Everyone talks about the famous French 'attention to detail'...
I'm always interested how Paris pastry chefs 'sign' their creations. Those little tags, usually edible, usually chocolate that carry their 'John Doe'. Gerard Mulot signs his works multiple time in white chocolate here...
La Maison du Chocolat use their brand icon (a Mexican metate to grind chocolate) quite discretely almost as an afterthought...
Cafe Pouchkine, on the other hand, goes all out with a gold airbrushed chocolate tag in Russian no less!
Here Pouchkine goes over the top (OTT) with an edible chocolate ribbon to boot. Does this gateau come with a Russian dictionary?
New Paris Hotel Oriental Mandarin makes their signature tag part and parcel of the pastry. How nice is says.'J'aime Paris' instead of a logo...
At Lenotre, you get a chocolate 'rubic' cube. WOW
Sebastien Degardin combines a paper logo on top of chocolate - the best of both worlds I suppose...
Sadaharu Aoki always decks his treasures with white paper name tags. Pourquoi?
Fauchon too follows the paper trail but uses different colors. I have many of these saved and tucked away for a rainy day or something...
Master Paris pastry chef, Pierre Herme always tags his pastries with a little round yellow paper signature. I would deduce he doesn't want any outside flavors to influence his masterworks. Nothing this man does is not thought out with great attention to detail.
Your average neighborhood Paris patisserie...
Will rarely mark up their pastries with an icon or chocolate signature...
This is not to suggest their tarte abricot fine is any the lesser for it. If only I could learn to eat the crust...
BONJOUR PASTRY SIGNS!