The French Con­nec­tion

SAVEUR - - Master Class - —TAR­TINE’S CHAD ROBERT­SON

“Amer­i­cans think there’s this thing called a ‘French crois­sant’ but the truth is there are thou­sands of va­ri­eties and char­ac­ter­is­tics through­out France. Some are denser, some are flakier, some are lighter or darker and crispy with a chewy tex­ture in­side. And when they’re great, they’re so deca­dent and sat­is­fy­ing you don’t even want an­other. I’m not an ad­vo­cate for the Parisian binge-eat­ing-crois­sant va­ca­tion.”

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