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A la Biche au Bois

With her characteristic drawings of women, a bevy of raven-haired beauties, accompanied by incisive phrases, her works embody freedom and bring together something of the casual with the serious along with the carefree and a certain dose of provocation. Entitled Miss. Tic: Words of the Heart, the show brings together a host of her evocative works. Showing through to July 7th 40 rue Volta 3rd , 01 42 77 09 00 Miss. Tic, Coeurdialement. Revolving around the costumes, props and accessories from the series, the show is an authentic journey into the various realms and characters of Game of Thrones.

Martin and the HBO television series, Game of Thrones, the exhibition Game of Thrones, the Touring Exhibition is a voyage into a world of the finest and highest of fantasy fiction. Videos throughout the exhibition project footage from the Emmy award-winning series, and visitors can have their picture taken with several emblematic swords from the series with realistic backdrops of the onsite locations.

And when it is all over visitors can sit in an Iron Throne to be immortalised upon it. Archives Personnelles de M. The month offering a new journey into the world of the artist and enabling inaugural exhibition showcases the paths of the artist and the collector. Upon returning to Milan after the second World War, he frequented actors in the effervescent artistic scene, notably Lucio Fontana and alberto Burri and became friends with the art critic Franco Passoni with whom he opened the Galleria Levi in Milan.

Levi would first purchase two paintings, the Egg on the Dish without the Dish and The invisible Harp done in , which he exhibited in his gallery in Milan. The bronze sculptures of these images were cast in switzerland at the legendary Perseo Foundry, which casts the work of alberto Giacometti and Fernando Botero. Fair, the iron structure now symbolises Paris the centre of the Place Charles de Gaulle and Its five smooth gold onion domes covered in world over.

From Jun 15 through Sept 1 9amam Visit the interactive exhibit on the history at over 36 metres. Daily 10ampm and stairs and lifts, last admission stairs, last lift surrounding the Arch. Open daily 10ampm, 3pm-7pm. From Sept 2 through Jun 14 lift open times may vary, last admission 45 minutes 1 Quai Branly 7th. Last entries and EU citizens under Free.

There is a Place Charles de Gaulle 8th , 01 55 37 73 Ave Gustave Eiffel 7th , 01 44 11 23 There is a offers a host of activities for children and adults. Daily 6ampm; Dome am-8pm. Last tickets 45 minutes before closing. An under 18 and EU citizens under Sainte Chapelle Place des Vosges 4th. Louvre and the Place de la Concorde. Guided tours in English daily at 11am and gardens. For additional information on Place de la Concorde 1st. Built in , it was the first bridge in the city to be constructed in cast iron and is frequented by artists and musicians.

Sat-Mon Created by Bartabas in , the Versailles Avenue Rockefeller, Versailles. The You can pilot a Boeing in a state of the Located on the Left Bank on and around the Quai first exhibition is dedicated to Klimt. Open from art flight simulator. Daily 10am-7pm, first Sat of the month FlyView A contemporary art gallery on the Champs- until 10pm, last tickets one hour before closing.

Open seven Ballon de Paris French capital. Participants don a virtual reality Fly over Paris in a hot air balloon that also helmet jetpack and enter a simulator to virtually days a week. Roosevelt The balloon can fly up to metres into the capital and its iconic monuments. Suitable for Galerie Olwen Forest Parisian sky. Flights are dependent upon the children aged 8 and over.

Jewellery made for the cinema 15th , Attractions, educational two themes. From Sat-Mon. Quai round out the agenda. Its rooftop offers a degree by Jean Pierre Cassigneul. Tues-Sat 11am-7pm. Roosevelt be accompanied by adults. The 2 km one-way the 35th floor. By car 55 km from Paris. Departures every 45 min, 11am-9pm. Maincy , Closed Tues. Metro or RER to la This theme park brings you back in time to sample salon and a bottle of champagne.

80 Best Mes Heros Cuisiniers et Patissiers images in | Chefs, Chef recipes, Best chef

Magic potions, required. This vast park filled with peaceful wide alleyways direction, Lille, exit Parc Asterix between exits 7 and Special theme cruises also available including for strolling and an octagonal water basin offers a 8. Access directly from Paris with the shuttle bus a champagne tasting cruise.

Port de Suffren 7th , place for a promenade between the Pyramide du which leaves from the coach park at the Carrousel Entrance located at superb Renaissance decor by Italian artists. Wed- These lovely gardens were built upon the initiative the corner of the ave Daumesnil and the Route Mon am-5pm. The Chateau is open Tue-Sun of the largest movie theatre in Europe. The 9ampm. Gardens open daily 8 am to sunset; guided tours venue offers fabulous fun and entertainment for free.

Avenue Rockefeller. Paris Authentic boAt cruises Mon-Sun am-5pm. Tue- Discover Paris on board a genuine sidecar and collection of films, objects, archives, cameras and Sun 10am-6 pm. The museum also hosts temporary Several tours, which can carry one or two This museum located in a splendid private scale models, thousands of works of art and one of people, are available and you can also customize mansion on the Place des Vosges is devoted to the finest collections of aircraft in the world ranging your tour.

Take the number bus from Centre Georges Pompidou statues and paintings as well as photographs the Gare du Nord directly to the museum. Tues-Sun 10am-6pm. Place Georges This historic monument houses a superb Pompidou 4th , Daily 10am-5pm. Tues-Sun am-7pm. The permanent 11am-7pm. Palais de Chaillot, 1 Place du Trocadero design. Housed in a spectacular contemporary collections are housed on the first floor while the et du 11 Novembre 16th , Dali Paris special exhibitions, art and trade shows and Tues-Sun 10am-6pm.

Paintings by Canaletto, life and work. Daily 10am-6pm. Tue-Fri housed in a mansion listed as a historic monument Nouvel with an excellent book shop and lovely 11am-6pm, Sat-Sun 10am-6pm, Thu until 9pm. Tue 11ampm, Wed-Sun 11am-8pm. Its mission is to engage figures. The restored Palais des Mirages plunges Exhibition spaces display permanent collections international audiences in a compelling dialogue the visitor into a giant, mirrored kaleidoscope.

Thu-Mon 10am-8pm, A beautiful museum of Jewish art and history This museum houses one of the most extensive Wed to 10pm. Mon-Fri 11am-6pm, collections of Asian art in Europe, displaying Tue-Sun A marvelous display of some 3, scientific Opened everyday 10am-7pm. Other galleries house work and is located on the premises of his former The national anthropological museum houses the rich collections of paleontology, comparative haute couture house.

Retrospective displays are remarkable, internationally renowned prehistory anatomy, mineralogy and geology. The galleries alternated with temporary thematic exhibitions and and anthropological collections offering a and exhibition halls are surrounded by the by appointment guided tours can be organized. Marceau 16th , Wed-Mon 11am to 6pm. Interactive displays, workshops blvd Haussmann 8th , Wed-Mon 9am- 6pm. This is the only museum From 12 noon to A fantasy world awaits in this space devoted to devoted to 19th and 20th century art, including 12 midnight every day except Tuesday.

The visit Gauguin. Tue-Sun am-6pm. The extensive Paul 4th , The museum on the hill was founded in Oceania and the Americas. Branly 7th , Open daily from 10am to beautifully restored 17th century mansion in the spaces, rehearsal rooms and educational 6pm. Today craftsmen continue and essence maker ensconced in a superb pupil and muse Camille Claudel, in a former private to fashion medals, official decorations and Napoleon III town house.

This year Fragonard is mansion, with its famous gardens and chapel. Mon-Sat 10am-6pm. Garden closes at 5pm. Thurs until 8pm. Tue-Sat 10am-6pm. A perfect example of the trend is the very good Nana fish bar in the 11th arrondissement. Stopping by for dinner the other night with a friend, we shared some really delicious smoked beef with a glass of Croatian white wine for an aperitif. For mains, I had a perfectly cooked veal T-bone with cockles and green asparagus in an elegant jus de viande, and my friend went with the yellow pollack with white miso sauce and baby artichokes.

Both dishes were flavourful, carefully prepared and generously served. The cheese sampler include four perfectly ripened cheeses from the Fromagerie Goncourt, and desserts offered were a chocolate ganache tart with pear sorbet and yoghurt sorbet with rhubarb, strawberries and panes of meringue. They offer four basic styles of Poke, including the Original Poke, with marinated tuna on a bed of sushi rice with avocado, red onion, scallions, cucumber, carrot, sesame seeds and soy sauce.

The variously garnished pokes come in large and small sizes, and you can also create your own Poke from a long list of fresh ingredients, including salmon, tuna, chicken and prawns, plus a variety of fruits and vegetables. Decorated with colourful paintings by a young artist from Mauritius, Shaka Poke is a perfect choice for lunch or a light dinner. Shaka Poke 34 rue du Louvre 1st , 01 40 28 93 83 w w w. The restaurant offers different takes on the minced meat delicacy even offering a delicious vegetarian option made with mixed vegetables.

Grab a table outside, watch the locals go about their business and enjoy the Middle Eastern tapas- style dishes such as hummus dip and tabouli, made the way it should be, with lots of parsley and lemon juice. The new restaurant on wheels is a great business lunch option where time is of the essence and lunches are served in an hour and half guaranteeing that long waits between dishes is a no-no.

Seats are limited so reservations are a must. Dinner tours are also organised, ideal for visitors looking to see the beauty of the City of Light. The menu changes regularly but meat lovers will appreciate the rib eye steak while vegetarians will love the charred vegetables, and desserts will be appreciated by all with the tarte Tatin cooked in coal caramelising the apples, adding a slight crunch to the pie.

The menu offers great sharing plates and can be ordered in small or large portions. In the Marais neighbourhood, the restaurant is run by a young couple and is limited in seating so make sure you reserve in advance. Carbon 14 rue Charlot 3rd , 01 42 72 49 12 Little Italy In the hipster neighbourhood of the French capital, the 11th arrondissement, is where visitors will find Borgo delle Tovaglie, a popular address amongst the fashion crowd.

This impressive address houses a huge home-like boutique where homewares and produce from Italy are all displayed, inviting you to find throw pillows, candles and olive oil to take home with you. The space also hosts one of the finest Italian eateries in the capital with a menu that takes your taste buds on a culinary voyage to Italia.

Using produce from the boot, all the dishes are fresh, traditional and very generous. Try the assortment of burrata with both natural and smoked burrata served on a bed of salad, or order the fresh-out-of-the-oven eggplant parmigiana to be enjoyed with Italian vino. And the best place to sample their exquisite wares is at their Left Bank restaurant, which recently moved to new quarters just across the street from the boutique on the Avenue de la Tour Maubourg.

Charming service, and a very good wine list, too. The restaurant also serves up daily specials and the chef is sympathetic to any special dietary requirements making it easy for diners to dine off-menu. In a venue that is calm and with fine design and a Left Bank state of mind that is thoroughly serene, the spot beckons to come and spend some time, enjoyable time, for a lunch or in the evening. Cocktails at the bar, jazz on Saturday night, the way to be chic here is to be relaxed.

And new this season for those who like to linger over a gourmet experience, the Sunday brunch here is one of the most relaxing of rendezvous. Embark aboard its entirely glassed-over boats for a unique cultural and gastronomic experience. Full of history, Laurent has become an institution for power players in the world of finance and politics. Starters refined, decorated with batiks and Javanese include a bresaola-based salad and Parma puppets, just around the corner from the Louvre.

Homemade pastas Enjoy delicate foods from Java, Sumatra and Bali. You will savour a selection of and breakfasts omelets, bagels and yummy truffle-based dishes risotto, tagliatelle, foie gras, pancakes with real maple syrup etc. We have carefully plus fresh milkshakes Address Book dining For more detailed listings wheretraveler. Homemade juices, fine wines and fresh fare at the Nolinski hotel. The desserts were created river enchanted by violin and piano music.

On Sat, Sun and craftsman of France, title. The three- Enjoy a three or four course lunch or dinner on French-raised duck is served deliciously as foie gras, storey Place de la Madeleine boutique is the largest board these boats as they take you on a tour of confit preserved in its own fat and grilled and and features a wine cellar. An on the premises wine Paris on the Seine. The menus change with the magret duck breast. The lunch menu can include chilled champagnes as well. Reservations required. Port specialises in grands crus, old vintages and rare This Alain Ducasse brasserie, located beneath de la Bourdonnais 7th , Traditional brasserie fare is on the of more accessible wines.

Forum des Halles, Porte Rambuteau 1st , can be privatised. Enjoy Black Market beef from Australia and Prime This restaurant serves excellent Cambodian, Angus beef from Kansas are only some of the cuts Fauchon Laotian and Vietnamese dishes in a warm and found on the menu alongside cocktails created by A celebrated food emporium with an excellent friendly atmosphere.

Savoury starters include the the talented trio behind the Experimental Cocktail selection of wines, along with foie gras, caviar, shrimp dumpling soup and a fine selection of dim Club especially for the restaurant. Also offers sum. Excellent main courses include the chicken 6 rue Bailleul 1st , Two doors down three different peppers.

Try lumpia Thabor 1st , Amazing gift baskets deep-fried spring rolls , or ayam jahe chicken make for a perfect offering for all foodies. L only. Check when booking that the restaurant will accept your credit card. In a beautiful 17th century mansion in the Place des A bright and beautiful, mostly seafood restaurant 13 rue de la Paix 2nd , Tue- as the discreet photos on the stairwell attest.

People tend to love it This elegant restaurant on the Seine serves finely This delightful restaurant located in the Grand or hate it, and well-heeled tourists reserve weeks prepared gastronomic French cuisine. A garden setting. Recent offerings included a Private pea soup flavoured with mint and served with dining rooms may be reserved as well.

B daily, Mon-Fri L. Savour a beet, goat cheese and hazelnut one star, but still offering its famous numbered Fine contemporary French cuisine can be savoured salad for starters then try a nicely spiced shoulder of pressed duck and an absolutely magical view of in this one-star restaurant with an elegant and cosy lamb with apricots for a main. Meanwhile cocktails Notre-Dame. A stunning different kinds of souffles, a classic French menu is Bank intellectuals. The atmosphere is still Parisian, Art Nouveau setting in this registered historical proposed.

Daily am selection of grilled meats and finely prepared am. Keep it simple here: steak tartare, long after its s heyday. The prices are equally oysters and big seafood platters. Fine wine Daily am am. The casual restaurant offers excellent soups, marinated fish, more. Under an illuminating glass roof guests 84 rue de Varenne 7th , This gastronomic gem is a very expensive Every day from 7. On the first floor, the five cosy authentic French cuisine inspired by the view of Paris.

The menu changes every month, Hotel The 1-star lunch-counter restaurant of chef Joel This gourmet 1-star Michelin restaurant serving Lancaster, 7 rue de Berri 8th , The finest produce Chef Fabrice Giraud prepares savoury and refined 5 rue Montalembert 7th , Located on cuisine with a contemporary touch. Try specialities 27 Quai Branly 7th , The menu and restaurant have been Montaigne 8th , The grilled langoustines in a light citrus adjacent to the museum of the same name.

The Main dishes can include salmon with wild rice or sauce are excellent as is the cheesecake. There are a host of menu. The prix-fixe menus revolve around Next door to the competition, the caviar shop and priced contemporary cuisine made with local carefully prepared classical French dishes made and seasonal products. For starters enjoy salmon restaurant annex of Prunier 16th , specializing in with seasonal products and the restaurant has an French caviar.

Roosevelt 8th , Roosevelt pie and French toast with caramelised pears. Main course dishes include French floor of the Peninsula hotel features traditional atmosphere. French dishes with a contemporary twist using mushrooms or creamy butternut squash soup, a Daily, noon-midnight. With a breathtaking view, 9th , There are champagne 17th , You can This one-star restaurant in the Shangri-La hotel millefeuilles is a fine ending to a meal and a good sample some briny oysters for starters or a salad serves authentic Chinese cuisine inspired by the reason to stop in for high tea.


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The art of Scribe,1 rue Scribe 9th , Main 7am-midnight. It always gets mixed reactions. I want to throw more curved balls. I want to think outside the box at every stage, to tweak my main courses too so it's all more radical. People get it now, they're more open to it. They understand we are competing not just with Chefs in our own territory but now, with the rise of social media, we're in league with others all around the world - it's a global playing field".

International calibre he may be, but Templehoff remains deeply connected to his homeland, making this Chef, like his food, very much a product of environment. Discovering yourself as a Chef, you have to have a connection with who you are and where you work. Yes I honed skills my skills internationally, working with some amazing chefs around the world. I take lessons from everyone although the key is not to copy, but to mould your own identity and when you're comfortable with your own signature then you can feel grounded and become a product of region.

I want to tell the story of my environment, to explore the foods they historically used to eat here and use food to tell the tales. For example, we know South Africa was a stopping point on the spice route, so we have a rich Malay influence, also the English were here, then the Dutch, all creating a melting pot with the indigenous African cooking. This was the cradle of mankind after all, so we have an abundant culinary history and rich story to tell. Come spend your money here, eat our food, drink our amazing wines - this is new ground! Transfer to a liquidiser and blend until smooth, finish with truffle oil, salt and gelatine.

Place all the ingredients in a food processor, except for the butter, and pulse until rough. Add to a mixing bowl and combine with butter. Chill until butter hardens. Strain and pour onto a chilled base recipe below to about 2cm thick, tap out excess air. Set in the fridge for about 2 hours or until firmly set. Pour a 3mm thick layer of sherry jelly on top and chill for an hour.

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Cut into 2cm squares and garnish with celeriac puree, a dried mushroom chip and sorrel leaf on top. As lights and cameras are set up to capture the moment and the fuel efficient Synergy Grill that's been wheeled in especially for the occasion comes up to it oC heat, Joanne Knowles from Trenchmore Farm hovers in the background. Crane carefully slices an array of beef cuts and arranges them on a metal tray, some familiar like fillet, rump and. A look of mild alarm crosses the face of Synergy Grill sales account manager Phil Wright who has realised that in a few minutes he's going to be sampling what is effectively a cow's sphincter muscle.

Earlier that morning, I met up with Knowles at Trenchmore, located just seven miles from Ockenden, for a tour of the farm. Started originally in as an apple orchard Knowles, a former project manager, along with husband Andrew who used to design packaging for the food industry also produce Silly Moo cider , Trenchmore became a cattle farm when the fields adjoining the orchard became available in Due to the wet spring weather, the handsome red coated cattle were yet to be put out to graze for fear of trampling the grass into the soft clay soil and were still housed in their architecturally striking Roundhouse home.

The open sided, circular cowshed topped with an umbrella-like fabric roof stretched over a metalwork frame is designed with the animal's welfare in mind. You'd like to have some variance so that they're less prone to disease and are healthier, so cross breeding is a good thing and Wagyu is not dissimilar from Sussex which has great marbling and a really good flavour. Those we don't get into calf, because it's not an exact science, Tiger our Red Angus bull takes over and that is an exact science.

He's a good boy,' says Knowles with a laugh. Knowles also plans to breed from the pure Wagyu bull that was grown from a embryo shipped frozen from America and implanted in a cow in the UK once he matures, and to harvest eggs from the herd's pure Wagyu cow that will be fertilised and implanted in other cows in order to grow the herd. At Trenchmore, there's no need for the massaging and beer feeding associated with the famous Kobe cattle of Japan which, Knowles explains, is done because the animals spend their lives indoors and are prone to stiffness and lack of appetite the alcohol helps stimulate their appetite; to achieve high Japanese style marbling they need to eat an incredible amount and is nothing to do with indulging them like pets which is the common misconception.

Instead, Knowles is experimenting with growing barley grass in a chitting shed on the farm in order to finish the cattle and produce that all important marbling in a more natural way. Back at Ockenden, Crane expertly grills half the meat on the Synergy Grill and pan fries the remaining half. We gather round and taste the meat, comparing the Synergy grilled pieces with pan fried. Both have superlative flavour and the texture of butter and you could easily confuse the scary sounding spider steak with a piece of sirloin, but those off the grill with their razor sharp bar marks and unmistakable smoky charred flavour win the day.

As lunch service heats up, it's time to get out of the Ockenden brigade's way but before we all go our separate ways, there's one more question I want to ask Knowles. It seems that farming Wagyu is far from being a straightforward business, and especially in the sustainable way Trenchmore is run the farm was shortlisted for one of the Sustainable Restaurant Association's Food Made Good awards this year , so why bother? Knowles doesn't hesitate, and simply says, 'It's the most delicious beef. If you can, why wouldn't you do the thing that's going to be best?

Add to the carrots and cook until soft. Add 1 tablespoon of flour and 1 tablespoon of tomato paste and cook for 2 minutes. Coat the vegetables. Add one bottle of red wine and reduce on a low heat without burning until thickened. Add 2 litres demiglace and cook for twenty minutes after the first skim. Continue to simmer and skim. Pass through a fine chinoix and set aside.

Take 4 whole oxtail, cut to 1 inch and dust with flour and seal on all sides in a hot pan. Place in a deep baking tray. Add two star anise, five black peppercorns and a bay leaf. Pour over the hot braising liquor and season generously with salt, reserve some for later. Cover tightly with tin foil and place in an oven at degrees C. Remove the tin foil and keep basting the meat until glazed. Remove the meat from the liquor and reduce to a sauce consistency before passing through a chinoix again.

Whilst the meat is still warm but hot enough to pick, separate it from the bones. Flake the meat and mix with some of the reduced liquor and season with salt. Roll the meat into tubes in cling film and set in the fridge overnight. Once set, slice into 1cm chunks.

Remove any cling film. Pane the chunks in panko breadcrumbs and deep fry at degrees celcius. This combined, with incredibly sharp branding gives an incredibly juicy and intense BBQ flavour. This patented system also prevents any cross-flavouring of meats or fish through smoke contamination. This is the only product of this type in the world. Goat is increasing in popularity and is set to become a staple of the British dinner table. James Whetlor from Cabrito Goat Meat began selling goat meat, sourced from British dairy farms, to London restaurants in To reflect the increasing demand and appetite from diners he developed a range of products, making kid meat widely available to buy online at Ocado including chops, diced and mince.

The idea was that four goats would help clear the ground. He thought there had to be a better solution than gassing them as a by-product at a few hours old. James began working with goat dairies to supply restaurants. Today, he supplies over 70 well-known establishments including Mark Hix, St John, Quo Vadis and new restaurants on the ever-changing food scene including Marksman, Smokehouse and Pidgin and Antonio Carluccio and Hugh FearnleyWhittingstall amongst its fans.

Kid goats are a similar size to a spring lamb around 20kg - and have a delicate, sweet and musky flavour. It is lower in fat than beef or pork, is rich in potassium and has twice as much iron as beef. One of the things that make Kid goat so appealing is its global nature. The meat takes well to punchy flavourings including Mediterranean and Middle-Eastern herbs, spices and rubs. So many cultures have goat as a mainstay of their diet the recipe choices are almost endless. Kid goat occupies a nice middle ground.

It is a strong enough flavour to stand up to the spice and heat of Middle-Eastern and North African but subtle enough to respond brilliantly to the herby, garlicy, lemony and winey based dishes of European cooking. In a bowl mix together the meat, salt, tomatoes, onions, melted butter and spices.

To cook, put the marinated meat in a large saucepan, and cook the mix over a moderate heat uncovered for 20 minutes stirring occasionally 3. Stir in the water or stock, saffron and half the coriander stalks; cover and simmer gently. Top up a bit with water if the sauce looks dry 4. While the shanks are cooking, bring a small saucepan of water to the boil with the honey and raisins and poach the quince until just tender, drain 5. When cooked remove the shanks from the sauce and keep warm. Remove excess fat from the sauce and add the quince.

Heat 1 tbsp butter over a moderate heat in a frying pan. Add quince, sugar and cinnamon. Fry on both sides until golden and glazed all over. Add the raisins and toss gently together and pour over the meat 7. In a heavy bottom pan make a caramel using the cater sugar. Cook out for 1 minute. Pour caramel mix into earthenware dish to about 2cm depth, leave to cool. Peel and cut the apples in half through the core. With a Parisian scoop, remove the core and pips neatly. Place the vanilla in the centre of the dish and star anise either side.

Place apples core side down onto the spices Three pieces. Lay the puff pastry over the apples and tuck in the excess around the edge , using a fork make a few breathing holes in the pastry. Bake for 20 mins depending on your oven c. Once pastry is golden and cooked remove from oven and leave to rest for 2 minutes. Turn tart onto a large oval plate being careful not to burn yourself on the sauce. Serve with scoops of good old traditional vanilla ice cream.

Her apple tart was already very popular with the local hunters. Legend has it that on this particular day, she cooked her apples as usual, in sugar and butter but something went wrong. It is unclear whether she was distracted and cooked the apples so long that they became deeply caramelized, or that she just forgot to line her pan with pastry dough. To make it appear like her everyday tart, once cooked, she inverted it onto a platter and served it hot. The guests loved the light flaky crust and the deeply caramelized apples. The Chef Journal provides original, accurate and up to date information that is guaranteed to be informative and authoritative.

Most of the articles are written by Chefs for Chefs With in-depth interviews with some of the most highly regarded chefs in the industry, discussions on industry topics, reviews of kitchen equipment and a lot more, the magazineis an essential tool in any professional kitchen. Bangkok and Thailand has a reputation for food and its many different regional styles that has built this great food culture. You can find it on almost every street corner.

I meet many hotel guests who want to go out and try it. Of course they are nervous as there are many horror stories of people eating. Many people try to be brave and challenge their intestines fortitude and mostly come off second best. The ingredients used are usually very different in flavor, spice, production technique, storage and handling to what we know.

Of course they are nervous as there are many horror stories of people eating something and it not agreeing with them which usually results in a highly anticipated vacation spent in bed or at hospital. This is important as it ensures high turnover and freshness as generally there is no refrigeration. Hong Kong and Singapore are known as the fine dining or up market meccas of SE Asia with many choices to eat at no matter the occasion and rightly so as they are considered top tier cities and world financial hubs. There is a very big rivalry and now that Singapore will get its own Michelin.

I have favorite restaurants in both cities where I have had great dining experiences, but sadly in Bangkok it was lacking. When I worked in Singapore most of the good and high profile up market restaurants were in hotels, same in Hong Kong and Bangkok. At the infancy of these cities dining revolutions free standing French or Italian restaurants find it hard to make money and operate as their following is not as strong.

Hotels can afford to run these restaurants as almost amenities not so much as profit generators. As the cities develop, local people travel more and have greater exposure to other countries cuisines and the demand eventually develops. So these young well trained chefs often from Michelin star back grounds have opportunities to open free standing restaurants usually with a financial backer behind them. There is a big market in Bangkok for Michelin stared guest chefs which many hotels bring in every year.

There is nearly one every month in a hotel nearby. At Sukhothai Hotel we had a strong program. It was great to see the influence, inspiration and energy they brought to the hotel. Menus, recipes and technique learnt by the chefs and cooks would soon find its way onto our own menus.

Even this brought competition between hotels to see who had who coming and how many stars did they have. Bragging rights ensured. Over the past 3 years Bangkok has had a strong representation with Gagan and Nahm winning the gong for three years in a row as the best in Asia. This can only be good as it creates competition, just the same as Michelin guides and other guides do.

A magazine with branches across major Asian cities produces probably the best restaurant guide in Thailand and awards it stars as mangos due to one of its sponsors. It sounds quite amusing to be awarded five mangos instead of stars, but it is still the same thing. I am proud to say that one of our restaurants Elements received five mangos and Yamazato our Japanese restaurant received four mangos to put us at the top of the pile as far as hotel dining goes in Bangkok according to this guide.

With the arrival of international stars Atelier de Joel Robuchon, Jean Michele Lorain and Henk Savelberg opening restaurants it can only lead to better options. And what this does for the chefs already here is inspires them to get better at what they do whether they are expatriate or Thai.

These chefs raise the bar, train, inspire, influence and leave a legacy which I think is the best that can happen. I even have books with their recipes and Joel Robuchon has always been one of my heroes, his restaurant in Hong Kong is one of my favorites and I have celebrated anniversaries at his restaurant in Bangkok. So I have to work harder now to not only maintain but improve. Great, good and not so good restaurants open and close all the time however I do think the dining and culinary scene in Bangkok looks bright and if it keeps progressing at the rate it is now, hopefully one day we will also get our own Michelin guide and be truly recognized on the international stage.

The 80 new recipes have been made available throughout BaxterStorey locations across the UK and Ireland estate to inspire chefs to expand their repertoire with a selection of unique sweet and savoury bakes that will excite customers. The book guides you through the It combines modern classics with unusual and exciting flavour combinations such as breakfast muffins flavoured with HP sauce, beer and pretzel cupcakes, and green tea pancakes with red bean paste. It is giving BaxterStorey customers a range of new choices that rival the high street.

With the second book we looked to include more technical tips on things like understanding different flours and raising agents and bespoke costings. This ensures our. This has helped to build confidence when it comes to displaying and styling counters, helping our teams to better market their products. Grown in limited quantities, the cocoa beans selected for Origine Couverture Chocolates originate from a single country in order to offer you exceptional chocolates with a strong personality.

Finden Cream of the Crop! It's yet another starring role this multi-talented Chef has taken on, along with a stellar career that spans over 20 years. Throughout her varied and exciting career, Cherish has continued to challenge herself through training courses and culinary competitions that have resulted in over 25 medals from international events around the world - a mammoth 18 of which were Gold.

RECETTE. Une entrée à base de saumon, par le chef étoilé Christophe Scherpereel

Singapore-born Cherish, as diminutive as she is modest, does not dwell on the string of awards and international accolades under her tiny belt. She was always too busy looking forward at creative and innovative inspiration for her craft to look back at past achievements. Perhaps it is this appreciation of vibrant colours, textures and the cosmopolitan environment that she grew up in, that have helped shaped her work.

To this day, the Asian influences can be seen, tasted and smelled in her stunning pastry creations as she uses her creative eye to capture ideas, blending food, art and culture. Cherish herself credits the eclectic elements of her upbringing in Singapore as a strong element in her work and many of her desserts involve use of more exotic Asian ingredients such as goji berry, snow fungus, red bean, ginkgo nut and dashi.

Honing her skills at a number of luxury hotel groups, both internationally as well as in her native Singapore, including a three-year stint as Sous Chef at the landmark Grand Dame The Raffles Hotel, no less, Cherish quickly mastered the uncompromising quality and service levels required at these top establishments. It is no surprise therefore that her work at The Langham, London matches effortlessly the fine surroundings. Namai Bishop speaks to the Chef: N. What was your inspiration behind the chocolate you created to mark the anniversary of Langham hotel?

The Langham No. The sweetness of the milk and high intense note of cocoa with a long lasting taste. A tinge of honey caramel is accompanied by a fruity acidity and finished with a bitter note.


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  5. What was the creative process in creating a chocolate? The best experience was the blind taste with the Or Noir Laboratory experts, where we tasted chocolate from different plantations and origins, all with varying tastes, profile and character. It was a wonderful experience! The most creative and interesting part of the process was compiling the profile of the chocolate.

    How does the Langham hotel brand influence your work? Brand inspires my pieces to be innovative, creative and evolutionary. Have your Asian roots inspired your work? Yes definitely. I incorporate Asian ingredients with a twist. You look after all pastry at the London hotel. How do you manage the preparation. I have a very good team and we minute and plan in our team morning meeting which we have everyday in addition operational checks are carried out thoroughly with frequent research for new Afternoon collections, Banqueting menus, Palm Court menus and Artesian, the Best bar in the World N.

    What projects do you have lined up for ? It's a truly fantastic experience all round! Will you be taking part in any industry events outside of the hotel? Not presently but watch this space! You have been a star figure in the industry for some time - how has the industry changed in your experience? Pastry cooking is now being viewed in the same light as mainstream cooking. It is a lot less niche and more recognised for its craftsmanship than it used to be.

    You support quite a few industry events that look for fresh talent - what advice would you give a young pastry chef in the field today? I like to think that when you look at the dessert you get the impression of a heavy rain from the dark chocolate curls, followed by the bright and refreshing spring colours in the dessert below. It is a bespoke chocolate that is sensational to eat and hopes to put a smile on your face. The sweetness of the milk combined with the high, intense notes of the cocoa leaves a long and lasting taste. It has a hint of honey caramel accompanied by a fruity acidity and finishes with a bitter note.

    Make a emulsion. Boil mango and fresh lime puree. Remove from heat and add in gelatine. Make an Italian meringue. Boil the mango and lime puree. Sieve the puree, cool down and add in the gelatine. Incorporate the Italian meringue and fold in the whipping cream 30g per portion.

    Boil coconut milk and bruise the lemongrass and infuse for 10 min. Sieve the mixture and add in the gelatine and sugar. Cool down the mixture. Pour 15g on the last layer of the mousse. Put all the ingredients in the bowl. Using a balloon whisk, whisk until it is foamy. Pipe using round tube number 7. Whisk in the sugar and agar agar. Boil the mixture and remove from heat.

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    Cool down. How far it will carry them? Hopefully all the way to the top of the world stage. Here younger passion can be nurtured, showcased, realised and mentored to build onto the main events bringing the passion and the skill to the next generation is the way we can succeed at the higher level. What does it take to be a contender in such a prestigious event?

    I did it to challenge myself and improve my own chocolate skills. This meant many long nights and every weekend for practice in the last few months running up to the event. I wanted to commit as many hours as I could so I could achieve my best. I have a very supportive girlfriend who kept normal life going which was a massive support. For the Coupe du Monde, the training was more focused towards the last 6 months in the run up to the competition; this is where it really got intense, and we felt the pressure.

    The whole team took a couple of days off for Christmas but worked through New Year making changes and practicing, tweaking here, and adding there to make our pieces as strong as possible. We were very lucky that my employer Rococo Chocolates supported the team by letting us use their kitchen facilities out of work hours.

    My life was very much devoted to the European Cup and the Coupe du Monde for 18 months, the training was intense at times meaning on top of a full time job I was putting in every evening and weekend for training. When you are training for such a huge competition it definitely tests not only your skills but also your physical and mental attitude at the same time. Having a team of creative and passionate people there will always be some differences of opinion.

    Naturally not everything always goes to plan but you have to try and focus on the most important parts. We all worked together to try and keep each other positive which in a group environment is important. The hardest part of the competition was keeping my focus and keeping up the same pace for 10 hours. The arena was empty for the first few hours so this gave me time to settle into the rhythm before the noise and excitement of the supporters started to build. At the height of the competition the temperature was 25C and the noise and atmosphere electric.

    Trying to block this out and focus on the task in hand was probably one of the hardest parts of the competition. I knew though what would be would. We presented the buffet with seconds to spare and got a great cheer from our supporters and the crowd. We had built in lights, smoke and music into our display so it was all very dramatic. We were all totally ecstatic, exhausted and full of emotions to have finished, especially with the problems we had encountered during the day.

    After the clearing down process it was great to see our families and supporters that had travelled over to support us. The best part was definitely finding out we had placed 6th in the world — the highest ever placing for the UK team. We celebrated into the night but the only one tiny regret I had was that we forgot to get a team photo with the completed buffet! Of course it is important there are opinions and the creativity is flowing to achieve the best possible result, but in the end the right decisions are reached.

    The fine line is to not to bite off too much than you can chew, so to be able to finish strongly with everything completed as planned. Keeping the theme uncomplicated and straight forward without being too safe, but on the other hand not being too experimental and too edgy that the brief is lost or diluted in translation. You need to convince the judges with your interpretation of the theme connecting them on an emotional level by mastering your chocolate or sugar work executing with cleanliness, sharpness, preciseness and making sure that all your colleges and individual pieces blend well together and fit to make one flowing structure made up from many different pieces.

    Training naturally is a key part of the preparation, depending on when the selections are. Faced with every eventuality from transport issues, equipment problems to working conditions you have to focus and deal with what gets thrown at you, but hopefully everything goes to plan! It is great that the candidates are now open to exposure through social media and the general industry awareness which has been raised boosts their profile and skills trying to inspiring pastry chefs to get to know what going on and to want to compete.

    It also shows first-hand what is required to be able to reach the top in the event. This can only be an inspiring and motivating thing. Also showcasing the event in itself boosts popularity; it is fantastic to be able to see what has been happening, check out who has done what and see what the levels are from other countries.

    Exposure like this is rewarding to the field of Patisserie in the UK, hopefully to encourage youngsters, or individuals who are already in the industry to be more aware of what it takes to be able to compete on the world stage, and to feel proud and passionate about representing your country. Good luck to the UK Coupe de Monde pastry team for ! One thing is certain though — a bad cup of coffee makes a bad occasion!

    I was asked to take part in a coffee tasting in London recently and thought it appropriate to ask a very old friend of mine, David Thompson, a barista to join me. David owns the best coffee shop in East Anglia — in Sudbury to be precise and he always goes on about the fact that it is the roasting that makes the coffee acquire its wonderful taste as the roasting stimulates the oil in the beans. Cafes Novell have been seducing peoples senses through the perfect cup of coffee since when founded by Ramon Novell who is still very much involved in the company on a day to day basis.

    Novell now has subsidiaries all over the world and in launched in the UK with offices in London, Leeds, Sheffield, Manchester and Newcastle upon Tyne. Alongside the range of coffee beans they supply into the HORECA market they are just about to launch the same high quality coffee in Nespresso Compatible Capsules for the home market. Tasting is very personal and it is important decision to make as a restauranteur or coffee shop owner as to what you offer your clientele. It is also an opportunity to educate customers with the many varieties of blends now available.

    As more and more people become coffee enthusiasts, so restaurants are having to be more discerning about the coffee they offer. Personally, I have no interest in supplying all the different types of coffee you find in most high street coffee shops, i. Ridiculous — and then there are all the different sizes too!

    We only serve espresso to our guests at The Great House in Lavenham. However, we do serve the best. For Discerning independent coffee shop owners it is important to find the finest coffee to compete with the brands. Quality is everything and it never goes out of fashion. You will never be forgiven for cheap coffee. A good coffee gives you the edge — it is remembered and loved by the aficionados.

    Beware though changing your mainstream coffee blend and alienating those who enjoy it. Ideally offer a small choice of different coffees to increase your customer base; it also helps if serving staff are well informed to answer questions from those more savvy customers wanting to know more about what they are drinking, such as the provenance of the beans and how they have been roasted.

    Josephine "Chez Dumonet"

    Back in the relaxed tasting room at novell we tasted five blends of their coffee and Xavi played his espresso machine a little like Messi plays for Barcelona! With precision and expertise — he weighed the 7 grams of coffee required for one shot of espresso on a set of scales. Intense creamy cup with hints of liquorice and caramel, good body not too bitter. Slightly acidic with hints of chocolate, vanilla and floral aroma. This coffee has an amazing floral aroma and delicate taste of cocoa and butter. This is a blend from four different continents.

    Fantastic body!


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    4. With lots of personality, hints of citrus and honey, a great all-rounder. This is a premium blend of washed and natural Arabic coffees. High in acidity and powerful floral aroma, tastes of bitter chocolate and roasted nuts. Once David and I had come down from the ceiling! I know David will put this on the counter of his wonderful coffee shop ion Sudbury as his guest coffee for the month of May.

      Thank you to Novell for taking the time to allow us to experience their coffee excellence and discover some amazing coffees. I wish you the best of luck here in the UK. Trained as a combat-ready soldier first and chef second, the public support for the British Army Chef has never been so strong! Most battle hardened soldiers will agree that what they look forward to most after returning from a patrol is Facebook and food scoff depending on whether their location has a military chef and WIFI!

      With over roles on offer in the British Army, if you are looking for a job that provides variety, challenge and an incredible sense of pride, look no further than the British Army Chef. The role of the British Army Chef is to provide subsistence at any time, environment or location worldwide. The equipment can range from state. Typically one OFCS is designed for providing catering for 40 people.

      The London Olympics provided an excellent example how adaptable the equipment can be to use, catering from 40 to 4, plus at each meal. Read any personal account of battle fields and the supply of fresh and nutritional food will often be one of the contributory factors supporting the will to fight on. Rations or Operational Rations available to the troops have significantly improved mainly due to constructive feedback from the soldiers on the ground who have sampled many of them.

      In Afghanistan, the variety of rations available to British troops were incredible. As a military Chef, depending on the logistic supply chain, where possible you always use fresh rations, if fresh is not available or in short supply you would use, frozen, and finally operational ration packs. As a chef in the field, you are not just providing fuel for the troops to do their job, you are also a culinary alchemist, often providing a much needed reminder of home comforts in hostile and challenging environments.

      AU PETIT TONNEAU–Old-School Comfort Food at a Gaullist Redoubt in the 7th, B-

      This is not restricted to an area of conflict, it could be anywhere from an arctic military training exercise in Norway to providing catering support in the UK as part of the civil disaster contingency group. Life as a military Chef is far from dull, regardless if you choose to join the British Army full time regular or in your spare time Army Reserves I can honestly say over 20 years reserve service I have travelled the world, experienced life and cultures as a civilian Chef you would not have the opportunity to experience.

      As a civilian qualified Chef, I totally underestimated the value that military training can add to your day job if your choose the Army Reserves. How short sighted I was! The British Army takes you out of your comfort zone; remove your clean and static kitchen, forget the walk in fridge, blast chiller, chargrill, combi oven and thermo mix. Imagine you are lone military Chef in some remote part of the world, your kitchen was on the back of pallet that for some reason was not loaded.

      You have a four 10 Man ORP boxs rations and you know the guys will be returning from a 12 hour patrol, tired and hungry with the expectation of a home cooked meal ready. The following three words are the backbone of any Soldier and Chef You will be trained to cope with any situation, your action plan in place, you have security sorted in your location, you delegate to some willing and hungry helpers everyone helps the Chef or is at the back of the que!

      If you can imagine scrap heap challenge for Chefs, this may help to visualise how very quickly you can improvise your kitchen to somehow provide food for the troops. What is guaranteed is that the troops will provide almost instant customer feedback, which most of the time is really positive. As a Chef this is where you really earn your pay, feeding in excess of 1, international troops per day. We are often asked by Chefs what happens if you are already a qualified Chef? Simple, we build on your experience, and provide you with the skills and confidence to deliver a world class catering capability in any environment.

      Its not all about cooking! To join, you do not need to hold any formal vocational qualifications, we will provide all the training you need, coach you to pass all the fitness requirements for as long as it takes and at a pace to suit you, on successfully passing your basic military training, you will be part of a unique group of Chefs that do not just cook! We are not just chefs, we are British Army chefs — an essential part of keeping the British Army ready for any challange!

      Spain has a number of things going for it, the climate is excellent for viticulture, and there are plenty of old vines and a lot of indigenous grape varieties. In Spain the Consejo Regulador, the law making body for wine is locally based and not centrally controlled as it is in France and Italy, so they are more in touch with what is happening and up to date. As a result they are more open to change and experimentation than any other European wine country.

      The key to quality in Spain is their old vines and low yields. In recent years winemakers have been quick to take in new technology to their bodegas and many of the most modern wineries in Europe are now to be found in Spain. They include former palaces, ancient convents and medieval castles. The Parador de Tordesillas was once a private house, today it is a superb hotel just outside the city of Valladolid. Rueda was put on the wine map by Marques de Riscal who moved production of their white grapes from the warmer region of Rioja to the cooler, high altitude climate of Rueda in , because they wanted to make a fresher style of white wine.

      Today there are 69 wineries and 1, vine growers. Rueda is the second most popular wine region on the Spanish domestic market, 2nd only to Rioja. They sell 83 million bottles of white wine mostly Verdejo annually. Verdejo is the indigenous grape of the region, but as earlier mentioned, they also grow a lot of Sauvignon Blanc and Viura and they do blend the varieties together. Rueda is situated on a high plain, about 2, feet above sea level. Winters are cold and very long, spring is short with late frosts, summers are hot and dry. These extreme conditions are the key to the quality of the white wines in the region.

      Verdejo has been grown in Rueda since the 16th century.