L’espace d’un moment – Un rêve éphémère

[Spur of the moment - An ephemeral dream]
I am home – or more accurately I have been home for a week or so – forced to stay here.
Sometimes, nature compels us to slow down, perhaps for the right reasons.
Spending time here – just doing simple things – especially after the impulsive decision to fly [...]

Un rêve d’été – Mousse au fromage blanc, compotée de fruits rouges sur biscuit dacquois aux amandes

[A summer dream - Fromage blanc mousse, summer berries jelly on an almond dacquois]

I’m – almost, if you don’t count the past two weeks that seemed to be lived on a post-holiday cloud – just back from Corsica.
The few days I spent there definitely set my mood for summer with a light sundrenched breeze.
Picture [...]

Yummy head to toe – L’Atelier Jean-Luc Pelé, la visite

Since I started my apprentissage at Nice best pâtisserie (and no, I’m not saying this just because it’s the place I’m spending the best year of my entire life at), I’ve been talking a lot about Pascal and the chef and the cool people I get to work with.
Quite coincidentally, one of them seems to [...]

Pâtisserie Lac, part four – She who let the summer enter the pâtisserie

There are probably a couple of things I should tell you before you go on with the reading of this post. One: don’t hate me. Two: as I’m writing this live from a lounge chair, wearing my very favourite Burberry bikini.
Now, I know it’s not spring – let alone summer – yet, and the fact [...]

Pâtisserie Lac, part two – She who disclosed her secret, and ate chocolate and nuts and dried fruits in the shape of a Christmas tree

I realise I said the next pâtisserie Lac update would be about how I almost took part to a pastry challenge. To make one long story short, I had made an interesting entremet – hazelnut dacquoise, cream cheese mousse, pumpkin crème brulée, and roast-slash-confits pumpkin dices – in the aim to submit it to a panel of experienced pâtissiers. But, after a couple of month without hearing from the school, I was called and said I’d start the classes on the exact same week the challenge was hold; read, with less than twenty-four hours of notice.
Not the right time, but definitely the right entremet. That’s why I so intended to share it with you. Sadly, it got eaten quickly and I haven’t found the time to re-make it yet. Soon (as usual).