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Quote by Alain Bremond-Torrent

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running is flying intermittently

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Alain Bremond-Torrent

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“I serve him a portion of chocolate, pear and pepper tart with a glass of chilled rosé. I watch him eat, and think that, in the end, he didn't lie: he is eating in my restaurant. Except it's not supper time, so he did lie. I look at him and think he's feeding off me because I put all of myself into that first tart, that inaugural dessert. I kneaded gently, melted patiently, saved the juice as I sliced, then incorporated it into the pastry, with the Masai-black chocolate, my brown pastry in my hands, rolling it out and shaping it, rolling it out and shaping it, the pepper over the pears because I believe- in the kitchen as in other areas- in the mysterious power of alliteration. The peppercorns are dark on the outside and pale yellow on the inside, not crushed or ground. Sliced. My pepper-mill is a grater, creating tiny slices of spice.”

ChocolateBakingPastryTartPepperPear
Book:Chez Moi: A Novel
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“I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit. In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all.”

TeaChelseaBunsIn The MomentPastryBakery
Book:The Art of Inheriting Secrets
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“Avis named her business Paradise Pastry because she imagined cathedrals. She thought about the stonemasons, glassblowers, sculptors- who gave lifetimes to the creation of beauty. Every sugar crust she rolled, every simple 'tarte Tatin' was a bit of a church. She consecrated herself to it: later, it became her tribute to her daughter and the unknown into which she'd disappeared. She had her cathedral to enter, to console her. Her friend Jean-Francoise, chef at La Petit Choux, said that her pastries would be transcendent, if only she wasn't American.”

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Book:Birds of Paradise
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“And then Henry saw it. The tart. It was small, so small it could fit in the palm of his hand, and filled with some kind of fruit- apple, probably, or maybe pear or some kind of stone fruit- but the fruit was sliced so thin that Henry couldn't tell what it was. Each slice was arranged like the petal of a flower, so that the tart looked exactly like a rose. A buttery, sugary, edible pastry rose.”

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Book:Love à la Mode
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“By the time Rosie struggled to sit up, Henry sat in front of her with a pink pastry box. He lifted the lid, and Rosie peered inside to see the tiny apple rose tart, the "petals" impossibly thin, caramelized and shining with a dusting of sugar. "It's a rose- get it?" Henry said, and Rosie felt her breath catch in her throat. "It's beautiful." Carefully, Rosie lifted the tart out of the box. "Look at how thin the petals are- they must have used a mandoline. And the bake on the bottom is so even. It's hard to be so accurate with something so small." "Are you going to analyze it or eat it?" he joked. It looked delicious, but she almost didn't want to eat it. Henry had gotten her a rose, something far more beautiful than any flower could ever be. She wished she could keep it in her room forever, but that was part of the magic of food. It didn't last. It couldn't. Each bite was only a moment that transformed into a memory.”

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Book:Love à la Mode
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“Breakfast included delicate palm-size apple turnovers, something I would ordinarily pass on, given that the ones I'd had in the past had been too sweet and cloying. But I knew from experience that the food here should not be ignored. The first bite of turnover was my undoing. The pastry was not heavy or greasy but light and flakey, golden layers that shattered at the first bite, then melted on the tongue. The filling consisted of sliced apples cooked until just tender, their tartly sweet juice a perfect complement to the richness of the crust. Heaven.”

FlavorsPastryApple Turnover
Book:Make It Sweet
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