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Quote by Elizabeth Lim

“The tower of cookies was high enough to touch the lanterns Mrs. Belmagio and Mrs. Vaci brought in a five-tiered chocolate cake, meticulously decorated with plump crimson cherries and hazelnut frosting. Each layer was shaped like a scalloped bowl, meant to resemble the fountain in Pariva's central square, and topped with a generous sprinkling of bluebell petals. But what made Chiara tear up were the cards pressed carefully into the cake, each on a sliced piece of cork---messages from every friend, neighbor, child, and elder she had ever known. We'll miss you. May you spread your light and make all of Esperia bright.”

Quote by Elizabeth Lim

Book:When You Wish Upon a Star
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When You Wish Upon a Star

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Elizabeth Lim

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“The charlottes cooled in their tin molds while she squeezed lemons and crushed strawberries to flavor her Sicilian ices. The juices trickled into the rectangular tins she stored them in. Then she split off a sheet of foil and smoothed it out on top of the tins; the foil crackled beneath her hands. Later on, the names of the desserts she made got printed in dark green cursive on the backs of the menus: Raspberry Fool. Queen Mother's Cake with a shot of Rum. Mocha Ice Parfait in a Bitter-Chocolate Tuille. And, of course, Charlotte au Chocolat.”

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Book:Charlotte Au Chocolat: Memories of a Restaurant Girlhood
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“Once upon a time, my father told me, fine dining meant baked lobster and cocktails. Not all restaurants could be counted on to have wine lists. But at Peasant Stock, they made osso bucco and cassoulet, and for dessert things like macaroon soufflé with apricot-brandy sauce. They never served ice cream, but some far more fascinating item called granita, in potent infusions of espresso or huckleberry or blood orange.”

DessertsItalian CuisineFrench CuisineFine Dining
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“To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.”

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Book:Charlotte Au Chocolat: Memories of a Restaurant Girlhood
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“A waiter set a small tart of caramelized pears before each of them and added a dab of licorice ice cream. Next came bananas topped with passion fruit and black pepper, little pirouettes of pleasure. The meal was as large and generous as the chef himself, and by the time he was serving them aged Armagnac with a ripe Roquefort, Stella's head was spinning. Although they were now surrounded by people eating dinner, new dishes kept arriving. Petit fours appeared, and then chocolates. A basket of fruit. Jules and the chef toasted each other with fragrant fruit brandies.”

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