French food notes - May 2019

Bike race’s promotional pâtisserie rolls on and on

In our series providing a sideways look at French food, we reveal how a popular cake was invented as a PR stunt

The creation of some of France’s best-known sweet delicacies were happy accidents rather than the result of either necessity (‘the mother of invention’), precise culinary intent or forethought: tarte Tatin, as noted earlier in this series, came about par hasard – in a Loir-et-Cher hotel – as did the boozy crêpes Suzette, orange-infused pancakes reputedly invented by mischance at Monte Carlo’s swanky Café de Paris.


To read the remaining 85% of this article, you need to either

Subscribe now to The Connexion and benefit from access to our archived articles since 2006

Freedom Subscription

Pay every three months. Our most flexible subscription.

Subscription automatically renews so you don't miss an edition (you can switch this off at any time)

1 Year Subscription (12 editions) (Our best value offer)

1 year of great reading in print and online

Subscription automatically renews so you don't miss an edition (you can switch this off at any time).

Loading some business profiles...

Loading some classifieds...