Dessert is Spelled with Two ‘S’s’ – You Always Want a Second Serving!

Turns out October has many national holidays. Today’s special national holiday topic is: National Dessert Month! And what better way to celebrate than to toot our own horn for what we are best known for? That’s right you guessed it, our freshly made, all natural French desserts!


Let’s start our list of desserts that will definitely make your mouth water…

assortment of macarons
assortment of macarons

Macarons (All Gluten Free)

  • Salted Caramel
  • Pistachio
  • Strawberry
  • Lemon
  • Pumpkin Spice (seasonal)
  • Mint (seasonal)
  • Peanut Butter Chocolate
  • Mocha
  • Chocolate
  • Vanilla
  • Passion Fruit
  • Cherry
  • Raspberry
Bavarois
Bavarois

Bavarois

  • Fresh Raspberries
  • Madagascar Vanilla Mousse
  • Almond Biscuit
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Tropical

Tropical

  • Passion Fruit
  • Mango
  • Vanilla Pineapple
  • Coconut Dacqois
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Raspberry Eclair, Paris Brest, Chocolate Eclair

Paris Brest

  • Creme Puff
  • Praline cream of caramelized hazelnut

Chocolate Eclair

  • Finger shaped creme puff
  • Filled with chocolate cream
  • Topped with a thin chocolate bar

Raspberry Eclair

  • Finger shaped creme puff
  • Raspberry cream
  • Topped with thin cuts of chocolate
lemon tart
Lemon Tart

Lemon Tart

  • Fresh Lemon Flavor
  • Tart Crust
  • Meringue on top
Fruit Tart
Fruit Tart

Fruit Tart

  • Tart crust
  • Selected seasonal fruit
  • Vanilla custard
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Ludi’s Macaron


Ludi’s Macaraon (Gluten Free)

  • Large macaron shells
  • Pistachio Cream
  • Fresh organic raspberries
Cheescake
Cheesecake

Cheesecake

  • Traditional flavors
  • Light “French Touch”
  • With a biscuit bottom
Le Parfait Signature
Le Parfait Signature

Le Parfait Signature

  • Almond biscuit
  • Praline Crust
  • Dark chocolate mousse
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Trilogie

Trilogie (Gluten Free)

  • Cacao barry chocolate
  • Milk chocolate
  • White chocolate mousse
  • Light brownie bottom
  • Topped with macaron shells
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Ice Cream Sandwich with Chocolate Chips

Macaron Ice Cream Sandwich (Gluten Free)

  • Large macaron shells
  • Scoop of vanilla gelato
  • Choice of fresh fruit or chocolate chips

As you can see there is a great selection of dessert for you to choose from! What better way to have a night cap than to stop in for a fresh dessert and a selection of beer, wine, and cocktails.

We hope that  you enjoy National Dessert Month with us and share our lovely desserts that are almost too good looking not to eat…almost.

Merci!

Natalie – Le Parfait Paris

I Am Macaron – Story of a French Cookie

Ever wonder where the Macaron originated? I mean, we all know they are full of deliciousness and everything, but were they always made the way they are now? Or have they changed slightly over the many years of existence? Curiosity took over and I went back in time to see where this delicious French Cookie originated; and here is their story…


Born in Italy, Catherine de’ Medici, had her chef make me as a delicious treat before marrying Henry II of France. Even though I was originated in Italy, France took my heart and brought me in as their own, (which is how I associate myself as a “French Cookie“). I was first made as a simple cookie with one crunchy shell, with ingredients that consisted of almond flour, sugar and egg whites. Of course later on I was made into the Macaron you know today, but we’ll get to that later.

After exposing myself to the French community I was made famous by these two lovely nuns who sold us to sustain themselves from going hungry. Suddenly the demand for our heavenly taste  grew and more vendors sold us to be indulged.

Throughout the many years that we have been on this Earth, it wasn’t until the 20th Century that we became a double-decker cookie. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill us with a “chocolate panache” and to stick us together as one. Thereon out we have been acclaimed as the best-selling cookie and pastry in France.


Wow, who would have thought that the Macaron originated in Italy? Even though it was originated in Italy, it took storm in France and even a bigger storm brood in the kitchen of Le Parfait Paris. The Macaron shell continues to be experimented today in various ways, but there is nothing like the original.Screen Shot 2015-08-13 at 11.12.46 AMScreen Shot 2015-06-25 at 3.26.22 PM


If you were ever curious to know what we use in our Macarons, well here it is:

  • Almond Flower
  • Natural Food Coloring Imported from France
  • All Natural Sugar
  • Fruit Puree made with all Natural fruit flavors (which are dairy free)Screen Shot 2015-08-04 at 10.49.44 copymacaron copy

These ingredients conclude them to be Gluten Free and absolutely DELICIOUS! It was a great day when the Macaron came to birth!


Your day is always better with a Le Parfait Paris Macaron!Screen Shot 2015-05-12 at 3.26.23 PM

Merci!

Natalie – Le Parfait Paris


References:

The History of Macarons (http://www.madmacnyc.com/history-of-macarons)

Macarons vs. Macaroons: Cookie Confusion (http://shopruche.com/blog/difference-between-macarons-and-macaroons/)

Macaron (https://en.wikipedia.org/wiki/Macaron)

All Aboard the Hornblower!

Music. Food. Networking. San Diego Bay. Le Parfait Paris with San Diego’s Best! Brings us to say, we were more than grateful to be invited to join in on the Hornblower’s Annual Industry Cruise on August 12, 2015.

We got to mingle and network with some of San Diego’s best, and made some great connections! Not only that, it was our chance to strut our stuff and display our best Macarons and other dessert bites!FullSizeRenderFullSizeRender-1
HoffmanPhotoVideo- ISIS AIC-23

The cruise took place on the San Diego Hornblower, which I may say is a beautiful cruise ship! If you live, or are visiting San Diego, and haven’t ridden on it yet, you definitely should!

Living in San Diego, well anywhere really, it is always a plus to have some great connections. (You know that whole Six Degrees of Kevin Bacon; you know someone who knows someone who knows the Kevin Bacon).

Anyways, it is always important to have your connections, especially if those connections lead you to the right people. Which luckily, this Industry Cruise made it capable for us to connect with these individuals. We had people who already knew about us and those who have heard of us but hadn’t quite caught up to the wagon. With these connections we are now able to expand our brand and market to potential clients and maybe even our future business partners.

I know this may sound sort of boring, but just think of it as a giant social happy hour-food, drinks, and a live DJ. Plus when you meet that right person and are planning let’s say a party, who are you going to call last minute for a special order? *Cough *Cough Le Parfait Paris of course!

Nevertheless, it was a great event to be a part of and we are excited to be invited back next year!

Who knew we would do so well at sea?!

Merci!
Natalie-Le Parfait Paris

Here Comes The Taste!

It’s Wedding Season in San Diego and we have a great deal of couples coming in for their tastings! Luckily our menu is catered to everyones special needs!

Looking for a dessert table? WE GOT IT! How about a traditional butter-cream cake? YUP, GOT THAT TOO! Oh, did we mention we also have gluten-free options? OH JEEZE, YES! And of course we have our touch of European Style cakes and dessert tables for those wanting to try something new!


Our Catering/Wedding menu can provide you with a variety of our shop favorites such as the Bavarois, Fruit Tart, and our ever-famous Macarons!


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Here are just a few of our dessert table tiers that we can provide for you on any special occasion!

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A lot of our customers didn’t know that our regular sized desserts are also available in bites. If you want a mixture of both individual sized pastries and bites, we can provide these for you as well.


Most of us that have planned a party or two, know that more is better than less. The biggest fear at a party is running out of food and drinks, especially if the food was specially ordered. For those who are familiar with this problem, but then end up with more food than you can finish, there’s always that “plate to go”. We like to suggest having your remaining desserts as party favors. (That’s if you don’t want to keep all that yumminess for yourself!)


If you find yourself in need of a dessert table, special cake order, or wedding dessert menu, keep us on speed-dial to set up your tasting!

We enjoy making it, just as much as you enjoy eating it!

Merci!

Natalie-Le Parfait Paris