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in the kitchen

gluten free chocolate cake slice
la pâtisserie

The sound of the forest – Gluten-free chocolate fondant cake

By On August 13, 2014

I wish you were here with me. Sat on the patio. There is a wooden table which I’ve slowly taken over: notes, drawings of mushrooms, a mug holding watercolour brushes, a mismatch… Read More

gluten free baked alaska
la pâtisserie

The gluten-free pastry chef – A story and a vanilla and raspberry baked Alaska

By On June 10, 2014

We started our day with a breakfast made of baguette and butter – or was it butter and baguette? – and coffee, of course. We drove to Antibes and sat on the… Read More

rolling-croissant-dough
la pâtisserie

I’ll be left with cinnamon croissants

By On April 20, 2014

I guess like all good things, Sundays have to come to an end too. Today was a good Sunday. We went to bed late enough to wake up mid-morning. Crumpets happened. I… Read More

clafoutis paris pastry club plate
la pâtisserie

No other day than a Sunday – Clafoutis aux myrtilles, le Paris Pastry Club

By On April 14, 2014

[Blueberry clafoutis] The recipes I make don’t come in printed words. They come in barely-readable letters that I’ve written too fast. Felt-tip pen codes, more often than not smudged with water, or… Read More

rhubarb
la pâtisserie

La rhubarbe

By On April 10, 2014

I remember the rhubarb my grand-père used to grow in the garden. It was thick and green; and would be turned into jar-after-jar of compote which my grand-mère always kept in that… Read More

chocolate cake
la pâtisserie

Un peu comme les objets perdus – Le cake au chocolat de grand-mère

By On April 7, 2014

[Not unlike lost property - My grand-mother chocolate loaf cake] Last week I told you about… Read More

cake-chocolat
la pâtisserie

Oops #4 – Le cake au chocolat

By On March 31, 2014

I’ve been going through my pictures. There is this chocolate loaf cake. And really, it’s been haunting me. I made it at my grand-mère‘s house. Back on the twenty-third of march 2008,… Read More

pate-brisee
la pâtisserie

Maitriser la pâte brisée, pas à pas – Mastering shortcrust pastry, step by step

By On February 13, 2014

Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe.… Read More

rye chocolate chip cookies
la pâtisserie

Where is home? – A lot of rye and a little milk chocolate kind of cookies

By On February 5, 2014

That morning, I woke up early and very unusually rested. I think the last time I had felt like this was when I woke up next to him, with his back beautifully… Read More

ten-things-I-want-to-bake
la pâtisserie

Bonjour février

By On February 3, 2014

[Hello February] I’ve been catching up on blogs lately. A thing I hadn’t done in a while, and a thing I’ve missed doing. I’ve found some new treasures that will forever remain… Read More

apple cider cake
la pâtisserie

PS. We picked apples and made cider. Oh and an apple cake too!

By On October 20, 2013

One morning, we woke up to lights through the wooden blinds barely covering never-ending windows. Coffee got made. And we sat on the steps overlooking the garden. Early signs of autumn, drawn… Read More

kanelbulle
la pâtisserie

J’avais oublié – Kanelbulle

By On September 29, 2013

[I had forgotten - Cinnamon buns] I had forgotten about the smell of bonfires and forests; coffee made in a cast-iron pot, with as much water as we put ground beans. I… Read More

riz au lait
la pâtisserie

Rêveries – Riz au lait à la vanille et plus

By On April 2, 2013

[Daydreams - Vanilla riz au lait and more] It’s ten am. The wind is howling through the windowsill. And the rain battering against the glass. Yes, I’ve told you before, it’s my… Read More

croissant
in the kitchen

How to become a pastry chef? – The dark side of stainless steel

By On February 10, 2013

I received an email. Of a young pastry chef – L. – who was feeling like she didn’t belong to kitchens. We emailed back and forth. To me, there is nothing more… Read More

sunday morning
la pâtisserie

Not just a Sunday afternoon

By On January 13, 2013

I could have turned this into a follow-up of a favourite feature: how to become a pastry chef? – the days off. But I guess you somehow get it. As a chef,… Read More

apple cake
la pâtisserie

But we had us – Un gâteau aux pommes et au cidre, un peu comme une tarte tatin

By On January 7, 2013

[A cider and apple cake, not unlike a tatin tart] There was that night made of champagne, flickering candles, crisps and smoked salmon sandwiches, the last of the foie gras smothered onto… Read More

parsnip ic
la pâtisserie

Pure morning – Burnt honey, vanilla, and parsnip ice-cream

By On September 27, 2012

It’s the light, a cold blue grey. It’s the window, adorned with pearls. It’s the wind, carrying the scent of moss and ocean. And just like you don’t even have to think… Read More

cooking is an endless quest for perfection
in the kitchen

Note #1 – On cooking and perfection

By On September 22, 2012

"Cooking is an endless quest for perfection; it is at the same time never reached and always there." — Julien Vaché

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