Précis de photographie culinaire pour les trois ans de foodbeam

[Food photography 101 to celebrate foodbeam’s third birthday]

Fifteen days went by since the last time I talked to you my friends. But what feels even more unusual is that today is precisely foodbeam’s third birthday. I can’t believe you guys have been reading me and sharing your stories for three whole entire complete years.

To thank you for being so wonderful, I decided to finally answer to food photography questions by sharing how I do to get decent - not terrific - pictures […]

On aura qu’à se cacher sous les draps - Brownies-like cookies en ice cream sandwich au chocolat et à la banane

[We could just hide under the bed covers - Brownies-like cookies and banana ice cream sandwiches]

Quite unexpectedly, summer showed up; with its glorious harvest, hot breezes and refreshing drinks.
Quite unexpectedly, I hadn’t noticed how time flew by. These past months; this past year.
It seems that since I came back from New Zealand, things haven’t stopped. […]

Comme si tu m’aimais plus qu’un gâteau au chocolat - Choux croustimoelleux au fromage blanc et à la ciboulette

[Like you loved me more than chocolate cake - Fromage blanc and chives crispysoft choux buns]

Believe it or not, but I’ve made pâte à choux twice in the past couple of days; and nope, no flat little choux buns were involved. This might not sound special; but trust me – if you’re unaware of my […]

Et je te mangerais les cheveux - Tresse danoise à la crème pâtissière et aux pépites de chocolat

[And I would eat your hair - Chocolate chip and vanilla pastry cream danish braid]

When I found out about what Kelly and Ben wanted us to make for June’s daring bakers challenge, I was thrilled.

Danish braid.

Read, layers of sweet buttery dough enclosing whatever filling you can dream about. And shaped into a lovely-looking braid […]

Pascal Lac, son entremet fromage blanc et fruits rouges et un CAP pâtissier en apprentissage

[On Pascal Lac, his fromage blanc and berry entremet, and pastry apprenticeship]

A couple of weeks ago, I made it back home with the secret aim to find a place to be an apprentice at next year.
I got to spend a day in a dreamy laboratoire, being shown around by the young chef, decorating tarts and making beautiful loaf cakes; all with a view on the gorgeous black-walled chocolaterie room.

The next day I headed towards La Trinité, a small town, north of Nice, where the renown pâtisserie Lac has its laboratoire. The place is huge, probably ten times bigger – I mean, walk-in freezers! – that Pierre Hermé’s […]