Another awesome news from Laduree, Paris!
After their last collaboration with Hello Kitty, Laduree pairs up with Lanvin’s designer Albert Elbaz for this quirky and chic design for Laduree’s packaging..
Absolutely in love with the cute designs!
(Lanvin x Laduree)
Delicately poached pear, with sweet caramel cream and a hint of creamy white chocolate.. One of Herme’s finest produce..
(Carre Blanc - Pierre Herme, Paris 2012)
Spreading: To cover a substance on a surface of an object with an even layer..
(Creperie - Paris, 2010)
Mad About Ispahan.
There’s no great deny that all of foodie and pastry chefs alike knows Pierre Herme’s obsession with Ispahan –his delicate flavour combination of rose, lychee and raspberry. From Macarons to ice cream, from mille-feuille to cheesecakes, Pierre Herme has created every possible pastry/dessert known to mankind flavoured with Ispahan. I must say it is one of the quirkiest, most unique and yet very tasteful combinations for a very feminine characteristic of flavour.
From my understanding, the name Ispahan came from a flower of Rosa hybrid called Rosa Ispahan also known as “Pompon des Princes” which is a half-open Damask Rose with a clear pink colour. Commonly Damask Rose is the hybrid that used to produce rose water and essences that are crucial for culinary usage.
Never stop experimenting; Pierre Herme seems to succeed this process of introducing Ispahan flavour through different kind of form. I personally am a big fan of rose flavour and is in love with almost all of his Ispahan creations –with personal favourite being his Mille-Feuille. Trying it out on my own, I’m trying to re-interpret its flavour into a simple cupcake form. Will post the result together with the recipe pretty soon.
Much Love,
Chef Adith
Hey Guys,
so recently i just went for another euro trip, the same course as 2 years ago: Paris and Belgium. However, i spent more time in Brugge this time. 2 days to be exact.
Of course Paris as usual being a lovely madame it always become and make me fall in love all over again. but Brugge is pretty much like the same old mademoiselle that were missed as we focused on the older lady that is Paris.
Singapore Tourism Board new incentive in promoting the Culinary scene in the country..
do check the events when they come to your city!
The name Croque Monsieur in french culinary arts refers to the hot ham and cheese (typically Emmental or Gruyere as how the French like it) grilled sandwich. Some variations involves the usage of Mornay or Bechamel sauce to adds to the richness of its melting cheese layer.
Whereas its lovely spouse; Croque Madame describe as the Croque Monsieur with addition of fried or poached egg -clearly, one must love French sense of humor there. Although in many reference, the egg is there to resemble the shape of woman’s hat.
The word Croque comes from the french verb “Croque” which translate as “to crunch” in reference to the crunchy edge of the sandwich after it is grilled to perfection. Though nobody really knows the origin of this particular recipe, the availability of this dish dated as far back as 1910 in Parisian Cafe.
need is:
and when you decide to be more effeminate:
Use a heated Skillet or Griddled Pan that are coated lightly in butter to grilled your sandwich until it reach the stage where the cheese oozing out, melting as delicious as it looks like.
Or when you have reached the stage where cooking is mundane and you’re living in Paris (Amen to that someday!), do come to your nearest McDonald’s and indulge in their Le Croque McDo (oh yes, it’s good!).
This is Love…
a perfect guide to French most celebrated creme de la creme -and one of my personal favorite patisserie a la francaise..
Gateau St-Honore
Enjoy!
Chef Adith
