France’s is a love story with arts, beauty and aesthetics, expressions of which are the renowned museums ranging from the Musée du Louvre and Musée d’Orsay to Musée Jacquemart- André, and Petit Palais among others, which at once marvel and enchant the eyes. The ‘culinary art’ of identifying, preparing, mixing, cooking, baking from the simplest to the most sophisticated ingredients and presenting the final artwork, is what the world has come to appreciate and admire. This is the miracle of magicians we call Chefs and to whom we attribute stars as we decorate our generals, who vanquish armies and conquer territories, though here with the most peaceful means and with the most agreeable arms.
France is home to some of the most iconic bakery and pastry products of the world, which often combines history, nostalgia, creativity and expertise with exquisite taste.
The baguette, represented by a beret-wearing Frenchman enjoying it in one hand, whilst the other carries a bottle of red wine, is rooted in the French revolution, ingredients used in breads, technological advances of the early 19th Century in harvesting, and finally the techniques of slow fermentation through yeast in the 20th Century, which resulted in the birth of the modern baguette in 1920.
The French croissant has its roots in Austria as did Princess Marie, who was to become the ill-fated Queen Marie Antoinette. The word ‘croissant’ is the French equivalent and descendant of the German ‘Kipferls’ a similarly shaped soft bread brought from Vienna to the court of Louis XV of France, by the young bride. Adapted, refined and perfected in the kitchens of the Versailles Palace, this wonderful ‘Viennese’ together with its sister, the ‘pain au chocolat’ (chocolate croissant) have become an indispensable part of every modern breakfast table across the world.
A not less royal product is the macaron which was introduced to France through the Italian pastry chefs of Catherine de Medici upon marrying Henry II of France. The macaron consists of a crisp shell made of meringue and a soft, moist interior made of flavoured ganache. This jewel of French patisserie never ceases to impress with its iconic sophistication and flavour.
These three wonderful expressions of the French culinary arts and many more are on display in all L’Opéra outlets and can be admired and savoured at will.
