honeycomb, flakiness and ‘au beurre’

. . Fresh and flakey on the outside, a slightly chewy honeycomb texture on the inside … it tastes of toasted buttery caramelisation, tangy undertones of Normandy milk, the sweet richness of cultivated yeasts and long fermentation. Buttery streaks on your fingers, tiny, and sometimes not-so-tiny shards of golden-brown flakes of crust on your shirt ……

petit déjeuner

. . Breakfast in America Songwriters: Richard Davies & Roger Hodgson Take a look at my girlfriend, she’s the only one I got  Not much of a girlfriend, never seem to get a lot  Take a jumbo across the water, like to see America  See the girls in California  I’m hoping it’s going to come…

vienna calling

. It has been almost 30 years since I left Vienna. I lived in many a interesting place. But … I am a Chef, a Chef Patissier, and people do not understand that somebody does not want to live in Vienna, especially if you COME FROM THERE. Don’t understand me wrong. I am quite happy…

…. the most famous of Vienna’s culinary specialties ….

. Well, it is still raining since my last post. And it is set to go on for another day at least. The sun may come out for a minute or two, before big heavy drops are pounding the landscape again. The sound of thunder bounces off the mountains behind us … since four days. …

Pâtisserie Viennoise

. There is a little treasure in the Latin Quarter in Paris. Just down the street from the med-school on 8 rue de l’École de Médicine, 75006 Paris, is Pâtisserie Viennoise. It is a charming little place I must have passed twice before I actually noticed it. There is Sacher Torte and Apple Strudel on…

Let there be no shame on me tonight …

Sacher Cake Sachertorte – Gâteau de Sacher I have spent a few years producing this gorgeous chocolate cake at  K.u.K. Hofzuckerbäcker Ch. Demel’s Söhne, in Vienna. Naturaly I am bias towards the cake of Demel. But the Schokoladenkönig Wolfgang Leschanz of Schokoladenmanufaktur Leschanz, I believe produces the best at this time. Wolfgang was the Production Manger at…

Who’s strudel is it anyway …

. Apple Strudel Apfelstrudel – Stroudel aux pommes There is hardly a pastry dessert in the world whose fame can match that of the old Viennese Apple Strudel, and quite appropriately, it is not the easiest thing in the world to prepare! But have no fear, nothing can stand between you and the perfect Apple…

ChefThomas

CHEFTHOMAS   Chef, with over thirty years of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. I like to produce my goods using the freshest and best natural ingredients. This is to ensure that…

The Viennese Café Philosophy

And in Vienna we have … The Viennese Café Das Wiener Kaffeehaus A Viennese Philosophy It is these people who go to the Coffee House, “who want to be alone, but need company for it.” Alfred Polgar You can not praise it enough, the Viennese Café. It is a deeply human institution. It is a…

I am from Vienna

I am from VIENNA ­­­­ The Pastry Paradise – A Little History – The world’s finest pâtisserie comes from Vienne”, as France’s great chef, the late Fernand Point, once said. The genius of the Restaurant de la Pyramyde in Vienne, a city south of Lyon, did not mean his own Vienne but the Austrian Vienne…