The crisp Tainori chocolate croquant from the Fairmont The Queen Elizabeth.
THE FRENCH CONNECTION Julia Child would be so proud. The variety of French-inspired pastries and confections on today’s dessert menus is indeed magnifique, ranging from the familiar—eclairs, profiteroles and macarons—to the more obscure—croquants, vacherins and verrines. “Our pastry chef, Catherine Rodriguez, loves watching the dessert trends from France and incorporating them into our offerings,” says Lisa Hopkins, CPCE, CMP, director of ...
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