SLOW COOKER DINNERS & SOUPS
Delicae Gourmet
22 Gluten-Free Dinners & Soups
31 Healthy & Flavorful Delicious Year-Round Meals
All Natural • No Added Salt • 5 Minute Prep Time
Budget-Friendly • Serves 8-11
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Summer Fancy Food Show Booth 6065
They come in f lavors like chocolate chip, raspberry, and caramel-
ized sugar. In France, the melty-middle cookies reign supreme, but
otherwise he doesn't see too much difference in the way Michel et
Augustin has been received in the U.S.
"People are the same, okay to pay more when they feel a differ-
ence in taste and quality of ingredients," he notes.
The company soon plans to launch a new line of tartelette-
style cookies called Cookie Buttons and a range of fresh desserts.
Everything is manufactured in France. Ninety-five percent of the
ingredients (such as butter, chocolate, and f lour) also come from
France, the other 5 percent from elsewhere in Europe.
"Maybe one day we will produce locally, but not now, we're still
too small," Paluel-Marmont says. "We want to take our time, go step
by step. We have a lot of ambition and humility."
Before moving to Brooklyn, he had spent a fair amount of time
traveling in the U.S. and says not too much caught him by surprise.
"Americans are very friendly and energetic, and you feel everything
is possible here."
What's not possible is to stay much longer as he's needed back
in France. His partner de Rovira has been holding down the fort
there and has extensive travel duties of his own, including keeping
an eye on an expansion in London and across Asia. The plan was
for the Paluel-Marmont family to stay for two years; their sojourn
is almost up.
"My kids are very upset and so is my wife," he says. "They want
to stay here."
They may be back. Paluel-Marmont sounds comfortable and
confident about having a presence on a larger stage, saying simply, "I
thought we could say something to the world." He knew the value
of French technique, precision, and impeccable quality and how it
hadn't been marketed as such on a commercial scale.
The American people certainly seem ready to listen.
SPRING 2017 69
Julie Besonen writes for The New York Times
and is a restaurant columnist for nycgo.com.