Image courtesy of Ladurée

Yes I very clearly am a dessert person. Maybe I’ll post something salty in 3 months. Anyway let’s get to the point. This consists of two pink velvet meringue cups, which are pretty much all you see in the picture filled with rose flavored millefeuille cream, rose poached pear and fresh raspberries. It was created by Antoine Ravary (check out his Instagram and die) for Ladurée on the occasion of Paris Design Week. If you want to try it, it’s only available at Bar Ladurée in Paris.

Pêche Pochée au Cerdon, Fraise des Bois des Yvelines.

Image courtesy of Claire Heitzler

Claire Heitzler is one of France’s most renowned pastry chefs. She created this dessert, composed of meringue, Cerdon (pink wine) mousse, poached peaches, strawberry jelly, hazelnut crumble, strawberry sorbet, and a dome of chocolate for Restaurant Lasserre where she works. You can find the recipe here.

Image courtesy of Claire Heitzler.


Image courtesy of L'Eclair de Génie

Image courtesy of L’Eclair de Génie

Les barlettes are a concept launched by L’Eclair de Génie for Spring 2015. Originally, it’s a pastry shop created by Christophe Adam that specializes in éclairs but the barlettes are actually élair-shaped pies. The name comes from a play on word in french between barre and tartelette (mini pie). Left to right, the flavors are as follows:

  1. Blackberry, blackcurrant, white chocolate
  2. Raspberry, orange blossom, white chocolate
  3. Strawberry, tomato, vanilla
  4. Orange, kumquat, panettone
  5. Lemon, ginger, hazelnut
  6. Pistachio, olive, vanilla

While some of these flavors may seem quite eccentric, I’m sure they’re amazing and you should pick them up if you’re in Paris or Tokyo. I haven’t had the chance to try them myself but I have had éclairs there and they were so good I went through life drama to bring some back to Beirut with me. This pastry is not just about incredible visual merchandising, it’s also really good and it always has new flavors and seasonal updates so stay tuned because I will be covering it again in the future.