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Speculoos pate


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Speculoos pate

mangeur | | Mar 5, 2012 12:45 PM

DCM suggested here that speculoos pate deserved a thread of its own. I've never tasted it but have it on a shopping list for next visit. From what I've gleaned from earlier comments on Chow, I needn't consider any brand but Lotus. And then there is the smooth vs crunchy debate.

Then after I get it, what are its uses other than tartines? "Faux peanut butter cookies", I suppose but that's similar to the concept of using sables to make sables. (Ground speculoos + Bordier -> uber-speculoos?


Thoughts, please

(I should note that the cookies themselves don't move me. In fact, I have several pawfulls that came off United flights with me.)

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