Today, I'm taking you to the oldest pastry shop in Paris: the Stohrer pastry shop, rue Montorgueil, in the 2nd arrondissement. A place that is part of history, therefore, but also a true ode to gluttony that begins in the window ...
It's one of the most popular dessert in France, Opera is dedicated to chocolate lovers and is a beautiful tribute to the Opera Garnier and Its dancers.
Here if the recipe of the clafouti. List of ingredients
200 ml warm milk
70 g sugar
3 eggs
500 g apricots
1 vanilla pod
2 tsp. flour
Recipe steps
In a bowl, whisk the eggs with the sugar, then add the flour, mix
Then add the still warm milk, mixing well
Cut the apricots into large slices (or any other fruit such as peaches, apples, cherries ...) and sprinkle with brown sugar (2 tablespoons). Place them in a non-stick or buttered cake pan
Pour the preparation on top and bake at 180 ° C for 50 minutes
The madeleine would have been created in 1755 in the castle of Commercy. King Stanislas of Poland received Voltaire and Madame de Châtelet there. For the occasion, the king asked his cook, Madeleine, to bake a unique cake. So she made cakes in the shape of a shell, which were appreciated by the guests. King Stanislaus of Poland appreciated them so much that he sent a package to his daughter Marie, wife of Louis XV. Marie fell under the spell of these cakes and decided to name them Madeleine, in homage to the one who had created them. The madeleine has since become an essential cake. It comes in different shapes: elongated, round or shell-shaped. Eaten as a snack or with friends, dipped in a bowl of hot chocolate, the madeleine is always a delight for young and old alike.
Whether in art deco, art nouveau or belle epoque style, they capture our eyes with their beautiful illustrations and architectural details. This list is far from being exhaustive but they will certainly make you want to go buy a baguette or a pastry just to admire the decor inside !
Bouillon Chartier, this iconic restaurant is classified as a historical monument. At the end of the 19th century, Paris was transformed, the golden age of industrial civilization was rearing its head, the capital needed manpower. To feed the masons, the carpenters, the diggers who are hungry, Frédéric and Camille Chartier serve their customers a bowl of broth and pot au feu.
It has been more than 10 years since Nicole Barthélémy took over the store from her husband Roland, rue de Grenelle, and it is always full. All the beautiful people of the 6th and 7th arrondissements flock to this little retro shop where the cheeses are matured with passion and according to the rules of the art.
