Recently my friend JY hosted a birthday party at her new apartment. I thought it was going to be small. Just some close friends we haven’t seen in a while, since we’ve all been working. In fact, half of Paris turned up. A real credit to JY’s infectious, lovable, bubbly personality.

So, what happens when you invite a whole bunch of pastry chefs to a party. A buffet of sweets that’s what.

The offering from “Angelina” pâtisserie. Had a rough ride on the metro but still tasted great. Unfortunately the night went too well for me to be able to remember what each of these are (and I was tired from work). All I remember is fine apple tart and mascarpone cream. NL you’ll have to fill me in on what’s what.

The host made Apricot clafoutis, and Cheesecake. Both were excellent of course. She is working in a 3 star restaurant after all.

Another pastry friend who is working in a boulangerie, just happened to walk by a well known boulangerie-pâtisserie “Dominique Saibron”, and picked up a “Paris-Brest”.

The French love their spreads, anything that they can “tartiner”. I discovered a love for “Speculoos à tartiner”. It’s meant to be spread on baguettes, but I think it’s even better when spread on speculoos biscuits. My dear AS, I know you don’t love this photo, but I think it’s fabulous and displays how much joy we found in a jar.

“Juliette” tart from “Pain de Sucre”

The tart base below (with the most incredible crème d’amande) had a ride on a Velib (Paris rental bikes), then was constructed by a chef de cuisine, with some moral support. He did a pretty good job.

But sorry RC, if you worked at Pain de Sucre you would have gotten yelled at. Anyway, I applaud your galiant efforts and I ate every crumb. Very yum.

A friend JM who works at “Café Pouchkine” made these macarons.

Macarons café (without being shy with the gold powder)

Macarons citron. Delicious lemon curd filling

Another friend JS works at “Gerard Mulot” and brought some strawberry tarts - recently awarded the “best tartes aux fraises” in Paris.

The square form is unique. I was unaccustomed to a puff pastry base. I can’t remember what the rest tasted like… too many sweets.

It wasn’t all sweets though. We had killer dumplings. 3 types. And I’m pretty sure we finished all 150 of them.

There was also pizza. My favourite being with cèpes and truffles. And no shortage of great cheese that were incredibly intense in flavour.

Some of us

trying to get it together

Most of us

Great party JY, and great location too