TSC Signature in the heart of Beirut Souks always manages to bring out the epicure in me! On my last last trip there, I discovered fine French yogurt and dessert products in the freezer aisle. The packaging is what first caught my attention: some come in colored ramequins; others in glass cups and bowls; still others in reusable jars with plastic lids. Their reusability and novelty is in itself intriguing, but the diversity of the yogurt flavors will really do you over: prune, chestnut, café, caramel, lemon. There are also more exotic combo flavors like raspberry-lychee, apple-kiwi, mango-passion fruit, strawberry-lime, fig-honey, rum with raisin, and spicy chocolate.
The French really have mastered the art of yogurt-making to the extent that yogurt is often enjoyed as a dessert after a meal. Even with the yogurt brands that are considered quotidian, or standard stuff, French yogurt is leaps and bounds better than its American counterpart. The “Fruit on the Bottom” or “Les Yaourts aux Fruits”, for example, crafted by Activia consists of an ethereally silky, plain yogurt resting on a bed of lightly sweetened fruit (be it prunes, berries, pears, etc.). Even Panier de Yoplait’s 0%, which comes 54 kcal to the cup, is heavenly and contains substantial fruit bits.
One of our absolute favorites is the jellified coffee dessert from Normandy’s Ferme des Peupliers, whose texture mimics custard with the aroma of coffee beans. Marie-Morin has created a crème café so rich and tantalizing it should be a crime to indulge in alone. In fact, Marie Morin’s treats, which include real tarte au citron (lemon tart) topped with the classic meringue, as well as clafoutis aux cerises (cherry custard cake), crumble pommes (apple crumble), and tarte aux fraises (strawberry tart), are divine and evoke memories of Paris at the corner patisserie.
