Monday, February 15, 2010

I hope everyone had a Happy Valentine's Day. We had a great week end in"Paris". Our Best Friends Tea was a big hit. It was so nice to see all of you who came, toasting your best friends with you flutes of sparlking Jasmine Tea. Thank you all for making my Valentine's Day wonderful.
Over the weekend we debuted our new boxed French Macarons from XT Patesserie.  The French trained chef there has been making our macarons for us for several months now and we think they are the best ever. They came up with this great box that keeps the 12 assorted macarons perfect until you get them home and devour them. They make the perfect gift, or it's a great way to sample all the flavors we offer. We still sell them individually or in our assorted six flavors. We're working with them to be able to ship these nationwide. In the mean time come by and pick some up at Paris In A Cup. Also debuted this weekend was their new creme brulee macaron. This new French macaron is the invention of French chef Xuan Ngo and it is to die for. He starts with two, delicate raspberry macarons, fills the center with creme brulee, dips this in white chocolate, then dips one half in dark chocolate. The result is a tower of pure pleasure to your mouth. Is your mouth watering? This is the best I have ever tasted, really. You can only get them at Paris In A Cup, and we only get a few a day.
Xuan Ngo was born in Danang, Vietnam and grew up in Les Baux de Provence, France. There, he spent the summers of his childhood in the kitchen of Oustau de Baumaniére. Upon graduating high school, he went to work for Pâtisserie Lenôtre - a renowned Paris bakery.
Visit Paris In A Cup soon, try a French macaron, enjoy a brief respite.
A bientot!

1 comment:

  1. is there some way you can fix your online reservations that will not allow someone to make a reservation when the cafe is closed? I recommended your wonderful cafe to a friend, she made reservations and when she arrived the cafe was closed. I think she would of really enjoyed the experience. Many thanks.