Benoît Charvet, Pastry Chef of the Year 2013 / Chef Pâtissier de l’année” pour l’édition 2013
Friday October 18th 2013, 2:41 pm
Filed under: Bourgogne/Burgundy,pastries,people

A well-deserved congratulations for Pastry Chef of the Year 2013 goes to Benoît Charvet, Pastry Chef at one of my favorite restaurants in France, Relais Bernard Loiseau in Saulieu (Burgundy). He happens to be my favorite pastry chef, ever. In my experience, he’s the best. His creations are stunning works of art, creative, playful and shockingly luscious. They are not to be missed in your lifetime so head over there right now! We went just a few weeks ago and his desserts still come up in conversation. Here are some photos of our desserts.

Vert-vert – pannacotta, pistachio cake, shortbread and cherry (griotte) sorbet, green pea with green anise jelly


Strawberry Carousel – an absolutely amazing dessert! Licorice cotton candy, mint parfait, strawberries and sechuan pepper/strawberry coulis (this photo was taken before they pour the coulis in the center. sorry!) Also, the chef made this gluten-free by request.


Apricot Oreillon – inspired by the apricot viennoiserie but has taken on epic twists, has tahitian vanilla ice cream & apricot coulis with an avocado glaze


Nothing to say except: perfect.

Le Relais Bernard Loiseau
21210 Saulieu – Bourgogne, (Côte d’Or, Burgundy) France
Tel. : + 33 (0)3 80 90 53 53
E-mail : contact@bernard-loiseau.com

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Macaron Jewelry
Wednesday April 24th 2013, 6:43 pm
Filed under: fashion,pastries,photos


These macarons won’t get you fat.

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Jacques Genin Fondeur en Chocolat
Thursday April 18th 2013, 5:01 pm
Filed under: chocolate,food and drinks,paris,pastries,tips,travel tip

No trip to Paris is complete without a visit to Jacques Genin Fondeur en chocolat. Try to come here during tea time and grab a praline millefeuille or whatever pastries they happen to have on hand. If they ever have the Paris Brest, get that! (However, I’m not sure if these are available during tea time.)

I’ve tried only four kinds of pastries here but by far my favorite is the Paris Brest. We ordered a large one a day in advance to take with us.

It can get crowded and you may have to wait in line. From my experience the best time to arrive is around 4pm. I’ve showed up several times about an hour later than that and it was impossible to get seating.

Mr. Genin’s hot chocolate is the best I’ve had so far in Paris. After an experience with his version, all others pale in comparison. I’m not sure if this is a curse or a blessing.

Try everything! You won’t regret it.
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Pâtisserie Philippe Rigollot, Annecy


With all MOFs (Meilleurs Ouvriers de France) you encounter in France, you will only experience unrivaled excellence, which is why we love checking them out as often as possible. The pastries and confections of Philippe Rigollot, who is not only a MOF but also a Champion du monde de pâtisserie, blew us away during our last visit to Annecy. I thought I’d share some photos with you. We tried all the flavors of the macarons, chocolate and five different pastries (not enough!). We noticed that they ran out of the Paris Brest every time we stopped by so make sure to grab one of those.

Tarte Mr. Smith

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Random Photo: Dessert. What Else?
Friday August 03rd 2012, 7:29 pm
Filed under: chocolate,food and drinks,pastries

dessert in levernois
English-style Chocolate Chip Pudding with an Orange Puree

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