If there’s one place in the world to satisfy a sweet tooth, it has to be Paris. Truffles and tarts, madelines and marzipan, chocolate and choux buns, the sugar addict has it all and more in Paris. Here are a few that I discovered and fell in love with.
Patrick Roger: Milleur Ouvrier de France (MOF), Chocolatier. What that basically means is that he has been awarded the highest status possible for a skill. The MOF award for pastry chefs only takes place every 4 years and is a gruelling 2-3 day test of skills after which only about 5 or 6 get the award. So it goes without saying
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