What can be more fashionable than cakes created “in the style of the world’s finest designers”? This is what London Berkeley’s afternoon tea time “Prêt-à-portea” is about. “Balenciaga vanilla and blueberry chequered bavarois”, “Chanel stars and stripes strawberry and vanilla pannacotta” or “Lanvin purple macaroon with raspberry ganache”. I love…

Jet lag on the first day in Tokyo was tough. At 4 am I still didn’t feel like sleeping, so being awake early in the morning was a great opportunity to visit the Tsukiji market. What I saw there was mindblowing, the most impressive market I have ever seen. Huge…

Last holiday season, Pierre Hermé invented macarons with foie gras. This year the pastry king presents two new macarons – with black truffles and with 25-year-old balsamic vinegar of Modena. What is most surprising though is the price of these small treasures. Each macaron (small size) costs 8 €. I…

Christophe Adam of Fauchon continues his “club cake” tradition and this autumn he proposes the classical “forêt noir” cake in a not so classical form. I love this cake so much that last week, despite all the strikes, I went to Fauchon (place de la Madeleine) three times just for…

I guess that all the most genius French “chef pâtissiers” pass through the legendary Fauchon house before receiving their worldwide glory. Once there was Pierre Herme, now -its the turn of Christophe Adam. And even if he has been working in Fauchon only for few years, this young pastry chef…

Like expensive yachts or wild parties, Tarte Tropézienne is inseparable from the image of Saint Tropez. Basically, it is brioche with pastry cream inside. And it is the simplicity that makes the Tarte Tropézienne so wonderful.

Apart from the most incredible steaks, Buenos Aires has the most fantastic artisanal ice cream. Yesterday I was walking in the trendy Palermo area and you can see “heladeria” on almost every corner. Above is the picture of my copious portion of “dulce de leche” and fresh melon ice cream.…

Just back from the Pierre Herme shop in rue Bonaparte and I could not help but notice (and to buy of course) these seasons macarons novelties. Finally, the French dessert genius created a macaron inspired by his most popular dessert – Ispahan. As you can see in the image below,…

I simply loved my tea time! Brown’s Hotel is famous for its tea time, so even if you are a guest of the hotel, you should better make a reservation. In the image below: tea sandwiches, cakes, scones and homemade jams. The scones were freshly baked and still warm. Literally…

The highly anticipated Pierre Herme’s creations for the holidays season: “Macaron chocolate and foie gras” (the red one) and “Macaron églantine, figue foie gras” (the golden one). The sucré-salé aspect ( salty foie gras and sweet chocolate) is particularly strong in the chocolate macaron. Tastewise, I thought Herme would manage…