Believe me. A croissant can end up in your liver.

Just a month before my last croissant hunt in France, my doctor told me that my blood exams weren’t as good as usual. He asked what changed in my daily routine that could be affecting the results. I told him that I moved from Miami to New York, which wouldn’t be a problem if it wasn’t because of the damn good croissants. While Miami has just a few good bakeries, Manhattan offers more top-notch boulangeries than any other city, so I was eating at least one croissant a day. The doctor told me to stop, otherwise I would end up with fatty liver ­– which literally means fat in the liver. I told him about my upcoming trip and he said that I should go anyway, and enjoy croissants with moderation. That’s what they say in beer TV commercials! Enjoy with moderation... I could never have imagined that croissants and a Budweiser would have more in common than fermentation process – and that both could lead to cirrhosis! So, I followed the doctor’s advice, cutting the carbs and exercising twice a week. A month later I arrived at Le Chambard, a hotel-restaurant located in Alsace, France. With a 2-stars Michelin restaurant and 1 Bib Gourmand, I knew that hotel’s breakfast would feature the most perfect croissant. What I didn’t expect was a partnership between the hotel and the incredible bakery of the village, so croissants were free all day long. C’mon, it’s the same as sending a drug addict to rehab and throw a welcome party hosted by Snoop Dogg! In the end of the stay I was wrapping croissants to go. Months later, my blood exams were back to normal, and I learned an important lesson:  never eat more croissants than your stomach can handle, otherwise they will end up in your liver.