But moi, I’ll take mine in the tea room. With the other tourists. Sipping my chocolat à l’ancienne l’Africain in unhurried happiness.
It is so thick and rich and indulgent that I could forgo dessert (and how often does that happen??).
The vanilla bourbon millefeuille and ginza natsu.
The strawberry-pistachio religeuse and the raspberry lavender Olympe.
Even the signature Mont Blanc (as cool looking as they are, I’m just not a fan).
Oui… the chocolat chaud was really all I needed.
4 comments:
The hot chocolate looks absolutely divine. I tasted a little on my recent trip to Paris and it was everything I wanted it to be!
Your Ginza Natsu('summer' in japanese) is diff from mine, i purchase one during winter and it called as Ginza XX (i think must be the japanese 'winter' word), LOL, check this photo out, its filled with creme de marron =) http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/199053_10150107159883074_663708073_6553091_594015_n.jpg
The hot chocolate looks absolutely divine. I tasted a little on my recent trip to Paris and it was everything I wanted it to be!
The hot chocolate looks absolutely divine. I tasted a little on my recent trip to Paris and it was everything I wanted it to be!
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