Thursday, 18 July 2013

Lenôtre à la Cour des Senteurs


Inside the scents courtyard, you can have lunch or tea (and some macarons) at Lenôtre, a famous French pâtissier, chocolatier and caterer. No connection with Le Nôtre the king's gardener! The asparagus cream was delicious!!

A la Cour des Senteurs, vous pouvez déjeuner ou prendre le thé chez Lenôtre... Ma crème d'asperges était délicieuse !

20 comments:

Revrunner said...

Asparagus cream. Eeesh!

Sylvia K said...

Oh, it all looks delicious!! I'll ever try the Asparagus cream!!! Love your captures for the day, Ciel, as always!!

Randy said...

It all looks so wonderful.

Bob Crowe said...

I can almost taste it. Something we are sorely lacking in North America.

Cezar and Léia said...

wow they have different flavors~I would like to try asparagus cream!Your pictures are wonderful!
bisous
Léia

Gunn said...

One day..... :)
Yummy!

Oakland Daily Photo said...

Thanks for clearing up my confusion about Le Notre. Macarons are the best French invention since the baguette. Love those things.

llandudnopictures said...

Fabulous looking macarons!

Thérèse said...

Mmmm pour la crème d'asperges par contre non aux macarons dont je n'aime que la vue et les couleurs.

Lowell said...

Looks very elegant. I'd not even heard of asparagus cream. Can't imagine what it would taste like! :)

Birdman said...

Macarons are a favorite, mmmmmmmm

PerthDailyPhoto said...

Ditto Birdman..mmmmmm, macarones.. Must google the recipe for asparagus cream, sounds a wee bit unusual :)

Tanya Breese said...

asparagus cream? now that sounds interesting! macarones, yum!

Halcyon said...

Yum! What a treat!

JM said...

The space looks great and I love macarons! :-)

VP said...

Asparagus what? Inside macarons?People are getting crazier by the day...

cieldequimper said...

Oh lol VP: asparagus soup followed by macarons!

Small City Scenes said...

Extreme YUM!! MB

Dina said...

Ah, the good life .

Wayne (Woody), whatever said...

And we have Dunkin' Dounts ... I need some French pastry chefs to relocate here and raise the standards.