A clever idea always has legs, so I’m giving Popped a fighting chance of success in this difficult market. The concept belongs to a server at Eiffel Tower, Jean-Francois Chavanel, of Nice, France.
The store specializes in flavored popcorns, popped on the premises, naturally. I tried several. One, Get Toasted, dusted with cinnamon and sugar, was especially delicious when frozen with liquid nitrogen from a tank at the front. Another, Dilly Pickle, struck just the right balance of sweet and savory. Chavanel told me that most of the popcorns have a touch of sugar in the flavoring mix. The cheese popcorns have less.
At the moment, the flavors are divided into three categories; savory,
caramel and chocolate. Any of them, theoretically, could be frozen, but Chavanel does not recommend it for any of the flavors with chocolate. “The texture gets weird,” he told me.
For more on Popped LV, follow Max Jacobson at UnicaWorld.com.