We write about Molecular Gastronomy, the reunion of science and cuisine, in Lesson 1: Introduction to The Culinary Arts. The Wall Street Journal had an indepth interview with Alex Stupak a molecular gastronomy pastry practitioner at New York’s WD-50.
The article is fascinating because it explores Stupak’s thought process and methodology.
This is not a post about old (but good) Girard Depardieux films, but a post about redemption and a fabulous patisserie in the most unlikely of places named Patisserie Manon that opened this fall.
Nearby is a blog post on the dining & BBQ tragedy of losing the Salt Lick BBQ in Las Vegas. On the same trip seeking some comfort, I sought out another old, eclectic, but hit or miss favorite from 2006: Bleu Gourmet, only to find it MIA as well.
But a “Coming Soon!” banner flew facing the side street. Sucked in, I drove closer and was surprised to see wide open doors and some customers inside. It turns out the new place, Patisserie Manon, was open for take away service. It looked worth a stop.
Charleston Blvd in Summerlin is an unlikely place for the third outpost of a Tahitian bakery chain but the food gods work in mysterious ways. Seeing the gleaming display cases, I felt the excitement build and thought ”a new find.”
Start the Car, We Need Another.
For sampling purposes, one must judge the product (mustn’t one?), I ordered the Mini Croissant for $1.10. (below)
Detail of the Mini Almond Croissant
the Mini Coco Rocher (coconut macaron) (below center) $.75, the pepita $2.25 and some Macarons (coffee, lemon peanut butter & chocolate) (below exterior).
It is hard to find a good macaron this side of France
For the heartier offerings I had to sample the most novel French dining options. I ordered the the Fougasse with Egg Tuna & Bechamel for $7.95 (below), the Cream Cheese & Goat Cheese Quiche $4.00 (far above),
Foughasse must be French for Tuna Melt
and the French Hot Dog w/Bechamel, Cheese & Mustard (below) $8.95.
And Bechamel Lurks Beneath
Contrary to what gets posted here in the Smart Kitchen Blog, I hardly every eat rich foods because almost nothing is too rich for me and because I don’t like to unleash that caloric beastly side of my palette. It’s hard to put back in its cage and it disagrees with Mrs. P Chef, my doctor and my waistline. That being said, the French Hot Dog is such a tempting sandwich, especially after a loss like the Salt Lick. Looking at it shining there, it was a joy to order, even a joy to start in on, but after a few bites, it gets rich. Too rich, even too rich for me. Now this stunning richness may be because I had a cream cheese & goat cheese quiche appetizer, or it may just be a very rich cheese covered hot dog laying on bechamel sauce.
I am hoping to discuss it with the owners, Rachel & Jean Paul, who rumor has it don’t speak much English the next time I visit and share an order of French Hot Dog after my quiche. I am not too worried about communicating with Rachel or Jean Paul, because though they may not speak much English, they certainly do speak food and have launched a worthy successor to Bleu Gourmet.
If you get the chance stop in at 8751 W. Charleston Blvd. Las Vegas, Nevada 89117. (702) 586 2666