AI Snips
Chapters
Transcript
Episode notes
A Passion Ignited In Paris
- Muriel moved to Paris at 23 and immediately explored historic pâtisseries to learn their traditions.
- Her early visits sparked a lifelong mission to share Parisian pastry with the world.
From Royalty To Public Pastry
- Pastry in France evolved from royal court cuisine to public delight during the 18th century.
- Nicolas Stohrer moved from serving royalty to opening a shop that popularized new desserts like rum-soaked brioche.
Stohrer's Famous Baba And Tart
- At Stohrer, the baba au rhum became so famous Parisians crossed the city to buy the original.
- Muriel's favorite there is the simple yet perfect blueberry tart, la tarte aux myrtilles.