France - French Pastries - Booklet of 12 stamps

Description: Normal 0 false false false EN-US X-NONE X-NONE We offer a combined shipment when you purchase multiple different items, with an additional cost of only $0.50 per extra item ($1 for international shipping). We reimburse over-payments on shipping charges! Please contact us if you need more details. French Pastries - Booklet of 12 stamps Notebook of 12 stamps representing 12 French pastries: Lemon pie, Tatin pie, opera, macarons, nuns, millefeuille, chocolate flash, strawberry, saint-honoré, baba with rum, pastry flan, Paris-Brest. Welcome to the world of French pastries. A world of tradition, innovation and excellence in capsizing the taste buds. Let's discover the story of some emblematic French pastries: In the 18th century the baba with rum, with an anecdote that promises to leave us baba. According to legend, the cake was born at the table of the King of Poland, Stanislaus Leszczynski. While the emperor was tasting his kouglof, a popular pasta at the courtyard, the latter would have judged the cake too dry. He then decided to water it with Malaga wine to make it softer. It was in Paris that a pastry chef, Nicolas Stohrer, had the idea of replacing the liqueur with rum. This pastry shop, located on rue Montorgueil in Paris, still exists and offers the original recipe (with Malaga wine), as well as the current recipe. In 1856 it was the Signor Frascati that created the nun, a glacier of Neapolitan origin, it offered the customers of his Parisian coffee this sweet delicacy so named, because the color of the cauliflowers were reminiscent of the dress of the nuns of the convents. The success is immediate. In 1909 the founders of the Paris-Brest bike race asked a pastry chef, Louis Durand, to create a cake in honor of this race at the beginning of the 20th century. That's why this pastry brand looks like a bicycle wheel. The Durand pastry shop still exists in Maisons-Laffitte (78) and is always the authentic Paris-Brest. In 1955 the opera was premiered in 1955 by Cyriaque Gavillon. His wife, Andrée, found the name "opera" because she found that the smooth surface of the cake, ebony-coloured, resembled the floor of the Paris Opera stage. Cyriaque Gavillon worked for Dalloyau, the famous pastry-mining wreath. Have a good tasting. Specifications:Printing technique - HeliogravureFace value - 1.29Theme - GastronomyType of physical product - Booklet of Fine StampsPackaging - BookletNature of the shipment - Green letter (J+3)Type of gluing - AdhesiveDestination of the shipment - FranceMaximum weight - 20gLegal notices - Graphic design and illustration Chroniques de bouche based on photos of the cover and stamps: lemon tart, mille-feuille, religieuse au café, opéra (c) SCHMITT Franck / hemis.fr; tarte Tatin, baba au rhum, macaroons (c) StockFood / hemis.fr; éclair au chocolat, saint-honoré, paris-brest (c) BAREA Carmen / hemis.fr; strawberry cake, flan pâtissier (c) TOMBINI Marie-Laure / hemis.frAuthor - Chroniques de boucheIssue date - 07/10/2024Format - booklet 54 x 256 mm, stamps 24 x 38 mmNumber of stamps per presentation - 12Permanent validity - NoArea of validity - From mainland France to France, Andorra and Monaco.From mainland France to the DOM and vice versa.Inside the DOM

Price: 32 USD

Location: Herndon, Virginia

End Time: 2025-01-21T20:32:15.000Z

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