Faint

what happens when one eats gold
Just a short publicity add for a divine sorcerer of sweets. I wasn't even going to taste it. But then...but then. Chocolate is often described with the word ecstasy--not even close for this. Praline, cacao noir, dark, crisp, nutty, hints of caramel and kirsch, yes and tea; there was no description, no label, no words, just taste. Just taste. I know what chocolate is now. What the movie was about. Why the masses lust for it. Why humans need this sucre of a drug. Is it better than life? Better than sex? Better than.... marzipan? No. I am not prepared to make a statement of any sort on that matter as things of such different categories should never be compared. It will suffice to say that it is incandescently delicious. But that is all. It is how something one eats should taste, it is how the French eat. How we should eat. How what we eat should look like. Ask me, friend, if I will ever be able to eat packaged chocolate again. To be honest, and in no fear of the label snob, I will tell you no. This wasn't chocolate, this was chocolat, the closest (and nearly equal in cost) to edible gold one will find. And there is no guilt. No, with shit (pardon) there is guilt, with greatness there is nothing but satisfaction; although it did not reach I can die now status. Though close. Vive la France.

Maison Gantier: Pâtisserie
2, rue Corot--Paris 16eme
01. 42. 15. 14. 41

A bientôt