all the little beautiful moments that can be so fleeting. Yes, Hobbes had a point when he said that life is nasty, brutish and short, but it can also be light filled and full of beauty, humor and grace.  We have but only to look closely.

Chocolate and Macarons on the brain

I realize I've just written about hot chocolate but I made such a wonderful chocolate related discovery last week that I just have to write about it.  The name Benoit Chocolats isn't exactly the sort that inspires the imagination so I'd passed by the store many many times without going in.  Sure, they had a beautifully arranged window but so does every other chocolate place in town. What finally prompted me to go in was ironically enough, their macarons. You see, we'd started a sort of inquiry into the matter of finding the best macarons in Paris. A difficult task I realize but well, someone has to do it right?  We'd already tried about 4 macaron places without yet finding a definitive answer to our question  when I realized that this place, Benoit Chocolats, in fact had macarons. So in the spirit of fairness, I had to buy some to taste.

I don't know why it took so long for me to step in the store. Their macarons and chocolates are amazing. Both are still made by hand and by their own traditional recipe. They carry only the traditional flavors namely caramel, vanilla, pistacchio, lemon, cassis, rose, coffee and caramel, but each flavor is wonderfully distinct without being overwhelming. They are also freshly made each time so you run no risk of buying a stale batch. Unfortunately we ate all the macarons before I could take a photo so I can't share it with you.

And their chocolates have that wonderful handmade artisanal flavor. Nothing industrial about their production. In fact, they are one of the few chocolate makers that still make their own caramel and ganache that they then put in their chocolates.  For their efforts, they've received the distinction of being one of the 12 best chocolate makers in Paris.  Their winning chocolate is this to die for citron and coriander flavored chocolate. Its just heavenly. I don't know how they managed to blend the three flavors so seamlessly and harmoniously  that each is recognizable yet not one of them overwhelms the other.  These are seriously addictive!

A chocolate break

We had a hankering for some hot chocolate the last week and luckily for us we are spoiled for choice when it comes to chocolate.  This time, instead of going to our usual place, we headed over to a new chocolate place over at the sixth arrondissement called Un Dimanche a Paris. If only for its poetic name, its worth a look. Pierre Cluizel (who comes from a chocolate making family) is the brains behind what he calls a “concept store for chocolate”.  His concept store includes a salon du the, restaurant, lounge, atelier and a boutique.  It is a beautiful place, well-lit and luminous thanks to its big windows.   It is also sophisticatedly decorated with an inviting lounge above the restaurant.  And the chocolate boutique looks almost like a museum store, with the house specialty arranged artistically. 

This is how the hot chocolate was served complete with its own wooden whisk

With such an aesthetically pleasing presentation, we wondered whether the  chocolat chaud  a’l ancienne would live up to its surroundings. And I’m pleased to say that it is quite wonderful. As concocted, it is thick, almost viscous, with a robust taste of chocolate and just the tiniest hint of cinnamon.   This is the kind of hot chocolate you need time to savor and so we lingered at the table. We  also thoroughly enjoyed the little cake a’l orange we ordered which went wonderfully with the chocolate. If one is not concerned with weight, you could also order the hot chocolate gourmand which means that it comes with 4 tiny pastries created in house. I was content with my orange cake but I think the next time I need a treat, I’m going to go for the version gourmand!

The salon du the that doubles as a restaurant

Some special orange covered chocolates

How enticing are these different chocolate squares?

A look at the lounge area

Practical details:
Un Dimanche a Paris
4-6-8 Cour du Commerce Saint Andre
75006

The new kid on the block

I was coming home after running a mundane errand, as errands often are, when I noticed the façade of a brightly lit store. Up close it was even more interesting as it was chock full of chocolates. It seems that a new chocolate shop had just opened. This is no ordinary chocolate shop however, as it proudly carries the distinction of Meilleur Ouvrier en France or the MOF. This distinction, which is unique in France, is  awarded to those considered the best in their craft or trade.  Originally created in 1924, the MOF seeks to recognize the savoir-faire of craftsmen and has now evolved to include trades in high technology. I dare say though that it carries much weight for those in the artisanal trades.  Here in France, much pride is taken in producing the best bread, best pastries, chocolates and even butchers.  To be awarded such a distinction is to be recognized by one’s peers in the trade as well as the grand public.  How then can I resist the opening of a store that carries such a distinction?

Georges Larnicol is in the biscuit and chocolate trade and is originally from Bretagne.  Tempting and luscious chocolate displays abounded but the house speciality is the Kouign Amann, a sweet pastry made predominantly from butter. Lots of it. Fortunately for our respective cholesterol levels, he has decided to make smaller versions of his sinful dessert—the kouignettes. It comes in different flavors including pistachio, caramel, citron, framboise and chocolate. As everything looked equally scrumptious, I opted to try the plain, citron and caramel. Verdict? A sweet mouthful that is even better when warmed up so its all gooey and soft and literally melts in your mouth.  Be warned though, you gotta work off all the calories you get from partaking this sweet goodie.

the house specialty

The Kouign Amman

There was nonetheless a huge selection of macarons, which uses no animal fat and only vegetable dye

Pots of caramel which is another Breton specialty

Chocate piece montee

Rows of different chocolates and biscuits

Am I the only one tempted by the chocolate lollipops?

The beautiful chocolate display