Lucid issue6 cinematic by LUCID MAGAZINE THAILAND

Issue no.6 May 2016

UCID

Photo Courtesy : Patrick Rougereau Jean Franรงois Foucher

Cinematic

Published by J&D Corporation Co., Ltd. LUCID Th., 2015 All Rigths Reserved

Masthead

&Contributors Director & Founder Kritnakron Rooplek Co Publisher & Editor In Chief Margaux Cintrano Director of Photography Mike Noppasut Consultant Author Photographer Phiippe Germain Romanian Consultant Romanian Chef Georgy Valery

Published by J&D Corporation Co., Ltd. 18/9 Soi Sukumvit22 Sukumvit Rd. Prakanong Bangkok 10110

Issuu.com/Lucidmagazinethailand Facebook.com/Lucidthailand Lucidthailand@gmail.com ÂŠ LUCID Th., 2015 All Rigths Reserved Contact : (+66)946-638-222

Contributors Photographer Patrick Rougereau Pastry Chef & Veteran Baker Jean Christophe Citerne French Photographer Martial Thibault Pastry Chef Yannick Lefort Pastry Chef Benoit Charvet Culinary Artist Roberto Cortez Pastry Chef Nicolas Blouin Chef Stefan Daniel Popescu Photographer Robert Marooni Chef Corneila Ghisoi Cristina Van Der Schaaf Sommelier Dan Anghel Photographer Antonio Fekete Chef Vajda Istvan

Co Publisher’s Page Our summer edition shall take everyone on a non comparable trip to the most incredible hamlets located in the ancient Mountain Passes of Transylvania and mountainsides of Brasov, Romania. Futhermore, Lucid is presenting my unforgettable weekend in the city of Bucharest where some of the nation´s most fascinating and exceptional Chefs & Pastry Chefs who are creating world competitive art of the plate dressage and spectacular cuisine, in Margaux´s Gastro Adventures. This exciting and yet different edition also presents: THE FRENCH SECTION .. 1. Award winning French Photographer Patrick Rougereau 2. Pastry Chef & Veteran Baker Jean Christophe Citerne 3. Amazing French Photographer Martial Thibault 4. French Pastry Chef Yannick Lefort 5. French Pastry Chef Benoit Charvet FROM ACROSS THE ATLANTIC .. 1. Conceptual Culinary Artist Roberto Cortez located in El Paso, Texas 2. French Whiz, Pastry Chef Nicolas Blouin working in Texas FROM BRASOV & BUCHAREST ROMANIA .. 1. Chef Stefan Daniel Popescu & Photographer Robert Marooni – Bucharest 2. Lady Chef Corneila Ghisoi - The Five Star Aros Palace Hotel – Brasov 3. Chef Vajda Istvan - Brasov Historic District - Ristorante Prato 4. The Founder of Horeca Culinary School - Cristina Van Der Schaaf – Bucharest 5. Sommelier Dan Anghel - Horeca Culinary School – Bucharest EASTERN EUROPEAN PHOTOGRAPHERS .. 1. 2.

Photographer Robert Marooni – Bucharest Photographer & E Book Retailer Antonio Fekete – Budapest, Hungary

VISIONS GOURMANDES SUMMER TIME MENU This summer is the season to do something entirely different. Break the rules and enjoy the most rewarding Degustation presented by Author Mr. Philippe Germain, of the Best Seller French Book Visions Gourmandes, now also available on PDF in the following languages: English, French, Romanian and Spanish. The German and Italian Editions of the PDF, are in the process of translation at this very moment.

Editor - in - Chief Journalist Margaux Cintrano of Lucid Dessert Magazine & Visions Gourmandes Publishing Projects.

CONTENTS

02 03 06 18 22 36 42 56 66 72 76 82 84 86 87 88

Masthead&Contributors Co Publisher ‘s Page Interview Culinary Artist Roberto Cortez El Jardin de Frida Kahlo by Roberto Cortez Interview Chef Stefan Daniel Popescu Dessert By Chef Stefan Daniel Popescu Interview Photographer Antonio Fekete Interview Pastry Chef Yannick Lefort Paris Giverny par Yannick Lefort Award winning French Photographer Patrick Rougereau Pastry Chef & Veteran Baker Jean Christophe Citerne Les tendances La consommation de pain en général. Le pain en restauration. Fougasse à la fleur d’oranger par Jean Christophe Citerne Pain sur poolish aux abricots et noisettes entières finition tigré par Jean Christophe Citerne French Photographer Martial Thibault

CONTENTS

98 La Fraise par Chef PĂ˘tissier Benoit Charvet 104 Interview Chef Vajda Istvan 112 Filet Rossini by Chef Vajda Istvan 114 Pastry Chef Nicolas Blouin 126 Yuzu & Raspberry by Pastry Chef Nicolas Boulin 130 Visions Gourmandes 142 Bucharest gastro adventures 150 Interview the founder of horeca culinary school Cristina van der schaaf 156 Vinual romania wine dreams event with Sommelier Dan anghel . 160 Paradises for the palate in Brasov, Romania, the city of the crown. 168 Interview Chef Cornelia Ghisoi 179 Beef sirloin with fois gras in golden crust by Chef Cornelia Ghisoi 184 Special Thank you

Chef

Roberto Cortez

www.facebook.com/CHEFRobertoCortez

www.twitter.com/foodsamurai

https://www.instagram.com/robertocortez08

INTERVIEW WITH

JOURNALIST MARGAUX CINTRANO

Chef Roberto Cortez

Journalist Margaux : Where were you born and raised? Chef Roberto : I was born and raised in El Paso, Texas, USA. Journalist Margaux : Secondly, when did you discover that you wanted to become a Chef ? Who or what were the catalysts that inspired you to go to Culinary Institute ? Where did you study the culinary arts ? Could you tell us a little about your Mentors, courses, and internships ? Chef Roberto : Growing up, I had no interest in cooking. I was heavily into sports then I became a guitar player in a rock band. That consumed my desires and inspiration for most of my upbringing. I was 24 years old, when I moved from El Paso to Austin Texas. I hoped on starting my own rock band there. Soon after, I acquired sever tendonitis in my forearm and it became almost impossible to play guitar anymore. I was watching T.V and I saw a commercial for a culinary school in Austin. It was the first time I had seen fine cuisine and cooking on that level and it immediately drew me in to start the school. The first day of school I knew I would do this for the rest of my life. I was working at a French restaurant where the chefs were actually from Europe. I noticed a big difference in their style of cooking compared to the small school I was attending. He suggested I go to France to learn to cook. So I quit school and attended Le Cordon Bleu. Then I eventually studied at La Moulin de Mouginâ&#x20AC;&#x2122;s Ecole de soleil in the South of France. Then later, I attended Ecole Lenotre, Ecole de Escoffier, Ritz, Bellouet Conseil in Paris. Then Chocovic in Barcelona where Albert Adria was giving an intensive. I felt it was important for me to be a chef and pastry chef as well. I thought it would make me a more well rounded chef. When I first started cooking, I looked up to Pierre Gagnaire as a creative mentor.

Photo Courtesy: Chef Roberto Cortez

INTERVIEW WITH

JOURNALIST MARGAUX CINTRANO

Chef Roberto Cortez

Journalist Margaux : It is common knowledge that you are an established leader of a leading. Could you tell us about the business side of being an executive Chef and Restaurateur of a Michelin Star establishment ? What qualities are necessary to be successful on this side of the Hospitality Business ? And what do you find most challenging ? Chef Roberto : Even though I don’t work for a restaurant. I have a dining group called CR8. Pronounced “Create”. I specialize in dining installations in different spaces in different cities. I use designers in many fields to collaborate and take a different approach to dining. The business side and chef side is quite involved, especially since I now am the photographer, videographer and artist as well as the chef. It is a lot of work that requires daily discipline and focus. To be successful, I need to delegate bring together a team of professionals in their own fields. My greatest challenge is reaching enough food lovers and open minded diners to share my ideas and creativity with. Journalist Margaux : Where would you like to travel to, as a gastronomic dream trip and why ? Chef Roberto : Japan. I have had a fascination with Japanese ingredients for many years and there are so many dishes I would love to taste in the country itself. Journalist Margaux : Have you authored any books to date ? Chef Roberto : No, though I am working on one right now!

Photo Courtesy: Chef Roberto Cortez

INTERVIEW WITH

JOURNALIST MARGAUX CINTRANO

Chef Roberto Cortez

Journalist Margaux : What is your culinary philosophy ? Chef Roberto : With any effort it takes to produce and cook a dish or meal, an extra amount of creative focus can push those tastes to exceed the entire experience as a chef and the diner. Safe is Boring! Journalist Margaux : Tell us, to what degree of importance do you bring to the aesthetics of a plate presentation ? Chef Roberto : Creative Plate presentation can alter the perception and expectation of the diner. It is very important to me! Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016 and 2017 ? Chef Roberto : I will be exploring the dining and food scene in unorthodox and unexpected places with my new concepts. Details coming soon. Journalist Margaux : What inspires you in reference to the art of plating ? Websites, Design, Travelling, Photographs, The Sea, Nature, etcetra ? Chef Roberto : Colors, Design, Textures, Nature, Sounds, Art.

Photo Courtesy: Chef Roberto Cortez

INTERVIEW WITH

JOURNALIST MARGAUX CINTRANO

Chef Roberto Cortez

Journalist Margaux : From your point of view, which Restaurants do you find the most imaginatively talented in terms of the final plating of a presentation ? Chef Roberto : I really like Frantzen in Stockholm and Borago in Chile. Journalist Margaux : Spring is a special time of the year, and with this in mind, what do you serve during this season ? Chef Roberto : White asparagus and Morel mushrooms. Journalist Margaux : What are some of your favorite spring ingredients that you work with ? Chef Roberto : Artichokes, Rhubarb, Peas, Morels, Fennel Journalist Margaux : Last but not least, I have seen uncountable photographs of your incredible food styled presentations. What are you veering towards in reference to future trends in the dessert and culinary sectors for Roberto Cortez ? Chef Roberto : For me, I am now creating a concept for every dish I create. This gives an entire and in depth perspective and analysis of the dish I am creating. This in turn leads me to a final plate presentation that magnifies the concept.

Photo Courtesy: Chef Roberto Cortez

El Jardin de Frida Kahlo FRIDA KAHLO'S GARDEN by Roberto Cortez

Coconut cream with liquid lime center, avocado, orange peel, marigolds, coconut, mint lime, tangerine lace, chamomile Chiapas coffee cream, black chocolate soil, cinnamon, hibiscus leaves, puffed sorghum, coriander, lemon balm Liquid Lime : 120 g. organic sugar 86 g. lime juice 10 g. heavy cream 5 cm. ring molds Make a dry caramel with the sugar to 165oC, then slowly add the lime juice. Simmer and whisk until thoroughly combined. Add the heavy cream and boil for 2 minutes. Remove from heat and set aside to cool. Pour into small ring molds, and place in the freezer for at least 4 hours. Coconut Cream : 500 g. coconut puree 20 g. organic sugar 10 g. gelatin, hydrated in cold water and squeezed dry 110 g. whipped cream 6 cm. ring mold Boil 50g of coconut puree together with the sugar. Remove from heat and cool slightly. Add the gelatin and melt to combine. Pass through a strainer and cool to 32oC. Add the rest of the coconut puree and mix well. Add the whipped cream and fold until combined. Place in a piping bag and pipe into a 6cm wide ring mold about 2cm thick, Add the lime caramel center and follow with a a small amount of coconut cream to cover. Freeze for at least 6 hours. Remove from ring and keep in the refrigerator to thaw for at least 4 hours.

candied orange or mandarin peel 1 ripe avocado, shaved thin and dipped in orange juice micro mint lime herb micro tangerline lace herb micro chamomile herb micro marigold flowers Chiapas Coffee Cream : 180 ml. fresh brewed coffee, preferably Chiapas coffee 10 g. cornstarch 85 g. organic sugar 40 g. egg yolks 4 g. gelatin, hydrated in cold water and squeezed dry 220 g. half whipped cream 8 cm. mold rings Whisk the sugar and egg yolks together until creamy. Whisk in the cornstarch and half the coffee. Whisk over a double boiler until hot and thickened, approximately 60 oC. Melt the gelatin in the remaining coffee, mix thoroughly and add to the thickened coffee sabayon. Cool to 45oC then fold in the half whipped cream. Pour into mold rings approximately 1cm thick. Freeze to set for at least 2 hours. Remove rings then keep in there refrigerator until needed. Black Chocolate Soil : 120 g. organic sugar 52 g. cocoa powder 3 g. natural black coloring powder 122 g. almond meal 2 g. sea salt 58 g. melted unsalted butter Preheat oven to 350oF or 180oC Mix the dry ingredient together in a bowl. Mix in the melted butter and rub the mixture between your hands until it has a unified and consistent feel. Spread evenly over a baking dish and bake for 12-15 minutes. Remove from oven and cool completely. Keep in an airtight container and chill until needed.

Photo Courtesy: Chef Roberto Cortez

Cinnamon Cream : 240 g. heavy cream 20 g. organic honey 2 canela or cinnamon sticks Bring the cream, cinnamon and honey to a boil, remove from heat and cover to infuse for 30 minutes. Strain and chill the cream. Whip until thickened and keep refrigerated until needed. Puffed Sorghum 100g sorghum grain rice bran oil cook the sorghum in plenty of water until tender, about 35 minutes. Drain and place in a dehydrator on 50oC for 6-8 hours. Bring the rice bran oil to 190oC and drop the sorghum in until it puffs, around 20 seconds. Remove and place on a paper towel and sprinkle with fine sea salt. Cool and keep in an airtight container.

micro hibiscus leaves micro coriander or cilantro micro lemon balm

To assemble the dish : Place the coconut disk on the plate and place the avocado, orange peel, marigolds, coconut, mint lime, tangerine lace, chamomile around the disk so it will be consumed with the coconut. Next, place the coffee disk next to the coconut disk and place the black chocolate soil, cinnamon, hibiscus leaves, puffed sorghum, coriander, and lemon balm around as to be eaten with coffee. The entire desert is to be eaten coconut first then continuing on to the coffee. The flavors will inspire the imagination of some of Frida Kahloâ&#x20AC;&#x2122;s favorite flavors and elements of a Mexican garden. www.robertocortez.com www.robertocortez.com/blog 310 569 4738

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

LUCID Cinematic STEFAN DANIEL POPESCU A FIREMAN

BECOMES A TOP NOTCH CHEF

STEFAN DANIEL POPESCU A FIREMAN BECOMES A TOP NOTCH CHEF

STEFAN DANIEL POPESCU

UN POMPIER ISI CAUTA UN JOB SI A DEVENT TOP SEF

Bucharest native Chef Stefan Daniel Popescu, was born and raised in the Bucharest. Differing from many of his colleagues and friends, Chef Popescu had not known he had wanted to become a Culinary Artist until quite a bit later in his youth. He had studied to become a fireman in the Military and upon leaving the Military, he attended Mechanical Trade School. Life has a unique way in guiding our lives, and when Chef Popescu was job hunting, he had come across several job classifieds for the Bucharest Marriott, and applied for all the positions including those in the kitchen. The training he had received was impeccable and rest is history. In 2009, Chef Popescu had developed an interest in perfecting his desserts, and thus, took a course in Lyon, France, at the Institute of Paul Bocuse. The rest is history.

Bucatarul sef Stefan Daniel Popescu, a fost nascut si crescut in Bucuresti. Spre deosebire de multi dintre colegii sai de breasla, Chef Popescu nu stia ca o sa devina un artist culinar decat la o varsta mai inaintata. El a efectuat stagiul militar in cadrul departamentului de pompieri, unde a devenit pompiercu sute de interventii la activ, iar pana la acel moment a urmat cursurile Colegiului tehnico mecanic. Viata are un mod unic in a ne ghida, iar cand Chef Popescu isi cauta un loc de munca, a aplicat pentru mai multe posturi in cadrul Hotel Bucharest Marriott, acesta a fost selectat pentru departamentul bucatarie. Instruirea primita acolo a fost impecabila si restul este istorie. In anul 2009 Chef Popescu a dezvoltat un interes in perfectionarea deserturilor sale, si astfel a urmat un curs in Lyon, Franta, in cadrul institutului Paul Bocuse. Restul este istorie.

ROMANIAN CHEF STEFAN DANIEL POPESCU & JOURNALIST MARGAUX CINTRANO . INTERVIEW IN ENGLISH & ROMANIAN

Journalist Margaux : Where were you born and raised? Journalist Margaux : Where were you born and raised? Chef Stefan : I was born and raised in Bucharest. I spent Chef Stefan : M-am nascut si am crescut in Bucuresti. my childhood holidays in the country side. Vacantele copilariei le petreceam la tara Journalist Margaux : What or who were the catalysts that stimulated your interests in attending culinary institute? When did you discover that you wanted to be a chef, in other words and where did you attend culinary institute? Could you tell us in detail, about your training and internships upon graduation? Coaches? Mentors? Chef Stefan : Hmmm, long story.... Unlike other colleagues who had discovered their passion since childhood, often influenced by their grandmothers, mothers, etcetra or who since early ages were cooking sophisticated recipes in their parents restaurants, I had started my career in the culinary field at a fairly advanced age, letâ&#x20AC;&#x2122;s say at the age at which others had already spent many years behind the stoves, or were already famous.

Journalist Margaux : What or who were the catalysts that stimulated your interests in attending culinary institute? When did you discover that you wanted to be a chef, in other words and where did you attend culinary institute? Could you tell us in detail, about your training and internships upon graduation? Coaches? Mentors? Chef Stefan : Spre deosebire de alti colegi de breasla care si-au descoperit aceasta pasiune inca din copilarie, influentati de bunica, mama, etc. sau care gateau deja retete sofisticate inca de la varste fragede in restaurantele parintilor lor, eu mi-am inceput cariera in domeniul culinar la o varsta destul de inaintata, sa zicem, varsta la care altii aveau deja multi ani in spate sau poate erau deja consacrati.

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

ROMANIAN CHEF STEFAN DANIEL POPESCU & JOURNALIST MARGAUX CINTRANO . INTERVIEW IN ENGLISH & ROMANIAN

I had not attended a culinary school or an institute to become a chef, on the contrary, I attended a Mechanical Technical College and during my military service, I had became a fireman, participating in over 135 interventions in the front line. Meanwhile I had various jobs in various fields.... My career in the culinary field had actually begun randomly or by pure chance, when I submitted a resume at the opening of the Marriott Hotel (in Bucharest) and had submitted it to several departments, simply because I needed a job, but luckily I had been selected for the kitchen, although, I did not possess any knowledge or training in this sector. They gave us all the necessary training and coaching for the new Kitchen Employees and beyond. My true passion, however, was discovered in England, where I worked with international menus, and where I had the freedom to experiment with recipes from around the world. I had the opportunity to work with new ingredients, and I used to go and buy fresh fish directly from the fish market, and was able to choose from the market the ingredients with my hands, and it intrigued me very much.

Nu am urmat o scoala de bucatari sau un institut anume, din contra am urmat Liceul cu profil tehnic - mecanic si am fost pompier in urma stagiului militar, participand la peste 135 de interventii, in prima linie. Intre timp am avut diverse joburi in diverse domenii…. Cariera mea in domeniul culinar a inceput in mod absolut intamplator, in momentul in care mi-am depus CV-ul in cadrul hotelului Marriott (Bucuresti) pentru mai multe departamente, pur si simplu aveam nevoie de un job, insa din fericire am fost selectat pentru bucatarie, desi nu detineam cunostinte sau cursuri . Ei ne-au oferit toate trainingurile necesare pentru entry level.

From that point on, those products that I chose so carefully, every dish that was coming out of the kitchen and arriving at the customers´ tables, was made on the premises, including: fresh pasta, ice creams, breads, everything ... nothing was bought. That was the moment when I realized that I had truly wanted to become a Chef and that was what I really wanted to do.

Adevarata pasiune insa, am descoperit-o in Anglia, unde am lucrat cu meniuri internationale, si unde am avut libertatea de a experimenta retete din toate colturile lumii. Acolo am lucrat cu ingrediente noi, mergeam si cumparam pestele proaspat direct din piata de peste, il alegeam cu mana mea, iar asta mi-a trezit interesul foarte mult fata de ce urma sa se intample cu acele produse pe care le alegeam cu atata grija. Tot ce iesea din bucatarie catre client era facut acolo de noi, pastele, inghetata, painea, tot…nimic nu era cumparat. Atunci am realizat ca asta este ceea ce imi doresc sa fac.

I have developed my gastronomic knowledge and skills through self-study and mainly through practical, hands-on experience.

Mi-am dezvoltat cunostintele si abilitatile g astronomice prin studiu individual si in principal prin experienta practica.

At that time, I had wanted to deepen my knowledge in the pastry field by following a three star Michelin course at the Institute Paul Bocuse in Lyon, France called the “Exclusive Pastry Program” under the guidance of Jérôme Langillier, the World Champion Pastry Chef in 2009.

Am dorit sa imi aprofundez cunostintele in domeniul patiserie-cofetarie urmand cursurile de 3 star Michelin ale Institutului Paul Bocuse din Franta – „Exclusive Pastry Program”, sub indrumarea lui Jérôme Langillier, World Champion Pastry Chef 2009.

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

ROMANIAN CHEF STEFAN DANIEL POPESCU & JOURNALIST MARGAUX CINTRANO . INTERVIEW IN ENGLISH & ROMANIAN

Journalist Margaux : Wow, Fascinating. Let us move on, To what degree of importance do you bring to the aesthetics of a presentation? Chef Stefan : It is true that presentation matters, I see it even in the eyes of my child when I set the table, but for me equally counts the taste and quality of ingredients used.

Journalist Margaux : Wow, Fascinating. Let us move on, To what degree of importance do you bring to the aesthetics of a presentation? Chef Stefan : Este adevarat ca prezentarea conteaza foarte mult, vad asta si in ochii copilului meu cand ii pun masa, insa pentru mine conteaza in egala masura cu gustul si calitatea ingredientelor folosite.

Journalist Margaux : What are some of your sources of inspiration to dress a beautifully plated dessert or savoury dish? Chef Stefan : I cannot say that I have a particular source of inspiration. In kitchen I am extremely spontaneous and unpredictable, which is why, even if I visualize before the presentation at the moment of montage will certainly look different than I planned.

Journalist Margaux : What are some of your sources of inspiration to dress a beautifully plated dessert or savoury dish? Chef Stefan : Nu pot spune ca am o sursa de inspiratie anume. In bucatarie sunt extrem de spontan si imprevizibil, tocmai de aceea,chiar daca vizualizez un preparat din timp, la momentul montajului cu siguranta va arata diferit decat am planificat.

Journalist Margaux : Would you be so kind as to tell our readership, what is your culinary philosophy? Chef Stefan : The ingredients come first, quality is a must, freshness, provenance and natural.

Journalist Margaux : Would you be so kind as to tell our readership, what is your culinary philosophy? Chef Stefan : Ingredientele folosite primeaza, neaparat calitate, prospetime, provenienta si cat mai naturale.

A FIREMAN

BECOMES A TOP NOTCH CHEF

Executive Chef

STEFAN

DANIEL POPESCU

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

Journalist Margaux : What innate emotions and traits do you consider important for a Culinary Artist to have and develop further? Chef Stefan : A lot of patience and dedication. Regardless of the high level reached, not to fall into self sufficiency/ complacency, but to study continuously. In this business we can to learn from anyone.

Journalist Margaux : What innate emotions and traits do you consider important for a Culinary Artist to have and develop further? Chef Stefan : Multa rabdare si dedicatie. Indiferent de nivelul inalt la care ajunge sa nu cada in stare de auto suficienta ci sa studieze continuu. In meseria aceasta avem de invatat de la oricine.

Journalist Margaux : Could you tell us about a Journalist Margaux : Could you tell us about a gastronomic dream trip that you have taken? gastronomic dream trip that you have taken? Chef Stefan : I have travelled a lot but never in the true Chef Stefan : Am calatorit foarte mult insa niciodata nu sense of a gastronomic journey. am efectuat in adevaratul sens al cuvantului o calatorie gastronomica Journalist Margaux: Where you would like to explore gastronomically in 2016? Chef Stefan : In gastronomy one “discovers” regardless of destination. I still have a lot to discover in my own country, but I admit that I would love to explore the depths on a gastronomic journey through Japan.

Journalist Margaux: Where you would like to explore gastronomically in 2016? Chef Stefan : In gastronomie ai de « descoperit » indiferent de destinatie. Inca mai am de descoperit foarte multe in propria tara, insa recunosc ca imi doresc sa efectuez o adevarata calatorie gastronomica in Japonia.

Journalist Margaux : Tell us, about Spring and your local product selection. Chef Stefan : I have always associated spring with the word “fresh”, with the awakening of life and the green color palette. All spring dishes should be simple, light and contain fresh ingredients. I love to use spring onions, radishes and orach.

Journalist Margaux : Tell us, about Spring and your local product selection. Chef Stefan : Intotdeauna asociez primavara cu cuvantul proaspat, cu trezirea la viata si cu culoarea verde. Orice preparat de primavara trebuie sa fie usor, lejer si sa contina ingrediente proaspete. Imi place foarte mult primavara sa folosesc ceapa verde, ridichiile si loboda.

Journalist Margaux : If you could stage with any group or individual culinary artist, who would you select and why? Chef Stefan : Experience has taught me that in this area we can learn from absolutely anyone. I enjoy working with both chefs with similar views as mine and particularly with chefs with different visions, as here is the real challenge. But still, if I have to name one, that would be Daniel Humm.

Journalist Margaux : If you could stage with any group or individual culinary artist, who would you select and why? Chef Stefan : Experienta m-a invatat ca in acest domeniu ai de invatat de la absolut oricine. Imi face placere sa lucrez atat cu chefi cu viziuni similare cu ale mele dar in mod deosebit cu chefi cu viziuni diferite, aici este adevarata provocare. Dar daca totusi ar fi sa numesc pe cineva, acela ar fi Daniel Humm.

Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016? Chef Stefan : For quite some time, I had wished, I could work in the kitchen of a Michelin starred chef. I hope this year to embark on this learning experience, for a month to enjoy the experience.

Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016? Chef Stefan : De ceva timp imi doresc sa pot lucra in bucataria unui chef cu stele Michelin. Sper ca anul acesta sa resusesc macar pentru o luna sa ma bucur de aceasta experienta.

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

Journalist Margaux : What inspires you in reference to the art of plating? Nature? The Sea? Retail shop displays? Photographs? Imagination? Trips? A lady? Chef Stefan : Itâ&#x20AC;&#x2122;s hard to say, all depends on the mood Iâ&#x20AC;&#x2122;m in at the time. Considering that I am driven by spontaneity, I would say that sometimes I am inspired by all of the above, sometimes none of them, just pure improvisation.

Journalist Margaux : What inspires you in reference to the art of plating? Nature? The Sea? Retail shop displays? Photographs? Imagination? Trips? A lady? Chef Stefan : E greu de spus, depinde de starea mea din acel moment. Avand in vedere ca sunt condus de spontaneitate, as putea spune ca uneori ma inspira toate cele de mai sus, uneori niciuna, ci pura improvizatie.

Journalist Margaux: At the moment, what do you deem as the most creative forms, of plate dressage trends? Chef Stefan : Clean and simple plating styles are kept but fortified with powerful color ingredients, moved from the classic plates into ingenious presentation forms, such as stone, marble, wooden boxes, etc.

Journalist Margaux: At the moment, what do you deem as the most creative forms, of plate dressage trends? Chef Stefan : Stilul farfuriilor curate si simple se pastreza insa acestea sunt imbogatite cu ingrediente de culori foarte puternice, mutate de pe clasicele farfurii in modalitati de prezentare cat mai ingenisoase, cum ar fi pietre, marmura, cutii de lemn, etc.

Journalist Margaux : The spring is a special time of year, when April´s showers, bring May´s flowers, and all is beginning to bud in green. With this in mind, what are you planning to serve in spring? Chef Stefan : I really like this question, rhymes, I am pleased to reread it. On this occasion it seems appropriate to tell you what I prepared for this special edition. The Salad «awakening» On dry soil there is an insulated garden that just waken up to life and is full of freshness and colour. The ingredients were carefully selected among them baby asparagus, spinach and baby carrots, radish, parsley gel, flower petals and white wine gel.

Journalist Margaux : The spring is a special time of year, when April´s showers, bring May´s flowers, and all is beginning to bud in green. With this in mind, what are you planning to serve in spring? Chef Stefan : Chiar imi place intrebarea, are rima, mi-a facut placere sa o recitesc. Cu ocazia asta mi se pare potrivit sa iti spun ce am pregatit pentru aceasta editie speciala.

The Dessert ”Moistened earth” Jasmine White Chocolate Mousse + Raspberry cream mousse+ Dark chocolate mousse on a Madagascar cocoa sponge cake moistened with orange juice

Desertul Spuma de ciocolata alba si iasomie + Spuma de zmeura + Spuma de ciocolata neagra, asezate pe un pandispan cu cacao Madagascar inmuiat in suc de portocale

Salata « Trezirea la viata » Pe un sol uscat de seceta se afla izolata o gradina care tocmai s- a trezit la viata si este plina de prospetime si culoare. Ingredientele au fost selectate cu mare grija printre acestea fiind sparanghel baby, spanac si morcovi baby, Dry ground around the salad is made from cookie dough; ridiche, gel de patrunjel, petale de flori si gel de vin alb. everything in the picture is edible. Pamantul uscat din jurul salatei este facut din aluat de fursec , tot ce este in poza este comestibil. Acest « fursec This “cookie” in association with the sautéed » in asociere cu legumele sotate si dressingul din geluri te vegetables and the gel dressing shall create an enjoyable face sa te bucuri de o experienta gustativa imprevizibila. unpredictable experience. The fish has been inspired by a “butterfly metamorphosis” Preparatul din peste inspirat din « Metamorfoza It is an unfinished metamorphosis, which stretches until fluturelui » the summer, so a wing is unfinished. Este o metamorfoza neterminata, care se intinde pana in vara, de aceea o aripa este neterminata. The Butterfly’s body is constructed of wild red shrimps, Corpul fluturelui este construit din creveti rosii tuna, Saint Jacques scallops, fennel, leeks, and all this salbatici, ton, scoica saint jaques, fenicul, praz, toate shall take you on a flight with wings constructed of acestea te vor purta intr-un zbor al aromelor pe aripile flavours of purees: beets, purple potatoes, peas, celery, costruite din piureuri de sfecla rosie, cartofi mov, mazare, basil. telina, busuioc.

Lucid Dessert Magazine wishes to thank you for all your collaboration. We are proud and honoured to have you both in our publication. Have a wonderful spring season and year ahead.

Executive Chef

STEFAN

DANIEL POPESCU

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

ESSERT BY

ROMANIAN CHEF STEFAN DANIEL POPESCU Reteta desert : Dessert recĂ¨pe : White Chocolate & jasmine tea mousse; Raspberry Spuma de ciocolata alba cu ceai de iasomie ; Spuma de mousse; Dark Chocolate mousse on a Madagascar zmeura ; Spuma de ciocolata neagra asezate pe un pandispan de cacao Madagascar insiropat in suc de Cocoa sponge moistened in orange juice: (Quantities for 4 persons) portocale. (Cantitati pentru 4 persoane) Madagascar Cocoa sponge moistened in orange juice : 2 eggs 65 g. Sugar 70 g. Cake flour 20 g. butter 20 g. Madagascar Cocoa 50 ml. Fresh orange juice Whisk the eggs and the sugar together in a mixing bowl until the mixture comes firm. Mix together the flour and cacao and folding it in sugar and white composition gently each time with rubber spatula. Prepare the rectangular baking sheet, grease with butter and sprinkle with flour (or parchment paper). Pour the batter into the baking sheet bake for 10-15 minutes at 180oC. When is ready and cold cut in rectangular shape. With a syringe put the orange juice in sponge. Sprinkle with extra cocoa over all edges.

Pandispan de cacao Madagascar insiropat in suc de portocale : 2 oua 65 g. zahar 70 g. faina de prajituri 20 g. unt 20 g. cacao de Madascar 50 ml. suc de portocale proaspete Bateti ouale si zaharul intr-un vas pana cand compozitia devine ferma. Se amesteca faina cu cacao si se pune incet in compozitia formata din oua cu zahar, cu o spatula de cauciuc. Se pregateste un vas rectangular, se unge cu unt si se presara faina (sau se pune hartie pergament). Se pune compozitia in vas si se coace 10-15 minute la 180oC. Cand este gata se taie in forma dreptunghiulara. Cu o siringa se introduce in blat sucul de portocale. Se pulverizeaza cacao pe toata suprafata blatului.

Dark Chocolate mousse : 125 g. bittersweet chocolate, 64 percent cocoa 40 g. Butter 2 eggs 2 egg whites 50 g. sugar Chop chocolate and butter. Put in the container over a bain-marie until melted. Remove from the heat and stir in the 2 egg yolks. Beat the 4 egg whites. Add the sugar and beat until firm. Carefully fold the egg white composition and chocolate mixtures together using a rubber spatula. Before serving leave to set for minimum 1 hour.

Spuma de ciocolata neagra : 125 g. ciocolata amara, 64% cacao 40 g. unt 2 oua 2 albusuri de ou 50 g. zahar Se rupe bucati ciocolata si se amesteca cu untul. Se pune intr-un vas si se lasa la bain-marie pana cand se topeste. Se scoate compozitia de la bain-marie si se amesteca cu 2 galbenusuri de ou. Se bat 4 albusuri de ou. Se adauga zaharul si se bat pana compozitia devine ferma. Cu grija se incorporeaza compozitia de ou in cea de ciocolata si se amesteca cu o spatula de cauciuc. Inainte de servire se lasa la frigider cel putin 1 ora.

Photo Courtesy: Chef Stefan Daniel Popescu and Photographer Robert Marooni

Raspberry mousse : 4 g. gelatine 160 g. Raspberry puree 3 egg whites 50 g. sugar 50 ml. water 170 ml. whipping cream 35% fat Soak the gelatine in a very cold water to soften them. Bring the raspberry puree to the boil. Incorporate the gelatine into the puree with a whisk until completely dissolved. Leave to cool. Make the Italian meringue: prepare the syrup by heating the water and sugar in a saucepan. In a mixer beat the egg white with a pinch of salt. When the temperatures of syrup reaches 120oC take the pan and start pouring it in slow. Continue beating until the meringues has cooled down completely. In a separate bowl, whip the cream. Add the Italian meringue; gradually and carefully fold it in to the raspberry puree using a rubber spatula and fold in whipped cream until all the ingredients are blended. Chill in the fridge for minimum 2 hours.

Spuma de zmeura : 4 g. de gelatina 160 g. de piure de zmeura 3 albusuri de oua 50 g. zahar 50 ml. apa 170 ml. de Smantana de batut 35% grasime Se inmoaie gelatina in apa foarte rece. Se pune piureul de zmeura la foc si se da in fiert. Se incorporeaza gelatina in piure cu un tel pana se dizolva complet gelatina. Se lasa la racit. Preparare Bezea Italiana : Se prapara siropul : pentru sirop se pun la fiert apa cu zaharul intr-o cratita. Intr-un mixer electric se bat albusurile de oua cu un varf de cutit de sare. Cand siropul ajunge la 120oC se ia cratita si se i ncorporeaza incet in compozitia de oua. Se bat in continuare la mixer impreuna cu siropul de zahar pana se raceste complet. Intr-un bol separat, se bate smantana. Se adauga compozitia de bezea incet si gradat in piureul de zmeura folosind o spatula de cauciuc, dupa care se introduce incet si smantana si se amesteca pana cand toate ingredientele sunt incororate bine. Se lasa la racit cel putin 2 ore.

White Chocolate & jasmine tea mousse : 125 g. white chocolate 40 g. butter 2 eggs 2 egg whites 50 g. sugar 30 ml. jasmine tea Chop chocolate and butter. Put in the container over a bain-marie until melted. Remove from the heat and stir in the 2 egg yolks. Beat the 4 egg whites. Add the sugar and beat until firm. Carefully fold the egg white composition and jasmine tea in chocolate mixtures together using a rubber spatula. Before serving leave to set for 2 hour.

Spuma de ciocolata alba cu cei de iasomie : 125 g. ciocolata alba 40 g. unt 2 oua 2 albusuri de ou 50 g. zahar 30 ml. ceai de iasomie Se face bucati ciocolata si se amesteca cu untul. Se pune intr-un vas si se lasa la bain-marie pana cand se topeste. Se scoate compozitia de la bain-marie si se amesteca cu cele 2 galbenusuri de ou. Se bat 4 albusuri de ou. Se adauga zaharul si se bat pana devine ferm. Cu grija se incorporeaza compozitia de albus si ceaiul de iasomie in cea de ciocolata alba si se amesteca cu o spatula de cauciuc. Inainte de servire se lasa la frigider cel putin 2 ore.

PHOTOGRAPHER

A NTONIO FEKETE

VISUALITY

Photo Courtesy: PHOTOGRAPHER ANTONIO FEKETE

PHOTOGRAPHER

ANTONIO FEKETE ..

VISUALITY..

Photographer Antonio Fekete was born in Kolozsvรกr, which is now Cluj, Napoca, Romania, 324 kilometres north of Bucharest. It is the second most populous city in Romania. His family immigrated to Hungary in the 1990s. He studied Hospitality and the Culinary Arts. Visuality, as well as the intention to create something beautiful has always meant alot to him. With this in mind, he had decided to study photography, his passion.

Photo Courtesy: PHOTOGRAPHER ANTONIO FEKETE

INTERVIEW WITH

& PHOTOGRAPHER ANTONIO FEKETE. JOURNALIST MARGAUX CINTRANO

Margaux : Let us begin with, where were you born and raised ? Antonio : I was born in Kolozsvár, which is now Cluj, Napoca, Romania on the 10th of April, in 1978. We relocated to Hungary in the 1990’s. I studied Hospitality and the Culinary Arts and have been working here, in Hungary since I finished my studies in 1997. Margaux : Tell us about, what or who were the catalysts that actived and inspired your profound interest in photography ? Antonio : Visuality , as well as the intention to create something beautiful has always meant a lot to me. Lots of photographers take photos of their dishes which I have made and served, but I was often unsatisfied with them. I have always focused on the art of plating and food styling and this was only understood by a few photographers, so my opinion about it was quite different from theirs´ on many occasions. After a while, I decided to take photos the way I have thought. It was a well-thought out process. I have always planned everything, for example: I bought equipment for my studio. I spent three years, practicing and learning the secrets of how to take photos of plates, and grow at my own level.

Photo Courtesy: PHOTOGRAPHER ANTONIO FEKETE

In order to improve my skills and gain more knowledge of photography, I had been educated at a professional photography institute for 2 months. The lectures and the practices were more comprehensive, which helped me tremendously to improve my knowledge and photographic skills and expertise. The worldâ&#x20AC;&#x2122;s best food photographers and the cookbooks that I sell in Hungary, and also the chefs and confectioners who trust me and ask me to create portfolios, are a huge inspiration to me. In this way, I strenghten my style and skills while obtaining additional knowledge and design plates for them, and it is a huge motivation to me. Margaux : Could you provide our readership with a few pointers on how to take a good photo of a plate presentation? Antonio : It requires lots of conditions. It is quite a comlex job. It is pretty important for me to put an emphasize on naturalness while showing, capturing textures as well as to create an atmosphere with proper lighting and photographic equipment and accessories. All these factors aide me in the taking of professional photos. Dishes have to impact the attention of the clientel and create mouth-watering sensations while having visually stunning looks and of course taste, the key factor. Furthermore, it is also essential to match and collaborate on colors used and shapes. A good photo makes customers imagine the consumption of the dish. If everything happens that I mentioned before, the end result is that our guests will become satisfied.

Margaux : Where would you like to travel to, as a photographic dream trip and why ? Antonio : I would like to travel to Japan and to The Nordic countries. The gastronomy of Japan and The Nordic countries motivate me with their traditions, precisions, details and their purposeful styles. Margaux : Tell us about DESIGNFOODâ&#x20AC;Ś Antonio : I had thought about every step before I started taking photos of food. I wished to establish a unique brand which refers to my services and style. That was the reason why I chose Designfood as a name, offering a package of services to clients. This package is pretty unique in Hungary. I have been cooperating with one of my good friends who helps me carry out my ideas in an IT way, concerning the style of my webpage on the Internet since the beginnings. The webpage and the services will be available soon, according to my hopes within 2 months. We will focus on the requests of catering firms. We will offer them services such as taking photos of food, food-styling, giving advice on gastronomic questions in a professional way, IT backrounds (how to create a professional website included its image graphics and its services etc.) as well as I will have a webshop where I would sell special equimpent, and in the future, my aim will be to create a gastronomic blog. Articles on the webpage will be available on a steady basis. Margaux: Do you photograph other subjects besides food and art of plating presentations. Antonio : My main goal is to work as a food photographer however, besides food, I started to make time for the study of portrait photography and interior design photography. They are extraordinarily useful to me however, portrait photography and interior design photography are just a small part of my work. The focus is always going to be on food photography.

PHOTOGRAPHER

ANTONIO FEKETE

Photo Courtesy: PHOTOGRAPHER ANTONIO FEKETE

PHOTOGRAPHER

ANTONIO FEKETE

Margaux : If you could team up with any photographer (s) , for a photographic shoot, who would you wish to collaborate with and why ? Antonio: To be honest, I could give Lucid a big list of people who I could collaborate with. I have a lot of idols, that is photographers who´s careers are followed by me. If I had the opportunity I would work with Francesco Tonelli, Eric Benjamin Kleinberg, Colin Page, Tony Le Duc, Eric Wolfinger, Per-Anders Jörgensen, Patrick Rougereau, Anthony Florio etc.. I could identify myself with their knowledge, precision and quality work any time and I would really enjoy working with them.

Margaux : Tell us, since you are most known for DESIGNFOOD, to what degree of importance do you bring to food styling and dressage of a presentation aesthetically ? Antonio : Visuality has always been important. Lots of people have been following my activites, giving me positive and praiseful feedback since I started taking photos. Many of them have realised that a well served dish and a photo are good press relations. Due to this fact more and more people ask me to help them create a special or attractive art of plating of for their menus, and they also ask me to take photos of them. Only those people to whom these factors are essential get in touch with me. Social media have been a significant factor recently which is quite important, regarding the huge quantity of published photos we handle. Margaux : Could you reveal some of your aspirations photographically for 2016 – 2017? Antonio: Obviously, I have desires. I would like to have good health, tons of energy and the ideas to be able to make more effective pictures. I would like to learn from my experiences and do more photographic shoots. I want to have many customers who are satisfied with my work. My plan for 2016-2017 is to make a photo series where artistic nudity and dishes would play an important role, and to show them in an exhibition. It helps others understand what I think about artistic nudity and how it works with gastronomy. I would give you more details of my aspirations but some of them are plans and still in the secret stage…

Photo Courtesy: PHOTOGRAPHER ANTONIO FEKETE

Margaux : At the moment. What do you deem as the best cameras on the market for food and art of plating presentations? Antonio : I have a Nikon camera featured with full frame and I am very satisfied with it. I can shoot great photos with it, so I am fond of it. My dream is to have a medium format PhaseOne camera, but this is just a dream at the moment. Margaux : What inspires you in reference to a subject you are taking photos of ? Antonio : Many things inspire me, mostly my own intuitions. My feelings has an effect on my decisions many times which can be good or bad at the same time. My experinces and way of seeing things are the most important factors for me in photography. Geometric shapes, colors, textures, lights as well as the requests of customers and its complexity affect my work. Capturing everyday objects and one moment of them, taking photos of them when they are awareness-raising â&#x20AC;&#x201C; this often inspires me. It is interesting that I usually lose my time control while taking photos and this is a proof that photography has stolen my heart. Margaux: Who do you consider the most talented photographers amongst the food stylists in the realm of the final dressage of a plate ? Antonio : Many photographers are talented but If I had to choose anyone of them I would choose Francesco Tonelli. He is special and I like his work. There are some moments in his life which are quite similar to how I started photography. For instance he was a chĂŠf like me when he got in touch with food fotography. Now he is one of the most talented and most wanted food photographers with a professional photo studio. Maybe the biggest adventage of food photography is if we know how a dish is made. He knows it. His special style and way of thinking about photography make people recognize his photos. He can capture moments while focusing on dishes which is awesome! All I can say is congratulations! Margaux: As all forms of art have a tendance, what are the tendancies in photography now that you have experimented with and / or employ in your work ? Antonio : People who work in photography must be flexible to changes in this profession. I also follow changes but I change only those things which I can find useful and viable or feasible. I use special accessories during my photo shoots and if need to, I get someone to plan them so that I can create special technical backgrounds while taking photos.

french language

French

Selection

• Yannick Lefort • Photographer Patrick Rougereau • Jean Christophe Citerne • Photographer Martial Thibault • Benoit Charvet • Chef Vajda Istvan

Chef pĂ˘tissier

Yannick Lefort

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Chef pâtissier

Yannick Lefort

M AGNIFIÉ PAR LA PRÉSENCE Interview Written By : Journaliste Margaux Cintrano

Qu´est -ce - et / ou qui ont été les catalyseurs de motiver et inspirer vous d´étudier les arts culinaires et où avez-vous assisté institut culinaire ? Je suis originaire d’une région, l’Alsace, qui est frontalière avec l’Allemagne, mais aussi au croisement de plusieurs cultures de la gastronomie sucrée, et héritière des pâtisseries austro-hongroise, France, Allemagne, Luxembourg, Belgique, Suisse. A l’âge de dix ans, je réalisais des pâtisseries avec ma grand-mère allemande et ma tante.

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Pouvez- vous nous, parler de vos Mentors ? Et apprentissage. J’ai suivi une formation traditionnelle par le biais de l’apprentissage, que j’ai réalisé à Colmar dans une entreprise où mon maître d’apprentissage, Jean-Paul Sitter, s’attachait à nous enseigner le métier t les valeurs, travail, respect. A l’issu de ces trois années, j’ai obtenu un brevet de compagnon, à vingt ans, je suis allé chez Dalloyau à Paris où j’ai travaillé six ans au côté de Pascal Niau qui a changé à jamais mon regard sur l’importance

l’esthétique

pâtisserie et même sur l’impression artistique que l’on peut donner dans nos réalisations. C’est d’ailleurs en suivant l’exemple de Pascal Niau, que j’ai pris des cours du soir aux arts décoratifs à Paris.

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Quel est le degré d´importance que vous apportez á l´esthétique de vos présentations (dressage)? L’esthétique

une

importance

fondamentale dans nos produits et réalisations. Je pense même que nous sommes à l’ère de l’image et que cette importance est grandissante. Il faut toutefois un équilibre, une harmonie avec l goût et l’un ne doit jamais primer au détriment de l’autre. Quelle est votre Philosophie Culinaire? Le gâteau ou dessert idéal, pour ne pas dire parfait, st celui qui fait intervenir et flatte tous les sens. C’est aussi simple et en même temps aussi complexe que ça. Pas de complexité inutile et pas de technique qui n’apporte rien ! Ensuite il est important de respecter les saveurs, les textures t aussi fuir la création pour la création.

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Parlez-nous, un voyage de rêve gastronomique que vous souhaitez faire l´expérience et pourquoi? Un tour du monde où chaque étape se fait dans un relais Château, car l’art du « bien manger » ne peut pas être dissocié d’un certain luxe t d’un art de vivre où l’environnement a autant d’importance que le contenu des plats. Parlez-nous, de 2016 : Plans, projets de recherche, des voyages ? 2016 sera forcément marquée par notre boutique de Saint Germain des Prés à Paris. Nous devons encore progresser

améliorer

l’offre

macarons car un des objectifs de cette boutique est le développement sous forme de franchise. Je

travaille

actuellement

sur

des

macarons en chaud froid dans l’assiette mais (chut, surprise) (sourires) J’ai deux voyages programmés, un en Floride au printemps, et l’autre au Japon à l’automne, comme tous les ans depuis vingt ans.

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Yannick Lefort

Quelle a été la réaction de votre clientèle

La Carte d´ été de DESSERTS

pour vos présentations ?

NOUVELLES ?

La clientèle parisienne est aventurière,

La nouvelle carte est tout en nuances

aime

surprise.

et pleine de saveurs ! J’ai choisi de

Notre boutique lumineuse et colorée

l’appeler « Nuances d’été », à juste titre

(véritable cure anti-morositude) a séduit

! Chacune de mes collections comporte

nos clients et le fort taux de clients

six nouveaux parfums dans la gamme

fidèles venant de tous les quartiers

des « Macarons de Paris » et deux

parisiens prouve leur attachement à

exclusivités dans les « Macarons

notre style.

Jardiniers® ». Pour ce printemps-été,

Cela dit, au moment où je termine cette

l’on pourra découvrir le Fraisier Créole,

interview, je m’empresse de « remettre

macaron à la fois acide et harmonieux

l’ouvrage sur le métier » pour parfaire,

innover, créer encore et toujours, la

gustative avec le tout nouveau « Cœur

gastronomie est un art vivant !

d’Artichaut » au poivre de cassis. Les

découvrir

être

succomber

une

expérience

idées ne cessant de germer, la nouvelle collection n’en reste qu’un aperçu, il y aura encore beaucoup d’occasions pour créer et surprendre encore !

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Paris Giverny

Yannick Lefort

Pâte sablée amandes noisettes : 1000 gr. Farine 375 gr. Sucre glace 65 gr. Poudre d’amandes 65 gr. Poudre de noisettes 600 gr. Beurre 250 gr. Œufs • Sabler beurre, farine, sucre glace, poudre d’amandes et noisettes. • Ajouter les œufs, mélanger sans pétrir, stocker au froid. • Laminer à 3mm, détailler puis cuisson à 170° 190 180 170 4 4 210 425 •

La pâte à choux : gr. Eau gr. Lait gr. Beurre gr. Sel gr. Sucre gr. Farine gr. Œufs Dresser et couvrir avec le craquelin. Cuisson 220° pendant 4minutes puis 180°

Le craquelin : 100 gr. Beurre 2 gr. Sel 120 gr. Farine type 55 125 gr. Vergeoise blonde 5 gr. Cannelle poudre • Mélanger comme un « crumble », laminer à 3 mm d’épaisseur, détailler avant de couvrir les choux Coulis de fraises guariguette : 250 gr. Purée de fraises guariguette 50 gr. Sucre 10 gr. Jus et zestes de citron Pâte à glacer : 300 gr. Couverture ivoire 20 gr. Huile d’amandes • couler le coulis en moule silicone. Surgeler, démouler puis tremper dans la pâte à glacer à 40/45°

Photo Courtesy: Chef pĂ˘tissier Yannick Lefort

Crème Giverny au coquelicot de Nemours : 900 gr. Crème fleurette 580 gr. Mascarpone 180 gr. Sucre 50 gr. Liqueur de coquelicot • Mélanger tous les ingrédients puis monter au fouet en 2ème vitesse.

Réalisation/montage La veille : • Dresser la pâte à choux, couvrir avec le craquelin puis congeler. • Réaliser les inserts coulis de fraises • Détailler la pâte sablée

Le jour du montage : • Cuire la pâte sablée, la pâte à choux couverte de craquelin • Couper le dessus du chou placé sur la pâte sablée • Garnir avec la crème coquelicot • Insérer le coulis encore surgelé puis recouvrir de crème avant finition

Yannick Lefort

Jean Christophe Citerne

Photo Courtesy: Jean Christophe Citerne

PĂ˘tissier de formation, devenu boulanger

par passion.

Photo Courtesy: Jean Christophe Citerne

ean Christophe Citerne

Pâtissier de formation,

devenu boulanger par passion. Originaire d’une petite ville du nord de la France je me rappelle lorsque j’étais enfant les bonnes odeurs de gâteaux, viennoiseries et autres pains chauds que dégageaient le matin les boulangeries, pâtisseries. C’est donc tout naturellement qu’après ma scolarité, je me suis orienté dans cette formation. J’ai débuté ma carrière à l’âge de 15 ans 1/2 comme apprenti pâtissier. Très vite je fus séduit par ce beau métier qui me rappelait énormément de souvenirs. Fasciné par cette profession qui demande énormément de rigueurs et de créativités, j’ai toujours été en quête d’évolutions. Plus tard, Je fis la connaissance d’un vieux boulanger. C’était un homme dur mais il n’avait qu’une passion : la fermentation lente. Pendant de longues années, j’ai travaillé à ces cotés. Mes journées n’en finissaient plus, Je ne comptais plus mes heures de travail. Avec lui, j’ai appris le rôle essentiel que pouvait avoir ce long temps d’affinage sur une pâte, les arômes gustatifs et olfactifs qui se développaient, la texture du produit qui évolue, le mécanisme naturel qu’est la fermentation, cette alchimie. « C’est passionnant ce qu’un simple morceau de pâte au départ peut procurer comme plaisir une fois transformé ». Un jour on me fit une proposition : mettre au point une collection de petits pains haut de gamme destinés à l’hôtellerie et la restauration. J’ai été immédiatement séduit par ce projet.

ean Christophe Citerne

C’était un nouveau challenge avec une approche différente du pain. Etre capable de concevoir une gamme d’un niveau très qualitatif pour accompagner les plats des chefs tout au long d’un repas : Associer un plat à un pain. A cette époque je ne connaissais pas encore ce milieu. Très rapidement après plusieurs rencontres avec certains chefs français, je m’aperçus que la cuisine est un monde fantastique. Au départ j’ai conçu 19 recettes différentes, puis notre gamme a évolué : des gros pains, des produits pour les petits déjeuners, du sucré, du salé, puis des produits pour le traiteur…Nous ne cessions de nous diversifier. Je passe en R &D (recherche et développement) car la demande de produits à façon est grandissante. Nous sommes sollicités par de très grandes figures de la gastronomie françaises et étrangères. « Il faut penser et concevoir le pain tendance de demain ». Grâce à cela, j’ai pu faire la connaissance de très grands noms de la cuisine, certains sont devenus des amis(es) et même des conseillers. A ce jour plus de 150 recettes différentes sont vendues dans plusieurs pays et présentes sur un grand nombre de tables. En ce qui me concerne je ne me prétends pas boulanger. Je reste avec ma formation de pâtissier et une approche personnelle du pain. Je suis un passionné, amoureux du produit, désireux de fabriquer un pain le plus aboutit possible. Je souhaite juste donner du plaisir et essayer de procurer de l’émotion avec un simple morceau de pain.

Photo Courtesy: Jean Christophe Citerne

Les tendances

La consommation de pain en général. Alors que la consommation de pain avait nettement baissée en France, celle-ci repart à la hausse depuis quelques années. Les modes de consommation et de vie ont évolué, le consommateur passe de moins en moins de temps à table, d’où une grande progression des produits dédiés au snacking. Cela dit, la baguette française est toujours aussi bien cotée, on la trouve dans sa forme traditionnelle ou sous des formes plus modernes. Nous constatons un retour sur le pain de type « d’autrefois ». Le consommateur achète moins de pain mais veut un produit plus authentique, plus qualitatif avec du goût, des saveurs et un bon équilibre. Face à une recherche de gout d’antan, le pain au levain revient en force, on n’hésite plus à faire des associations sucré/ salé.

Photo Courtesy: Jean Christophe Citerne

Le pain en restauration. La couleur fait son apparition. Les traiteurs utilisent de plus en plus de produits colorés avec des saveurs des plus surprenantes, comme la lavande, le citron, le cacao et diverses plantes. La complexité pour le boulanger est de ne pas utiliser de colorant, celui-ci même naturel est strictement interdit dans le pain. A cette occasion, j’ai développé pour Pain Petifour® une gamme PAIN POP ART®. Afin d’harmoniser au mieux les saveurs, de nombreux chefs font de plus en plus l’association d’un pain à un plat. Certains intègrent même le pain dans l’assiette en l’état ou transformé sous forme d’un ingrédient. Les grosses pièces reviennent à la mode car elles sont synonymes de partage. Le pain est orienté vers des saveurs spécifiques pour accompagner des plats plus ou moins régionaux. Le sans gluten, en plus d’un besoin réel, s’associe à un effet de mode qui ne fait qu’accroître la demande. Le bio quant à lui, est toujours présent et en nette progression. Dans toute cette diversité de pain, de nouvelles formes sont de plus en plus demandées et recherchées. La demande de réalisation de produit spécifique pour des événements en particulier est aussi en progression.

ean Christophe Citerne

Fougasse à la fleur d’oranger

ean Christophe Citerne

ingrédients 1000 gr. 350 gr. 300 gr. 100 gr. 80 gr. 20 gr. 20 gr. 60 gr.

Farine T 55 Eau Œuf Huile d’olive Sucre roux Sel Levure Eau de fleur d’oranger

Progression: • Pétrissage pétrin à spirale. Température de base 63° C Pétrissage 1ére vitesse 8’ puis 2éme vitesse 8’ (en fin de pétrissage la pâte doit se décoller de la cuve et être lisse) • Mettre ensemble dans la cuve du pétrin tous les ingrédients de la pétrissée sauf l’huile d’olive la fleur d’oranger et 100 G d’œuf à garder pour la finition. Une fois que toute l’eau est incorporée, rajouter progressivement l’huile d’olive puis l’eau defleur d’oranger

• Faire un 1er pointage en bac à 22°C pendant 30’ puis faire un rabat Après le second pointage en bac à 22°C pendant 30’, procéder à la division en pâton. • Découper 18 pâtons de 1000 G et bouler très légèrement. Détente30’ • Reprendre les pâtons et étaler au rouleau, donner une forme ovale. Laisser la pâte se détendre puis faire des entailles au couteau comme sur la photo. Ecarter avec les mains les fougasses pour ouvrir les entailles. Poser sur une plaque de cuisson. • Apprêt 60’ à 22°C hygrométrie 85%. Puis reprendre le produit et le badigeonner au pinceau avec l’œuf restant. • Cuisson. 185°C pendant 10’ à 12’ mettre de la vapeur

Pain sur poolish aux abricots et noisettes entières finition tigré ingrédients Poolish

500 500 2

gr. gr. gr.

Pétrissée 1000 700 30 10 450 450

gr. gr. gr. gr. gr. gr.

Farine T65 Eau Levure

Farine T65 Eau Sel Levure Abricot séché en cube Noisette entiére

Appareil à tigrer 180 105 65 425 8 25

gr. gr. gr. gr. gr. gr.

Farine de blé dur Farine de seigle Poudre de noisette Eau Levure Miel

• Après un 1er pointage en bac à 22°C pendant 30’ faire un rabat Après le second pointage en bac à 22°C pendant 30’ faire un autre rabat, attendre encore 30’ et procéder à la division en pâton. • Faire 10 pâtons de 360 G et bouler très légèrement. Détente30’ • Pendant ce temps préparer l’appareil à tigrer en mélangeant à la cuillère en bois tous les ingrédients ensemble, laisser reposer à 22°C.

Progression:

• Façonnage en petit bâtard sans dégazage excessif puis déposer sur plaque.

• La veille, mélanger tous les ingrédients de la poolish jusqu’à l’obtention d’un mélange homogène Stockage entre 12 H et 16 H à 20°C

• Apprêt 1ére phase. 45’ à 22°C hygrométrie 85%. Puis reprendre le produit et le recouvrir de l’appareil à tigrer avec une spatule.

• Faire griller les noisettes à 180°C pendant 8’

• Apprêt seconde phase. 45’ à 22°C hygrométrie 85%.

• Le lendemain, pétrissage pétrin à spirale. Mettre ensemble dans la cuve du pétrin tous les ingrédients de la pétrissée y compris la poolish sauf les abricots et les noisettes.

• Cuisson. 190°C pendant 35’ avec vapeur

• Température de base 58° C Pétrissage 1ére vitesse 10’ puis 2éme vitesse 4’ (consistance de la pâte souple et lisse) Après le temps de pétrissage total, mettre les abricots et les noisettes dans la cuve et laisser tourner en 1ére vitesse jusqu’à incorporation.

ean Christophe Citerne

Photo Courtesy: Photographer Martial ThiĂŠbaut

DMartial ans l’univers de Thiébaut

photographe français Né en Belgique en 1695, élevé entre Paris et Carcassonne, le photographe français est depuis bientôt 20 ans maintenant installé en Provence. Dans un petit village, entre Aix-en-Provence et Salon-de-Provence, il a posé ses valises, fondé une famille et trouvé son équilibre pour s’adonner à sa passion la photographie. S’il en a fait son métier son univers est plus large. Homme aux mille métiers, aux mille facettes et sportif accompli, il nous a ouvert les portes de son monde. Rencontre avec un photographe, mais bien plus que cela...

Photo Courtesy: Photographer Martial Thiébaut

Quand est née cette passion pour la photographie ? Je m’en souviens comme si c’était hier, même si je n’avais que 8 ans. Mes parents m’avaient offert un appareil photo pour un séjour en classe de neige. Je me souviens plus de nom du lieu, mais je souviens des sensations ressenties lors de mes premières photos. Une joie immense de pouvoir immortaliser les beautés de la nature et les gens qui m’entouraient. Depuis la passion ne m’a plus quittée. Pendant mon service militaire au Liban, lors de mes vacances en Afrique, en Europe... j’avais toujours un appareil avec moi.

Photo Courtesy: Photographer Martial ThiĂŠbaut

Votre parcours est étonnant, rien ne vous prédestinait à

Votre façon d’appréhender l’informatique est toute

exercer cette profession ?

personnelle ?

Oui, pendant de nombreuses années j’ai eu la bougeotte. J’aurai pu me servir à outrance de l’informatique, vu Bucheron, Serveur dans un restaurant, chauffeur poids mon passé d’informaticien, mais c’est en fait tout à fait lourd, matelot... j’ai exercé diverses professions et puis l’inverse. Si la maîtrise de l’informatique est devenue un jour j’ai découvert l’informatique. J’ai travaillé dans indispensable pour un photographe, je l’utilise avec ce domaine pendant de nombreuses années ce qui m’a parcimonie. Lorsque je fais des retouches, c’est par beaucoup servi et me sert encore aujourd’hui. Ma exemple pour retirer une cigarette, corriger quelques compagne étant journaliste, j’ai saisi la balle au bond défauts de peau sur un visage. Le côté post production me et j’ai commencé à venir avec elle en reportage. Nous sert à enlever les éléments parasites, comme un reflet. travaillons encore ensemble aujourd’hui, car depuis L’informatique est un outil, ce n’est pas lui qui fait de belles toutes ces années, nous nous connaissons par cœur. Nous photos. apprécierons vraiment de partir ensemble sur les routes.

Photo Courtesy: Photographer Martial Thiébaut

Quel est le style Martial Thiébaut ? Je ne crois pas avoir un style, même si ma compagne affirme le contraire, car elle est capable de reconnaître mes clichés. Venant du monde de la presse écrite, je suis habitué à travailler vite et à rendre en photo ce que je vois. Je fais très rarement de mise en scène. Je préfère le brut. J’aime par dessus tout les choses simples, que la personne qui regarde ma photo puisse déceler les différents produits qui sont présents dans l’assiette. J’ai envie qu’elle puisse reconnaître immédiatement la meringue, les fraises, les framboises... et ainsi mettre en avant le savoir faire du pâtissier, du chef... J’ai même démarche que je sois dans une brasserie où chez un étoilé. Photo Courtesy: Photographer Martial Thiébaut

Êtes-vous fidèle à une marque d’appareils photos ? Effectivement, je suis fidèle à la marque Nikon. J’ai toujours avec moi un Fujifilm x100, focale fixe de 30 mm. Il est petit, maniable et possède une belle qualité d’images. Dès que j’ai commencé à faire des reportages j’ai acheté l’un des tout premiers appareils photos numériques, car j’ai immédiatement cru en cet outil, même si tous mes confrères n’étaient pas convaincus. Ancien informaticien oblige, j’ai aussi été un des premiers en France à avoir une adresse mail. Mon fils me dit que je suis un Geek... J’avoue, je suis un geek, mais je ne soigne!

Photo Courtesy: Photographer Martial Thiébaut

Concrètement comment travaillez vous ?

Pourquoi ne pas faire que des photos culinaires ?

J’aime arriver bien avant le shooting. Je déjeune dans

Le fait d’évoluer dans différents domaines, me

le restaurant afin de m’imprégner des lieux, de voir

permet de conserver un regard intact, lucide et de ne

comment les personnes travaillent en cuisine comme en

pas tomber dans la routine. Et puis je n’aime pas faire

salle. Ma préparation mentale, c’est de manger dans les

toujours la même chose. Les reportages me permettent de

restaurants. Déguster est pour moi très important, je

photographier des people, comme un viticulteur, une moto

dirais même indispensable.

vintage, un sous-marin, des animaux ou du sport...

Donc pour vous il faut être gourmand ?

Êtes-vous influencé par des photographes ?

C’est obligatoire. Je ne sais pas si je suis un grand

Pas d’influence direct, mais je m’intéresse à ce que font

photographe mais en tout cas je suis un grand gourmand.

mes confrères, j’adore les expos photos. Il y a toujours des choses intéressantes à prendre chez les autres.

Quels sont ces projets ?

A part dans des magazines, ou peut-on voir vos clichés ?

J’ai participé en 2013 au guide « Des meilleurs Le plus gros challenge à venir est de m’inscrire au MOF commerces de bouche en Provence ». Cette expérience (Meilleur Ouvrier de France) photographie. C’est un a été passionnante car j’adore immortaliser les gens qui concours très sélectif, qui exige des mois de préparation, travaillent, prendre leurs mains en photo, leurs mais cela me tente. visages, leur environnement de travail. Cela a représenté un J’ai également quelques pistes intéressantes pour un livre travail colossal mais je me suis régalé, dans tous les sens avec un chef célèbre. C’est encore top secret, vous n’en du terme. J’ai ensuite eu la chance de pouvoir exposer saurez pas plus pour l’instant. quelques-uns de ces clichés dans le off des Rencontres Contact d’Arles, un salon international de la photographie. Encore Martial Thiebaut une belle expérience. Je n’ai pas d’expo au programme, photo@bleu-ocean.fr mais j’ai bien d’autres projets?

http://www.bleu-ocean.fr Propos recueillis par Hélène Dorey journaliste

Photo Courtesy: Photographer Martial Thiébaut

Chef pĂ˘tissier

Benoit Charvet

Photo Courtesy: Chef pĂ˘tissier Benoit Charvet

La Fraise Chef pâtissier Benoit Charvet Pâte Sucrée Coco : 3 Kg. Farine 1.2 Kg. Sucre glace 360 Gr. Coco râpée torréfiée 12 Gr. Sel 1.8 Kg. Beurre 12 œufs 12 Gousses vanille Bourbon Blanchir le beurre en pommade avec le sucre glace puis incorporer les œufs, et enfin la farine, la coco râpée, le sel et les grains de vanille. Pétrir quelques minutes. Etaler à 2mm, foncer dans les moules à barquette. Dorer. Cuire 18’ à 170C. Congeler à l’envers sur plaque, pulvériser en blanc. Dacquoise Coco : 1.25 Kg. Sucre glace 250 Gr. Poudre d’amande 1 Kg. Noix de coco râpée torréfiée 10 Gr. Crème de tartre 1.5 Kg. Blancs d’œuf 500 Gr. Sucre semoule Monter les blancs, serrer avec le sucre semoule. Incorporer délicatement le mélange des poudres. Etaler sur silpat graissé (grosse épaisseur), cuire durant 4 minutes à 200°C. Détailler des barquettes.

Crémeux Citron : 1760 Gr. Jaune d’oeuf 2500 Gr. Sucre 12 zestes citron jaune 1280 Gr. Jus citron jaune 2500 Gr. Beurre 16 feuilles gélatine Cuire comme une pâtissière les jeunes, le sucre, les zestes de citron jaune et le jus de citron. Lorsque la crème est cuite ajouter la gélatine. Emulsionner avec le beurre à 40°. Jus de fraise : 2 Kg. Fraise 500 Gr. Sucre Mettre dans un cul de poule, les fraises équeutées et le sucre semoule. Bien filmer le cul de poule. Laisser cuire au bain marie jusqu’à extraction du jus de fraise. Passer au chinois fin pour en obtenir que le jus. Le faire réduire à 107°C Coulis Fraise Erable : 6 L. Jus de fraise réduit à 107°C 600 Gr. Sirop d’érable épais 500 Gr. Jus de citron vert PM colorant rouge royal Mélanger tout les ingrédients. Mettre en boîte.

Photo Courtesy: Chef pĂ˘tissier Benoit Charvet

La Fraise Chef pâtissier Benoit Charvet Marmelade Fraise : 4 Kg. Purée fraise 400 Gr. Glucose 60 Gr. Pectine NH 400 Gr. Vinaigre balsa noir 400 Gr. Jus de citron vert PM jus de fraise réduit à 107°C Chauffer la purée et le glucose, puis la cuire avec la pectine NH. Ajouter ensuite le vinaigre, le jus de citron, et le jus de fraise réduit. Mettre en boîte. Sorbet Fraise Plein Fruit : 3.4 Kg. Eau 530 Gr. Saccharose 10 Kg. Purée mara des bois 1 L. Crème de fraise 750 Gr. Jus de fraise réduit à 107°C 5 Kg. Purée fraises des bois 500 Gr. Glucose atomisé 1 Kg. Dextrose cristal 750 Gr. Sucre inverti 2 Kg. Maltodextrine 5 Gr. Colorant rouge fraise 250 Gr. Sirop de fraise 75 Gr. Stab Faire un sirop avec l’eau à 35°C, ajouter le saccharose, le sucre inverti et le dextrose. ¨Puis ajouter le glucose atomisé mélangé avec un peu de sucre et la malodextrine. A 75°C, ajouter le stabilisateur. Mixer. Verser ce mélange sur le mélange de purées, la crème de fraise, le jus réduit de fraise et le sirop de fraise. Colorer avec le colorant rouge fraise Laisser maturer 12h à 4°C. Turbiner. Mettre en paco.

Siphon Coco : 1 L. Crème 300 Gr. Purée Coco 80 Gr. Sucre semoule Mélanger les trois ingrédients. Mettre en siphon, gazer 3 fois. Appareil opaline verte : 10.8 Kg. Fondant 7.2 Kg. Glucose PM colorant vert, intense vert, marron, scintillant vert. Cuire dans une russe le fondant et le glucose à 165°C. Ajouter le colorant à 120°C. A l’aide du chablon en forme de queue de fraise, saupoudrer de l’appareil par-dessus. Fondre au four 1 minute à 140°C. Former sur goutière Décors : Fraise en sucre rouge (rouge tomate, marron, jaune, blanc, scintillant or) Tige en sucre vert satiné Feuille d’or Montage final : Garnir le fond en forme de barquette avec la dacquoise, le crémeux citron vert puis tapisser de confit fraise. Mettre ensuite les fraises des bois. Remplir la fraise en sucre avec l’espuma coco puis une boule de sorbet fraise. Coller l’opaline et le fil en sucre. Décorer de fraises des bois et de lamelles de coco fraîche ainsi que de feuille d’or. Envoyer avec la saucière de jus de fraise au sirop d’érable.

MORITEL CONSULTING,votre partenaire formation

CHEF CECILE FARKAS MORITEL

Photo Courtesy: Chef Vajda Istvan

Chef

VAJDA ISTVAN Prato Restaurant Italian Restaurant Â· Brasov, Romania

Photo Courtesy: Chef Vajda Istvan

Chef

vajda Istvan Prato Restaurant· Brasov, Romania

INTERVIEW ROMANIAN CHEF VAJDA ISTVAN & JOURNALIST MARGAUX CINTRANO . Qu´est -ce - et / ou qui ont été les catalyseurs de motiver et inspirer vous d´étudier

Pouvez- vous nous, parler de vos Mentors ?

les arts culinaires et où avez-vous assisté institut

Et apprentissage.

culinaire ? Depuis que j’étais petit enfant j’ai voulu

Après avoir fini mes études, mon premier emploi

devenir cuisinier. Quand j’avais 10 ans, mon père

fut dans un restaurant italien, où j’ai appris les

travaillais dans un restaurant (en tant que

techniques de bases de la cuisine italienne. Mené

musicien) et j’ai eu l’opportunité d’entrer dans

par le désir d’évoluer, j’ai parti pour le sud de la

une cuisine. C’est alors que j’ai vu des vrais chefs

France, où j’ai appris beaucoup d’un chef français.

cuisiniers travailler et j’ai décidé de devenir

Je peux dire qu’il a été mon mentor, c’est lui qui

cuisinier. J’ai commencé à étudier ce metier dans

m’a appris combien sont-ils importants l’organi-

une école professionnelle, ensuite j’ai suivi les

sation, le respect des techniques de préparation

cours d’un lycée toujours au profil de tourisme.

et la creativité. Après deux années j’ai retourné

J’ai suivi un cours de cuisinier spécialisé et un

à Brașov, où j’ai devenu chef cuisinier dans un de

cours de maître dans l’art de la cuisine.

plus bons restaurants de Brașov, le Restaurant PRATO.

Photo Courtesy: Chef Vajda Istvan

Quel est le degré d´importance que vous apportez á l´esthétique de vos présentations

Parlez-nous, de 2016 : Plans, projets de

(dressage)?

recherche, des voyages ?

Mon opinion est que l’esthétique des plats joue

D’abord, en 2016, nous avons planifié un

un role important dans l’art de la cuisine, parce

voyage gastonomique en Italie avec les collegues de

qu’elle met en évidence le talent, l’habileté et la

travail,

formation professionnele des cuisiniers, et en

particularités de la cuisine italienne. Nous avons

même temps stimule les papilles gustatives des

aussi planifié d’échanger le menu de saison, pour

clients. Un plat reussi suppose que la texture, les

offrir aux clients toujours des nouveaux plats.

pour

conaître

l’authenticité

les

aromes, le décor soit en harmonie.

Quelle est votre Philosophie Culinaire?

Quelle a été la réaction de votre clientèle pour

Je crois que l’objectif de chaque cuisinier doit être

vos présentations

de satisfaire ses clients. Si le client est satisfait,

Des feed-back positives reçus de la part de nos

alors moi aussi, je suis satisfait. Et si on utilise des

clients il surgit le fait que les décorations inédits

ingredients frais, de haute qualité, produits par

des assiettes, qui met en valeurs les plats, sont

des fermiers et si on cuisine avec passion, il est

appreciées.

impossible de faillir.

felicitations de la parts des clients contents, qui

J’ai

reçois

chaque

jour

des

reveniront, sans doute, dans notre restaurant. Parlez-nous, un voyage de rêve gastronomique que vous souhaitez faire l´expérience et

La Carte d´ été de DESSERTS NOUVELLES ?

pourquoi?

Dans le menu des desserts d’été nous essayons

Pour un voyage de rêve de point de vue

d’offrir des plats avec des fruits frais de saison et

gastronomique, je choisirais la Thaïlande, parce

de mettre en valeur les ingredients naturels.

que c’est un pays avec une cuisine riche et j’aimerais dégouter le plus grand nombre possible

Chef

des plats spécifiques. J’aimerais aussi suivre un cours de cuisine thaïandaise.

vajda Istvan

Photo Courtesy: Chef Vajda Istvan

Filet Rossini Chef

vajda Istvan

Ingrédients : • Filet de bœuf • Foie gras d’oie • Truffes • Bébés épinards • Pignons de pin

200 gr. 70 gr. 4 gr. 40 gr. 10 gr.

Blanchir le beurre en pommade avec le sucre glace puis incorporer les œufs, et enfin la farine, la coco râpée, le sel et les grains de vanille. Pétrir quelques minutes. Etaler à 2mm, foncer dans les moules à barquette. Dorer. Cuire 18’ à 170C. Congeler à l’envers sur plaque, pulvériser en blanc. Pour la sauce : • Os de bœuf • Oignon • Carottes • Céleri • Pâte de tomates • Vin rouge • Bouquet garni

Mode de préparation :

Tout d’abord préparer la sauce parce qu’elle nécessite plus de temps. Faire revenir les os de bœuf au four à 180° C pendant une heure. Pendant que les os sont au four, éplucher les légumes et le laisser entières. Sortir les os du four et les transférer dans une marmite, ajouter les légumes, le bouquet garni, la pâte de tomates, le vin rouge et l’eau. Mettre la marmite au feu. Quand l’eau bout, écumer et ensuite faire bouillir jusqu’à ce qu’elle soit réduite à moitié. Filtrer la soupe obtenue et la mettre de nouveau au feu pour la réduire. Epaissir la sauce obtenue à l’aide de l’amidon et assaisonner avec du sel et du poivre. A la fin, ajouter quelques cubes de beurre. Mettre le filet de bœuf façonné sur le gril brûlant et le laisser environ une minute de chaque côté. Quand le filet de bœuf est prêt, le laisser reposer pour 5 minutes, l’assaisonner avec du sel et du poivre. Couper une tranche de foie gras d’oie et l’entailler à la surface environ 2 mm en profondeur. Rôtir le foie gras dans une poêle brûlante sur les deux côtés. Faire frire les bébés épinards à la poêle brûlante avec du beurre et du sel. Frire les pignons de pin pendant une minute.

Le montage de l’assiette.

Mettre la sauce dans une assiette creuse, à l’aide d’un cercle de présentation en inox, mettre les bébés épinards, au-dessus mettre le filet de bœuf, 2 tranches de truffes fraîches et au-dessus mettre le foie gras rôti. A la fin, éparpiller les pignons de pin.

Prato Restaurant Italian Restaurant · Brasov, Romania

Pastry Chef

Nicolas Blouin

Photo Courtesy: Pastry Chef Nicolas Blouin

Pastry Chef Nicolas Blouin Raised in Toulouse, France, Chef Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections. Chef Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants Le Richelieu in France and Didier de Courten in Switzerland.

In 2006, Chef Blouin returned to America to work at the Bellagio in Las Vegas under renowned chef Jean Philippe Maury. He served as a pastry chef at the Aria Resort & Casino, where he managed two locations of the Jean Philippe PĂ˘tisseries. In 2011, Chef Blouin joined Rosewood Mansion on Turtle Creek in the role of Pastry Chef.

Photo Courtesy: Pastry Chef Nicolas Blouin

With a passion for simple, strong and classic flavors, Chef Blouin strives to create desserts that encourage guests to explore exciting and unique new culinary delights. Featuring whimsical presentations, ingredients of the highest quality and bold colors, his creations offer unforgettable flavors ranging from light to decadent. His many popular desserts, including reimagined cheesecakes and soufflĂŠs, showcase his modern interpretation of classic desserts. In 2015, he won first place at the renowned Valrhona C3 Pastry Competition in New York, earning him the opportunity to represent North America in the International Chefs Congress later this year.

â&#x20AC;&#x153;Creativity and invention are my favorite parts of the pastry industry,â&#x20AC;? said Chef Blouin.

Photo Courtesy: Pastry Chef Nicolas Blouin

â&#x20AC;&#x153;Creating a dessert that is unique and that guests truly enjoy is the art of pastry at its best,â&#x20AC;? said Chef Blouin.

Photo Courtesy: Pastry Chef Nicolas Blouin

Chef Blouin continues to follow global pastry trends and French pastry chefs, including culinary icons Pierre HermĂŠ and Christophe Michalak, who have had a profound influence him both professionally and personally. Visionary creativity drives Chef Blouin to construct adventurous and delectable desserts for guests at Rosewood Mansion on Turtle Creek.

Yuzu & Raspberry Pastry Chef

Nicolas Blouin

Photo Courtesy: Pastry Chef Nicolas Blouin

Yuzu & Raspberry Nicolas Blouin Pastry Chef

Yuzu Cream : 310 gr. Eggs 215 gr. Sugar 210 gr. Yuzu puree 100 gr. Orange juice 14 gr. Pastry cream powder 155 gr. Butter 8 gr. Gelatin 250 gr. Cream Bring to a boil the yuzu puree and the orange juice. Combine your egg, sugar and pastry cream powder in a bowl. Temper your eggs mixture with your puree and bring everything to a boil. Add the gelatin and butter using a hand blander and cool down to 40F (4C) Fold the whipped cream inside the yuzu cream.

Raspberry Cremeux : 120 gr. Raspberry puree 36 gr. Yolks 45 gr. Eggs 36 gr. Sugar 3 gr. Gelatin 45 gr. Butter 1 drop Red color Bring to a boil the raspberry puree. Combine your egg and sugar in a bowl. Temper your eggs mixture with your puree and bring everything to a boil. Add the gelatin, food color and butter using a hand blander and cool down to 40F (4C).

Lemon Tuile : 25 gr. AP Flour 100 gr. Powder sugar 50 gr. Butter 40 gr. Lemon puree Sift your dry ingredients, add puree and lemon butter. Spray a fine layer on a silpat and cook at 330F for 12 minutes. Cut circle when they come out of the oven. Lemon Cake : 185 gr. Butter 280 gr. Sugar 160 gr. Eggs 20 gr. Lemon Zest (fine) 280 gr. AP Flour 4 gr. Baking Powder 136 gr. Milk Paddle the butter with sugar. Add eggs, lemon zest, AP flour and baking powder. Finish by adding the milk. Cook in a frame at 350F. Cut circle and soak in lemon simple syrup.

Pastry Chef

Nicolas Blouin

Crème Fraiche Verbena Sorbet : 20 gr. Fresh lemon verbena 260 gr. Water 160 gr. Sugar 36 gr. Glucose powder 2 gr. Stabilizer 30 gr. Lemon puree 200 gr. Crème fraiche Make a syrup with the water, sugar, glucose powder and stabilizer and cool down to 40F (4C). Using a Vitamix bland the fresh lemon verbena and chinois. Add lemon puree and crème fraiche before spinning. PLATING • On a plate put your soaked lemon cake top with your lemon tuile. • In a blow sugar sphere lay your slice of raspberry. • Pipe your yuzu cream and add your raspberry cremeux insert. • Flip your sphere on the lemon tuile. • Around the sphere quenelle 3 scoops of crème fraiche verbena sorbet and add the meringue in between.

Visions gourmandes THE ART OF DRAWING UP A PLATE AS A CHEF !

Philippe Germain

Conception-rédaction: Philippe Germain Création graphique: François Jarriau et Jean-Claude Tagliareni Photographies: Philippe Germain Illustrations: Michelle Germain Rédaction: Sylviane Touzé Cuisine: Delphine Dalmas

English translation by Margaux Cintrano

VISIONS GOURMANDES CAPTURES THE MAGIC OF SUMMER .. When it comes to capturing the magic of summer´s bounty, nothing beats the French Best Selling Book, Visions Gourmandes authored by: French Photographer and Writer, Mr. Philippe Germain. Making the most of all the luscious fresh vegetables and / or fresh fruits from one´s farmer´s market, or green market or garden and combining them with versatile wild fresh salmon, smoked salmon or gavlax is always in season. Fresh salmon is brain boosting with uncountable Omega 3s, and packs in over a half of your protein needs. Salmon explodes with flavour, electrified with deft touches and a splash of artisanal green extra virgin olive oil and freshly chopped herbs. It simply engages the taste buds and the simple techniques of preparation don´t call for much more than an exemplary fish monger, and the magnificent art of dressage how to´s, from the book, Visions Gourmandes. THE OPEN AIR TERRACE, BACKYARD, OR SEA FRONT PORCH OR OCEAN VIEW TERRACE MENU This summer do something unexpected .. Break the regulations and create an unforgettable summer dinner at sunset or under the stars .. The next time you host a cocktail party, or holiday party, or celebration, play jazz music on an old phonograph, and serve unexpected wine pairings with your gorgeously sensational art of plated salmon. An array of whites, both sparkling and still, Champagnes and light Provençal and Romanian Blushes or very pale Rosés marry perfectly with salmon. An aromatic French Chardonnay and a light and beautiful O´Rosal Galician tri multi varietal from Santiago Ruiz Adegas in Rias Baixas, Galicia is a perfect pairing partner, and uncountable others. Here is a mingled flavour glaze which works amazingly, on one´s open BBQ Grill for Salmon: CITRUS BALSAMIC GLAZE ½ cup Balsamic Vinegar ½ cup Chardonnay or white wine of choice 2 Tablespoons Freshly squeezed lemon juice 2 Tablespoons of Sugar in the Raw - Brown Sugar Freshly ground rose, black, green Peppercorns Add all the ingredients in a crystal glass bowl and combine. Then, add this mixture to a small saucepan and bring to a simmer or light light boil. Let is simmer for 3 to 4 minutes, until the mixture thickens. Let cool and then refrigerate covered for 1 hour. Warm slightly before using. Glaze the fresh salmon and grill .. THE SUMMER CARTE .. The Aperitif to start off one´s dinner or lunch is as valiant as the Three Musketeers, for which it has been named by the Author of Visions Gourmandes; Atos, Portos and Aramis. This elegantly amazingly stunning appetiser is assembled with unmistakenable detail and Japanese aesthetics. The Salmon is sliced into 3 diamonds, and encrusted with poppy seeds. The starter salad is: The Targets in the Meadow: A beetroot salad with salmon roe, and fresh dill .. The Menu offers 4 different Salmon dishes as follows: 1. THE HAWAIIAN SURFER: A Salmon dish prepared with arugula, baby spinach and quinoa and lentils .. 2. LIVE FROM HONOLULU: The Salmon creates an alliance with broccoli, leek, asparagus and a light cream dipping sauce. 3. ZIGZAG CITRUS SALMON: An absolutely palate pleaser, is the salmon tartar served with salmon roe, grapefruit and lemon in an amazing masterpiece of art presentation .. 4. THE DIAGONAL DICE: This salmon dish is served with passion flowers, small black radish rolls and wasabi or coriander cream with sprigs of fennel or fresh dill.

Hawaiian surfer > Concept

> Ingredients

> Plating up

Salmon has always been a delicacy worldwide and its luscious coral color, creates a discretely sublime dressage. More and more Chefs are employing fresh wild salmon, according to tastes, and moreover, into classic sashimi and sashimi cubes. However, if you do not care for marinated raw fish, salmon can be poached, grilled, and/or baked in the oven.

• A fresh slab of salmon

• On a plate, draw up a train track of avocado cream with a spatula or large wide brush. The effect is a wave, which is obtained by applying a sawing of wood motion, in the middle of the track.

• Salmon roe

• Avocado cream or wasabi • Leeks and courgettes

• A combination of quinoa and lentils

• Now, add a tablespoon of the quinoa and lentil mixture to the fish

• Fresh spinach leaves and fresh arugula field greens

• Place the salmon on the track of avocado cream and the quinoa lentil combination

• Coriander and chive

• Fresh sweet green peas in a pod

Chive Spinach leaves

Salmon roe

Coriander

• Prepare the leeks or zucchini garnish with fresh cilantro sprigs and place them on either side of plate • Gently sprinkle the Salmon Roe as shown in the diagram

Arugula field greens

• To finish adorning this presentation, scatter the Salmon Roe as shown

Avocado cream Courgette Quinoa Lentils

• Put a small mound of field greens, the arugula or rocket, and some baby spinach leaves on the plate as shown in the illustration

Slab of salmon

A lengthy rectangular plate would be the perfect servingware for this presentation. Beyond the composition, the value of this dish lies in the harmony of the spring green and coral combination.

Live from Honolulu > Concept

> Ingredients

> Plating up

The luxurious coral red salmon works absolutely marvelously with autumn's abundance of fresh vegetables, also offering truly tasteful and elegant arrangements. This dish has become more and more popular and uncountable culinary artists honor the salmon's nobility and jewel like appearance on a plate.

• A slab of fresh salmon

• Firstly, prepare the vegetables by slicing 2 small white spring onions. Wrap the spear head of the onion around the asparagus spear head. Then, slice the carrots, radishes and leeks as shown in the illustration

Spring onions

• Salmon roe

• Broccoli, leeks, asparagus spear heads and carrots • Spring onions and red radishes • Fresh dill

• Light cream combined with asparagus or broccoli or leeks • Basque Espelette peppers

Fresh dill Salmon roe

Broccoli Slab of salmon Asparagus

Vegetable cream

• Place the salmon slab on the path of asparagus cream • Now arrange the strips of carrot as shown in the illustration • Arrange the other vegetables on the fish and then around the fish

Leeks

Carrots

• Paint a thin path of asparagus cream on the plate with a wide brush or spatula to garnish the background of plate.

• Continue to adorn with the dill sauce and dotting

This presentation shall be simply gorgeous on a rectangular plate in length. The sauce being a beautiful tone of asparagus green, shall work best on a white porcelain. Furthermore, this presentation is visually amazingly extraordinarily. All of one's fantasies shall come forth with vegetable carvings and combining of the vegetables with your originally unique formats.

Z igzag citrus salmon > Concept

> Ingredients

> Plating up

Salmon is chosen by uncountable diners, because of its highly alluring coral color, its Omega 3 content and most of all for its luxuriously exquisite tasting profile. Additionally, salmon can be used throughout the year, fresh, smoked, marinated, in sashimi, and furthermore, and predisposes the sweet and salty associations.

• Minced salmon tartar

• Slice the fresh salmon into thin strips and season with freshly squeezed lemon juice just before serving

• Salmon roe

• Red Lumpfish roe

• Using a pipette tube, draw a zigzag track by starting with a large point and ending with a dotted effect as in the illustration

• Citrus (orange, ruby grapefruit)

• Place your tartar lightly on the track; extremely gently so one does not erase the track marks

• Cheese sauce with ginger or lime

• Lightly place some citrus fruit slices on the salmon and the other citrus slices to the side as in the illustration coupled with mint leaf garnish

Young field greens

• Lemon

• Lime

• Fresh mint leaf sprigs

• Salad or young field greens

• Place a small tablespoon of lumpfish roe on each citrus fruit slice gently

Grapefruit Orange

Salmon roe

• Dot the fish with salmon roe and Ginger or lime leaves

Lemon

Minced salmon tartar

Mint leafgreens Cheese sauce

This presentation is relatively simple to create. The practicing of the drawing with a pastry bag or squeegee takes patience and time. You shall develop and master the skill, as you practice more and more.

Doctor, I Dizzy ! > Concept

> Ingredients

> Plating up

This composition is suitable for all types of culinary variations, since it can be filled or stuffed with fish, meat, or even a vegetable purée, for those who wish to serve a vegetarian dish. Being meticulously food styled in a Milky Way Galaxy couture design and a harmony of colors, this satellite on a plate, shall turn heads when delivered to the table !

• Fritters

• Firstly, we are going to draw a bundle of three tangent circles with coriander or water cress cream with a pipette tube on the plate as in the illustration

Coriander

Puree fritter

Coriander cream

Mini corn

• Coriander or watercress cream • Mini corn on the cobs • Broccoli

• Golden yellow bell pepper • Sweet peas from pods

• Fresh cilantro or parsley • Lemon and lime zest • Dandelion petals

Broccoli

• Combine the lemon zest, with the cream of watercress or coriander and make a puddle shape as in the illustration • Place the broccoli florets, sweet peas, golden pepper and corn on the cob as in the illustration • Carefully, install some flower petals with tweezers as indicated in the illustration

Bell pepper Sweet peas

Dandelion petals Lemon zest

• Now, we are going to place the Fritter, which has been sautéed golden and place it in the small circle as in the illustration

• On top of the ball shaped fritter, place a small stem of Coriander as a bed, and place Dandelion Flowers on top as in the illustration

The entire presentation blends textures, shapes, while utilizing a full range of colors from pale yellows to dark forest greens. There is no particular difficulty in achieving the circles made with a pipette tube.

MARGAUXÂ´s GASTRO

ADVENTURES

BUCHAREST GASTRO ADVENTURES FOOD FORWARD BUCHAREST ..

A TASTE OF WHAT´s NEXT ..

Bucharest is a metropolis with a delicious twist. It delivers sensory experiences, passionate creativity, culture and style. Bucharest is dazzling with electricity and novel exquisite new flavors from tradition and innovation. You can actually taste the passion. In these jaded times, Bucharest´s epicurism is a shot of the ultra modern with a dash of its traditional gastronomic local classicism. Mention passion, drive, innovation, and a vision for what´s next in the culinary world, names Lady Pastry Chef Ana Consuela of Brasserie Zexe, Israeli Culinary Artist and long time Bucharest Executive Chef at Joseph Restaurant, Chef Stefan Daniel Popescu of the Hotel Pullman Bucharest, the Founder of Horeca Culinary School Bucharest, Cristina Van Der Schaaf, The President of Euro Toques Romania, Chef Radu Zarnescu and Chef Gigel Ciutacu of Restaurant Rossetya shall follow, amongst numerous others. These celebrated chefs, savvy restaurant entrepreneurs and culinary artists are defining the future of the food culture with everything novel that they create.

I had paired two amazingly remarkable and yet distinctly different gastronomic press trips, to deliver two absolutely magnificent rich Epicurean Travel Features, in both Brasov and Bucharest Captial. My trip had begun in Brasov, where profoundly steeped in historical traditional hearty fare combines spectacularly as do the incredibly beautiful pines that cover the mountains. Then I took in the dazzling dramatic Capital, Bucharest, 176 kilometres south, to experience high wattage dynamic cuisines at top tier restaurants and the exceptionally extraordinary local Romanian hospitality. Here is my line up of some of the most incredibly surprising cuisine, aperitif tastings, nights out on the town and exceptionally extraordinary Romanian Wines ..

BUCHAREST

RESTAURANT JOSEPH CHEF JOSEPH HADAD Strada Profesor Doctor Ion Cantacuzino 8 www.josephrestaurant.ro Telephone : 0753 999 333 Culinary Artist Chef Hadad, could be described as having always been stepping beyond the boundaries. He is a creative force, that juxtaposes a modern endless creative Michelin Star style cuisine with humor and an attitude that food is an art, and has redefined the cityscape of the restaurant scene in Bucharest. He follows the beat of his own drum, and possesses amazing expertise on the French technical side of the preparations required to create not only a visually stunning dish, however, that the taste matches the looks, the key to success.

Furthermore, he is a forward focused visionary tastemaker, for example, creating squid risotto, with lentils and serving the squid with its own ink paired with a tempura style squid. Simply unforgettable. The exterior of the triplex manor house in which Restaurant Joseph is located, has a Manhattan architectural Art Deco circa flair. The amazingly elegant interior sports a lavender, blue grey perriwinkle hue and white contemporary elegant scheme. Chef Hadad specialises in a touch of vegetarian splendour, implementing a mere fusion of his home land. In skimming the carte, pastas, the fresh daily catch and the finest in Romanian freshly hunted venison, game and naturally grazed beef and lamb. His salads are simply the Garden of Eden. Chef Hadad has been creating distinctive dishes always relying on the evolution of technology however, combined with the hand of the artisan. He maintains the craftsmanship and retains the traditional classicism merged with the 21st century which has made him so successful. An unforgettable lunch shared with the Founder of Horeca Culinary School, Cristina Van Der Schaaf and her lovely daughter Nisrin.

LADY PASTRY CHEF ANA CONSULEA .. ZEXE ZAHANA .. Strada Icoanel 80 Telephone: 0733 209 209 This Belle Epoque brasserie, looks like a movie set however, the star of Zexe Zahana is the young French, English and Romanian speaking native of Bucharest, Lady Pastry Chef Ana Consuela. You shall definitely wish to linger over the menu of savouries and sweet tooth pleasures and sample the highly suggested “taster´s carte“ featuring an array of the best pastries in town, and stunningly flawlessly impeccably exquisite aperitifs and amuses bouches produced from only natural ingredients wisely and extraordinarily carefully selected by the owner´s daughter, Executive Pastry Chef Ana Consuela. To date, just this past April 2016, Lady Chef Ana Consuela, had decided to branch out on her own, and has opened her own French Style Bucharest Brasserie called: Brasserie Zexe, located at : Bulevardul Aviatorilor NR. 65. Reservations highly suggested : 40. 786 778 777. Website : www.anaconsuela.ro One shall love the local flavors, and a vast selection of textures, decadently to die for chocolate pastries, tarts and sweet tooth pleasures, and always something to remember.

THE GLORIES OF AUTHENTIC HELLENIC CUISINE .. TAVERNA MARELUI PAHARNIC – GREEK RESTAURANT THE GREAT CUPBEARER .. Bulevardul Ion Mihalache Telephone : 021 665 4051 ( Reservations are highly suggested ) If you could only describe Taverna Marelui Paharnic with one word, “it would have to be Greek”. In regards to the name of this Greek Ouzerie, Tavern, the word Marelui in Romanian signifies “Great” and Paharnic, denotes: The Cup Bearer. This ancient word dates back to Bibilical times and the times of Royal Kingdoms. “The Cup Bearer”, was a high ranking Officier, and his duties were to serve beverages to the King. The clink of Ouzo glasses, the vast array of mezedes, the sultry Greek blues to live Greek music, performed by the amazing extraordinary Vocalist Laura Vladescu, the Aegean Sea blue and white checked table cloths, the Greek memorabilia decorative items, and the convivitality of the wonderful and gracious Lady Chef and Head Mâitré Gilda Mocanu, The Founder of Horeca Culinary School, Cristina Van Der Schaaf, Ioannis Tsikounas and his son, the Executive Assistant, Eleni Papapopou of Horeca Culinary School and the President of Eurotoques Romania, Event Planner & Chef Radu Zarnescu. This is a comfortable hot spot scene making venue of Hellenic love, for enjoying the authentic Greek ambiance and the most incredibly amazingly extraordinary classic Greek cuisine I have ever had outside of Greece. I had travelled all over Greece for two years, collecting Greek regional recipes for a special press edition on both The Aegean Islands, and the mainland from 1992 – 1994. To date, Taverna Marelui Paharnic, has been the most amazing Greek epicurism outside of Greece I have ever had. The restaurant possesses 2 Greek memorabilia art filled dining salons, and upon entrance, one is totally encompassed in an authentic Greek Ouzerie. The blue and white checked tablecloths, the white washed stucco walls, and the sultry vocals hailing from amazingly extraordinary Vocalist Laura Valdescu who transport one´s entire being to Greece and enchants all of one´s senses. As Taverna Marelui Paharnic sees it, success comes from, applying traditional simple techniques to their authentic classic Greek cuisine. The menu is based on “the product”. THE GLORIES OF THE EVENING .. Kalamata Olives and from scratch, the hot on the premises oven baked Pita. Taramosalata :Freshly caught Grey Mullet called Tarama, day old bread, lemon and Greek Extra Virgin Olive Oil. Tzaziki: Greek Yogurt, cucumber, fresh dill dip served with made on the premises right out of the oven and brought to the Table, hot Pita Bread. Tyrosalata: Greek Cheese Mousse Dip. Dolmades: Stuffed grape leaves with Dill scented rice. Freshly grilled squid. Freshly grilled tender octopus. The Horiataki: The Greek Salad with fresh Greek Feta Cheese.

CHEF GIGHEL CIUTACU .. Restaurant Rossetya Strada Dimitre Bolintineanu 9 Reservations Higly Suggested : 031 805 9199 Website : www.rossetya.ro Travelers and locals alike, who are eager to experience yet another magnificent venue, acclaimed fine dining establishment and surprising masterpiece, tucked away on a side street in the centre of Bucharest, will discover uncountable hidden rewards in this stately stone manor house and historical classic venue. Chef friend, who was my English speaking Tour Guide, and the President of Eurotoques Romania and Event Planner, ebullient Chef Radu Zarnescu and I explored the historic district of the old town, and took in some monumental sight seeing prior to our lunch. Imagine that the Degustation Carte from which one tiny bite was created so lovingly prepared and served ? Veteran Chef Ciutacu, of this legendary institution prepared an astonishing Degustation Carte that reflected all of the beauty of the sea, forest, farm and mountains. The perfect collaboration between classic Romanian merging with modern touches, that has all the sophistication, with an unmistakentakingly spirit of the French and Romanian countrysides. The unforgettable refined and delectably delicious dishes included: The classic traditional Aperitif, Chilled Double Distilled Plum Brandy called Palinca. The Foie Gras de Canard and assorted Amuses Bouches. The Freshly caught and shucked mussels simmering with aromatics and a variety of fish and other shellfish. A tasting of a beautiful union between the ocean and the sea .. The Freshly Roasted Duckling served with classic Polenta. The Double thick Roast Rack of Lamb with seasonal vegetables .. The array of innovatively imaginatory assorted Desserts. The dishes married perfectly with wines served with each course.

THE OLDEST HOTEL & RESTAURANT IN BUCHAREST .. RESTAURANT HANUL MANUC Strada Franeza 62 â&#x20AC;&#x201C; 63 Website : www.hanumanuc.ro Reservations for Dinner Highly Suggested : 021 313 1411. Email: cafemanuc@hanulmanuc.ro Chef Zarnescu had told me that this is the oldest hotel and restaurant in Bucharest. The establishment was founded and executed by Hanul Manuc, a flamboyant innovator and successful entrepreneur, from Armenia in 1808. This amazingly spectacular hotel complex houses a restaurant, several bars, a balconied courtyard with gardens, where there is open air dining, live music and theatrical works are performed weather permitting. It is located across the street from the ruins of the Curtea Veche, the old court house. Chef Zarnescu had suggested an array of Romanian aperitifs, with the traditional Plum Brandy double distilled called Palinca. Quite some fine sipping to say the least.

THE ART OF HORECA CULINARY SCHOOL – BUCHAREST THE FOUNDER CRISTINA VAN DER SCHAAF .. Telephone: 073 088 2288 Website : Http://www.horecaschool.ro Email: cristinahorecaschool@gmail.com This legendary institution, students learn about much more than the mere preparation of food. They also learn to enjoy life´s joyful moments connected to the world of gastronomy. They learn to bring grace and elegance to their cooking, serving, table settings and perhaps, more important, their key relatationships in a team and with their future clients. Like in France, Romania has a profound appreciation for details, for objects of beauty and for the simple pleasure of shared conviviality, leadership development and professional preparation for future employment . This is the art of HORECA CULINARY INSTITUTE IN BOTH BUCHAREST AND BRASOV. Cristina Van Der Schaff and Pastry Chef Trainer, Olguta Oana had invited me to sit in on a spectacular Pastry Workshop, where Pastry Chef Olguta Oana which was the highlight of my entire day. Imagine, a novel decadent and stunning chocolate tart, from which a single bite reflected all the spectacular tastes of total paradise. This precious tart was adorned and topped with “smoked bacon bits “ .. Simply unbelievably extraordinary. Each year, hundreds of students travel from all points of Romania, to study at HORECA CULINARY SCHOOL. Beginners, Intermediates and advanced Chefs, and Pastry Chefs, come to learn and / or improve their skills and / or to master a new sector in the vast hospitality sector. Learning the art of gastronomic excellence is a profoundly steeped adventure with deep commitments to their studies and the programme they are enrolled in, and as these students embark on this culinary trail, they forever alter their professional lives. Young people on the verge of burgeoning of their careers, in catering, restaurant and hotel management, as well as in the world of wine, agriculture and farming, and tourism have a profound need to learn, experience new flavors, and explore the wide world of gastronomy and professional protocol. Internships are offered in restaurant at the back or front of house, depending on which programme you are enrolled in, in a variety of locations, including Romania, The Balearic Islands and The U.K. HORECA ´s mission is to professionally educate those dedicated to the Hospitality and Culinary sectors as well as to develop the enrolled, to have successful careers and relationships.

INTERVIEW

.. THE FOUNDER OF HORECA CULINARY SCHOOL ..

CRISTINA VAN DER SCHAAF ..

Journalist Margaux : Where were you born and raised ? Cristina : I was born in Bucharest, Romania. I had spent my childhood years there until that time in which my rebellious nature held court, and furthermore, I was also very eager to know the world, and therefore, I decided to travel. I have lived and known various cultures, and have met interesting people starting from the Middle Eastern regions, where I was quite outspoken in the formation of peace agreements. In my lifeÂ´s journies, I enriched myself both spiritually and culturally, being profoundly impressed by each country where I resided in. I spent the longest period in the Netherlands, in a small town in the province of Friesland where I owned a B & B Hotel.

Journalist Margaux : Wow, fascinating. What and/ or who were the catalysts that had inspired you to open a culinary institute ? Cristina : When I lived in the Netherlands I participated as a volunteer in many educational programs dedicated to young people at the beginning of their careers. This activity broadened my horizons and stimulated my desires to build an educational center in the domain of HoReCa in Romania also, which I had opened for the culinary art lovers.

Journalist Margaux : As business women we face uncountable challenges. Which challenges as a business woman and founder of a culinary institute do you face on a grand scale ? Cristina : Every day is a challenge for me. All I do is deal with and find solutions to challenges on a daily basis more or less. To declare myself pleased at the end of a course, for discovering more new talented young people is the most important priority for me, and the stages passed through on the path of knowledge and learning,create a fulfillment, the satisfaction of having prepared and satisfied and happy graduates at the end of their courses. Their passion also becomes my passion and no effort seems too great for me to be able to guide them in the direction they want to follow. Journalist Margaux : What are some of the new innovations and workshops that you shall be planning to offer in 2016 ? Cristina : Together with our collaborators, talented pastry chefs such as OlguĹŁa Oana Iliescu and Simona Pope, I have worked on a new format of the course for confectioners, unique in Romania and which is going to be implemented shortly. Thus, in the course, the students will go through the three phases, namely the initiation, qualification and finally the specialization in cake design. A complete and complex course that will help us all to provide quality professional training. We will make the same changes to the professional training course for cooks / chefs beginning in September. Journalist Margaux : Tell us about the employment side of these culinary interns. What does Horeca provide for them in terms of stable Jobs and growth opportunities in the world of gastronomy ? Cristina : Horeca School is the exclusive partner of some strategically important locations such as the Radisson Blu Hotel, Hilton or Pullman Hotel and restaurants ...... these collaborations and partnerships open, new employment opportunities to the students who have real skills and are pro active and want to pursue a career in gastronomy. During our on going courses, and the vocational training of our students, experienced working chefs and pastry chefs participate as dedicated mentors and trainers who by the nature of their activity open up new opportunities of employment to the new graduates of the school.

Journalist Margaux : Could you tell us about the summer employment opportunities for these graduates ? Horeca School offers its students the opportunity of doing an internship practice during the summers in Spain – Menorca Island, Thanks to the partnership of the hotel chain Comitas Hotels in three exclusive locations. Here, the students have the opportunity to benefit from an additional training and practice what they have learned during the course. The internship is paid, an beneficial aspect which stimulates them and gives them some financial stability. Thus, they can also recover the initial investment for their education. Another chance to work and practice during the summer is in Greece along with Atlantica Hotels that offer multiple possibilities in approximately 600 hotels. Those who want to travel and come into contact with students from other countries have all the opportunities available via Horeca. Journalist Margaux : When I was visiting during my Easter holidays, you had mentioned that you are looking for a new location for expansion and more modern facilities. How is this going ? Cristina : Yes, we are working on a project to develop the school by which we intend to create better usage providing us with more space, and we are discussing this with our partners, who shall be providing professional equipment and to create and renovate more individual workplaces for the participants in chef and confectioner courses. We hope to complete this project within the shortest time possible so that the next series could benefit from a training as complex as possible in the vocational training process. Our aim is to have graduates who enter the labor market as well trained as possible.

Journalist Margaux : What are the specialties of Horeca Culinary School Programmes that you offer certification in, a diploma or Degree in the Culinary Arts, Pastry Arts, Sommelier, Hospitality & Management et cetera ? Cristina : The courses offered by Horeca School are - The Cook´s course - The Chef´s course - The Confectioner and Pastry course - The Waiter and Bartender course - The Baker´s course - Hotel chambermaid Course - Hotel receptionist course - Maître d’Hotel course

Journalist Margaux : What are your plans for 2016 & 2017 in respect to Horeca and are you planning to add courses and or services related to the culinary arts ? For example: a cafĂŠ bistro on the premises or a bakery ? In the near future we are going to work on projects such as: the introduction of the occupations of chocolatier and cake decorator under the Legal Code of occupations in Romania. These projects involve a team for the research and performing of the professional standards for the two occupations and we hope that other professionals in the field will join us for carrying into effect these projects which are a necessity in this occupational area. My daughter Nisrin herself, who is the Director of development, deals with the development issues and new projects at the school. Projects related to a cafĂŠ bistro in which our students should practice are under discussion.

VINUAL ROMANIA WINE DREAMS EVENT WITH

SOMMELIER DAN ANGHEL .

“ Good wine is a jovial creature if used wisely” .. With this in mind, given the powerful Southern European influences in Romania´s ancient past, it is no surprise that wine has influenced Romanian Culture. It remains the favorite of the nation´s alcoholic beverages, despite a thriving local beer and plum brandy culture. Romania occupies similar altitudes, and latitudes as France´s leading wine Designations of Origins do. Northern Romania, Southern Alsace and Northern Burgundy are all at 47 degrees latitude. Southern Romania, straddles between 43 – 44 degrees latitude, which is the same as Montpellier, France, on the Mediterranean Coast, in Languedoc - Roussillon and Provençe. Romania´s vineyards account for roughly 50,000 acres ( 20,250 hectars ) and possesses a large portfolio of both white and red grape varieties. A number of hybrid indigeniousgrapes have been chosen for their resillence in the extremely harsh winter weather conditions. The most common of the grape varieties here are : @for withe wines : Grasa de Cotnari, Feteasca alba, Feteasca regala, Galbena de Odobesti. @for red wine: Babeasca neagra, Feteasca neagra. @ for aromatic wines : Tamaioasa romaneasca, Busuioaca de Bohotin. The Group of Grape Varieties of Foreign Origins are : @for the wines: Riesling Italian, Sauvignon, Pinot gris, Chardonnay, Traminer roz, Aligote; @ for red wines : Cabernet Sauvignon, Pinot noir, Merlot, Burgund mare; @ for aromatic wines : Muscat Ottonel.

Romanian wines are lighter in style due to its continental climate, hot summers and the moderation by the Black Sea and the high Carpathian Mountain Range. Romania´s native indigenious grapes date back five thousand years. In the Northeast, Moldova produces floral dry whites. In both Muntenia and Oltenia, ripe succulent reds are produced. In Dorbragea, near the Black Sea, semi sweet whites and sweet whites are produced. To really know wine, it is absolutely necessary to systematically sample uncountable types, and to comment on one´s impressions, “the tasting notes” and to do a basic wine tasting and pairing of foods course. Suggested is : The Horeca Culinary School which offers one of the best Sommelier´s Courses outside of France, with Romanian Sommelier Dan Anghel. Furthermore, basedon the number of points assigned by the Robert Parkers of the world, is the way in which a wine receives merit, sales and profits. The Founder of Horeca Culinary School, Cristina Van DerSchaff andI were invited by Sommelier Dan Anghel to the Vinul. Ro@otto.bucharest. Thursday, 2016 March 24, ROMANIA WINE DREAMS EVENT FESTIVAL. We taste tested the following 12 wines: Casa de Vinuri Cotnari, Crama Hermeziu, Crama Oprișor, Crama Rătești, Crama Tata și Fiul, Crama Viile Sudului, Domeniile Dealu Mare, Gramma, Halewood Wines & Spirits România, Licorna Winehouse, Liliac Winery, Vinarte. Respectfully Always, and Kindest Regards, Dan Anghel .

CHEF IFRIM DORU . HAMBAR – BRASSERIE, CHARCUTERIE, BRUTARIE . Bakery, Cafe Brasserie & Bistro Bd. Aviatorilor NR. 31. One does not visit Boulevard Aviatorilor, for great art or monuments or ruins. One comes to chill out in open air cafés, stroll in the park, take a look at the awesome historically amazingly exceptionally beautiful architecture undergoing renovation and reformation and or to take in the stunning park across the boulevard. This is the perfect spot to sit and have a Café Espresso or Capuccino, or a glass of wine. The Founder of Horeca Culinary School, Cristina Van Der Schaaf, Ioannis Tsikounas and I had stopped by for a light bite before we drove to Peles Castle and then on to Brasov. This is covered in the BRASOV ARTICLE IN THE SUMMER EDITION OF LUCID DESSERT MAGAZINE. The open air terrace table, was simply heaven on earth. We had some of the loveliest smoked salmon, made on the premises croissants and some lusciously extraordinary chocolates. Simply charming, Chef Ifrim Doru, had come out of the kitchen to sit with us for a few minutes on his break. Thank you for all your wonderful hospitality.

JOURNALIST MARGAUX CINTRANOÂ´s

GASTRO ADVENTURES ..

PARADISES FOR THE PALATE IN BRASOV, ROMANIA, THE CITY OF THE CROWN. Research Credit : Author Mariana Pascaru and 4 Star Business Hotel Kronwell - Brasov. Research Credit : Romanian Chef Georgy Valery, Global Heritage and UNESCO. Photo Courtesy : Global Heritage, UNESCO, Romanian Chef Georgy Valery, Corina Valery and Culinary Intern Nadia Socol.

LUNCHING & DINING IN

BRASOV, TRANSYLVANIA,

HOW TO DEFINE IT ? The essence of taste reaches far beyond the culinary creations steeped in profound traditions in this region of Romania. It could be in a candlelit arbor in a hamlet villa surrounded by pine forests and ski slopes, a bright Trattoria with a Tuscan flair in the historic centre of the old town, a rural country circa manor house high in the mountains with locals, many of whom have never seen a foreigner before, a four star rural circa bed & breakfast with a top class restaurant possessing sweeping views of the historic town and the snow covered peaks, the solemn chic of elegance in a five star hotel with a top notch chef meriting Michelin Stars, and / or a one of a kind extraordinarily amazing circa mansion converted into a hamletÂ´s retail tasting cellar amongst jars and jars of pickled vegetables and dried, and freshly smoked and cured charcuterie crafted by hand and sliced before you with a traditional classic dining salon with antique collectibles and traditional Romanian hand crafted table linens of the zone. Eating in Brasov, and its neighboring hamlets, and villages, defies all stereotyping, with more than plenty to keep the curious journalist and traveller constantly entertained. One shall discover how ancient bonds with The Greeks, The Romans, The Turks, The Ottoman Empire, The Italians, The French, Eastern Europe, Russia, the ancients of the Silk Route, and the foreign diplomatic communities have given exotic dimensions to the beautiful Romanian products. This is the gastronomy of the spirit, the season, profound passions, and not of standardization or industrialization. Documents dating back 770 years, have verified that Brasov, Corona in Latin and Kronstadt in German, was the most important city founded by the Tetonic Knights in the Romanian Province of Transylvania in the 13th Century. Formerly known as SiebenbĂźrgen, the land of the Seven Citadels, it has been represented by the seven legendary cities of the Saxons, the German Colonists brought to Brasov by the Hungarian King GĂŠza to guard the Carpathian Mountain Passes. When one reads about the place called Transylvania, one is automatically flown to a haunted castle perched upon a high hill top, surrounded by age old trees and enclosed by tall iron gates as lightning strikes against the old castle on a cold blistery night. In reality however, Transylvania, a region in Central Romania, known as Brasov, is a territory of enchanting historical cobblestone streets and gastronomic cultural adventures, and one that the Global Heritage Fund is collaborating to empower growth in the region for travellers.

Transylvania is much more graciously hospital than the Dracula legends and it is a place one may not wish to leave. Don´t be surprised if you find yourself deliriously content and this experience that awaits you, shall be your legend too . Entitled the land beyond the forest, this is one of Eastern Europe´s best preserved medieval landscapes, with historic towns and villages left intact. The views, are reminiscent of Grimm´s fairytales and you shall experience Antiquitated Circa Gothic and Romanic, and Saxon Architecture, Cobblestone streets, deep pastel colored German houses, secret passages, clock towers, deliciously amazing cuisines and aromatic pine and hardwood forests. Sensational fortified Saxon churches stand proud and all of this is designated by UNESCO as World Heritage sights. Locals in the region, still earn their livings, as shepherds, weavers, blacksmiths, farmers and skilled carpenters.

Brasov is just two and a half hours, 176 kilometres from Bucharest. One shall enter the countryside, chockful of road side markets, horse and donkey carts, and endlessly enchantingly extraordinary views stretching beyond the horizon with snow covered mountain peaks. The Black Church is Brasov´s key landmark, one of the most important Lutheran churches built by the German Community. A tradition observed since 1891, are the organ recitals held in the church during the summer months. Brasov is also home to the famous Gothic masterpiece, Bran Castle, built in 1377. This amazingly spectacular hill top castle was the inspiration for Author Bram Stoker´s Dracula, a character associated with with the eerie 15th century Prince Vlad Tepes, who ruled the zone of Wallachia from 1456 – 1472. Brasov´s cultural landmarks include both Brasov´s Art History Museum and the Weaver´s Bastion Museum in addition to the Sica Alexandrescu Theatre. The Global Heritage Fund aims to preserve the region´s historic architecture, working with local communities to reproduce traditional Romanian tiles and bricks. While Transylvania is beautifully preserved, many home owners have struggled to maintain the historic character of their homes. The project has gained the support of the Prince of Wales, Prince Charles, who has set up traditional home stays for the visitors in nearby villages, Viscri and Zalanpatak.

OUR GASTRONOMIC ADVENTURES IN BRASOV, TRANSYLVANIA … 1.

HOTEL ALPIN RESORT FOUR STAR - RESTAURANT GATSBY: POIANA, BRASOV, ROMANIA Reservations: 40 – 268 – 262 – 343 Email Reservations and Information: reservation@hotelalpin.ro

Glorious mountains, snow capped peaks and innumerable pines, spruce and firs, set the stage. Poiana is a small hamlet in ski resort country. The Gatsby is a winning combination of simplicity combined with 1920s and 1930s Gatsby era elegance located in a Circa 1925 four star hotel spa, with 140 rooms, where one can indulge their senses surrounded by an untouched natural landscape in ski resort country. A meal at this restaurant is a totally amazing classical traditional experience. The blend of the traditional, where every thing is prepared or grown or hunted or grazed on the lands surrounding the premises. I highly suggest the “region´s specialty, the stuffed cabbage served with the most amazing Polenta I have ever had“. The gastronomic glories of this region are its spectacular beef and venison and the blue rare Black Angus was so tender, it melted in our mouths. We had started with 3 types of Plum Liquors followed by a Borscht and a mixed salad. The epicurism here has all the sophistication one wishes along with a traditional spirit born unmistakenly in this zone.

THE 4 STAR BUSINESS HOTEL KRONWELL – Bulevardul 7A - Brasov, Romania Reservations: 40. 368.730.800 Reservations Via Email: reservations@kronwell.com

Kronwell Hotel´s Restaurant Couchette .. Exhilirating modern international cuisine and a favorite city break amongst locals too, Couchette is simply refined, and flawlessly decorated most uniquely with an impressive collection of hats, replicas of trains styled in The Orient Express circa, and vintage trunks, all reminiscent of 1900. Italian, French and Asian are blended most creatively with artistic touches. The Risotto with Porcini, the Tempura, the Caprese and the Greek Salad are fabulously superbly splendid. There are wines by the glass from a wide variety of Romanian locally grown grapes as well as wines from the four corners of the globe and a fabulous bar featuring cocktails from around the world. The beautiful pairing Romanian white wine we shared was Prince Stirbey – Tamaioasa Romaneasca Limited Edition. The highly recommended sweet tooth pleasure, is the house Chocolate Soufflé.

PIVNITELE RHEIN THE 1892 WINERY & RESTAURANT PENSIUNE .. Pivnitele Rhein & C The 1892 Winery & Restaurant Pensiune Str. Indepndetei – Nr. 24 Azuga, Jud. Prahova, Romania Eleonora Pinta Reservations: azuga@halewood.com.ro Telephone: 40 244 326 560 ( Reservations: For Winery Tour & Sparkling Wine Tasting & Restaurant ) Website: http://www.halewood.com.ro

The region of Azuga produces some of Romania´s best sparkling wines. This winery has an extensive history which can be traced back to the 1892. This wine estate and vineyards belonged to the Grandmother of Eleonora Pinta´s husband. A wide variety of grapes are cultivated in this region including: Rhea Viogner, Theia Chardonnay, Romanesca Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, and Pinot Noir. Reds are also produced, including: Neptunus Shiratz, Sangiovese, and Fereasca Neagra. A most fascinating wine tour was given by gracious and lovely Eleonora in this traditional winery where wines are still cultivated and produced by hand. Coaxed from the ancient lands and the hands of grand artisans, the wines acclaimed here, have garnered accalades and ardent followers from top hotels and restaurants. These profoundly deep rooted wineyards are just one of the ways to savor the flavors of this colorful, passionate prolific wine region, deep in the heart of Prahova, 60 kilometres from center Brasov. Lunch at the estate included late winter traditional fare. In this region cuisine takes on a variety of amazing sublimely sour soups, with lots of vegetables, and / or giblets, tripe and / or homemade noodles are common in this zone. It is not unusual to find cabbage, potato, beans, onions, and braised sauerkraut. Local lore, and its heart warming and superbly pleasant historical dishes filled with its ancient traditions. The gastronomy we sampled mingled late winter and early early spring , hinting just perfectly, the rural heartiness. A wide variety of traditional aperitifs were served which included an exceptional wine tasting of the Winery´s luscious bottlings. The main course, was the exceptional stuffed cabbage served with Polenta. The magnificent pleasantry was the Master Sommelier Selection Event was taking place at the Winery´s Restaurant while we were visiting. Master Sommelier and Vice President of the Asociatia Somelierilor din Romania had provided us with a few details and furthermore, Romanian Bucharest based Chef Nico Lontras had come to have lunch with his family at the same time Romanian Chef Georgy Valery, Corina Valery, Nadia Socol and I were. Simply a marvellous day was had by all.

INFINITE POSSIBILITIES AT LUX DIVINA .. Lux Divina - Brasov, Romania Str. 13 Decembrie Nr. 96 Telephone : 40 268 478 800 Website : Http://www.luxdivina.ro Email : Office@luxdivina.ro

LUX DIVINA is an urban, warehouse oasis which provides the art of catering food and beverage services & hotel accomodation, for business conferences and meetings alike, exhibitions, weddings, anniversary and birthday celebrations, wine tastings, concerts, educational training courses and furthermore is located less than three kilometres from the Center of Brasov. It has an amazing rouster of clientel including: heads of state, travellers, captains of industry, business magnats and professionals from all sectors. With an extensive renovation of the entire property, all internet services and Wifi, an international reception desk, free parking and all modern facilities are offered. The executive Romanian Chef Georgy Valery, is just one of the most extraordinarily remarkable Culinary Artists who has made LUX DIVINA into a premier dining destination. An astounding array of the finest local products, and incredibly magnificent art of dressage, are ready to surprise and dazzlingly delight your palates as never before with dishes of grand finesse, refined sublimeness and unforgettable impeccably flawlessly stunning natural local ingredients of top notch quality. The salons for personalised catered events are created and fashioned to the needs of its clients. The customer service is convivial and the state rooms and salons of all sizes providing the allure of elegance and / or club casual ambiance or anything your imagination desires. You name it and it shall be created by their amazing Design Team. The furnishings required, color schemes requested and the technological equipment are cutting edge state of the art to suit your needs for your event. There are 21 modern and up to date hotel rooms for guests, who wish to spend a few days, in a reasonably priced centrally located hotel. THE FIVE STAR ARO PALACE HOTEL IN BRASOV WITH LADY CHEF CORNELIA GHISOI ..

The Aro Palace 5 Star Hotel – Brasov, Romania Bld. Eroilor 27 Brasov City Centre Website : Http://www.aro-palace.ro/ Telephone Reservations : 40 268 415 575

Worldwide the Palace Hotel takes grand pride in its epicurism. The royal treatment in one of the finest hotels in the center of Brasov City, and the palatial surroundings of the establishment are all, what makes this Hotel Restaurant, one of most attractive destinations for those who wish regal treatment. This restaurant and its spectacular Lady Chef Cornelia Ghisoi, is worthy of the accolade of indisputable merited excellence. What is special ? Chef CORNELIA´s compositions marry the basics of the regional style, utilising the most exemplary products of the zone and international market, and she possesses a superb baking tradition too. She turns combinations into delectable haute couture cuisine with vogue fashion art of plating, yet under all the glamour, her compositions and creative imagination, are always impeccably flawless with natural high wattage taste and her classic French training techniques. Our dazzling dynamic Degustation had begun with “amuses bouches “ or appetisers accompanied by a showcase of exquisite wines. Some of the extraordinarily unique dishes we had were: The Gravlaux Salad served with hard boiled eggs and adorned with radishes accompanied with a Mango and tri color field green salad. A Cream of Leek Soup served with a baked on premises, crispy rectangular flatbread adorned with cress and sprouts. The two main courses included the fresh catch of the day and the blue rare Filet Mignon. The finale, was simply a sweet tooth´s abandonment into heaven galore, and was a triology of a verrine with red fruits, a chocolate concoction that was a jewel and a masterpiece of seasonal sugar art full of surprises. Chef CORNELIA is dedicated to preserving her native local cuisine and products however, featuring the utmost in the art of dressage. We rejoiced in the theme song of the Broadway Musical, Cats, “ Memory “.. A most memorably exemplary profoundly impeccable gastronomic experience. THE MAGICALLY ENCHANTING HOTEL BELVEDERE RESTAURANT IN BRASOV .. The Belvedere 4 Star Hotel and Restaurant - Brasov, Romania Str. Stejerisului – NR. 11 – KM. 2 Drumul, Poienii Email : Office@hotelbelvederebv.ro Telephone Reservations : 40. 268. 415. 575 Cell Telephone of Hotel : 40. 735. 404. 169 This four star jewel of a hotel, The Belvedere, sits upon a promontory overlooking the fir, spruce and pine forests beyond and the historic city of Brasov just three kilometres away. Its an alluring elegantly splendid hotel and restaurant with impeccably flawlessly dazzling haute couture local cuisine with sweeping views of the stunning mountainside where one can unwind, yet be in total harmoniously enchantingly elegance, where the Brasov native Chef, Ioan Florescu holds court. The superlative wine cellar, with bottlings stored in dark wood shelving units, laying down horizontally, with more than 2,000 labels, fascinated my inquisitive nature. It was easy to imagine, having a private Sommelier serving the wines by the glass at the table.

Executive Chef Chef Ioan Florescu draws on local ingredients and seasonal local produce. The unforgettably amazingly spectacular Degustation with paired wines, was simply extraordinary. The specialities of the house with a theatrical twist include: The aperitifs were exceptionally extraordinary, including an amazing Foie Gras de Canard with amuses bouches of strawberries and chocolate. The starter was simply a warm up of white onion cream with ravioli stuffed with wild local mushroom varieties and adorned with quail eggs. The fresh catch of the day, had been the Turbot, stuffed with fresh spinach and served with fresh mango rice. The Sous Vide Venison, The Beef, The Lamb are simply amazingly exquisitely sublime .. All the dishes married perfectly with the wines served. The artisan, sensationally incredible desserts are prepared by lovely Alexandra Nicolette Popescu. Accompanying the sweet tooth pleasures, was a Semi Sweet with finesse, and a hint of fruit and floral, a white wine called: Liliac 2012 Nectar Mono Varietal Muscat Designation of Origin: Transilvania This dessert wine is quite incomparable with its well developed balance of acid and its aromatic perfumes of quince and lychee. Quite an amazingly extraordinary sipping experience. The memorable views are simply breathtakingly beautiful and all the tables are focused on the scenic “ Frank Lloyd Wright “ philosophy of bringing harmony from the exterior to the interior and vice versa. 6. INDULGE IN ITALIAN FARE IN HISTORIC BRASOV .. Italian Ristorante Prato - Brasov, Romania Michael Weiss Street 11 Reservations Highly Suggested: eat@prato.ro Telephone: 0268 473 367 or 0720 444 422 The narrow cobblestone streets of historic Brasov, are fabulously enchanting for a stroll. Chockful of fashioned and historical cafés, bars, restaurants, and pubs, which fill the urban ambiance. Prato Ristorante is a phenomenal spot for taste tasting some of the finest Italian regional cuisine in the zone. Located in the magnificent historic district, where the back streets of the old quarter encompass an enchantment of a centuries gone by feeling, and merge with the cosmopolitan vibe, yet remain provincial and traditional and focus on simple art of plating, and traditionally inspired Italian dishes made artisanally with a loving hand. When weather permitting, there is a fabulous open air terrace where smokers may have their vice while having dinner and / or wines or cocktails and cafés. The menus here are built around the bounty of the kitchen´s excellent local farm to table and imported Italian products. The artisanial hand crafted Ravioli gems are a treat to remember. Being an avid Risotto fan, the wonderfully talented Master Chef Vajda Istvan personally delivered the red prawn Risotto, to the tablet. Most of the guests are locals and regulars. Also, highly suggested were the fresh catch of the day and the blue rare Filet Mignon. The wines were paired for each of the dishes with a wide variety of both Italian Wines and local superbly splendid Romanian Wines which married each of the dishes perfectly. Modern art line the flawlessly beautiful icy pale coral blush walls in a woodsy yet contemporary decor scheme. THE GLORIES OF TRADITIONAL ROMANIAN GASTRONOMY ..

LADY CHEF CORNELIA GHISOI.

AT THE 5 STAR ARO PALACE HOTEL – BRASOV, ROMANIA CHEF CORNELIA GHISOI & JOURNALIST MARGAUX CINTRANO . INTERVIEW IN ENGLISH & ROMANIAN

Journalist Margaux : Let us begin with where were you born and raised. Chef Cornelia : I was born in a delightful area of the Carpathian Mountains called Rucar-Bran. This marvelous region, that I call home is not only defined by the stunning views and the naturalness and purity of all the surroundings, but it also represents a very important area in terms of our touristic impact. Therefore, traditions and the profoundly steeped in classicism gastronomy remain unaltered by the current reality and activities like farming and gardening ensure a full ecological lifestyle for the locals. I would encourage anyone that finds pleasure in the purity of nature to visit this area and experience the amazing beauty and taste of our epicurisim and products steeped in artisanal provincial traditionalism. Journalist Margaux : When did you discover that you wanted to become a chef? Who or what were the catalysts that inspired you to go to culinary institute? Chef Cornelia : Since I was little I had to organise my time between schools and taking care of myself. One day a decided that I need to figure out where my life is heading so I took every activity I had in mind and tried to figure out what I was good at. I couldn’t sing, I couldn’t dance that good and was not a very talented painter despite occasional sketches I use to do. What I realised was that by having my mother around me and having little brothers and sisters I knew how to cook a couple of dishes and since I considered this activity more of a necessity I didn’t actually realise that I was enjoying it that much. Months passed and I started to become a spectator of my own hands. My desire grew bigger and my imagination and passion pushed me so hard that today I might not be a painter or a singer but my art lives in every dish that comes out of my hands.

Journalist Margaux : Let us begin with where were you born and raised. Chef Cornelia : M-am nascut intr-o minunata zona din Muntii Carpati, numita Rucar-Bran. Acest magnific loc pe care il numesc “acasa” nu iese in evidenta doar prin privelistile fantastice, ci si prin puritatea mediului inconjurator. Este o zona cu un puternic impact turistic. Traditiile si mai ales mancarea traditionala au ramas neinfluentate de realitatea curenta, iar activitatile precum gradinaritul si cresterea animalelor asigura o viata si o dieta ecologica a localnicilor. Invit pe oricine gaseste placere in aceste lucruri sa viziteze zona si sa simta traditionalismul specific. Journalist Margaux : When did you discover that you wanted to become a chef? Who or what were the catalysts that inspired you to go to culinary institute? Chef Cornelia : De cand eram mica trebuia sa imi impart timpul intre scoala si a avea grija de mine insami. Intr-o zi m-am decis ca trebuie sa stabilesc ce vreau sa fac in viata, asa ca am facut o lista cu toate activitatile mele si am tras linie. Nu stiam sa cant, nu stiam sa dansez, nu ma pricepeam prea bine la pictat, desi cateodata mai faceam unele desene. Ce am realizat insa era ca datorita faptului ca stateam mult pe langa mama mea, si aveam frati si surori mai mici, invatasem sa gatesc cate ceva. Dat fiind faptul ca aceasta activitate a gatitului constituia o necesitate la momentul respectiv, nu imi dadeam seama ca de fapt chiar ma simteam bine gatind si chiar ma descurcam la cateva lucruri. Lunile treceau si eu deveneam un spectator al mainilor mele. Dorinta mea de a deveni mai buna, impletita cu imaginatie si multa pasiune, m-au impins atat de tare incat astazi poate ca nu sunt o cantareata, o dansatoare sau o pictorita, dar arta mea traieste in fiecare preparat care iese din mainile mele.

Journalist Margaux : Where would you like to travel to, as a gastronomic dream trip? Chef Cornelia : Every country around the world has its own mysteries related to gastronomy and I wish that one day I can experience each and every one of these mysteries. For the moment I would love to deepen my gastronomical culture by exploring and learning more in countries like France where names like Pauls Bocuse and Alain Ducasse would catch any chefâ&#x20AC;&#x2122;s attention. Also countries like Spain (Ibiza) and Italy (Noma, El Celler de Can Roca) would make my dream journey list. These countries have a profound impact in all gastronomy and anyone lucky enough to learn about this cultures will only have something to gain. Overall even if I mentioned this countryâ&#x20AC;&#x2122;s that doesnâ&#x20AC;&#x2122;t mean that a culinary journey would refer only to traveling abroad. Every chef, no matter how experienced he is and how much he/she travelled will still have a lot more to learn sometimes from friends, sometimes from strangers that you meet, sometimes from relatives you visit, but there will always be more and a great quality of chef is not to pretend to know it all but to aspire and work hard to get the opportunity to at least experience a little bit.

Journalist Margaux : Where would you like to travel to, as a gastronomic dream trip? Chef Cornelia : Fiecare tara din lume are misterele ei gastronomice si mi-as dori sa pot afla cat mai multe dintre ele. Pentru moment insa imi doresc sa imi imbunatatesc tehnicile si calitatile culinare in Franta, unde nume precum Paul Bocuse si Alan Dacasse fac orice bucatar sa tresara. De asemenea pe aceasta lista ideala a calatoriilor s-ar afla si tari precum Spania si Italia, care au avut si inca au un impact foarte puternic asupra gastronomiei mondiale. In general, chiar daca am mentionat aceste tari, nu inseamna ca o calatorie gastronomica ar insemna doar tari diferite. Orice maestru in arta culinara, oricat de multa experienta ar avea, mereu va avea cate ceva nou de invatat. Poate invata de la prieteni, de la familie sau de la strainii pe care ii intalneste, dar adevarata valoare a maestrului nu sta in a pretinde ca le stie pe toate, ci in a indrazni sa faca eforturi in a descoperi cat mai mult.

Journalist Margaux : What is your culinary philosophy? Chef Cornelia : The culinary art offers satisfaction to the chef only when the person that savors food is also satisfied. I believe that any good chef can create a piece of art without the need of extravagant ingredients. With talent, a lot of passion and implication whatever comes out of a chefâ&#x20AC;&#x2122;s hands can truly make a difference. It is very important for chef to enjoy what he/she is cooking and also to anticipate the clientâ&#x20AC;&#x2122;s expectations in order to meet or exceed them. A good chef will invest in quality not in quantity. Culinary art can be compared to a Journal of fabulous discoveries full of people that in one way or another have contributed into its development. That is why we can say the cousin of culture is one of the only true witness of its civilization.

Journalist Margaux : What is your culinary philosophy? Chef Cornelia : Arta culinara ofera satisfactie maestrului bucatar, doar daca persoana care savureaza mancarea este multumita in intregime. Cred ca un bucatar bun poate creea o opera de arta, fara a folosi neaparat ingrediente extravagante. Cu talent, multa \implicare si foarte multa pasiune, orice iese din mana unui maestru in arta culinara poate fi numit arta. Este foarte important ca bucatarului sa ii placa ceea ce creeaza. Un chef bun mereu va pune pret pe calitate nu pe cantitate.

Journalist Margaux : Tell us to what degree of importance do you bring to the aesthetics of a presentation? Chef Cornelia : In todayâ&#x20AC;&#x2122;s society eating is no longer just the happy outcome of being hungry, it represents pleasure of life that can contain and express emotions in various ways. As funny as it might sound first you eat with your eyes than with your nose and lastly with your taste. The chef is magician of ingredients and flavours and his magic hands produce food that is not only tasty but food that looks and smells uniquely amazing. Sometimes simplicity in a plating can be the best choice but only if it is accompanied with a true remarkable taste. Sometimes the richness of design can be the best choice but overall the true hand of chef can manipulate booth techniques in order to achieve a wonderful piece of art.

Journalist Margaux : Tell us to what degree of importance do you bring to the aesthetics of a presentation? Chef Cornelia : In societatea din zilele noastre, mancatul nu reprezinta doar un rezultat fericit al foamei, ci dimportiva. Mancatul reprezinta o placere a vietii care exprima sau contine diferite emotii. Oricat de amuzant ar suna, noi intai mancam cu privirea apoi cu mirosul si doar mai apoi cu gustul. Bucatarul este un magician al gustului si al aromelor care creeaza preparate cu un gust incredibil dar care, de asemenea, arata si miros extraordinar. Cateodata simplitatea poate fi cea mai buna alegere atata timp cat este imbinata cu un gust remarcabil. De asemenea, bogatia designului poate fi o alegere buna, dar adevarata maiestrie se cunoaste cand bucatarul imbina elementele asa incat produsul final sa fie un preparat unic.

Journalist Margaux : If you could stage with any group of culinary artists, who would you select and why? Chef Cornelia : At the moment if could chose a team I would chose people that worked with before and that I found myself compatible with. Also among the members will be some very promising young students of mine. A know most people would ask themselves why I would not choose the most famous chefs in the world and the answer is quite simple. By working with people that I know I can ensure that efficiency and compatibility, and by having more fresh minds I ensure an outside of the box thinking is present. The role of the famous chef would be more to motive me and this hypnotical team in evolving. In the ideal world for chefâ&#x20AC;&#x2122;s regular experience changes programs would be ideal. Even if competitively s very important in culinary evolution, collaboration ca be an even more powerful tool.

Journalist Margaux : If you could stage with any group of culinary artists, who would you select and why? Chef Cornelia : In momentul de fata, daca as putea alege o echipa, as alege oameni cu care am mai lucrat pentru a asigura compatibilitatea. De asemenea, cateva dintre cele mai bune minti tinere ar constitui o parte din echipa. Multa lume probabil ca se intreaba de ce nu as alege cei mai buni bucatari din lumea asta ca membri ai echipei. Raspunsul este simplu. Avand oameni cu care am mai lucrat, sunt sigura ca eficienta este prezenta, iar prin mintile tinere ma asigur ca asa numita â&#x20AC;&#x153;gandire in afara cutiei â&#x20AC;&#x153; (outside of the box thinking) este asigurata. Rolul bucatarilor celebri este de a motiva aceasta echipa fictiva. Intr-o lume ideala, schimburile de experienta intre bucatarii din toata lumea ar fi o activitate extrem de populara. Chiar daca competitia este un factor foarte important in dezvoltarea gastronomiei, colaborarea poate fi o tehnica chiar si mai eficienta.

Journalist Margaux : Spring is a special time of year, when April’s showers bring may ´s flowers. What are your favoured colours, products, specialties, textures and serving ware choices during the Green Season? Chef Cornelia : I am lucky enough to live a country that experiences 4 seasons. In terms of the green season everything related to plating decorations has the purpose of putting the dish in the so called “spot-light”. Simplicity and bit of imagination can make a simple meal look like it’s getting ready to be judged at a completion. In terms of colour I tend to use a lot of green since it represents health and purity and overall it is a symbol of nature. Along that I tend to use a lot of powerful colours like red because they have a psychological impact and can be used to attract attention on what the chef wans. In terms servings I use big plates to give the dish more impact. A lot of people don’t understand why sometimes very big plates are used and there is a very small amount of food on it. That is because we no longer live by the old “eat so you survive” rule. IT is healthier to eat less amounts but more frequently and also that way you it will be more likely to remember what you ate. Overall in the Green season I recommend everything that is natural because due to the beautiful whether we will spend more time outside and we need to prepare our body to be healthier in order to cope with more movement and more activity.

Journalist Margaux : Spring is a special time of year, when April’s showers bring may ´s flowers. What are your favoured colours, products, specialties, textures and serving ware choices during the Green Season? Chef Cornelia : Sunt destul de norocoasa sa traiesc intr-o tara care are 4 anotimpuri. In ceea ce priveste anotimpul verde, tot ce tine de design si de plating are rolul de a pune preparatul in valoare. Simplitatea impletita cu imaginatia pot face orice preparat simplu sa arate ca si cum ar fi gata sa fie jurizat la un concurs important In ceea ce priveste culoarea, folosesc foarte mult verde deoarece reprezinta sanatatea si este un simbol al naturii. De asemenea, folosesc multe culori puternice cum ar fi rosul, deoarece aceste tipuri de culoare au un puternic impact asupra psihicului uman si pot fi folosite in a pune in valoare anumite aspecte ale preparatului. Multa lume este inca uimita de ce uneori se folosesc farfurii mari, iar cantitatea de mancare este atat de mica. Raspunsul este relativ simplu. Nu mai traim in vremurile in care mancam doar pentru a supravietui. De cele mai multe ori, cand mergem la un restaurant nu o facem neaparat pentru a ne satura sau a pleca “plini”, ci pentru a savura delicatese si preparate unice. De asemenea, este foarte sanatos sa mancam cat mai putin dar cat mai des. In acest mod ajungem sa apreciem mai mult calitatea macarii si putem sa ne amintim ceea ce am mancat.In acest sezon verde recomand tot ce este natural. Vremea este frumoasa si noi ca oameni trebuie sa ne pregatim corpurile cu mancare sanatoasa pentru a putea sa ne bucuram de mai multe activitati si de mai mult efort si timp investite in afara confortului casei.

Journalist Margaux : At the moment, what do you deem as the most creative forms of plate dressage? Chef Cornelia : For the time being this are some of my favourite decorations: fruit and vegetable chips, natural made foam, pea shots, watercress leaves, beets, edible flowers and last but not least decoration made by the chef like dough flowers, dough rings not to mention the classic salads or vegetables like red radishes or sponchi. Journalist Margaux : What inspires you in reference to the art of plating? The sea, nature, travel, websites, design magazines, etcetera? Chef Cornelia : First of all, what inspires me are the ingredients. A chef must be creative enough to look at what he has in his kitchen and imagine a concept of the final dish or meal. I cannot deny the fact that cooking magazines and trips played an important role in my gastronomical culture either but one of the best inspiration I have are people. If I have to create a menu for someone the personality and ideas of that certain person inspire me. As a chef you need to know the client psychology and be able to comprehend information that is not only express by words.

Journalist Margaux : At the moment, what do you deem as the most creative forms of plate dressage? Chef Cornelia : Pentru moment, cateva din decoratiunile mele preferat sunt : chipsurile de legume si fructele,salatele,ridichile rosii , spumele, lastarii de mazare si in general frunzulitele de creson, sfecla rosie, florile comestibile, si nu in ultimul rand decorurile pregatite de bucatari: gratarele, frunzulite din aluat, sponchi ,inele din aluat. Journalist Margaux : What inspires you in reference to the art of plating? The sea, nature, travel, websites, design magazines, etcetera? Chef Cornelia : Cel mai mult ma inspira ingredientele. Un bucatar bun trebuie sa fie destul de creativ, incat sa arunce o privire la ce are in bucatarie si sa isi imagineze ce lucruri ar putea face.Nu pot sa neg faptul ca citesc si multe reviste de bucatarie, iar calatoriile au si ele un impact foarte mare asupra culturii mele gastronomice, dar una din cele mai bune surse de ispiratie sunt oamenii. De exemplu, daca trebuie sa creez un meniu pentru cineva, personalitatea acelui om si gesturile ma inspira in procesul de creatie. Un maestru adevarat trebuie sa stie psihologia clientului si trebuie sa inteleaga informatii care nu sunt exprimate doar prin cuvinte.

Journalist Margaux : What are some of your definite gastronomic plans for 2016 â&#x20AC;&#x201C; 2017? Chef Cornelia : I dream of having my own gastronomy academy or a restaurant with just 5 tables, but leaving the drams aside I am in the process of creating high rank chef school as a co-founder and I am really excited to see the final stage. For the moment I am a senior lecturer at American Hotel Academy in Brasov Romania, teacher at Transylvania University and last but not least executive chef at 5-star hotel Aro Palace in the same city. My plan for this year is to invest as much as possible in promoting my countryâ&#x20AC;&#x2122;s values and the amazing gastronomy that we have. I aim to train and inspire as many young minds as possible because our future lays in the hand of the young generation and with proper guidance I am sure that they can make a huge difference in gastronomy or in life.

Journalist Margaux : What are some of your definite gastronomic plans for 2016 â&#x20AC;&#x201C; 2017? Chef Cornelia : Visez sa am propria mea academie de bucatar sau sa am un restaurant cu doar 5 mese, dar lasand visele la o parte, sunt in procesul de a pune bazele unei scoli de bucatari ca si co-fondator si sunt foarte entuziasmata de cum vor decurge lucrurile. Pentru moment sunt senior lecturer la America Hotel Academy, profesor la Universitatea Transilvania si executive chef la Aro Palas Brasov *****. Planul meu pentru 2017 este sa investesc foarte mult in promovarea tarii mele si a gastronomiei fascinante pe care o avem. De asemenea, imi propun sa inspir si sa pregatesc cat mai multe minti tinere, deoarece viitorul nostu se afla in mainile lor. Orice minte stralucita, daca are indrumare adecvata poate sa faca diferenta atat in gastronomie cat si in viata.

Beef sirloin with fois gras in golden crust This dish can be accompanied by vegetables,mashed peas,rice and sour cherry sauce This dish can be accompanied by vegetables,mashed peas,rice and sour cherry sauce Ingredients: • Beef sirloin 1400 Gr. • Fois gras 400 Gr. • Turkey breast 200 Gr. • Spinach 200 Gr. • Thyme • Sour cream 100 this dic • Salt and Pepper For the crust: • Butter • Flour • Milk • Eggs • Salt • Baking powder • Cognac • Sugar

Method: Slice the beef fillet and season it with the condiments. Cook it on a grill just for one minute on each side. The turkey breast need to be minced and mixed with egg white, salt, pepper and the sour cream. For every beef piece cut one fois gras piece. Season it with salt pepper sugar and cognac and bake it in a frying pan for 20 seconds on all sides. Prepare the dough for the crust by mixing the mentioned ingredients, extend it on a board, split it in 4 equal parts, than arrange them in this order: put one layer of dough than one layer of fois gras, then the turkey mix, spinach leaf, again turkey mix and one the beef fillet. Pack this layers and coat them in whisked egg. Bake in the oven for 12-15 minutes at 180 degrees.

Restaurant Coliba Haiducilor – Poiana, Brasov, Romania Reservations: www.colibahaiducilor.ro Reservations Telephone: 4. 02668. 262. 137 Email: info@colibahaiducilor.ro

From the moment you arrive, you shall enter another world, where rustic woods and traditional woven fabrics with country patterns, and authentic Romanian rustic country antiques reign supreme in an ambiance filled with warmth and folkloric traditions of a by gone era. Poiana, Brasov is all about discovering the many hidden rewards of profoundly historical traditional Romanian epicurism. Images of prancing horses pulling sleighs, smoke curling from rural chimneys and the cherished idea of of a most picturesque restaurant inn nestled away in the mountains and set in a quaint rural hamlet providing a post card perfect feast with a real flair for the traditional festive here. Coliba Haiducilor is renowned for its profoundly steeped authentic traditional Romanian gastronomic products grown locally and served farm and sea to the table. To start off, one enters a retail type cellar of the homestead, however, on the ground floor of a traditional manor house where you shall be offered a Romanian classic Plum Brandy served in ceramic tree trunks, while browsing uncountable shelves chockful of pickled local vegetables and an array of some of the finest cured and smoked meats and hot breads served from the hearth. The Charcuterie, and specifically the Pastrama is simply amazingly extraordinary. The dining salon is a panorama of fabled antiques and rustic wares. It´s an ambiance to share with friends who often come to visit. The local dishes are served in pure Romanian classic tradition. Highly suggested is a Tasting Menu of a wide variety of wonderment to the palate.

THE BRAN CASTLE .. THE NATIONAL MONUMENT & LANDMARK OF ROMANIA .. Located close to Bran and in the vicinity of Brasov, the Bran Castle is the national monument and landmark of Romania. The fortress is positioned on the border between Transylvania and Wallachia on Highway DN 73. Internationally known as Dracula´s Castle, it is the noted home of Author Bram Stoker´s Dracula novel, however, there is no evidence that Author Stoker knew anything about this castle, which has only tangential affiliations with Vlad III. Furthermore, this is just one of several Castles that have been linked to the famous novel of Author Stoker. The castle, now a museum, and open to tourists, exhibits the art, paintings, artifacts, clothing and furniture collected by Queen Marie. At the bottom of the hill, visitors can view the open air museum park displaying traditional Romanian peasant structures, cottages and barns. The first mention of Bran Castle was on November 19th, 1377 permitting the building of the castle, by the Saxons of Kronstadt and granting this priviledge. From 1438 – 1442, the Bran Castle was deployed as a defense fortress against the Ottoman Empire and later had become a customs post on the mountain pass between Transylvania and Wallachia. The ruler of Wallachia, Vlad Tepes ( 1448 – 1476 ) did not have a leading role in the history of the fortress, although he visited several times via the Bran Gorge which belonged to The Hungarian Kings, however, due to heavy debts and inability to repay the loans, the city of Brasov regained possession of the fortress in 1533. Bran had performed a strategic military role up to the mid 18th century.

On May 18th, 2009, the Bran Castle Administration was transferred from the Government to the Adminstration of the Archduke Dominic and his sisters, Maria Magdalena Holzhausen and Elisabeth Sandhofer. On June 1st of the same year, the Habsburgs opened the reformed and refurbished castle to the public as the first private castle museum of the country. One shall find the illustrious paintings of the former residents of the Bran Castle, circa furniture, armoirs, musical instruments, artifacts of a bygone era, antique circa toys including a Pinocchio Marinette and bicyles belonging to the children that lived in the castle, tapestries, carpets, and the clothing worn by Vlad Tetes and the latter resdients of the castle. There are several floors of exploration and discovery that simply fascinate and enchant the viewer. This is a must visit during your travels to Brasov. The memorable castle is not to be missed. PELES CASTLE – THE NEO RENAISSANCE CASTLE PALACE IN SINAIA, PRAHOVA .. The Founder of Horeca Culinary Institute in Bucharest, Cristina Van Der Schaaf, Ioannis Tsikounas and I embarked on the two hour drive from Bucharest to Brasov, stopping enroute, to view this amazingly sensational masterpiece of architecture. Peles Castle, pronounced Kas telul, is a Neo Renaissance castle situated in the Carpathian Mountains, near the village of Sinaia, in Prahova County. It is located on the original Medieval Route linking Transylvania and Wallachia, and was built between 1873 and 1914. Its inauguration was held in 1883 and it was constructed by CAROL I. Returning to the building of the castle that began in 1873, the labors were begun by the Viennese Architect Wilhem Doderer, and was continued in 1876 by his assistant Johann Schultz de Lemberg. During 1877 – 1879, because of a war on Romanian soils, they abandoned the work. That is why the castle was inaugurated on October 7th, 1883. The location for the castle was chosen by German Prince Carol I de Hohenzollern, who was to become king and it draws its name from the neighboring brooks which pass through the courtyard. Several other buildings annexed to the castle, were built simultaneously. Peles is surrounded by seven terraces decorated with statues sculpted by Italian Romanelli, ornamental vases, fountains and wooden decoration in the exterior and the interior. Quite outstandingly amazing are the Armory Room, the small Armory Room, The Florentine Room, The Reception Room, where paintings and wooden sculptures depicting the 16 castles of the Hohenzollerns are exhibited. There is also a French Room, a Turkish Room, a Concert Room and an Imperial Suite to name a few. Other spectacular collections include: the ceramics, the gold and silver plates, the porcelains, the Murano Crystal Chandeliers, the German stained glass windows and an extensive weapon collection and over 2,000 paintings are housed in the Peles Castle. Furthermore there are 42 rooms designed in Swiss decorative style. The location is northwest of Sinaia which is 60 kilometres from Brasov and 135 kilometres from Bucharest. Tucked into the southeastern Carpathian Mountains, the complex is composed of 3 highly worthwhile monuments to see: Peles Castle, Pelisor Chateau, and the Hunting Lodge of Foisor. Visitors shall want to explore the grounds, and stop at the Café, taking in the stunningly enchanting views of the mountain back drop with snow covered peaks and summit.

Cuisine Franรงaise

SHUNAN-SHI, YAMAGUCHI, THE JAPANESE ISLAND OF HONSHU

RESTAURANT LE SORCIER http://www.le-sorcier.net/contact.html

Siwanee Rooplek Photographer Patrick Rougereau Pastry Chef & Veteran Baker Jean Christophe Citerne French Photographer Martial Thibault Pastry Chef Yannick Lefort Pastry Chef Benoit Charvet Culinary Artist Roberto Cortez Pastry Chef Nicolas Boulin Chef Stefan Daniel Popescu Photographer Robert Marooni Chef Corneila Ghisoi Cristina Van Der Schaaf Sommelier Dan Anghel Photographer Antonio Fekete Chef Vajda Istvan

UCID

Photo Courtesy : Patrick Rougereau Jean Franรงois Foucher