Two weeks ago, my parents came over to my apartment. The plan was for the three of us to have lunch together, and then go out on a mini-tour of the 9th and 18th arrondissements, using a guidebook called “Paris Buissonier“, which my sister and I gave our mother for Mother’s day : it describes itineraries to walk through parts of Paris that are seldom visited, providing interesting and unusual facts and comments about what you see along the way. An excellent little book to get to know our beloved – and huge – city better, avoiding the crowds. The name “Paris Buissonier” alludes to the expression “faire l’école buissonière” (literally “to attend shrub school”), which means to cut class. When I was younger, I thought there really was a school called “Ecole Buissonière” – it sounded like one I’d want to go to!
For dessert, I decided to try my hand again at crème brûlée, to make sure last time wasn’t just a fluke. I had read recipes that flavored the cream with rosemary, and I had ripe pears on hand that needed to be used, so this time I whipped up Pear Rosemary Crèmes Brûlées. As I did not have milk on hand, I used light whipping cream in addition to regular. (I know what you’re thinking, who’s that girl with two types of whipping cream in the house, but no milk…)
