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in an end-of-year dessert
In this pot: a wonderful rosé champagne
Le reste se passe à la cuillère
as rare as a sincere smile on the subway
a real one
Abricot Fleur d'Oranger X Gilles Choukroun Toasty in an end-of-year dessertWinter has settled over the capital, but Confiture Parisienne and Gilles Choukroun, a former Michelin starred and iconic chef, won't let the cold dampen their spirits. There's a delicious antidote to the winter blues, concentrated in a 250g jar. It contains apricot and orange blossom; two of Gilles Choukroun's favorite scents, a reminder of his oriental roots. Add whole pistachios to counter the monotony of short days and a few drops of olive oil. A
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