Autumn🍂 … sometimes, when it’s cloudy and rainy, you want to go back to summer: to bright colors, sun and ripe berries … And it is really possible to return summer for a moment! At least, you can feel it on the tip of your tongue …
Strawberry-lemon; Cherry-almond; chocolate-caramel… Despite the complex decor and delicate composition, these mousse cakes will bring smiles and good mood to your day!
No matter the season! I think there’s always time for origine chocolate, good quality chocolate in our life! Today – chocolate sweets. And also my chocolate sculpture – a display stand for my sweets. 100% chocolate, 100% handmade! And imagine: all these beautiful bright colors are natural !!!! Look at the textures – smooth, glossy, mouthwatering!!! And a very thin layer of chocolate is just like the final chord.
Caramel, berry filling, chocolate ganache, lemon, combination of tastes…how immense the pastry world! Everyone has some favorite tastes, but pastry chefs always try to find new textures, new flavors to give people something incredibly amazing, delicious!
Don’t be afraid of trying something new! And it’s not only about pastry…
The process of creating a loaf is like meditation… the smell of baking is so cosy , so charming, so mouthwatering! Everyone has the favorite one… Bread is one of life’s greatest pleasures…and at the same time bread is a cultural part of every country… Bread has its own history 🙌🏼
So the second year at Ducasse High School has begun. The situation in the world, of course, affect our school, now there are a lot of changes, but the main thing hasn’t changed – the quality of knowledge, a serious rhythm of work and the best chefs!
The first week and the theme is Gâteaux de voyage= Travel cakes. Covered with a thin layer of dark chocolate, a soft chocolate cake-brownie or poppy seed cake with cherries and milk chocolate ganache can be stored without refrigerator for a whole week. Unless, of course, you can not eat it right away;) Well, in general, I wanted to tell you that sometimes it’s just better not to complicate things … Everywhere … even in cooking and pastry: one simple cake with a nice texture and great flavor can be 10 times more delicate than super-new complex mousse cake with the very expensive ingredients…
The simplest things can become something absolutely luxurious !
My friends, on this day, I wish to share with
you some very pleasant news for me…
Recently, a new book “Vegetables” was
published, Régis Marcon is the author. Chef of a 3 Michelin star restaurant,
president of the Bocuse d’Or association and a person of importance, I had the
chance to meet him, to communicate a lot and even to work with him. This
restaurant chef, where all the best quality vegetables and fruits come only
from a private garden, is attentive to everything. And importantly, it’s a book
with my personal recipe.
Yes, Yes! And it’s not a dessert… but borscht!
It’s a long and interesting story of how he got
here. But let’s be brief, after the quarantine, in April, I had prepared it for
the chef’s family (for dinner because the French only eat soup in the evening)
and everyone liked it so much that a week later I was preparing him again…
but for his new book!
Needless to say how happy I was to hear this
from such a famous chef. How proud and how happy it was for me and how
impatiently I waited for the release of this book for which I participated in
its creation (some desserts and dishes were also made with my participation).
In addition, the chef gave me the first printed
book, well before its release, with his autograph and a little letter for me.
It is a truly priceless present…
But… to be honest, I was surprised at the
recipe which was slightly modified “à la française”, so it’s not 100% mine. In
this beautiful accompanying photo it’s totally my job, with garlic buns in the
background. It is true that I transmitted the essential. Well to be honest I
must say that this is not my recipe… but the recipe of my lovely mom, who
taught me everything! Without her, none of this would have happened…
The book is incredibly beautiful and infinitely
useful! Made with soul by a team of professionals, the many recipes are simple
and many are of the level of a 3 star restaurant, a perfect atmosphere.
In this book, it’s not just theory and
vegetable-based recipes… In this book it is love and respect for nature, and
for each ingredient the intimate story of a person and a piece of his soul.
Well tomorrow another storytelling begins; I’m back at Ducasse School!
I was out of my life for several weeks, but for
Since March, I have been working at the
Chanterelle bakery, pastry shop and tea room which is part of Maison Marcon.
During all this time, I had dreamed of discovering, in a certain way, the world
of the main 3 Michelin star restaurant Régis & Jacques Marcon. Places are
reserved at least 6 months in advance, and the bill often reaches 2,000 euros
per evening … Fresh and seasonal fruits and vegetables directly from the
Marcon garden, a combination of wild plants and mushrooms, a molecular cuisine
and ingredients I haven’t even heard of … dreaming …
And to this day I had an amazing opportunity
(which I couldn’t miss) to work here for 2 weeks … I was very worried: a huge
kitchen, many different chefs and a little bit of myself, with none experience
of working in such places.
But to say that I am delighted with these weeks
is to say nothing.
Already on the very first day I was tasked with
helping to complete and provide the service (it’s 2 times a day: lunch and
dinner), because the chef said I could be trusted?
At first I did the simpler things, I quickly
got back to work and mastered cooking on the go, and by the end of the week I
had already given fully ready “plates” to the job from scratch! All
you see in the photo is my work.
Of course, the pace is very fast and the
management of the week is generally very, very difficult. Work from 8 a.m. to 5
p.m., then from 6.30 p.m. to 1 a.m. and those 5 days a week! There is hardly
any strength left for everyday life.
But I won’t say it’s harder in a restaurant
than in a pastry shop, no! I just realized that these are two completely
But this atmosphere, which is really a
“team spirit”, with intense moments of service and understanding for
customers who have waited for more than six months to test what you are doing
in the moment … it’s is magical, unforgettable. I learned a lot from these
two weeks, and I rethought my work with new ideas.
I didn’t want to go back at all … at all …
to baking, because now I need a lot more thinking but I’ll probably write about
this next time.
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.