L'Éclair de Genie Grand Opening in Vancouver, BC
L’Éclair de Génie, a Parisian pastry shop that only sells éclairs, has opened its 25th store on Robson Street in Vancouver, BC and will open doors to public on Saturday, April 29th, 2017. Christophe Adam has stores in Japan, Hong Kong, and Moscow, and the one in Vancouver will be the first L’Éclair de Genie in North America.
The éclair is the most popular patisserie treat in France because it’s comforting, easy to eat, and able to be made at home, albeit with varying degrees of success.
The éclair originated in France in the early 1800s, first made by Marie-Antoine Carême, a pastry chef for French royalty. Éclair is the French word for lightning, and the pastry could have been so named because it glistens when coated with confectioner’s glaze, or because chefs joked it is “in a flash”. The Chambers English Dictionary defines it as “a cake, long in shape but short in duration.”
"We have 257 kinds of éclairs, and I still have fun playing with new flavours, textures and colours," says Christophe. "The éclair must have oomph, with a dazzling, modern look. We will start with 10 kinds of éclairs and introduce two new ones each month, like every other store. And we serve coffee."
I was invited to attend the media preview today (Friday, April 28th) with a sneak peek of the shop/restaurant's interior, tasting the different flavours of the eclairs and see how they are made. I brought my son and we were both excited. Attendees celebrated with champagne, carbonated water, Instax photo ops as well as receiving a free gift for the attendees.
We finally met Chef Christophe in person. He was very busy with getting stuff organized, but I was able to get him to sign his recipe book that I brought with me to the event.
Chef Christophe Adam is also the author of his newly released cookbook, Eclairs: Easy, Elegant & Modern Recipes. See my review in the previous post HERE.
The éclair is the most popular patisserie treat in France because it’s comforting, easy to eat, and able to be made at home, albeit with varying degrees of success.
The éclair originated in France in the early 1800s, first made by Marie-Antoine Carême, a pastry chef for French royalty. Éclair is the French word for lightning, and the pastry could have been so named because it glistens when coated with confectioner’s glaze, or because chefs joked it is “in a flash”. The Chambers English Dictionary defines it as “a cake, long in shape but short in duration.”
"We have 257 kinds of éclairs, and I still have fun playing with new flavours, textures and colours," says Christophe. "The éclair must have oomph, with a dazzling, modern look. We will start with 10 kinds of éclairs and introduce two new ones each month, like every other store. And we serve coffee."
I was invited to attend the media preview today (Friday, April 28th) with a sneak peek of the shop/restaurant's interior, tasting the different flavours of the eclairs and see how they are made. I brought my son and we were both excited. Attendees celebrated with champagne, carbonated water, Instax photo ops as well as receiving a free gift for the attendees.
We finally met Chef Christophe in person. He was very busy with getting stuff organized, but I was able to get him to sign his recipe book that I brought with me to the event.
Chef Christophe Adam is also the author of his newly released cookbook, Eclairs: Easy, Elegant & Modern Recipes. See my review in the previous post HERE.
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