Comments: 11
Books Eater 2 weeks ago
I loved this one! I hope you enjoy it too. :)
BrokenTune 2 weeks ago
I hope I will, too. The fact that Ariadne Oliver is in this is a good sign.
Well, they (Patisserie Valerie) *have* been around since the 1920s and I can see Christie snubbing her nose at restaurant chains as a "thing", so ... :)

Then again, it's definitely also a play on the Belgian vs. French theme. Particularly where it comes to chocolate and sweets. (As in, Danish rather than French for a Belgian!)
BrokenTune 2 weeks ago
I thought about the French v Belgian aspect but the choice description of "so-called French" put me off that.
I think he'd be even more disdainful of anything merely pretending to be French ... (And secretly also miffed that they were pretending to be *French* rather than Belgian!)
BrokenTune 2 weeks ago
Yup.
Mike Finn 2 weeks ago
One of the biggest disappointment for me in returning to England last year was that most croissants offered to me in caf├ęs aren't croissants, they're just vaguely croissant-shaped bread. Absolutely the frauds Poirot refers to.
BrokenTune 2 weeks ago
I know what you mean. Where is the fluffiness? Where the moisture? Where is the buttery taste?
Where's the crisp??
BrokenTune 2 weeks ago
Exactly.
Mike Finn 2 weeks ago
The thing is, the name says how this is made. You cross layer after layer of light,fluffy, butter-soaked pasty over each other, bake until they're crisp and eat while they're still warm.