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STORIES by Michal Rovner
. The Musée du Louvre – in English, the Louvre Museum or simply the Louvre – is one of the world’s largest museums; the most visited art museum in the…
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Pâtisserie Viennoise
. There is a little treasure in the Latin Quarter in Paris. Just down the street from the med-school on 8 rue de l’École de Médicine, 75006 Paris, is Pâtisserie…
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tokyo macaron yaki at le salon du chocolat
Last week there was the Salon du Chocolat held in Paris. It was by accident rather than design that I was in town at the time. I am normally not…
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ode to olive oil
Olive oil is easily the most understated ingredient in todays kitchen. In some kitchens it gets a prominent place, because it is the thing to have (expensive, exclusive brand of…
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city of lights
. A few weeks ago … This following text I wrote at the gate at CDG, waiting to board my flight home to Beirut. It is with a tear on…
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petit déjeuner
. . Breakfast in America Songwriters: Richard Davies & Roger Hodgson Take a look at my girlfriend, she’s the only one I got Not much of a girlfriend, never seem…
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A ‘Kipferl’… it was …
. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made…
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it had to be …
. Opéra cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache…
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getting the monk drunk …
. My version of Besoffener Kapuziner … Walnut-Apple pudding, soaked in lightly spiced and sweetened Muskadet Wine, served with vanilla ice cream and a brandy sauce . Back home in Austria,…
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honeycomb, flakiness and ‘au beurre’
. . Fresh and flakey on the outside, a slightly chewy honeycomb texture on the inside … it tastes of toasted buttery caramelisation, tangy undertones of Normandy milk, the sweet…
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