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 ……

getting the monk drunk …

. My version of Besoffener Kapuziner … Walnut-Apple pudding, soaked in lightly spiced and sweetened Muskadet Wine, served with vanilla ice cream and a brandy sauce . Back home in Austria, especially in Vienna, we like to blame, or credit, the Kapuziner Monks for a range of alcoholic delights. Not least the Kapuziner Kaffee, which ultimately became…

it had to be …

. Opéra cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique “Opéra gateau is an elaborate almond sponge cake with a coffee and…

A ‘Kipferl’ … it was …

. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl). The “birth” of the croissant itself – that is, its adaptation…

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…

city of lights

. A few weeks ago … This following text I wrote at the gate at CDG, waiting to board my flight home to Beirut. It is with a tear on my eye I am leaving Paris. I just love the time I am  privileged to spend in the City Of Lights. But for me it…

ode to olive oil

Olive oil is easily the most understated ingredient in todays kitchen. In some kitchens it gets a prominent place, because it is the thing to have (expensive, exclusive brand of oil), and for some it is just part of making salad because its trendy. Sometimes it packaged in fancy glass bottles that would make “Kosta…

tokyo macaron yaki at le salon du chocolat

Last week there was the Salon du Chocolat held in Paris. It was by accident rather than design that I was in town at the time. I am normally not somebody who has the need to attend consumer fares. But I figured since I am in Paris, might as well pay it a visit. Between…

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…

STORIES by Michal Rovner

. The Musée du Louvre – in English, the Louvre Museum or simply the Louvre – is one of the world’s largest museums; the most visited art museum in the world and a historic monument. A central landmark of Paris, it is located on the Right Bank of the Seine in the 1st arrondissement (district)….

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…

Ice Cream in Paris … again …

Ice Cream à Paris … The only thing for me that comes close to a good chocolate cake is ICE CREAM. I love eating ice cream and I love making ice cream. There is nothing in the world that tastes like chocolate ice cream that just came out of the ice cream machine …. NOTHING …….