Now, as this strategy is my take on the survival of the fittest rather than the fattest, each palmier, éclair, and all things “crèmed” and “brûléed” will remain a sweet souvenir,  as I sweat it off through a vigorous run around the block, I mean, boulevard.  I know, I know…it’s almost heretical that each gorgeous calorie must be burned off ASAP but hey, no pain, no gain.  And hence, the necessity for pedometers and the promenades.  Snapshots of my first croissant; accounts  of  the surprises that I will “run”  into, and very amateurish maps detailing my running routes will be posted once I figure out all the “how to’s ” on this site. I’m a neophyte blogger; hence, the bland looking page.

In the time being, if you have a recommendation for a must-go patisserie  for that to-die-for pastry, send me a line. I have one month to plan my itinerary.

The humble palmier ...

If it wasn’t for the mighty croissant’s iconic status, I would deviate from convention and head towards a patisserie for a palmier the minute I get out of CDG.  No other pastry builds the same degree of anticipation as you nibble around its  golden caramelized edge to reach its  sticky, syrupy heart: my ideal of a  perfect palmier.  Can’t wait to post the first of many reports on one of my favorite sweet bites. The spotlight will also fall on les meringues amandines.

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