First thing I ever cook in Paris: cannellini beans (it sounds so much fancier than “white kidney beans”!) sautéed with onions, garlic, slab bacon and some tomatoes thrown in there as a thickener. Except I forgot I don’t like slab bacon. At least the Eric Kayser pain aux cereals made up for it.
Today I did my usual trios patisseries circle in the 6th arrondisement, walking past Pierre Herme, La Duree and Gerard Mulot where I went and got the most beautiful petite tranche of fig and pear tart. Then I put it in my bag. And came home to this: