April 7th, 2012 | Posted by The Booyah Cook in Macaron | Paris - (0 Comments)

I have had a few questions lately about macarons and problem solving. It is time to call in the expert:

Hai, it’s me Hobart. Thanks for joining me.


A1. If the problem is that they are going golden brown it is almost simple: your oven is too hot OR you have the shelf too high in the oven. 160 degrees centigrade maximum. Get an oven thermometer to check your oven’s true temperature on the shelf in the middle of the oven. Slow and steady wins the race.

A2. If the problem is that your macarons are changing colour from bright gorgeous lipstick pink to pale pink, it is just because they are drying out in the oven. When colouring macarons, use FOOD COLOURING PASTE not liquid because you need a lot of colouring for bright macarons and the liquid will make your mixture too wet. And always make the mixture brighter and gaudier than you think you should as they really pale out in the oven.


A1. To stabilise or set the egg whites while they are beating. Loads of pros use lemon but I don’t because it is another wet ingredient in the mix and use a pinch of cream of tartar instead.

In kind of Frenchfied related news, I went to the secret shop with Nika today and found this silk scarf for £5. Pink, yellow and burgundy together and twee pictures of good times in Paris. There was a patch in the corner where it looked like somebody had died but I found this post on how to clean vintage silk scarves. It worked! I also bought another vintage Hermes scarf covered in botanical prints of mushrooms. It is pretty wrecked (some else must have washed it and let the colours bleed) but some clever snipping and I am sure I can make a cushion over, lining or whatever. Picture of that later though.


December 11th, 2011 | Posted by The Booyah Cook in Paris | Restaurant - (0 Comments)

In Paris on the last night after ticking off the places we had on our list for a while, Anthony and I had no plan and no real clue what we wanted to do. We had though about Chez Omar on Rue de Bretagne which despite pretty ordinary reviews online is always chocka with a queue of people waiting for the tagines, chick peas and other Morrocan meals. Except every time we went, neither of us could be bothered queuing. So while we had been wandering around the past few nights, we had walked past a homemade looking cocktail bar place with a red lamp outside and a cocktail board with drinks containing cardamon pods, tarragon or lavendar.

And it was Happy Hour.

The place looked more it was in Brussels than Paris with old posters, retro furniture, weird things glued on the wall. The cocktails were all reasonably priced and most we had were great. Some were a bit shit. But it was major chill out vibes with some nice tits on the wall.

In my dream life, my place is halfway between Wildrick’s and Ladurée (well not actually Ladurée necessarily – more for the dining room vibes than the cake because I would always choose Patissure Pain du Sucre of Ladurée any day.)

Afterwards, we were a “bit peckish” and went local for some food.

At Al Taglio you buy the pizza by the kilo form the 8 or so different pizzas at the counter. They change constantly so my advice is dont stuff yourself the first time round. Its also good if you want to try a bit of all of them. Personal favourite is the potato and truffle cream.

Address: 27 rue de Saintonge, 75003
Hours: Open every day
Reservations: Reservations not accepted
Telephone: 09 50 48 84 06

or there is the main one

Address: 2 bis rue Neuve Popincourt, 75011
Hours: Open every day
Reservations: Reservations not accepted
Telephone: 01 43 38 12 00