A week ago, the three-star Chef Régis Marcon unexpectedly asked the head of the laboratory to take me for two hours as an assistant to participate in a video, not for making pastry, but for a culinary recipe! Yes, you will see for yourself! Overall, it was incredibly cool and a source of great pride for me!
Since May, we have been working at a serious
pace … very serious and we are working a lot.
We don’t have a moment to take a photo (it’s
strictly forbidden to use phones) and sometimes you can barely find the time to
take a sip of water…
Therefore, today I will describe one of my
It was at the beginning of May, I stayed after
work, inspired by the new idea of a crispy puff pastry (in Italy, this pastry
is called sfogliatelle and it has the cone shape cut into strips, evoking the
shape a shell).
After long researches of a suitable recipe, and
this from various sources, I made classic sfogliatelles with a very delicate
garnish based on vanilla ricotta! It was something! The layers were the
thinnest of each other… Absolutely no one around me was indifferent to my try
because the dough was incredibly thin and so crisp! But, of course, far from my
Then my experiences started…
Almost the same dough as a working base, but I
made a flower-shaped tart… Filling: frangipane with pistachio cream in the
oven without butter and candied raspberries…
It was simply incredibly delicious! Everyone in
the kitchen was delighted and I myself am very happy with the results, because
I have never seen anything like it!
04/15/2001 – A chubby little girl was born, but
as it turned out later – future judoka and pastry chef.
This day is always special, but this year it is
very unusual … For the first time, I am not at home, but alone in France, and
in an extremely difficult period … It seems that not a year has passed, but
five, because so much has happened.
And you know it was absolutely the best day,
day that I will remember all my life! My family and friends were there, all day
to comfort me, and I cried to know how lucky I was in this life and how happy I
And also to hear from the morning the words of
congratulations from Chef Régis Marcon and the words of admiration for the
pasta I made the day before – it was worth it!
Such moments give a huge burst of energy to move forward, and always remember that life is good, it is enough to be patient a little, even if sometimes it’s really hard… And today, I’m really happy … very happy.
With the permission of the author of this blog,
I am writing this short comment in connection with an exceptional event,
Valeryia has received her official academic transcript with the results of her
studies, and it is difficult not to react.
Look at this document, and you will see that it
is not only a passion for her profession but also a huge talent and hard work
on a daily basis that have enabled Valeryia to achieve such results.
We are happy for you and confident in your
successful future, we have no doubt. You will deserve it by your dedication,
your hard work and your ability to reach the goal you set for yourself,
whatever the problems and circumstances.
Well done, Valeryia!!
A person who is always by your side during your education and your
I am currently doing an internship and work in
a bakery / pastry shop / tea room “La Chanterelle” of Mr. Marcon.
Régis Marcon, one of the most famous chefs in
the world, has written many books, MOF, president of the international
association “Bocuse d’Or”, a brilliant and unique person … Every day, he is
full of new ideas, work, writes new books and creates new dishes. The Maisons
Marcon are a pastry shop, hotels, bistro and Régis & Jacques Marcon
restaurant (Jacques Marcon – son) with 3 Michelin stars! All this is located in
the small village of Saint-Bonnet-le-Froid. I strongly advise you to read more
about this place and these people; I promise you that you will not regret the
During this period in France, it is very
difficult … and of course, it is obvious that catering is one of the most
But! Our wonderful chefs, simple and sociable
people, who always remain positive, decided to offer a gift and to thank all
the medical workers for their work! Yesterday we sent over 600 huge cookies and
800 rolls of chocolate to the nearest hospital, completely free! So, it is job
And this is absolutely not the last time!
No matter the difficulty, the pastry chefs and
bakers work for you; we fill this world with pleasant and tasty moments! So
it’s working with love.
It is time to stop and look around … It is
now a very difficult time when you do not need to overestimate or underestimate
the situation in the world. Now all restaurants are closed in France, it is
forbidden to move in the cities, but the pastries and bakeries work, and I am
no exception to this rule. I am happy that in this difficult period, I can
bring a drop of joy to everyone … as dessert. After all, happiness is in the
Many people are forced into quarantine. I think the biggest thing we can do is to think first of ourselves, the people who surround us, and to take care of our and their health. And if it was an opportunity to spend more time with loved ones, to start playing sports, to learn or simply to fulfill a desire for which time was always lacking?
In the photo there are dark chocolate truffles with a rose that I made for my family before going back to France … Imagine: a thin layer of crisp chocolate, then a delicate ganache …
My first year of training is over and now I’m
Despite a difficult last week
at the ENSP (National School of Pastry), we had to pass all the exams and in
addition move … I did not want to leave, I miss my chefs who have become our
family. And now I have no regrets about my choice for these 3 years…
By the way, the results of the
exams will only be known after 5 weeks and I will tell you about them.
I don’t know what’s going to
happen next, but now I have an internship that will end late August … I’m
worried! But today it is not current, and for now, I am enjoying my days with
my loved ones. And, of course, I don’t leave my beloved and native cuisine. A
kind of additional work, I revisit my favorite desserts with something
completely new and absolutely fantastic in my head.
I hope you had an interest in following me during my first year in the “dream school” and living with me important and less important moments of my life! Thank you all.
Quite hard week, fast pace, lots of coordinated
work! A week of “winter” foaming cakes: Chocolate-caramel brownie,
pineapple-caramel, apple-nut, chocolate-coffee, bitter chocolate with Yuzu
flavor … Up to 6 separate textures, different types of assembly and
decoration are combined into one cake …
A busy and very interesting week! Thank you to
our wonderful chef for a perfectly organized work, the most precious knowledge
and advice, the desserts are wonderful, everyone will find something special
for themselves, and in winter, you should especially be pampered.
Have a good day
* Final course which is served after the main meal (pudding, pie, etc.)
This is the first week we’ve worked entirely
with chocolate, a lot, sometimes too much chocolate. Toppings with different
textures, different forms and methods of making candies, sugared almonds …
and even a little drawing and the FIRST small chocolate sculptures : acorn
“hazelnut gianduja”* and Œuf mendiant. There are many new techniques, surprising and very
interesting!!! But as always, of course, training and we start again!
* The gianduja is a paste of chocolate and finely crushed hazelnuts to which we can add other nuts also crushed, as well as icing sugar and fat.