Comments on: Patissier http://rochellebilow.com/2010/01/patissier/ Food and Writing Sat, 19 May 2012 02:41:27 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Owen O'Neill http://rochellebilow.com/2010/01/patissier/comment-page-1/#comment-1082 Owen O'Neill Tue, 12 Jan 2010 18:45:40 +0000 http://rochellebilow.com/?p=597#comment-1082 I have never ever tasted creme brulee better than that which is served at L'Ecole. It's simply that good. I have never ever tasted creme brulee better than that which is served at L’Ecole. It’s simply that good.

]]> By: Elliott http://rochellebilow.com/2010/01/patissier/comment-page-1/#comment-1077 Elliott Sun, 10 Jan 2010 19:32:47 +0000 http://rochellebilow.com/?p=597#comment-1077 I understand the frustration at being stuck until the end, and certainly, pastry has never spoken to me...the science, the unforgiving perfection of it, my highly experimental nature means I've destroyed more than my share of desserts. But the simple depiction of the kitchen you've offered cries out to me. Thanks again. I understand the frustration at being stuck until the end, and certainly, pastry has never spoken to me…the science, the unforgiving perfection of it, my highly experimental nature means I’ve destroyed more than my share of desserts. But the simple depiction of the kitchen you’ve offered cries out to me.

Thanks again.

]]> By: shaina http://rochellebilow.com/2010/01/patissier/comment-page-1/#comment-1076 shaina Sun, 10 Jan 2010 19:01:39 +0000 http://rochellebilow.com/?p=597#comment-1076 i wish i could come to your restaurant...just for dessert. there's just about nothing on the menu that i would actually eat, but then i got to "chocolate brioche bread pudding" and my mouth literally started watering... i wish i could come to your restaurant…just for dessert. there’s just about nothing on the menu that i would actually eat, but then i got to “chocolate brioche bread pudding” and my mouth literally started watering…

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