One & Thirty, Pt I: Biscuits Très Chocolat & La Manufacture

As mentioned in my post for Troy's birthday, the custom here is for the birthday person to brings treats to share on their special day. (Narcissistic aside, but I have always liked the actual numbers of my birthday: 7/17/78. Something about all those sevens...) Anyway, since I am currently in early retirement, I did not have colleagues to fête, but did have plenty of classmates who could enjoy some birthday treats.

Residing in the land of chocolate, I decided to try my hand at making Biscuits Très Chocolat from my Chocolate and Zucchini cookbook (source of the Troy's delectable birthday cake last year).



The results were some very yummy, very chocolate-y, but also very...flat and sable-y (sandy) cookies.



Despite their odd texture the taste was pretty good, so I gamely decided to bring them along the next day. Sadly ALL of my fabulous compatriots from French school had already departed for their various summer holidays, so I ended up sitting in on the Intermediate conversation class for half the time. ('Intermediate' said with a snooty French accent—I am in the Advanced class! Ha HA!) Though my little chocolate biscuits were generally well-received, there happened to be a pastry chef in the class (of course) and she offered some very critical, though admittedly very right, opinions on the cookies.

Unperturbed (or so I thought!) after class I went off merrily to attend a lunchtime concert—a beautiful piano recital as part of the Midi/Minimes series here in Brussels—of Mendelssohn's Romances Sans Paroles and other songs. Interestingly in the concert notes the pianist (who was wonderful) was listed as being of 'sri lankaise-monégasque' descent. I had to look up Monégasque and discovered that it is a person who comes from Monaco. Good to know for your next trivia match...

But, I digress. The cookies kept nagging at me. A few days earlier, I had picked up some strawberries and rhubarb at the green market, intending to make a pie, but I just could not focus on pie-making with the cookie problem turning over in my brain. So, using the C&Z.com version of the recipe (as opposed to the old-fashioned-printed-cookbook version) I decided to make another batch. Notice the difference in ingredients?



Ok, I'll tell you: three eggs, and baking powder instead of baking soda. As you can see, the resulting difference was pretty dramatic. Satisfied with having conquered the challenge, I promptly put the whole batch in the freezer to await my parents' arrival next week. I only ate two...or three...



With all this cookie makery happening in the afternoon, I barely left myself enough time to don my party dress for our lovely dinner date that evening. Knowing my love of adaptive reuse, Troy searched out a unique restaurant in which to celebrate my 31st. He discovered La Manufacture, a former Delvaux-leather-factory-turned-chic-dinner- spot.



The food, ambiance, and service were all great. It is actually common to find good food and ambiance in Brussels, but good service is quite rare. So, big score for Troy's instincts!



I indulged in the Clin D'Oeil Menu, including a chèvre trio, pork "royale", and this little beauty. I'm referring to the dessert of course. (Ha! I slay me...)



Never being content to celebrate my birthday for merely one day, this whole loveliness served as merely the first course in a whole weekend of birthday-ing. Hence the 'Part I' title of this post...