Category: Cuisine

Belle Inspiration Magazine January 2019

The first issue of 2019 is live and we can’t be more excited. We’re as anxious for you to read this one as we were for the very first issue way back in September 2010!

 

Where to start? Inside you’ll meet Véronique Bawol, a delightful Parisian who takes lucky visitors on the most incredible food market tours and cooking classes in her lovely Parisian apartment. Her company is Cuisine Elegante.

 

 

 

Well-known French artist, Laurence Amélie, hosts an afternoon tea in her charming pied-à-terre /atelier in central Paris.

88 pages of Inspiration in this first issue of 2019 issue of Belle Inspiration.

GO HERE to subscribe to the digital magazine based in Paris and dedicated to authentic la vie Française.

Croissant Love

croussants

Can you think of a better way to start the day than a flaky, buttery croissant?

Every boulangerie in France has an inventory of these golden

treats piled high behind the glass displays.

Some dip them into their morning café créme – me, I like to enjoy the deliciousness

untouched by any other taste!

 

Maybe its time for a cooking class to make these properly.

The Belle Team

Madeleines – French Tea Cakes

Tea Cakes

Madeleines are light, fluffy and buttery gâteaux (cakes), much like a sponge cake. The perfect side to your afternoon café or tea, with just the right amount of sweetness that won’t put you into a sugar coma.

Warm, melted butter makes the inside moist and tender inside and tastes divine if you can eat it right from the oven.

These delicious cakes with their distinct shape originated in the town of Commercy in the Lorraine region of France. Madeleines are baked in a scalloped shaped pan mold and the pretty shape makes even the simplest snack a bit more fun.

You can infuse them with a variety of flavors including lemon, vanilla, lavender, cinnamon – your choice, though the original buttery flavor is still my favorite.

Favorite Macaron Flavors

Macaron

The flavors of macarons have expanded from original chocolate and raspberry to salted caramel, lavender, rose, and orange blossom.

The new recipes range from the stuff of dreams to more avante garde tastes Pierre Hermé, the King of Macarons, is famous for his experimental flavors has a version with … are you ready? … ketchup and tiny chopped cornichons (pickles)!

My own palate is much more subtle (boring?!). My new favorite is salted caramel or pistache (pistachio). Which is your favorite flavor?

Photo: Elaine Biss