“You know, it’s funny. All anyone ever talks about is the madeleine,” Lula observed at the first session of our Foodie Book Club. “Personally, I’m more of a chocolate person, so the whole vanilla cakey thing never really did it for me. But beyond that, it’s really more about the tea Marcel dips it in. Tilleul, which people usually translate as lime blossom tea. But it’s not the same tree that grows the lime we’re used to, is it, Dodie?” She looked to me for confirmation. My smile widened. I loved linden flower tea. In cafés all over Paris, you could order an infusion de tilleul—literally only
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