Foodie in France

Throwback to Paris, where we had to have real French fries.

Smart asses who try to educate me on the origin of French fries will be shot.

Here's another must-try by Sebastien Gaudard – am actually quite convinced that everything at his patisserie is a must-try – the Mont Blanc.

The entwining squiggles of chestnut cream on top are amazing – rich with that earthy chestnut flavour, yet impossibly light, with an airy, almost whipped, quality. Buried beneath is a nest of (again) super-light vanilla bean cream cradling chunks of crumbly meringue that are so (again) light and not at all saccharine.

By far the best Mont Blanc I've ever had.

Take me back to Paris. I'm dying to savour this mille-feuille again.

Countless sheets of feather-light, crisp, buttery pasty stacked with layers of silky vanilla bean creme patissiere. It's messy to eat, but oh, what a beautiful mess it is when all those incredibly light layers of pastry and cream melt together in the mouth. This is a must-try in Paris and worth returning for.

Tucked in bed early tonight with sweet memories of beloved Paris. This pretty confection isn't just easy on the eyes – the firm choux pastry is filled with slightly tangy passionfruit cream, with crisp freeze-dried crumbs of raspberries scattered across the slick of passionfruit gel on top.

Throwback to a very rustic lunch at Rose Bakery on Rue des Martyrs in Paris, where I really enjoyed the Bacon & Pumpkin Quiche. The filling was soft, creamy and slightly eggy, studded with generous slices of bacon whose welcome savouriness permeated every mouthful in blissful harmony with the sweet chunks of pumpkin on top. The crust could have been more buttery, but it was thankfully crisp and lightly flaky.

Moved on to London, but my heart (and stomach) are still yearning for more of Sebastien Gaudard's award-winning croissant.

Breakfast, featuring the best croissant in Paris. No wonder it's so lauded – plush, buttery layers with a light, crispy exterior, the top glazed with sugar. Sheer perfection.