Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.
Saturday, December 26, 2015
Paris -- Lebanese Extravaganza -- Innovative Dessert
The meals described in the last post would not have been complete without a wonderful dessert, and my friend Tania invented one: the Chocobüchelava, or Chocobaklabûche, which consists of logs of baklava made into a bûche de Noël.
Here's the wonderful baklava that Tania found, which is not sweet and has just a hint of cashew flavor:
And here's the bûche that Tania made in honor of her new grandson Raphael.
And here's the büche that I made, served on a plate by the wonderful Kanazawa artist, Nakamura Takuo.
One of the nicest aspects of our two-day extravaganza was seeing how well the same food can work with different plates and aesthetic sensibilities.
This blog records my thoughts and experiences relating to cooking, eating, restaurants, food products and ingredients, kitchen equipment and other matters relating to cuisine.
I do not offer reviews of New York restaurants; there are already enough reviewers and points of view. I will, however, discuss things that I discover at restaurants that may be of interest to others. I will offer brief reviews of selected Paris restaurants, as I am often asked for suggestions by people planning trips to that marvelous and beautiful city. In particular, I report from time to time on my ongoing quest for excellent, reasonably-priced restaurants in Paris; fortunately, there are many.