Fear, excitement, trepidation, pertubation, consternation, anxiety…..the thesaurus lists so many ways of describing the feeling and fear. It felt like the first time meeting an online crush in real life. Had my years of infatuation with Clafoutis been in vain? It felt silly lusting after a sour cherry tart recreated so many times in the kitchen without having ever tasted the genuine article. Would those Boiron frozen sour cherries be the same in Singapore than in France?
Well, it was too late, its showtime and sink or swim now. I am now in front of Patisserie Gerard Mulot, famous for his Clafoutis, which is for me, a pastry middle finger to the world of fussily composed architectural showpieces with over-elaborate flavours and textures. Egg + Flour + Cream + Sour Cherry. It does not get simpler or better than this. Chef Mulot, you have no idea how long this moment has been in the waiting.
