Back in 2011, I became friends with the author of a phenomenal Paris pastry blog called Paris Patisseries, a site that reviews pastries from all the best pastry shops in Paris. Obviously right up my alley.
When the blog author, Adam, was living in Paris, he ate pastries every day. Every. Day. All day every day. Clearly this is my kind of people. He made my pastry eating patterns look miniscule and insignificant, which I greatly appreciated. He is indeed a human wonder of pastry consumption, and he was obsessed with the Jacques Genin pastries. And Jacques Genin chocolates.
And of course, Jacques Genin caramels.
Adam refers to Jacques simply as “The Master”.
On occasion, Adam the pastry guru and I would meet up for lunch. And by lunch, I mean pastry lunch. It was supreme pastry overindulgence at a lunchtime hour.
Before we met for the first time, I tried to make it clear that I was not a lightweight and would be getting multiple pastries, if not the entire pastry case, just to let him know that I was in his eating league and not one of these “Oh I couldn’t possibly! I’m watching my figure” kind of girl. Oh, I’m watching my figure. Watching it get larger and larger by the day. Nay, by the hour.
Our first pastry lunch took place at Jacques Genin’s beautiful Marais boutique.
I feel sorry for those people. With their tiny tables and their one pastry. I tried not to cheer and roll around on the floor in a fit of blissful excitement as he kept listing what we would be having.
We started off with a teapot full of thick and creamy hot chocolate, followed by the 6 pastries: chocolate éclair, caramel éclair, lemon tart, raspberry tart, vanilla flan, and St. Honoré, as well as 6 caramels and 6 pâte de fruits.
After consuming about 70 euros worth of master pastry creations, we walked a good 45 minutes to the 6th (which I’m sure worked off the table of pastries, liquid chocolate, caramels & candy). Where does one go after consuming a massive pastry lunch?
Gym? Weight Watchers? Park? Water store?
We stopped at yet another pastry shop, Un Dimanche à Paris (for dessert, duh). We had two thick pudding-like hot chocolates, a strawberry tart, and two espressos.
Cleary Adam became my favorite person that year. Anyone who suggests following a massive pastry lunch with more hot chocolate & pastry was bound to be a friend for life.
Do not miss the caramels. They are worth flying to Paris for. And get one to six pastries while you’re there, too.