Pierre Herme, Sadaharu Aoki

11 July 2011
I have already travelled to many of the famous Patisserie shops here is Paris, Fauchon and Laduree to name just a couple.... I did not et any from these just yet but here are two cakes I did get!

Also I obviously went to Pierre Herme, I last visited 3 years ago and it was not quite as famous as now. I remember sitting on a bench a little away from the shop with William, Suzue, Lucie and Vicki and sharing the cakes around and gaining inspiration from every one!

I chose this one after lengthy diliberation, this is the "Desire" a sable pastry base with a Lemon mousse, lemon molleaux sponge, strawberry and banana compote and dusted with pistachio crumb.

I also ventured to Sadaharu Aoki -where I also purchased a chocolate slice it was delicious... The last time I visited here he only made dome shaped patisserie and slices like the chocolate one seen below,this time he also had a few tarts, millefeuille and Japanease favorite roll cake!

Almond daquois sponge topped with a feuilltine wafer and then a layer of caramel, chocolate mousse, chocolate molleaux sponge, more chocolate mousse and a mini macaroon. I also purchased two of his macaroons, yuzu - it was divine and wasabi which was nice but it lacked another flavour cutting through it.

Today the journey continues I am starting on some of the smaller named patisserie shops!

Sarah

Paris... 3 weeks

5th July 2011

Time keeps spinning away from me....

I finished in lovely Strasbourg last week.. here is me with Theirry as I was dashing off to catch the train...

I then travelled down to Aurilliac in the Auvergne, where I enjoyed a quick relaxing break before continuing on my Patisserie Tour de France.




On Monday afternoon I arrived in Paris.... I am here on work experiance at Arnaud Larher... He has two shops in montmarre district in Paris.

Today I worked in the "Four" section (four is oven in french so the bakery section)

In the morning I assisted with the finishing of the Patisserie for the shop making a raspberry macaroon with vanilla whipped ganache and apple tarte fine. After the service preparations began for rose and pistachio macaroons and lastly hundreds of kilos of puff pastry!

So here begins another stage and another huge amount of knowledge...

I have a map of Paris in front of me and all the addresses of Patisserie and chocolate shops I should visit.... Pen...

Sarah