paindecampagne

thoughts on food, culture, and community

Archive for the month “February, 2014”

Friday Photo: Age of Days, Strip District, Pittsburgh

February 2014

February 2014

Friday Photo: Breakfast at Kelly-O’s Diner, Strip District, Pittsburgh

Breakfast at Kelly-O's, The Strip, February 2014

February 2014

Kelly-O’s Diner in the Strip doesn’t only serve up fish and grits, thick raisin toast, and fluffy omelets — there’s also a strong helping of tenderness and sturdy Pittsburgh pride.

Kelly-O’s Diner
100 24th Street
Pittsburgh, PA 15222
(412) 232-EGGS

http://www.kellyos.com/

Friday Photo: Macarons over the rainbow, Jean-Marc Chatellier’s French Bakery, Millvale

Jean-Marc

Jean-Marc Chatellier’s French Bakery, Millvale, February 2014

Light and dense, chewy and crunchy: these macarons from Jean-Marc Chatellier’s French Bakery, Millvale, are as colorful as they are delicious.

With flavors ranging from the familiar (Nutella, vanilla, orange, peanut butter and jelly) to the exotic (pistachio, raspberry balsamic vinegar, lavender), buying an array seems to be required.

Jean-Marc Chatellier’s French Bakery
213 North Avenue
Pittsburgh, PA
(412) 821-8533
http://www.jeanmarcchatellier.com/

Jean-Marc Chatellier’s French Bakery, Millvale, reinspires

Jean-Marc Chatellier’s French bakery in Millvale, PA, is just a stone’s throw across the river from Pittsburgh’s other well-known French boulengeries: La Gourmandine in Lawrenceville, Gaby et Jules in Squirrel Hill.

However, in contrast to La Gourmandine’s rustic coziness and Gaby et Jules’ glittering elegance, Jean-Marc Chatellier’s bakery better gives the impression of being a small-town cake shop of 20 years ago: a turquoise-colored awning, neon OPEN sign, florescent indoor lighting. There’s no “bonjour” when you enter; there are no frilled aprons or chef’s hats; there are just pastries — and good ones at that.

Paris-Brest, Jean-Marc

Paris-Brest, Jean-Marc Chatellier’s French Bakery

My purchase of the Paris-Brest — made of hazelnut or praline cream between two rings of choux pastry — was supposed to be the last time I was going to try this traditional pastry (which was inspired by a bicycle race between the cities of Paris and Brest in 1891). All too often, I’ve been let down, finding the choux pastry unable to live up to the flavor of the filling, due to the pastry having been too old or too refrigerated for too long.

Jean-Marc’s Paris-Brest proved me absolutely wrong. The light, firm pastry was the vehicle for the rich, powdered-sugar-dusted cream. Too big for my hands, I ate my Paris-Brest with a spoon. It was like eating a cloud occasionally studded with toasted almonds.

This pastry was not just good enough to revive my hope in pastries in general, but also to reignite my belief in humanity. Who would have guessed that such a jewel of a pastry could sit in the case next to humble American favorites like key lime pie, and be served so cheerfully in the corner of this town?

Did I really not realize that French pastries can sell not just because they are French — but because they are good?

I will be back to Jean-Marc Chatellier’s — and be back and be back.

Jean-Marc Chatellier’s French Bakery
213 North Avenue
Pittsburgh, PA
(412) 821-8533
http://www.jeanmarcchatellier.com/

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