C'est Sucré

So Picard, the frozen food chain, sells some very interesting things. Generally I steer clear of things like fajitas, gazpacho, or sushi tha...

I know I've blogged about Bigorneaux before. Periwinkles (their English name) would probably gross most people out. But if you've go...

With one week of work left, my stage at Plaza Athénée is winding down to a close. The new stagiaires from Ferrandi have started and are gett...

Living in Paris as a stagiaire has its downside when it comes to holidays. I really do miss my family and spending the holidays with them, g...

After a long wait and meticulously checking the test website every day, they finally posted the results for my CAP exams. Verdict? Admis - A...

Though I've lived in France for almost a year now, there are a lot of things I don't understand here. And I'm not just talking a...

I haven't been posting lately, and quite frankly I don't have a good excuse other than exhaustion. Maybe it's the heat, or work ...

So every day I make mignardises, which are bite-sized desserts, sometimes referred to as petits-fours. Our mignardises are choux pastries cu...