Since Sucre went out of business in New Orleans, I’ve been looking for a new place to salve my sugar itch, in particular, where to get a proper macaron. I did not expect to find the boutique feel at the Hyatt Regency in Downtown New Orleans, but lo and behold, I give you 8 Block Patisserie–maker of my new favorite local almond chocolate croissant and my new favorite macaron, among other delicacies.
Bake This Day visited with Hyatt’s new Patisserie team and enjoyed a round of eight French pastries made by award-winning Pastry Chef Milan Smith, winner of the New Orleans Wine and Food Experience Best Pastry and Best King Cake!
And my absolute favorite, the Chocolate-Dipped Almond Croissant.
We will be back to check out the King Cake scene at the Hyatt in a few months, but huge thanks to Aaliyah and her team for getting pastries back online at the New Orleans Hyatt Regency!
We decided to pair this pastry tasting with a simple French Onion soup recipe, made by Corey Constantino, fellow medicine resident and gifted on a dark night of my soul. What a marvel how a simple beef bone broth with savory onions and thyme can pack so much flavor!
French Onion Soup
Caramelize about 10 chopped onions in a half stick of butter, and I mean, really caramelize them. Then add about two cups of beef broth and cook down for about 10 minutes. Add 2 tsp thyme and 1 tsp Worcestershire sauce. Salt and pepper to taste. Then blend until smooth and serve with a garnish!
Another discovery has been wine filters that remove sulfites and histamines from wine. Really great for people with sulfa allergies or who find that red wine gives them an unpleasant hangover. We tested the one-time use disposable wine filter and I noticed that in addition to feeling good (but I usually do after drinking wine), I felt like the flavor profile of the wine came out more with less bitterness and acidity.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​
Products features have been gifted or sponsored.