#French Revolution Eclairs

[hospitalitymanagement]

The Evolution of Patisserie: From Classic Desserts to Modern Innovations

Patisserie, the art of making delicate, exquisite desserts, has a rich and long-standing history dating to the past. It was first created in France in the past; it was reserved for the elite culinary establishments and their palates. Over time, the patisserie industry has changed and changed to meet the needs of various cultures, recipes, and styles, becoming more popular and loved all over the world. In the present, we're witnessing a thrilling combination of traditional techniques and contemporary, innovative innovations as pastry chefs explore different flavors, textures, and even presentations in a way that has never been seen before. This article focuses on the development of patisseries, from their roots in the past to the dazzling designs we find in contemporary bakeries. The article also touches on ways that aspiring bakers can acquire the knowledge and skills needed to excel in the ever-changing field of baking.

Origins of Patisserie: A French Legacy

The earliest traces of patisserie can be traced back to France, where the first pastry chefs developed desserts that were based on the most basic ingredients of high quality, like flour, butter, and sugar. Patisserie was originally designed to serve royalty and the wealthy and demanded the use of specialized skills. French standards for patisserie were established through the introduction of iconic desserts like eclair macarons and mille-feuilles, which are still loved to this day.

The Matisse of the seventeenth century grew more refined and sophisticated with the development of new techniques. Pastry chefs started to experiment with more intricate recipes, using cream fillings, layered cakes, and creative presentations. Chef," they also introduced the French phrase "patissier," which translates to "pastry chef," and was soon associated with creativity and culinary skill.

The Spread of Patisserie Across Borders

Europe, In the wake of the French culinary revolution at its peak, patisserie rapidly spread throughout Europe, and every country incorporated its unique local ingredients and recipes into the traditional French base. Chocolate For example, Italian chefs integrated their favorite mascarpone and ricotta cheeses, while Swiss pastry chefs incorporated chocolate, which is now an integral ingredient in numerous desserts.

The growth of patisserie has led to the creation of new types, like viennoiseries, that combine pastry with techniques used in breadmaking. These flaky, light treats like croissants, as well as Danish pastries, quickly became very popular as an addition to the menu of traditional sweets. They are now standard items in bakeries around the world.

As travel around the world increased in accessibility, so did the sharing of cooking techniques. Chefs with French training started opening patisseries in other parts of Europe, which allowed for more exploration of ingredients and tastes specific to various regions. The exchange between cultures significantly enhanced the pastry scene and led to a more varied selection of desserts.

The Birth of Modern Patisserie: A Fusion of Tradition and Innovation

The beginning of the 21st century was the start of a more innovative and diverse pastry. Due to the globalization process and the rising demand for culinary skills, pastry chefs across the globe challenged traditional boundaries, blending traditional methods with innovative, contemporary techniques.

The most significant innovation in modern pastry is the use of new flavorings and ingredients. These days, pastry chefs typically include exotic spices, like matcha from Japan, yuzu from Southeast Asia, and hibiscus from Africa, that introduce new distinctive flavors to classic recipes. This fusion of diverse ingredients has transformed patisserie into more than just an art form but also a thrilling place to express your creativity.

The presentation of patisserie has seen a significant change. Social media is now an increasingly popular site for food photography, and aesthetics are a major factor in the making of desserts. Modern desserts are usually attractive, well-designed, and often architecturally inspired. They are layered with edible decorations and striking colors, which make them as visually appealing as they are tasty. In addition, pastry chefs today employ techniques of molecular gastronomy, like gels, foams, and edible "smoke, to improve the experience of eating.

The Rise of Dietary-Specific Patisserie: Meeting Modern Needs

Due to the increasing prevalence of diet restrictions and food preferences, pastry has also adapted to accommodate the demands of a variety of diets. Gluten-free, dairy-free, vegan, and sugar-free sweets are available in abundance, which allows a larger public to indulge in these delicious desserts. Ingenuity: Making the delicate texture and flavor of traditional desserts that do not contain certain ingredients requires creativity, skill, and originality, which has prompted pastry chefs to explore alternatives such as coconut milk, almond flour, and sweeteners made from natural sources.

This move towards accommodating special dietary requirements has not just increased the number of customers who visit patisseries. Still, it has also provided further experimentation in the creation of desserts. Gluten: Making a mille-feuille without gluten, such as a gluten-free mille-feuille or an eclair that is vegan, requires chefs to modify the traditional methods and increase their knowledge of food.

Learning the Art of Modern Patisserie: Courses and Training

If you're interested in learning how to make Matisse, formal education is vital. pastryIn the present, pastry chefs can take advantage of specialized baking and pastry training courses that allow them to learn not only traditional techniques but also the latest innovations that make up the modern era of pastry.

Kolkata, In Kolkata, the growing demand for pastry chefs with experience is a factor in the development of courses that specialize in bakery and pastry arts. A bakery course in Kolkata will equip students with the hands-on experience and theoretical knowledge needed to succeed in the ever-changing art of pastry. The courses will cover fundamental techniques, from making classic French pastry to exploring contemporary, creative desserts. They also stress that presentation and ingredient choices are crucial, as are the creative processes that are crucial to the patisserie industry today.

The Future of Patisserie: Trends to Watch

The patisserie industry is evolving; it is gaining momentum with new trends that could define the future of patisserie. Sustainability has become a primary aspect of the culinary industry, and pastry is no exception. Pastry chefs are becoming more conscious of sourcing sustainable ingredients, cutting down on waste, and making "plant-based" desserts using natural organic and sustainable ingredients.

The application of technology is another way to transform the world of pastry. Digital tools, like 3D printing and custom-designed molds, enable pastry chefs to design intricate designs that are precise and consistent. Furthermore, chefs are working with AI to create recipes that are able to balance taste and texture in different ways, which adds an academic dimension to dessert creation.

In addition, the patisserie industry is becoming more interactive, including "deconstructed" desserts that allow customers to try different elements independently. This method not only improves the dining experience but also inspires creativity in presentation and the development of new tastes.

Embracing a Career in Patisserie

Patisserie, a blend of science and art, is still a favorite of both culinary lovers alike. If you are passionate about making desserts that go beyond the limits of flavor and presentation, an education in baking or the art of patisserie could be a great step towards it. The diploma bakery course in Kolkata offers a full-time education that blends the fundamentals of traditional patisserie and modern methods. Through hands-on experiences and professional guidance, students learn the necessary skills to bring their designs to life and also learn to adapt to the needs of the ever-changing and varied food and beverage industry.

As patisserie develops and evolves, its capacity to change and grow is one of the more fascinating and rewarding areas in food and beverage. If you're enjoying a classic dessert or marveling at an intricate layering of contemporary entremet, every dessert tells the story of innovation, tradition, and the unending desire for excellence.

[suetravelblog]

Christmas Concert Philharmonic Orchestra and Choir Bucharest Romania

Christmas Concert Philharmonic Orchestra and Choir Bucharest Romania

[shes-mad-but-magic]

[giggle-throughlife]

Source: giggle-throughlife

[thatmexisaurusrex]

The Food and Drinks of Bucky Quest 2K14

Hey! So, people have asked me a lot about the food and drinks of Bucky Quest and my other fics, so I thought I’d go through my fics and list out all the drinks and food, starting with Bucky Quest 2K14!

DUBLIN, IRELAND JUNE, 2014

In Ireland, I have Bucky and Sam go to an actual bar in Dublin called the Vintage Cocktail Club, or VCC, where Bucky had a Trouble and Strife:

and ordered Sam a Mountain Orchard:

And while I don’t have the recipes for those, the ingredients are listed on the VCC menu online and I feel like there should be some recipe-adjacent drinks online that could help you figure out what would go into making that work.

LISBON, PORTUGAL AUGUST, 2014

I believe most, if all, the bars and locations I used for the fic are actual locations, and for Portugal, I used the Foxtrot. At the Foxtrot, Bucky orders a Corpse Reviver #2:

Which this is not picture from Foxtrot, this is from the recipe above for it, only because I can’t find a picture from the bar of it at the moment. Bucky ordered Sam an Irish Coffee: 

And this is also a picture from the recipe I’ve attached instead of from the bar proper because it too just didn’t have a picture online but I knew the gist of what an Irish Coffee should look like so I probably fudged some of the details (though, technically, I think Bucky might have ended up getting Sam a Bailey’s and Coffee, which is pretty self explanatory).

BUCHAREST, ROMANIA DECEMBER, 2014

Now, Sam goes to a place called French Revolution, that’s known for eclairs. Now, Sam gets a butt ton of eclairs there, and they’re listed below:

Sam also makes Bucky a Chicken Noodle Soup:

And I sort of combined a few recipes to get the one that was used in the chapter. I combined a New York Times Chicken Soup From Scratch recipe and this Best Chicken Soup recipe from Ambitious Kitchen. 

That was the food and drinks of Bucky Quest 2K14! I’ll try to post 2K15 at some point and so on, but if you haven’t checked out Bucky Quest, it’s a fun fic if you want a canon fic to read, though I’ll warn you it’s long. I also have an Anthology I just finished based off of the SamBucky Halloween 2021 event that the SamBucky Library is hosting as well as a Fantasy/Medieval/Arranged Marriage AU that subverts some tropes called Golden is the Sun if those are more your jams 😊 

[kingedmundsroyalmurder]

Brickclub: 1.5.5

“Il se nommait Javert, et il était de la police."

“His name was Javert, and he was one of the police.” Wilbour

“His name was Javert and he was with the police.” Rose

“His name was Javert, and he belonged to the police.” Hapgood.

“His name was Javert, and he was with the police." Donougher.

This is starting to seem like one of those diagnostic sentences that you can use to tell which translation you’ve got at a glance. 

With that out of the way, let’s dive in. And this is all going under a cut, because it got long.

Let’s start with the title. Because wow is there a lot going on with this title. First of all, most obviously, it’s light symbolism! Our first in a while. The light symbolism is not a consistent motif in this chapter, but it does tie Javert back with Jean Valjean. It’s sort of the opposite of what @lawisnotmocked talked about with the flashes of dog imagery we get in Valjean’s introduction. That was foreshadowing Javert, this is calling back to Valjean. These two men are surrounded by completely different symbolic languages, yet they keep being tied back to one another.

The chapter title, in French, is this: “Vagues éclairs à l'horizon.” All the ‘vague flashes on the horizon’ people are spot-on, but they’re missing some layers. Because ‘vagues’ does indeed mean vague (God, talking about cognates in writing is confusing) but it also means waves, as in water waves. Eclairs, meanwhile, usually means lightning. And lightning has been used in some interesting ways so far.

-It shows up in G’s speech about the revolution: “Son fouet plein d'éclairs était un rude diseur de vérités.” “His [Christ’s] whip full of lightning was a harsh speaker of truths.” (my trans)

-It shows up when Jean Valjean is told about the fate of his sister: “On l'en entretint un jour, ce fut un moment, un éclair, comme une fenêtre brusquement ouverte sur la destinée de ces êtres qu'il avait aimés, puis tout se referma.” “Someone spoke of it one day: it was momentary, a brief flash, like a window suddenly opened on the fate of his loved ones, then everything closed up again.“ (Donougher trans; choosing to translate ‘eclairs’ as ‘flash’, which is not necessarily wrong. This is the sketchiest of the mentions in terms of it definitely being about lightning.)

-And then, of course, we have two right in a row, when discussing Jean Valjean’s mindset while in prison: “Seulement, par intervalles, il lui venait tout à coup, de lui-même ou du dehors, une secousse de colère, un surcroît de souffrance, un pâle et rapide éclair qui illuminait toute son âme, et faisait brusquement apparaître partout autour de lui, en avant et en arrière, aux lueurs d'une lumière affreuse, les hideux précipices et les sombres perspectives de sa destinée. L'éclair passé, la nuit retombait, et où était-il? il ne le savait plus.”

“Only, every now and again there came all at once, from within him or from without, a surge of anger, an intensification of suffering, a pale flash of lightning that lit up his whole soul and suddenly made visible all around him, in front and behind, by the glimmerings of a ghastly brightness, the frightful precipices and bleak perspectives of his destiny. After the lightning, darkness would fall again. And where was he? He could no longer tell." (Donougher trans)

So we’ve got one mention of lightning as the wrath of Christ, and three mentions of it as the only illumination of Jean Valjean’s soul while he’s in prison, a soul which we know as turned towards anger and hatred while there. Lightning is, at best, a symbol of the destruction needed to rebuild creation, at worst, a symbol of the distortions caused by hatred and ignorance.

And now it’s right here, introducing us to Javert. And like with Valjean, Javert’s lightning is vague, it’s sporadic. It’s distant, even, on the horizon rather than in his mind. You could make all sorts of arguments about what it means: it’s ominous foreshadowing of the role that the prison system will once more have in Valjean’s life! It’s a metaphor for the way Javert’s watchful distrust will feel to Valjean! It’s a metaphor for the way Javert keeps almost figuring Valjean out and then losing his trail! It could be a lot of things. But I’m mostly interested in the fact that it’s there at all. It’s not a common piece of lighting symbolism in the book, so the fact that it shows up here is meaningful, and an extremely declarative way to tie Javert and Jean Valjean together.

And now that I’ve written you almost 700 words about the chapter title (in my defense, some of them were Hugo’s) let’s actually talk about the chapter itself!

The animal instinct bit, and later animal comparisons, are hilarious, if very... steeped in 19th C understandings of animals. I do want to point out, again, that Javert is not the only person who’s been described as having a powerful animal instinct inside of him, that instinctively acts and trusts and distrusts and yet cannot, in turn, be entirely trusted.

It’s one more of those necessary, if entertaining, coincidences that Javert wasn’t around for Madeleine’s entry into town, because you can bet that he would have demanded papers, and then we’d have no story.

We have more calls back to this idea that education is the saving grace of mankind. And more ‘through a mirror, darkly’ parallels between the two men, God, no wonder everyone wants them to kiss. We’re told that animals, being only shadows, can only be trained, not educated, but that men, being real, can be educated and that that education will bring out all that’s good in any man. Mindful of what he already established, he does specify that it should be a good education, and it’s interesting that it’s further specified to be a good social education. We’ve talked before about the things Hugo does with the martyrdom of the hermit, and how withdrawing from your community, in this book, is a way to make your community sad. Here he’s specifying that humans must be taught socially, which is to say by other humans and with an eye towards future interactions with other humans. Which, when applied to Javert, the lone dog-wolf, cast out from his pack first by his birth and second by his choices, is particularly interesting.

Is Javert the only character we’ve run into so far whose forehead has been specified to be low?

We get this, about his features: “A melancholy dreamer, he was stoical, serious, austere; and like fanatics, humble and haughty." I can’t tell if this reminds me of Enjolras because it’s actually similar, or just because ‘melancholy dreamer’ strikes me as such an un-Javert-like phrase. Thoughts?

Valjean probably doesn’t even notice Javert’s gaze because, after 20 years in prison, he’s probably more used to people looking at him like that than he is people being nice to him. I expect he’s far more put off by the kindness than he is by Javert, until he has reason to start thinking that Javert Knows.

[foodleasure]

🌻 Paris - Brest Eclair \*/ Choco Cherries Eclaires \*/ Black Forest Eclair ✌ _____ #housespeciality #frenchspeciality #frenchrevolutioneclairs #dessertlovers #éclair #éclairs #chocolateeclair #blackforestcakes #blackforestdessert #sweetcuisine #morningfood #shareyourfood #shareyourbreakfast #breakfastmenu #shareyourtable #dessertforbreakfast #dessertforlunch #dessertfordinner #dessertforbrunch #brunching #🍰🍰🍰 #❤🍰 #whitecream #🍰 #🤤 #🤤🤤 #bucharestfood #bucharestrestaurants #foodspecialty #bestdessertintown (at French Revolution) https://www.instagram.com/p/CQvRWkot4cl/?utm_medium=tumblr

[reluctantrenegade]

365 Day Writing Challenge,  Day 20

Write a story set in a time period before your birth. 

(I took an online quiz about what era of history I belonged in and it said the French Revolution because I wanna decapitate some tyrants so, alright, cool.) 

Charles de Laurent was a quiet man. In school, he had never been wont to join in games, whether it was a small thing, games of catch and chess, or, later on, horse racing, cricket, or cards. He was more often found by himself, inventing little worlds that could be found between the tiny blades of grass or between the pages of a book. 

He liked things he could do with his hands, which his father said would make him an excellent butcher someday. Butchers were well-respected, vital to the community and so on. But Charles did not like the sight of blood, nor did he particularly like the idea of having animals around him, becoming fond of them, and then having to rummage through their guts later on the very same day. So he opened a patisserie in Paris instead, and made what his father referred to as “trifles.” 

They were trifles. They were trivial things. That was why Charles liked them. He liked crafting perfect, light macarons, buttery clafoutis, elegant piece montee for special occasions. He served the high-born, who tended to have exacting tastes. But he also enjoyed making smaller, simpler things for passers-by on the streets. He liked creating things that did not remind him of the drab, often foul-smelling world outside. It was a world that, in general, he did not like to meddle in. 

But the world liked to intrude on him nonetheless, and so it was that in the spring of 1790, when Charles’ favorite purple irises were in bloom, that the world began to budge its way in once more. Young people standing outside his shop would speak with each other with a kind of stiff-jawed malice. Quietly at first, under their breath, and then loudly. So loudly that Charles could hear words like “Robespierre” and “taxes” and “Third Estate” being bandied about. 

He was aware, of course, of the trouble with the debt and the bad harvests in recent years. It was difficult, often enough, to get his hands on good flour for pastries. And he wasn’t much fond of the taxes, either. He was not unaware of people going hungry or losing their homes. But it didn’t seem to be much of his business, on the whole. These things happened. And people got angry sometimes, but it did no good to be angry. 

But like it or not, many people who passed by Charles’ shop seemed to be angry. Years passed and they only seemed to get angrier. Charles wondered if perhaps this was the norm, that all generations eventually became part of the enrage at a certain point in their lives. As always, he was on the outside. 

He watched people handing out copies of L’Ami du peuple, watched as they gathered in the center of the city (while he was icing chocolate eclairs), and, inevitably, watched the guillotine was erected. It was not such a terrible thing to behold, he thought as he walked by the great stage on which it stood. It was kinder than an axe, and it almost resembled the sort of scraping tool he might use to level a crumb coat on a cake. It was a tool, like any other, for all the hysteria it was receiving. 

But the hysteria only seemed to grow, until one Sunday when Charles was walking by on the street and was accosted by a group of ruddy-faced students. They had dangerous gleams in their eyes as they asked whether he was going to see the show this afternoon. When Charles replied no, as he didn’t know what show they were referring to, the dangerous gleam only grew brighter. 

“Not counter-revolutionary, are you?” One of the boys asked. “Maybe he wants to be onstage rather than in the audience, no?” 

Charles very suddenly realized what the boys were talking about. 

“Oh, the show,” he said, with a nervous laugh. “Of course I’m going. Lead the way, sirs.”

And the boys clapped him violently on the shoulder as they lead him into the center of town. 

There was already quite a crowd gathered, the air full of an excited rumble. As the boys pushed him into the edge of the crowd and went on, Charles saw that they were gathered before the now-empty guillotine. There was a basket lying beneath, crusted with rust-red stains. 

The atmosphere was something akin to that of the fairs he’d visited as a child. There were men singing some old tavern song. Children ran by with streaming ribbons, laughing. Women knitting scarves and socks stood close to the stage, chatting easily with each other. 

At some point a man with his hands full of papers came by and pushed one of the papers into Charles’ hand. On it was the date, the 7th of June, plus a list of names and, Charles assumed, their offenses: 

Jean-Marc Bisset--Counter-revolutionary activity 

Claude de Gasse--Counter-revolutionary activity

And so on. 

It was a program, as one receives at the theater. It occurred to Charles now that the students had left him, and he could duck out and proceed with his usual walk. But some curiosity or fear held him firmly in place. 

The crowd soon began to crush in around him, packed so close that he could smell the sweat on the neck of the man directly in front of him. The sweet knitting ladies near the front had begun shouting, speaking to the crowd about justice served, tyranny punished, vengeance satisfied. The guillotine was the people’s champion. The crowd responded with more shouts, clapping their hands like rolling thunder. The children stood on their tiptoes and crowed wildly. 

Soon, a large wheelbarrow was being pushed through, and the crowd parted to let it pass. The wheelbarrow was large enough to fit five people--which it did. Five people in chains, their faces bloodless. Charles’ stomach seemed to have turned to ice. 

They were led out onto the platform, where someone, the executioner, perhaps, read out the prisoners’ crimes. Some of them were stoic, their faces turned down. Others sobbed, pleaded with the crowd. The crowd jeered at them in turn. 

First was Jean-Marc Bisset. He was tall and slim. His pale, smooth skin seemed to suggest that he was not a laborer, but perhaps a lawyer or statesman, someone who often worked indoors. He was silent as the crowd shouted to him, but even Charles, as far back as he was, could see the way his back tensed as if caving in on itself, his hands tight in fists. 

There was a fair amount of lead-up to the actual thing, as the executioner and the knitting ladies worked to keep the crowd incensed, detailing the horror of Bisset’s crimes. He preyed on the poor. He led a life of comfort and ease while people died in the streets, and he paid them no mind. Charles began to have less sympathy with the man on the stage. Perhaps he was deserving of this sort of fate, really. 

Finally, they set him down with his throat against the stocks. He did not struggle. Perhaps he knew it would do him no good. The executioner fiddled with the blade, perhaps prolonging the crowd’s suspense. But it could not last all day, and at last the blade went singing down, landing swiftly against its target, and with a satisfying clunk, Jean-Marc Bisset’s head parted ways with his body. 

The crowd erupted in cheers, stomping their feet on the ground. Charles found himself idly clapping, the program tucked under his arm. The next prisoner came, and the next. Each time it was the same, the detailing of crimes, the excitement from the crowd, the anticipation, and the final drop of the blade. 

The sun began to set, and Charles was still watching. He even began to cheer with the rest, feeling the energy of the people suffuse him. At last it was over, with the final prisoner gone. The crowd began to disperse, still talking among themselves. 

Charles waited a few moments before moving his stiff legs, pointing his way towards home. He saw the group of students, laughing, disappear around a corner, and he almost wanted to say goodbye to them. He wondered if they would ever stop by his shop. 

Two things did not occur to Charles on his way home, however. The first was that he had forgotten to buy eggs which had been his errand of the day, and which he would regret tomorrow. The other was that it seemed, at last, that he had found a group activity that he enjoyed. He would be back again for the next show, and the next. 

[samsclassicpastryexperience-blog]

Ahhh, the Eclair. What a fun pastry to make! I enjoyed every part of the process- from piping the Pate A Choux to filling the baked shells, and especially dipping the little cuties in ganache! All I could think of afterward were all of the different flavors, colors and toppings I would like to experiment with next time I’m able to make them. 

A Brief History:

An Éclair is a French pastry that evolved from a “pain à la duchesse,” meaning lightning.  Éclairs have become incredibly famous since their first creation sometime in the nineteenth century.  So famous that it was even given a holiday on June 22nd for it’s chocolate variation.   Despite all that is known about éclairs and how they are made; not much is known about the creation of the well known French pastry.

Most food historians suspect éclairs were created first in the nineteenth century by none other than the first celebrity chef Marie-Antoine Carême. Carême was orphaned as a boy at the height of the French Revolution in 1794.  He worked in a chophouse for room and board until the famous Sylvian Bailly recognized his passion and apprenticed him. Carême quickly learned and made it a point to Bailly that as better opportunities arose he would seize them.  He would make elaborate constructions of temples, ancient pyramids and ruins out of sugar, marzipan and pastry and Bailly would display these pieces in the window of Bailly’s shop; thus granting some fame to the young Carême. Carême being as ambitious as he was maintained his own shop until 1813 when he decided to begin freelancing his piece creations mainly to the French Diplomats. His work with French diplomats would prove to be some of the most influential moments in culinary history thus far.  Carême is noted for creating the chef hat, the way which plates are served according to menu placement instead of all at once, and of course the Éclair.

Marsh, Janine. “Great Cakes of France: The French Éclair.”The Good Life France, www.thegoodlifefrance.com/great-cakes-of-france-the-french-eclair/.

[zgub]

Opulenta in zi de concediu :P __________________________ #sweetsformysweets #eclairs #frenchrevolution #desert #colors #enjoy #goodies #foodie #mango (at French Revolution)

[samanthapruettkopf]

Days 25 - 27 - Free Days in Paris

Arriving in Paris, a free weekend was ahead of us. We all basically went our separate ways, as some had more past experience in the city compared to others. 

The first night, a few of us did laundry at a close laundromat. After we got there, we realized we didn’t bring any detergent, so step one was finding some nearby! We acquired the detergent, put the clothes in, had a few eclairs while we waited, and when our clothes were done, it started pouring outside. We couldn’t let our freshly dried clothes get wet, so we literally took a three minute Uber back to the hotel, in hopes of sparing our fresh clothes. We were also hungry so we took advantage of having delivery services in Paris and order burgers and fries from Poulet Poulette, which were amazing. 

The next day, I headed out by myself to visit some places I had not seen during my previous trip to Paris. My first stop was the Pere Lachaise Cemetery. I took the Metro to the cemetery and mapped out the people I wanted to see. I saw Jim Morrison, Oscar Wilde, Edith Piaf, Chopin, and Delacroix. It was a humbling experience to be in the presence of such amazing people that did so much in their lifetime, and I was actually disappointed by the actions of others as many graves had been vandalized and broken in some parts. 

My next stop was a liquor store that specialized in absinthe. After about 20 minutes of walking in circles, I determined that the place had shut down permanently. However, right across the street was another store that had very few options, but options none the less. I opted for a bottle called Lucid, which the clerk described as a lighter style of absinthe. 

I shopped around a bit, had lunch on the Seine, watched a skateboard competition, and headed back the hotel for a nap as I was feeling burnt out from the trip. For Cayley’s birthday, a few of us went to Chez Lena et Mimile for dinner and drinks. 

On Sunday, Megan and I got up early to catch the train to Versailles. The palace was beautiful and so extravagant that I couldn’t imagine that people actually lived there; there was so much room, you couldn’t even do anything with all of it! The decor and art were so delicate and intricate, I started wishing I was born into French royalty! (Not the whole Revolution, execution, fleeing part though). It was also pouring rain, so instead of going into the Gardens, we had a quick lunch and took the train back to the city.

I took a quick nap and went to the Pantheon, which was nearby. The Pantheon was a Roman temple, now is a church and museum. The interior is enormous; multiple paintings on the walls, a pendulum suspended from the dome, and a crypt down below. Some included in the crypt were Alexandre Dumas, Victor Hugo, Marie Curie, Rousseau, and Voltaire. 

I wanted to take it easy that night so I ordered delivery again, this time burritos, and just relaxed, preparing for the next week of winery visits and activities.  

[prettiestrice]

Jour 29: Lundi, 19 Juin 2017.

Today was pretty chill. I woke up, went to school. We had history like normal. We started learning about the very beginning of the French revolution. We’re learning politically. It is interesting because he was comparing it to the American Revolution and how for us it was all about taxation without representation. But how Louis XVI like understood the problems of the poor and like tried to help them and was very smart and understanding. Which is so interesting. I’ll keep writing more when I keep learning more! I am taking LOTS of notes and I plan on keeping my notebook after so I can remember what I learned better. Not to mention all my notes are in French which is a cool thing for me!! 

For lunch, I am HORRIBLE I bought a chocolate eclair but like no regrets. 

In Sociology, we visited Saint Denis for class which is a Banlieue. It’s at the end of the 8th line of the metro. The point of the class was to show us that even though it is a Banlieue, all the people there live in harmony and it isn’t dangerous like people say it is. It was very heavily populated and there was a LOT of very very cheap clothing stores. Like 10 euro prom dresses which I just thought was so funny. Who cares if they are cheaply made?! You could just buy 6 of them and it’s still cheaper than an American prom dress! LOL! 

Here is a picture of the Basilique de Saint-Denis (autocorrect CONSTANTLY changes my words from French to English — this time it was denis to denim. Tres annoying.)

In the Basilica, there was rehearsal for an Opera going on. I didn’t get a very good video but I will attack the ones I took in a different box! It was so cool. It was in the back of the church so all the chairs were turned around and there was like a giant carousel being built. Also, because of this we technically shouldn’t have even been allowed inside but they didn’t mind because we were a class. But we couldn’t explore the whole Basilica, just one part. 

We were in sociologie till about 6 and then I came home. It was soo hot outside but I desperately wanted to go for a run so I ran 2 miles and came inside. I had dinner with my host brother which was hamburger (weird no bun) but not horrible because I ate it with spicy mustard. There was also legit I had a whole raw tomato and probably my body weight in mozzarella cheese. Yum. Then for dessert we had this chocolate cake thing. It was SO yummy!!!!! 

Then I didn’t do any homework but I edited my history video for a bit then I went to bed! :) 

[alexandrabuscu-blog]

Best sweet thing I've ever eat. Thank you so much guys for the awesome eclairs that you do ❤️. (la French Revolution)

[miraculousladybot]

Lo anormal fue que Adrien estaba feliz de tener más amigos.

 Adrien felt his hand and internally freaking out and begins his walk home, the charm on your body, doesn’t mean you’re any less obvious, or easier to stomach. His heart pounded strangely at odds with her own feet a little tired.”They took their leave. Plagg should be clean and dried in about forty minutes ago. Darn the old endearment. Surely she isn’t just a mask at all costs, welcome to Ladybug’s fighting style. It’s time for the French Revolution as he saw Ladybug falling in forests and drops of paint, growing more and more particularly of the bag.“I’m sure that the characters or the order of Tikki was responsible. Aphrodite came through on her skin like oil, weighing her down.“Hello, my little eclair.” Tikki put in her stomach.

[emmastravels]

Bucharest, Romania

We landed in Otopeni Airport in Bucharest (the capitol of Romania) and surprised all our family and friends when we just showed up at their door. Everyone was thrilled and it was amazing to see their reactions to unexpectedly seeing us in over a year and a half. Our first day was spent with family and at my favorite supermarket ever, Cora. Cora is the shit. Kinder as far as the eye can see, all the amazing european junk food you could want, on top of delicious Romanian cold cuts, cheeses, and everything else. Thankfully Cora is walking distance from my aunts house and so is one of Bucharest’s many malls. I did some amazing shopping as some european clothing stores have the cutest things plus everything in Romania is cheaper (the exchange rate is about 4 lei to 1 usd). It was cold, very cold. In the low 20’s most of the time but it was a nice and very welcome change from the high 60’s in Los Angeles. I felt like I was actually experiencing winter.

I think the best part about Bucharest in the winter is all the lights and this year the city really out did itself. Bucharest was ranked 3rd behind Paris and Berlin as most festive and beautifully decorated city in Europe. There were lights and decorations hanging across 8 lane boulevards and all over the city. It was lit.

Most of our time was spent seeing family, friends, and dining out. Romania's culinary scene is legit. Traditional Romanian food is very tasty and very rich. Some traditional dishes include polenta, beef stomach soup (which I used to hate but now I love), stuffed cabbage/grape leaves, meatball patties, mititei (or mitch which is a sausage with about 3 different types of meat), and various prepared fish dishes. With a huge variety of delicious cold cuts Romanian cuisine is very meat heavy. Bucharest has a large variety of amazing restaurants with all different types of food and because of the great exchange rate we were eating like kings. One night we ate at 18 Embassy Lounge which is a rooftop restaurant with very fancy gourmet food and an astonishing view. A different night, we ate at Mahala, probably my favorite restaurant we visited, which takes traditional Romanian food and adds a fun, modern, hipster spin to it. Chef experience and Entourage in Floreasca were two other absolutely delicious places, not to mention my aunts unrivaled home cooking. Overall, I stuffed my face and have absolutely no regrets.

My moms best friend Sanda is the general manager of the beautiful Grand Hotel Continental (an extravagantly elegant 5 star hotel) in the center of Bucharest which means she has some great hookups. She got us tickets to three shows; a Romanian symphonic Christmas concert, The Nutcracker Ballet, and Carmen Rock Opera. The symphonic concert was in the Athenee Palace which is a beautiful Greek style building that is even more breathtaking on the inside than the outside. There is also the most amazing, quaint little eclair shop right next door called French Revolution which is a MUST try if you’re in Bucharest.

During my stay I also visited the Therme Bucuresti which is Europe’s largest indoor spa. The building is huge and broken into 3 main sections; a water park with various water slides, a sauna area with various saunas and spa’s, and a main area with a huge indoor and outdoor pool, a sauna, jacuzzi’s, and salt water baths. It was one of my favorite parts of my trip. All the water used is thermal spring water that they extract directly from the ground. The outdoor pool area was a great experience. Your basically wading around in soothing, warm water while your head is exposed to the fridge outdoor temperatures of the harsh December winter. Definitely one of the highlights of the trip.

I also visited the Christmas Market with my little godchild (whose name is also Emma). The Christmas Market sells lots of different foods, drinks, and holiday souvenirs. They have concerts, an ice skating rink which was very fun, and a Santa meet and greet.

The nightlife in Romania is also popping.The clubs are huge, modern, and free! The drinks are cheap, the girls are beautiful, and the music is good. It’s everything you could want. Some of the clubs I’ve been in are Frateli, Bamboo, and Club Player which have all been super fun. Aside from clubs, the old city center is filled with bars, restaurants, and outdoor terraces. The atmosphere is great but due to the weather it’s a much populated in the summer than winter. Floreasca is a very populated and young area as well, filled with hip bars and lounges.

It snowed the second week we were there which plummeted temperatures but made everything look so much more beautiful. My mom, aunt, and godchild all went through a walk in Herastrau Park, a huge, beautiful park in the middle of Bucharest that’s roughly the size of central park. The snow made the park look beautiful and when it gets even colder, the water on the lake freezes over and people go ice skating.

I think the best part of my trip was the nostalgia I had of my childhood. When I was younger I would come to Romania for months at a time and revisiting all these places I used to come to was really humbling. Spending time with my mom was so nice and seeing and surprising family was the epitome of it all. I had an amazing time and would love to give anyone who plans to travel to Romania tips and suggestions and strongly encourage everyone to go visit. Vastly underrated and amazingly beautiful, it truly is one of Europe’s finest gems.

[julesinsf]

Eclairs @ French Revolution Eclairs

Sooo good! Friends brought these over for my dinner party and everyone dug in. Mini eclairs aren't huge in the states but they should be...easier to share than cupcakes! And so pretty. #eatsofart #unfortunatehashtaglettersequence

Via Foodspotting