Carl Marletti - INTERMEZZO - 2005 - ÉTATS-UNIS - La presse Américaine 2005 du pâtissier Carl Marletti

<body><h1>Presse internationale du pâtissier Carl Marletti</h1><h2>Pâtissier: Ancien chef pâtissier du café de Paris</h2> <h3>Actualités, interviews internationale du pâtissier Carl Marletti - INTERMEZZO Magazine</h3> <h4> INTERMEZZO 2005 discovery: ONE PERFECT MORSEL How to Eat a Mille-Feuille </h4> <p> People come from all over the world to have a <strong>mille-feuille</strong> at the <strong>Café de la Paix at Paris</strong>' InterContinental Le Grand Hotel. I thought I was pretty expert at properly eating most any type of food put before me. But I met my match in <strong>Paris</strong>, at the gorgeous, lavishly-renovated <strong>InterContinental Le Grand Hotel Paris</strong>, home of the renowned <strong>Café de la Paix</strong>. If you have been to <strong>Paris</strong>, you know that a <strong>mille-feuille</strong> (sometimes called a napoleon) is a wonderful thing: thick layers of rich <strong>pastry</strong> cream sandwiched between crisp puff <strong>pastry</strong> layers. It's luscious and creamy and crunchy, all at once. And the <strong>Café de la Paix</strong> is known for making one of the best in the world. I had the good fortune to order one after lunch. Marie-Béatrice Lallemand, the directrice of the hotel, told me that the <strong>mille-feuille</strong> is the Café's best-seller, that visitors from all over the world come in morning, day or night for the heavenly creation. It sat high on the plate, a tall rectangle of very thin puff <strong>pastry</strong> with halfinch layers of vanilla cream. But as I went to pierce it with my fork, she asked me,"Do you know the proper way to eat a <strong>mille-feuille</strong>?" Since obviously I did not, I asked for her recommendation. She told me that, of course, if I put my fork into the <strong>pastry</strong> and pressed down, the cream would ooze right out the sides and I would be left with plain puff <strong>pastry</strong> and a puddle of cream beside it. Of course, she was right. "You need a perfect mouthful, layers of <strong>pastry</strong> and cream. Turn it on its side," she instructed, and I did. "Now cut straight down," which I also did. I could see already that she was right. What I now had before me was a miniature of the larger <strong>mille-feuille</strong>, perfectly intact. It was just the right amount to pick up with my fork, while keeping the integrity of its structure. What's more, I was able to make about a dozen of them (this is no small <strong>dessert</strong>). Each and every mouthful was wonderful, with terrific contrast between the rich <strong>vanilla pastry cream</strong> and the crunchy sugar-glazed pastry. So now you (and I) know where to find <strong>great mille-feuille</strong>, and, most importantly, how to eat it. OPPOSITE: People come from all over the world to have <strong>mille-feuille at the Café de la Paix</strong>. THIS PAGE: <strong>Chef Carl Marletti</strong> and his staff prepare hundreds of <strong>mille-feuille pastries</strong> every day. </p> <h5>©2011 Carl Marletti - Pâtissier - Paris</h5> </body>