“Mandy brought language to things I didn’t even know how to describe,” Patterson says. “The language of food and verbal language are so different. I always knew these things, but now I think about them in a more structured way. It made me find better taste solutions quicker.”
Today's mid-afternoon snack, perhaps? The limited edition Fauchon éclair Rose Pompon, in collaboration with Annick Goutal: "Topped with a chic and flowery white chocolate shell, this eclair conceals a pink berry cremeux resting on a whipped rose ganache and delicious fresh raspberries." You can buy it at the Fauchon at 30 Place de la Madeleine, Paris, through July 22.
Notes of freshly cut grass mingle with vanilla, liquorice, caramel and clove, topped off with a suggestion of warmth and a hint of magnolia – that is, according to the internet. I unscrew the lid and take a whiff. They smell faintly like furniture polish.
— The BBC takes a look at the culinary use of tonka bean. Read more at The delicious flavour with a toxic secret. Hat tip to Nozknoz!
More ideas for Mother’s Day 2017, which is coming up on Sunday, 14 May. If you missed it, do see part 1.
The limited edition Les Belles Matières collection from Cire Trudon features three candles exploring “the origins of rare perfumes”. Shown is Maduraï (“A heady, creamy true jasmine”), or choose Tadine (cardamom, sandalwood and guaiacwood) or Reggio (“soft, sweet citrus”). 270g, $105 each at Aedes de Venustas…
The Unicorn Frappuccino blended crème is made with a sweet dusting of pink powder, blended into a crème Frappuccino with mango syrup and layered with a pleasantly sour blue drizzle. It is finished with vanilla whipped cream and a sprinkle of sweet pink and sour blue powder topping.
Like its mythical namesake, the Unicorn Frappuccino blended crème comes with a bit of magic, starting as a purple beverage with swirls of blue and a first taste that is sweet and fruity. But give it a stir and its color changes to pink, and the flavor evolves to tangy and tart. The more swirl, the more the beverage’s color and flavors transform.