Party Ideas: Chino-Latino Theme Parties

 
This is our third theme-oriented blog post, served with a Latin twist. If you're planning a company holiday party or an upcoming wedding, Saffron 59 offers Latin-influenced delicacies such as chicken adobo marinated in dark vinegar with pearl onions, Cuban-style pulled pork with paprika, scallop ceviche with lemongrass coconut dip, and Argentinaian-style grilled beef with parsley garlic pesto. Other great flavors include spicy chocolate mole, sangria with blood oranges and fresh peaches, rich and creamy dulce de leche, and exotic cocktails made with Patron tequila, rum, and ginger. We offer cocktails such as Kalamansi Saketinis and Lemongrass Ginger Cosmopolitans. The décor can be full of bright, warm colors and inviting, rich textiles to accent your tabletops and walls.

After your guests have eaten such sumptuous cuisine, they can take part in Latin dancing such as salsa, tango, and rumba—at one recent gathering, we hired a vibrant band Ola Fresca, led by Jose Conde and they filled the room with bright sounds and Cuban rhythms. We can hire professional instructors for these sensual dances. Let your guests loosen their hair and limbs and get down on the dance floor. (Just remember to stretch first!)

There are several empanada recipes here: From Argentina With Love, and you can take a look at Nika Boyce Studios website, full of sensual and richly detailed photos lovingly taken of Latin food.

Themes: Bollywood

One of the most fun events we cater and plan here at Saffron 59 for our diverse New York clientele are theme parties. A popular theme is Bollywood, as it is flavorful in every way, from the heat of Indian spices to the gorgeous saris. 

One of our clients contacted us about putting together a Bollywood wedding. We hired two energetic dancers and got the guests warmed up with sensual Bhangra music after the sumptuous dinner.

From having our staff dress in luscious attire and menu consisting of signature dishes of Saffron 59, such as flavorful spicy Goat Rendang with coconut curry, pan-roasted chicken with lemongrass and ginger marinade, and ratatouille with mustard seeds and tom yu broth.

Finally, nothing gets a party going like great drinks, such as spiked chai lattes and tamarind coolers with dark rum cocktails, all reminiscent of Bollywood.

So get started on planning your next party - Bollywood style!

Theme: Philippine Food & Spa

For the past few years that I have traveled to Asia whether in Central Vietnam or Boracoy Island in the Philippines, Aman resorts and Six Senses spa is what I look for after serving my clients.

Recently a request celebration called for a spa theme and Saffron 59 was perfect collaboration for this event along with Jerry Sibal of Design Fusion.  

Grilled Shrimp and Pork Adobo

Menu such as Gazpacho shots with Cucumber, Garlic and Mint; Filipino Classic Lechon Roast Suckling Pig; Barbecue Shrimp, Pork and Chicken on skewers, and dessert such Crispy Banana Turon with sweet caramelized dipping sauce. 

And we served such welcome drinks like Kalamansi Mojitos and Watermelon Cooler with our staff dressed in Vietnamese Aoi Yai style dress to greet the guests.

Filipino-Spanish inspired desserts Fresh Berries, Mango Pudding, Caramel Flan

Eat Locally Think Globally

Instead of dining out, I had a few friends over on our rooftop. This Friday night, I pan-seared okra from our local Union Square Farmers Market, with tomatoes and holy basil leaves that I have been nurturing in my urban, rooftop garden since April. 

Okra is a very simple, nutritious and lots of fiber vegetable and of course it is appetizing too! Popular as the ladies fingers in South Asian, Okra is abundance at this time of year in Northeast America as well. It’s perfect for summer refreshing vegetable dish option.

Most people don’t fancy okra is because of its slimy taste, I find if it sliced and seared gives a nice snappy texture and eliminate the liquid. 

Recipe: Seared Okra with Tomato and Cumin Dust

Ingredients:

1 lb Okra (sliced diagonally)

Vegetable oil for frying

1 medium onion, minced

1 tablespoon vegetable oil

2 cups (450g) chopped tomato, fresh or canned, drained

1 serrano chile, sliced

2 teaspoon finely minced ginger

2 teaspoon finely minced garlic

Spice mixture

¼ cup cilantro stems and sprigs

2 teaspoons ground cumin

½ teaspoons ground paprika

¼ teaspoon ground red pepper (cayenne) 1 teaspoon salt and black pepper

1/8 cup of water

Instructions:

In a large nonstick frying pan over medium-high flame, heat 2 to 3 teaspoon oil. Add enough okra to cover pan in a single layer. Fry on both sides until golden brown. Remove to paper towels to drain. Repeat with remaining okra, adding more oil as needed for each batch to prevent sticking.

In the same pan wiped clean, over medium-high heat, add onion till lightly brown, add in garlic, ginger, stir in cumin paprika.

Continue frying over medium high heat, adding water, stirring frequently, until tomatoes soften, about 3 minutes.

Add reserved okra and stir very gently with chile to combine with tomato and cilantro stems. Cover and cook over medium-low heat until okra is cooked through…

Garnish with cilantro sprigs

*add in cooked shrimp or fish if desired!

Hudson Valley Travels: Route 7, Copake Falls, Ellsworth Hill Orchard, Sebastian Beckwith, Stone Wall Dairy Farm

This weekend, for Mr. Z's birthday, his wish was to hop in a car and get lost with no plans whatsoever. Cruising along Hutchinson Parkway and off on to the winding country Route 7 along the scenic the Housatonic River, all one needs is a couple of cold bottles of water if you decide to get on the Appalachian Trial. This time of the year there is an abundance of fresh produce available from local farms and roadside stands--plenty of choices to satisfy and whet your appetite.


2 ½ hour from New York City we stumble upon Copake Falls for a cool dip after a 45 minute hike and were surprised to find only a handful of locals. Refreshed and tranquil with the gushing waterfall and especially on a 90 degree scorching hot summer afternoon.

A quick detour for summer peaches and cherry pies at a roadside stand nearby the old quaint town of Cornwall. As dusk approached, dinner hour was quickly upon us, so at nearby Ellsworth Hill Orchard, we picked up pattypan squashes, zucchinis, Italian frying peppers and sweet white corn for our first night's dinner at my old friend and In Pursuit of Tea guru, Sebastian Beckwith’s cabin surrounded by 103 acres of lush green pine trees and a 14 foot deep pond.

For lunch the next day, we were recommended to Toymaker Cafe at Village Falls for fresh salads and sandwiches to bring for a picnic at the fall and then continued on to the vibrant city of Kent for spinach panini and expresso gelato along with a book fair.

On the way home we bought fresh unprocessed raw milk and eggs at Stone Wall Dairy Farm, where the land has supported this dairy farm for over 150 years. Perfect for stocking up our fridge back in the city.

July 4th: Personal & Country Independence Day

This year marked the 30^th Anniversary of my family arriving in America. I remember being at John F Kennedy Airport seeing all ethnicities at immigration and the overwhelming crowd.

So different from my small city of Yagon, Myanmar.             

Scorching hot summers, sprinklers on the fire hydrants along the highway, as my mom’s friends picked up all eight of us and drove along the Brooklyn Queens Expressway.

Given how time flies, I thank my parents for bring us this far and see how all of us has accomplished. Now they have nine grandchildren. Yes, July 4th is also our personal Independence Day! This year and the past 30 years--never fail--it's been our annual big cook-out feast. The largest hit was BBQ Rib Eye Steak..

Ingredients:

•  8 lb. rib eye steak -1 1/2 inch thick
• 1/2 cup soy sauce
• 1/3 cup sugar
• 3 tablespoons sake (or rice wine or sherry)
• 2 tablespoons sesame oil
• 8 cloves garlic, minced
• 4 scallions (green onions), minced
• 2 tablespoons toasted sesame seeds
• 1/2 teaspoon black pepper

Instructions:

Combine all ingredients in a bowl and mix until the sugar has dissolved. This can be prepared and marinate a nite before.
Preheat the grill to 450 degree.Charred the steak for 2 min. each side.  let cook and sliced 1/4 inch thick...
served with basil parsley garlic pesto sauce. 

A Hop and a Skip Away: Day Trip to Brandywine, Pennsylvania

New York City does not have the corner on fine dining. Some of my favorite places to visit and dine at are only about two hours away. 

Last year we visited my friend Patty in Philadelphia, Pennsylvania, where we had the chance to try the delicious tapas of Iron Chef Garces at Chifa and a few other restaurants he owns with his brothers. 

This year I went back to visit the Brandywine area of Pennsylvania and visited the Simon Pearce Glassblowing Workshop; Restaurant located in West Chester, PA. You can learn how to blow your own glass or enjoy a tasting of wine in their beautiful riverfront restaurant. Chef Karen Nicolas (who used to work at Gramercy Tavern) does her magic with seasonal and local ingredients. The meat and vegetables are supplied by local farms and served by a knowledgeable staff. I had tender octopus salad and pan-seared striped bass with artichokes.  At the end of the night, I was given a loaf of nice warm olive bread baked right out of their kitchen. 

Festive brunch with homemade and local ingredients

The Salt Debate

It’s great that our Mayor of New York City, Mike Bloomberg cares about our health with his campaign to reduce salt content used in food products and restaurant chains.

Fortunately, great flavors (and health) can always be achieved with spices & herbs so that one can do with very little salt. I tweaked this fish dish from a Khmer Amok recipe I picked up in Cambodia in 1998.  It is low in sodium but nicely spiced. My Godmother Sonja, loves this dish and has had this recipe posted on her fridge since it was published in NYT’s Dining & Wine section. This delicious dish is also a great picnic and summer-time staple since it’s served at room temperature and portable.  Enjoy!

AMOK

Adapted from Irene Khin Wong, Saffron 59 Catering

Time: 45 minutes

1 pound monkfish or cod fillets (or any white fish/chicken)

Salt and freshly ground black pepper

1/4 cup coconut milk

1/4 teaspoon turmeric

1/4 teaspoon paprika

1/4 teaspoon curry powder, optional

2 teaspoons minced fresh ginger

2 cloves garlic, peeled and minced

2 tablespoons thinly sliced fresh Thai chili pepper, seeds included

2 teaspoons Southeast Asian fish sauce

2 tablespoons canola oil

1/2 cup thinly sliced onion

12 baby bibb lettuce leaves

1 tablespoon shredded fresh kaffir lime leaves, if desired.

1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.

2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.

3. Place a large skillet over medium-high heat. Heat oil, and add onions. Sauté onions until translucent, about 5 minutes. Add fish mixture, and sauté until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.

4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve with steamed red rice or brown jasmine rice, if desired.

Yield: 4 servings.

Spiked Fish with coconut and low salt

Baking with Kids

Whenever my nephews & nieces visit, we walk to the local greenmarket at Union Square and pick up what we are going to make for lunch that day. They always cook in the kitchen with me. There’s nothing as satisfying as being able to create something from scratch.

So when my nephew Sidney and his friend Josh needed to raise some money to support their soccer team for new equipment and transportation, we decided to bake a few types of simple delicious cookies for their fundraiser. So we gathered a few kids for an impromptu baking session with our pastry chef, Momo.

josh and sidney

Not only does learning a new skill boost self-esteem, it fosters a sense of worth and creativity. They also learned a few tips about running their own business: how to sell their goods, pricing, packaging, profit margin, inventory, even creating a blog with pictures.

As the smell of freshly baked goods wafts through the studio, we all happily shared a victory cookie from our cache of goodies.

Here’s one of the recipes from that day. Enjoy!

Sammi with Cookie Crumbs

Vegan Vanilla Almond Cookie

Servings: around 30 large cookies

1 cup Sugar

½ cup Vegan Butter

1/3 cup Soy Milk

2 teaspoons vanilla extract

¾ cup white rice flour

1/3 cup coconut flour

2 tablespoons potato starch

½ teaspoon baking powder

½ teaspoon baking soda

½ cup almond slices

In a mixing bowl or mixer, sift all the dry ingredients together, except for the almond slices. Create a well in the dry mix and slowly incorporate all the wet ingredients. When thoroughly mixed, add almond slices. Form dough balls into desired size or use a mini ice-cream scooper like we did on a baking sheet with parchment paper. Bake for 10-14 minutes or until golden brown at 350F degrees.

Chef Momo

Catering Business: To Do Or Not To Do? Event Planners/Coordinators

I get asked this question a lot: 

Should I hire an Event Planner or Day-of-Event Coordinator? Well, it depends. How much stress/time do you have to spare? For example, the services, depending on you your needs - include everything from the early planning & budgeting stages to "Day-Of” coordination.

Here are some tips to help you get started:

• First, gather your ideas-think about your budget, themes, the types of food you and you target audience would like, etc. 
• Next, hire an Event Planner, if you prefer. An Event Planner has rapport and connections with vendors you might need. The role as a caterer and event planner is that of a facilitator, mediator, negotiator, artist and dream-maker… all on your behalf. 

Since Saffron 59 is a full-service event planning /catering company, we offer these services at a discounted price should you decide to use our catering services. After all, planning an event is stressful!

If you decide to go at it on your own; start researching venues, photographers/ videographers, décor, entertainment, caterers, printers, bakeries, florists, accommodations, transportation, etc. The list goes on and on.

Wedding Banquets & Their Symbolic Meanings

Earlier this year when I came back from a culinary tour of Hong Kong and Macau, I was thrilled to see an email from Judy, one of our recent brides:

“I did not get a chance to properly thank you for everything you did to make my wedding so beautifully wonderful and special...THANK YOU so very much. And it was such a relief to have your team there to take care of all the details for the evening, leaving us to simply enjoy the wedding and our guests. Thank you also for the very thoughtful addition of the macaroons at the end of the night” --Judy M. Chen

It was so great to read such a touching email after such a long flight! Judy first met me when she was helping her sister plan her own wedding with Saffron 59. When Judy got engaged, she immediately booked us to assist with her own wedding.

And since the peak of the wedding season is almost upon us, we get a lot of requests for wedding banquets. We have globally diverse couples with roots from South India to Frankfurt Germany, inspiring us to get creative and uniquely customize our menu items for them.

Our fusion of different cultures and cuisines such as our Surf & Turf for one wedding couple were:

Charred Argentinean Steak Chimichurri w/ Korean Red Paste and Pan Seared Black Cod w/ Miso Glaze & Sake Marinade; followed by Green Tea Macarons.

Some couples want their wedding banquets to be more traditional. Here are some Saffron 59 featured dinner dishes, all of which have symbolic meanings of happiness, longevity, and fertility:

• Longevity Noodle - The noodle is symbolic to long life at weddings and celebrations.
• Jewels of the Sea - The type of soup has some significance, indicates wealth because the ingredients are very luxurious.
• Roast Suckling Pig - Roasted pork is a symbol of virginity.
• Chicken and Lobster - Having chicken and lobster at the wedding indicates “dragon” and “phoenix” are living in harmony and the yin and yang elements are balanced in the family.

• Fish - Serving fish represents the hope that the couple will experience a wealthy life together with abundance because the pronunciation of fish is the same as "abundance.”
• Double Happiness Fried Rice - "Double happiness" wishes the newlyweds marital bliss and to have children soon. Xi is a symbol of fertility.
• Roast Duck - Considered as red dish, the red color signifies happiness. The dish comes with the legs and head as a symbol of completeness.

After the sumptuous cocktail reception, one of our staff, Manamie, assists with the tea ceremony to honor the wedding couple’s parents and family.

Travel: Sri Lanka: Boutique Hotels by International Architect Geoffrey Bawa

It was not until I was in Sri Lanka this past December that I noticed this internationally well known architect, Geoffrey Bawa who has a string of “Boutique Hotels”. Bawa was regarded as having been one of the most important and influential Asian architects of the twentieth century. He was ahead of his time with his style of blending the natural environment and its surrounding in his work.

Bawa was born in 1919 and came late to architecture, only qualifying in 1957 at the age of thirty-eight, but he soon established himself as Sri Lanka’s most prolific and inventive architect for buildings in a tropical Asian context. Although best known for his private houses and hotels, his portfolio also included schools and universities, public buildings as well as the new Sri Lanka Parliament. His architectural career spanned forty years and was ended in 1998 by a stroke, which left him paralyzed. He died in 2003.

I was very fortunate to get a private tour of his home and office, which now a foundation. One of his most astonishing work is his own garden at Lunuganga which is 1.5 hours away from the capital, Colombo. Not a typical garden of colourful flowers, neat borders and gurgling fountains but with an abundance of lush wilderness and assemblage of tropical plants of different scale and texture. It requires days to explore its every corner and appreciate its changing moods.With each exploration you can find many different discoveries depending on the time of day.

In Sri Lanka his imprint is everywhere: in Montessori schools, farm orphanages, convents, universities, factories, hotels, parliament buildings and private homes.

Interior Photos of Bawa's Home in Colombo

Travel: Sri Lanka: The Kingdom of Ceylon Tea

Irene Khin & Kirchhayn Plantation Tea Plucker

While traveling in Sri Lanka, we stayed at the Kirchhayn Bungalow in Bandarawela after spending a few days in the Cultural Triangle. From there, we began our drive toward Nuwara Eliya where the roads twisted and winded through the hills 1400 meter above sea level--to the home of endless tea estates and where Lipton gets their tea. Some plantations date back to 1847, with tea varieties ranging from Ceylon orange pekoe, green tea, silver needle...the highest quality teas in the world.

The property has been owned by three generations of the Bostock family dating back to 1884. At the estate, Butler Mohamad brought out a beautiful basket of fresh fruits grown from the plantation, warm baskets of roti, a variety of Sri Lankan traditional dishes and jam with apple wood. He garnished and adorned our trays with cloves of cinnamon and fragrant Camilias plucked straight from the garden.

The estate has 50 acres of tea plantation with two female pluckers assigned to each hectre with an average basic salary 400 rupees; a day’s worth of work for the equivalent of $4.00 US. They pick an average of 2,000 kilo a day, while male workers attend to pruning & checking the acidity of soil and magnesium sulfate levels; adjusting and replanting if necessary.

Recently after returning to New York, my good friend Sebatian Beckwith, a frequent travel companion to Asia from In Pursuit of Tea, explained to me the techniques of proper tea brewing and that the tea grown in Sri Lanka is the Assam varietal.

Early Morning Tea Picking

Silver Tip Tea Leaf

Travel: Sri Lanka: Colombo Breakfast - Hoppers!

Jet lagged, after flying over the Pacific and arriving in Colombo, Sri Lanka at 2am, we

slept for a few hours at the Colonial Galle Face Hotel by Indian Ocean.

Much surprised, when we sat down for breakfast, we immediately got an

eye opener, as we were brought Hoppers with Fish Curry by a young waiter in a colorful sarong.

Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavor and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan.

According to my Indonesian office manager, Leili, there are many types of hoppers including egg, milk and even sweeter varieties, originally introduced by the Dutch during Sri Lanka's trade with Indonesia.

Travel: Sri Lanka: Lizards, Beaches & Tea!

When my sweetheart and I were looking through some travel books and trying to decide which Asian country we should visit that we hadn't been to, we spotted Sri Lanka (Ceylon), located off the Indian Ocean and about the size of Virginia. 

Being an aficionado of tea, I was fascinated by the abundance of fauna, lush tropical climate and rich culture of this island. Sri Lanka’s landscapes range from wild jungles, endless untouched beaches to immaculately manicured tea plantations. The food and cultural influences of this precious gem-laden island from Arab, Portuguese, Dutch and British settlers was another motivating factor for my visit.

For the next several blog posts, I will be sharing some exciting traveling tips, traditional recipes and pictures of my recent trip to Sri Lanka. Keep checking back for updates!

Tea Plucker on Plantation & Banana Bushels

Recipe: Simple Cauliflower or Root Vegetable Preparation

Most people are familiar with common root vegetables like potatoes, onions, garlic, carrots and the like, but aren't as knowledgeable about turnips, rutabagas, and parsnips abundant in your local market. 

Now is the peak season for root vegetables, which generally like the cooler months of the year (January to March and October to December). Root vegetables are a great source of nutrients and are so versatile you can make practically any course of the meal with them. 

An easy way to use whatever root vegetables look fresh at the market or just rolling around your crisper drawer is to peel & chop into 2-inch chunks, toss with olive oil, salt, pepper, garlic, onion & fresh rosemary, sage or thyme. 

Roast in oven at 450 degrees for about 45 minutes or until tender, stir occasionally & serve. 

My local market here in Union Square has the most gorgeous colored cauliflower. Cook it the same way you do with the root vegetables; simply cut off the florets and roast. It also makes a great side dish for your holiday dinners.

Saffron Baby!

Announcing our very own Saffron Baby!
One of our client loves Saffron 59 so much they named their baby Saffron.
Congrats to the newest member of the family.

Signature Dishes: Asian Tapas

With the weather turning chilly and the leaves changing to beautiful fall colors, we at Saffron 59 were inspired to create cozy, delicious tasting dishes featuring Asian Tapas for our friends and clients. Because of their small size, tapas are a great way to provide your guests with a multitude of different flavors & textures - all in one sitting! You can adjust the ingredients to suit everyone’s taste or preferences.

Let the fall foliage inspire your table setting using any small plates (even dessert plates) you may have or mix and match for a more eclectic vibe. It’s also a great time to break out those antiques or flea market finds you never use & show them off.

Complement your dishes by pairing them with a selection of hearty wines like a full-bodied Cote Du Rhone or a spicy Shiraz for a perfect ending to your night.

Here are some examples of our signature dishes. Enjoy!

Asian Tapas Dishes
Soup Dumpling with crabmeat and minced meat with Asian Chives
(served individually with ceramic spoons)

Macanese Chicken with winter melon and black mushroom
(with Portuguese and Chinese flavor influences)

Seared Kobe Steak with Orange Peel and braised mustard greens in lettuce wrap

Roast Berkshire Pork with Star Anise with Hoisin glaze
(bedded with Roasted Leeks and Korean Potato Noodle)

Seared Black Cod Marinated with Sake and Mirin with Soba and Dashi

Braised Halibut with Scallion Ginger with Asian Broccoli Rabe

Travel: Paris Recommendations & Day Trips

Being in Paris, you can’t miss the exciting colorful neighborhood of The Marais; reminded me of the East Village, New York City, with talented artists and one of a kind shops. In the vicinity, you must stop for lunch at my all-time favorite classic place, Mariages Frères, which offers more than 400 different teas, ranging from Cameron Highland, Malaysia to Darjeerling Mountains of India. 

                                                                                                            Mariage Frères at Marais

In between the visits to incredible museums, a few afternoon delights that one should not missed. The well-known  pastry shop le Nôtre where you can find succulent kouglof. Or stop by your local fromagerie and have a picnic with a slice of Poilâne, a famous bread  manufacturer who bake his bread like an old tradition. During my visits, I enjoyed the lively restaurant Chez Omar; if you like Moroccan food, they make succulent lamb shanks, great tagine and couscous. 

If you have a sweet tooth, Berthillon at L'ile St Louis is one of the must-vist Parisian spots for great gelato and a stroll around the charming island.

If you want to travel beyond Paris, there are many excursions within a day’s trip. Some of my favorites: 

• Versailles's glass palace and his beautiful gardens, where Marie Antoinette resided.

                                                                                                           Marie-antoinette at Versailles

• La Normandie - walk on the beaches of Deauville and lunch at restaurant Les Vapeurs in Trouville.
  
• Other well known places such as the house of Jean Monet in Giverny.You can visit the garden which inspired him for his famous paintings.
  
• If you like wine, do visit the beautiful wine road with region like Val de Loire and the castle of Tourraine, only at 1 hour from Paris by train, with its enormous chateaux.
  
• One can also take a break in Bourgogne to taste Macon wine. One of the most famous roads is Champagne, near Reims, which is only 45 min by train.

Travel: September in Paris: Favorite Pastry Shops

This blog is not for those who are watching their waist lines!

Since I have been to Paris several times, I skipped all the major tourist sites except the Louvre, of course. This time my fascination is to visit and taste different boulangeries and new patisseries since I was here four years ago.  I can feel my heart beats faster as I walked into these beatifully arranged  shops.

I was overwhelmed by La Grande Epicerie de Paris, a part of Le Bon Marché department store, an entire floor with shelves stocked with black sea salt from North Africa, to pink fresh shrimp from Deauville, France. There I picked up a few bags of my favorite galette de beurre and  lavender soaps from Marseille, then headed out for lunch at Ladurée, known for its legendary macarons and others pastries. One afternoon, I was invited for lunch at Madame Depuis in the 16th arrondissement and I wanted to buy these delicious macarons as gift.

A friend of mine suggests to go to “La Carette” at Trocadero  (www.carette-paris.com), an old classic. But then my film maker friend Joanne disagreed  that I  must go to the new hip “Pierre Herme“ (www.pierreherme.com), the eponymous shop from the former pastry chef at Fauchon. One of his famous pastries is Le Deux Mille Feuilles and for his tiny macarons. 

At last I opt for Eric Kayser patisserie (www.maison-kayser.com), since my hotel is near this rustic, artisan shop. I picked up a few rows of delicious caramel and hazelnut chocolate macarons, while indulging in a few madeleines on site. It`s one of oldest bakeries in Paris, recognized for its seasonal  flavorful fruit tarts, which recently opened a chain of shops in high traffic neighborhoods.

A week in Paris is just not enough!

La Carette, Trocadero, Paris

Pierre Herme, Saint-Germain, Paris