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Category: french riviera


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).

Christmas randomness and a pâtisserie sneak peek ahead!

Pâtisserie Lac, part one – She who called herself ‘le maître des fraisiers’

Bliss is a feeling which can be difficult to genuinely grasp unless you’ve actually experienced it. For as long as I can remember, I’ve always seen myself as a happy girl. Always smiling, laughing and ready to face life with excitement.
However, I never really knew I could be happier. But now, after a month spent at Pascal Lac’s pâtisserie, I truly have the feeling I’ve found what makes my heart alive.

So far my apprentissage at Pâtisserie Lac has been the most life-altering experience I’ve ever had. This time, I’m not doing this just for school. I’m actually working days after days to become a pâtissier. Something I’ve been dreaming about for years – literally – but am now living.

No recipe, but a sweet story about fraisiers.

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 […]

So well, here it comes. I HAVE AN INTERNSHIP FOR NEXT YEAR!
And I’m damn happy.