"This is the white dish we use every time we cook our creme brulee. It's the reason I bought this dish. I needed a better dish to cook a creme brulee in. In thick, tall ones, it doesn't always get cooked through. Also, I really wanted to bring something back from Paris. I remember I went into this cooking store, and it was the perfect size. I thought that it's it. So I spent the money to have it shipped home, and it became the 'Paris Dish.'
That's how the entire staff knows it. They know they can't break a 'Paris Dish.' If someone does, they slink out because I'll say, 'You know I got those dishes in Paris.' I sound just like a mother. I originally brought 72 back, and I bet there's probably still 60 left. I've never found this dish in America, but I still look for it in all the catalogs. I guess I'll just have to go back. Paris was magical for me. I've never eaten so much foie gras. I just wanted to taste everything.
It was the lights, atmosphere and the ambience of Paris. All those little cafes and bistros, I was so amped up about what I was doing. It was six days — a tour where we would go on little trips from our hotel to shops and the Paris flea markets. I can't want to go back there and I just wish we had the boulangeries and pastry shops here."