Less is More and the Sweet taste of Gibassier!

Oh yes that old cliché Less is More and how true, how true! I decided last December as the New Year was upon us I would try a new approach to Resolutions for 2014. My son Stephen suggested to have monthly resolutions and spread them out over the Year! I thought what a great idea and then I would not feel so bad about giving up so easily. Well anyway my first resolution was not to deprive myself, rather introduce myself to changing my dietary needs. Rather than to overcarb as my personal choice has been, to actually reward myself with a new unique carb and limit it to once a week and making the pleasure not only a gastronomic delight but taking the time to enjoy the moment! For the month of January the experience came about when I went to meet my good friend Adelina for Tea and the Tea House was closed, so we stopped at a French Patisserie and I had my first Gibassier. It was truly love at first bite and I will forever savor the moment not only for the taste of the delicate French pastry but the lovely shop with its European Decor with Blackboards, Metal tables, French music and the aviance that is so French! The walls were white with local artists paintings and baskets of Bread everywhere and the most beautiful pastry’s I have ever seen. The decision was to try a chocolate cookie and gibassier and we would split them between us. Well we had the Gibassier first and as we both took our first bite the smile of sweet satisfaction was unbelievable. Adelina is Italian and a tremendous Baker. I look forward to Christmas and Easter when she sends over a taste of the treats she has baked. She remarked right away of the delicate taste of orange that married so well with the fennel in this delicate French pastry. We then had the cookie which was also wonderful but the taste of the Gibassier was unforgettable and I knew I would return to have another the next week. I went home and researched the French pastry and read about its origin generations ago from Lourmarin village in Provence. It has been said to be named after the mountains Le Gibas which form part of the village’s horizon. The pairing of Orange Blossom water, anise seed and olive oil lend a unique taste as well as a texture that being the cross between a danish and bread. The olive oil allows it to stay moist and does add a good fat right??? LOL! I realize I’m going on and on about a single pastry but after I read all the articles I seem to be lucky to have tasted this delightful treat as it is not available all over. It requires a preferment (starter dough) and patience. I laughed at one article, that wrote it could create a cult like following if your lucky to find them. I fully agree and immediately called my nephew Sal (the chef and baker) and he visited two weeks later with a starter dough and completed the dough the next morning and baked them for our dessert that evening. 

They were delicious and he agreed with me that a single serving of something great is far better than several of things that are just good! But remember before just trying one please play some French music and place it on a beautiful plate and sit back and enjoy the moment! Here we are enjoying a Martini waiting for the Gibassier that were baking!