
Went to the Marais for brunch a few days back and realized I hadn't (horror) bought any perfume in Paris yet! In part it was intentional as I didn't want to smell like I just exited the duty free shop at LAX. About a year ago, I searched online for a perfume made from my favorite flower, the Tuberose, and found one, in France of course, and it was called Nuit de Tubereuse (Night of Tuberose). Not thinking twice I forgot about it, figuring the import would be too expensive, etc. So from my cafe, I looked across a rainy street and there was Artisan Parfumeur of Paris. I thought, wow, they won't smell like everyone else. So I went in and smelled some samples and one completely hit me over the head - had to have it. It was MY scent. Didn't look at the packaging or anything - the clerk gave me a daffodil and a beautiful black shopping bag for my (pretty darned expensive) purchase.
So I trundled home in the rain, worried about having spent so much on perfume, yet knowing it would have been just as bad if I had done Chanel or Dior, so I was able to justify it.
Lo and behold, when I got home and opened the bag - there it was, the box "Nuit de Tubereuse" - I had chosen by smell exactly the scent of my favorite flower without consciously knowing it.

Fast forward. Passing a deli a couple of weeks back I noted with deep interest a sign that said 'Sirop de Thym'. I thought WOW, what a great thing to cook with. So I returned the other day to check it out and asked for 'Sirop de Time', as I thought it was pronounced: Parsley, Sage, Rosemary and Thyme. Well guess what? She had no idea what I was saying. So I wrote it down and the pronunciation was all wrong - it is TAAAHN. Parsley, Sage, Rosemary and TAAAHN.
So I got that, thinking I could have some major fun with it in my kitchen meanderings. I also saw a jelly "Fleurs de Coquelicot" which translates as poppy. Hmmmmm - where do these come from? What effect does this jelly have on you?

Got everything home. Created a wonderful tartelette with tomatoes soaked in the Sirop de TAAAHN, sitting atop some Mothais Chevre - oh heaven.

And the Coquelicot? Well I mixed up some "nappage" (don't ask) with Muscat Sec (super sweet white wine), and the jelly, topped with strawberries in a tiny tart.
As they say in Paris INCROYABLE!