Les Glaces

Richard - of course it does. If only its store didn't close in August. But Bertillion has become a major wholesale distributor.

It can make a whole lot more Euros that way. But - it's fun standing (and standing) in front of the store. Tourists from ALL countries line up for their fix(es)

This reminds me of Bertilon.

OMG!

Mike, you do whatever you want with your gateau. YOU have to eat it!
BTW, I am not too much into gateaux anyway. Now, ice creams and chocolate is a whole different story.
Enfin, it's coffee time here. So off I am.

And this is for Joachim:
Try to get ice creams from 'Sorbetto'. They sell them at my beach restaurant.
For other outlets, click 'Verkaufspunkte'.
http://www.flutlicht.ch/shops.cfm?shop=32

Michel ...hey, I'm with you baby. When I was at the Monmarte Bistrot in Washington they served a tarte de pomme with Calvados "sauce" and it was about the best I've had. I do have a bottle of domestic apple jack in the house. Will that do until the real thing comes along??

What loaded topic today here!!
Mike, you are delirious and indefatigable! I didnt know your culinary capacities about Crèpes au Calva, unless at smoking salmons and ribs
Bon appétit

Achtung y'all crêpes lovers...
Oui, bien sûr Monsieur BP Al, there is the famous crêpe Suzette which requires to be "Flambé" with Cointreau or Grand Marnier.
But, there is also la Crêpe "Flambé" au Calvados, and yes Ursula, believe it or not, but I have a fantastic French cookbook recipe called: "Gateau Mont Saint Michel"... Which I have modified somewhat to please my Normandy palate (After all my name is Michel, non? So I can do whatever I darn please with my gateau )
It consist of building layers of: Crêpe - Apples cooked in butter sugar and Calvados - Almond cream, and you continue the building process, as high as you dare... Pour moi, the higher the better
Then, this is where the fun begins...
You warm up some Calvados, I mean a good bit of Calvados, you pour it on the gateau, throw the match to it...and POOF, you either have the biggest mess to clean up, or something really delicious...
And then, as suggested by Ursula , why not add some ice cream on top of it...
That is definitely a four

Hm.... what about Crêpes Michel? Crêpes flambées with Calva with some apple ice cream. .

Nice suggestion, non?

Ah,yes. But not me, c'est par Mike!!! Calvados is great direct to the belly and also wonderful as a flambé for a tarte de pomme, peut etre. But for crepes suzette anything other than Cointreau or Grand Marnier is what we call in parts of NY as a "Shandah"....a shame!!! Calvados does not go with oranges unless one has reached a state where it doesn't matter.

I have no problems eating an ice cream before it melts!

Yeah, it's kind of insupportable today, but showers are announced.

I shouldn't complain though. We have cold sparkling mineral water at the office and it's free.

Ursula wrote:

Why? You like melted ice cream Ursula?
From what I hear, you have a heat wave in beautiful Switzerland

BP Al wrote:

Sacré Bleu...
Arrive tout de suite Marcel...
L'honneur de la France est en jeu...
Yes Al, I can flip crêpes with the greatest of ease, provided of course that "I took it easy" with the Calvados, which I must conserve for "Flambé the Crêpes" later on...
I will confess however that my first attempts at flipping those "Fancy Pancakes" was not always sucessful, (My dog loved my crêpes cooked only on one side...he ate them right off the kitchen floor)
My advise:
Never...Never... attempt to flip your crêpes while they are being "Flambé"

Cinque lettres, la première étant un 'm', par hasard???
No hope for being misunderstood here, mon cher Marcel. The BP community is just ways too smart. And by the way, everybody uses that word these days, even the BCBG French community living in the 16th. A mon avis, there is worse...

Well, that's where I am right now.

J'en ai ras-le-bol.

If I had an ice cream now, I would feel much better, I tell you.

Mike
Right, Mike! Its better that another expression I dont dare expound here... ending with a feminine common noun... ...hoping to be misunderstood by the spiffy BP community!
You provoke me, Mike, and I take the bait
Lone benefit for me, maybe a few progress in learning English

Entre nous, Mike baby, I've never seen them really flipped. I would hardly want to be sitting near you without a bib...or something.

I have to Ursula
I have a whole lot more to say about crêpes suzettes and miscellaneous other stuff, but since this is the "Boulangerie" forum I better stick like dough to the forum subject
The BP Gendarmes and Gendarmettes are watching us and, I sure don't want to find myself in the "Pétrin"
"Se retrouver dans le pétrin" ... another French expression. Is it still used Marcel?

Mike,
I don't think you could ever upset me.
At least, not with that wonderful pink plane. Makes me all dizzy, when I stare at it too long.

Now don't talk about crêpes suzettes, especially when topped with some vanilla ice cream.
To die for.

That's it, Phyllis--Alberto. Delish!

And you "My Little Swiss Miss" is very sweet...
There; Swiss Miss... Sweet... I stayed within the forum subject Non?

Now if you could get my Troll to travel, of course, to some patisserie, that would be great.

Thank you St. Germain, I wish I could find an avatar of an "Old Frenchman" flipping crêpes suzettes
(BP power that be, please note that I stayed close to patisseries )
One must be so careful these days not to upset the Gendarmettes

Michel, tu es trop gentil! Merci. Quelle ingratitude de ma part.
Tes efforts sont définitivement appréciés.

You know, there were times, you were offered Moevenpick ice creams during the movie(s) on Swiss flights. Tempi passati.

See, I always manage a way to stick to the topic.

And oh, this new pink avatar. Reminds me of raspberry sorbet.

Oh, just realize this must be something like the 10,000th BP post.

Cap10Mike - Your avatars are fantastic!

And I did it all for your Ursula...
I even went and "borrowed" this beautiful flying machine with the Swiss markings from another website...

Oh, I see. Merci, Marcel.
I was already thinking apéritif. . And nobody blame me for that. It's already 5:15 PM here.

Ursula
Joachim Interests: Archaeology, Aviation, Magic, Music...
That is why Mike and I are prompt to react when we see a new "zinc" as avatar
We dont talk about the "zinc/bistrot", being so sober
Yes we are out of subject...Sorry!