Lucid issue 5 st valentine by LUCID MAGAZINE THAILAND

issue no.5

LUCID Dessert Magazine

February 2016

The fifth edition : Love Rules The Dessert World

VALENTINEÂ´s EDITION 2016

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

Masthead

&Contributors Director & Founder Kritnakron Rooplek Editor In Chief Margaux Cintrano Director of Photography Mike Noppasut Director of the French Pastry Chefs Executive Pastry Chef Mickael Fournier 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 © LUCID Th., 2015 All Rigths Reserved Contact : (+66)946-638-222

Contributors Pastry Chef Scott Green Pastry Chef Ana Consulea Pastry Chef Kriss Harvey Pastry Chef Anahit Mikayelyan Chefs Thomas Bühner Pastry Chef René Franck Pâtissier Kevin Ketkaew Pâtissier Cécile Farkas Moritel Pâtissier Jean Michel Llorca Pâtissier Julien Camand Executive Pastry Chef Franck Iglesias Chef Roberto Cortez Pastry Chef Elena Krasnova Pastry Chef Jim Hutchinson Pastry Chef Kay Baumgardt Chef Constantin Fischer French Photographer Thierry Vallier Pastry & Culinary Artist Bas Meerveld Chef Norbert Sebestyen Culinary Artist Mario Schneider Chef Ioan Florescu Chef Mimi Houston Visions Gourmandes

EDITOR IN CHIEF’s NOTE Written By : Editor in Chief Journalist Margaux Cintrano Copyright Photo Credit Courtesy : Author, Photographer Philippe Germain of Visions Gourmandes Publishing Projects – Montpellier - France.

FOR LOVE OF THE DESSERT – SAINT VALENTINEs´ EDITION In an era that extols high tech and high voltage worldwide communications, LUCID DESSERT MAGAZINE can be singled out as one of the most amazingly stunning magazines on line, coupled by its readership comfort, possessing a distinctive character that evokes and emanates the love of the dessert, the latest in the art of plating, unsurpassed Degustation Menus, international master chefs´ recipes, Top Notch international Culinary Artists & Pastry Chefs and food styling photography. We are particularly proud and honoured to present Michelin Star Executive Chef Thomas Bühner and Executive Pastry Chef René Franck from Relais & Chateaux Restaurant La Vie in our Valentine´s Edition, in addition to all of the Culinary Artists & Pastry Chefs who have collaborated in this edition of LUCID DESSERT MAGAZINE. In this edition, one shall encounter 21 International Chefs, and 1 spectacular French Photographer, representing 9 countries, in addition to our French Section and our new Romanian Section, making its debut. Pastry Chefs and Culinary Artists from: Armenia, Austria, Canada, France, Germany, Romania, Switzerland, Netherlands and the USA contrary to legends, have brought us, the latest desserts and Degustation Menus, from the gastronomic home fronts of their native and/or lands in which they reside. Lucid Dessert Magazine Saint Valentine´s Edition Presents: Armenian : Pastry Chef Anahit Mikayelyan , Austrian : Chef Mario Schneider , Canadian Resident Russian : Pastry Chef Elena Krasnova , French : Pastry Chefs: Kevin Ketkaew , Jean Michel Llorca, Julien Camand , Pastry Chef Cécile Farkus and French Photographer & Food Stylist Thierry Vallier Gemany : Michelin Executive Chef Thomas Bühner , Executive Pastry Chef René Franck Chef Norbert Sebaysten in Southern Germany and Pastry Chef Kay Baumgarten Netherlands : Pastry & Culinary Artist Bas Meerveld Romania : Pastry Chef Ana Consulea and Executive Chef Ioan Florescu Switzerland : Chef & Photographer Constantin Fischer The USA : French Executive Pastry Chef Mickael Fournier, Executive Pastry Chef Scott Green, Executive Pastry Chef Kriss Harvey, French Executive Pastry Chef Franck Iglesias, Executive Pastry Chef Jim Hutchinson And, French Author & Photographer Mr. Germain of the best selling Art of Plating Course Book, Visions Gourmandes and Lucid Dessert Magazine´s Exemplary Humorist Columnist, Chef Mimi Houston and Photographer & Culinary Artist Roberto Cortez. Happy Saint Valentines. Enjoy. Editor - in - Chief Journalist Margaux Cintrano of Lucid Dessert Magazine & Visions Gourmandes Publishing Projects.

CONTENTS 02 03 06 10 22 28 32 38 38 52 56 64 66 68 72 74 76 82 84 90 94 106 114 118 126 132 134 144 148 158

Masthead&Contributors Editor in Chief’s Note Pastry Chef Scott Green´s culinary renaissance Interview with Pastry Chef Scott Green “VENUS” TART by Pastry Chef Scott Green Pastry Chef Ana Consulea discovers & develops the world of romanian pastries Interview with Pastry Chef Ana Consulea Pistachio & Chantilly Cake by Pastry Chef Ana Consulea Valentine’s Day Cake by Pastry Chef Ana Consulea Pastry Chef Kriss Harvey, The cookie monster goes 3 dimensional Interview with Pastry Chef Kriss Harvey Cannelés De Bordeaux by Pastry Chef Kriss Harvey Pastry Chef Anahit Mikayelyan ..Desserts are an art, like creating music Interview with Pastry Chef Anahit Mikayelyan Pistachio-cherry choux by Pastry Chef Anahit Mikayelyan Let the Palate Tour New Territories .. Pastry Chef Mickael Fournier .. Interview with Pastry Chef Mickael Fournier Cupid’s Arrow by Pastry Chef Mickael Fournier Star Studded Michelin Chefs Thomas Bühner Twinkle Twinkle Star Bright, Star Light Pastry Chef René Franck Interviewing a double header with Chefs Thomas Bühner & Pastry Chef René Franck Parsley root & Pistachio by Pastry Chef René Franck Pâtissier Kevin Ketkeaw Interview with Pâtissier Kevin Ketkeaw Him&Her par Pâtissier Kevin Ketkaew Pâtissier Cécile Farkas Moritel Découvrez Les Nouveaux avec Pâtissier Cécile Farkas Moritel Evasion par Pâtissier Cécile Farkas Moritel Les saisons de sucre avec Pâtissier Jean Michel Llorca Diamant chocolat blanc par Pâtissier Jean Michel Llorca

CONTENTS 162 L´ esprit d´ artist avec Pâtissier Julien Camand 170 Tarte citron par Pâtissier Julien Camand 174 Laissez votre palais explorer de nouveaux horizons Pâtissier Mickael Fournier 182 La fleche de cupidon par Pâtissier Mickael Fournier 186 Executive Pastry Chef Franck Iglesias .. choose a job you love, & you will never have to work a day in your life .. 188 Interview with Executive Pastry Chef Franck Iglesias 194 Adam & Eve by Executive Pastry Chef Franck Iglesias 198 MIMI HOUSTONS “ Capturing the sweet sensuality of the iconic fig “ 200 Fig Marcona Almond Tart by Chef Roberto Cortez 204 Pastry Chef Elena .. as the world turns, from accountant to pastry chef 206 Mini interview with Pastry Chef Elena Krasnova 214 Pure by Pastry Chef Elena Krasnova 216 Pastry Chef Jim Hutchinson - Till this day, i hear voices of my mentors 218 Interview with Pastry Chef Jim Hutchinson 224 Valentine’s dessert by Pastry Chef Jim Hutchinson 228 Pastry Chef Kay Baumgardt … Engaging the taste buds .. 230 Interview with Pastry Chef Kay Baumgardt 236 You drive me crazy by Pastry Chef Kay Baumgardt 238 Photographer, Chef & Blogger Constantin Fischer there is always a memorable surprise . 240 Interview with Photographer, Chef & Blogger Constantin Fischer 246 Avocado Matcha Tiramisu Caviar Brittle by Chef Constantin Fischer 248 Say cheese, smile & photo with French Photographer Thierry Vallier 260 VALENTINE´s VISIONS GOURMANDES 272 Pastry & Culinary Artist Bas Meerveld always gives his guests a wow effect 274 Chef Norbert Sebestyen Romantic globetrotting chef 275 Turquoise Macaron by Chef Norbert Sebestyen 276 Culinary Artist Mario Schneider-Sometimes you must go against the tide 280 Interview with Chef Ioan Florescu 285 Goat cheese Mille-feuille with baked pumpkin, Halibut praline on vegetables tart Parsnip emulsion by Chef Ioan Florescu 288 Margaux’s Gastro Adventures FABLED CASTLE DROPPED FROM HEAVEN . Parador Hotel & Restaurant Carlos V

P창tissier Scott Green

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

Headshot photos credit : Paul Strabbing.

PĂ˘tissier

Scott Green

Written By : Journaliste Margaux Cintrano

CULINARY RENAISSANCE PASTRY CHEF SCOTT GREENÂ´s

orn and raised in the New England region of the northeastern United States, just north of The Big Apple in Greenwich, Connecticut, Pastry Chef Scott Green had originally attended The School of Fine Arts in Chicago. He realized that this was not quite his calling. He had been totally immersed in a Pastry Competition which fascinated him. He decided to enter the contest, and the rest is history, as we say.

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

INTERVIEW WITH JouRNALIST MARGAuX CINTRANo &

PASTRY CHEF SCOTT GREEN.

Interview Written By : Journaliste Margaux Cintrano

Let us begin with, where were you born and raised ? I was born in Greenwhich, Connecticut in the United States.

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 attend Culinary Institute and could you tell us a little about your courses, your internships upon graduation and your Mentors or Coaches ? Originally I was in art school for fine art in Chicago. Although my background in art has shaped all of my work as a chef, once I was in school I knew very quickly that I didnâ&#x20AC;&#x2122;t want to be an artist. So I was in my dorm room one night watching tv and saw a documentary on a pastry competition. I was fascinated watching the chefs build sculptures out of sugar and chocolate and immediately saw how much art and design was involved. The two chefs that won the competition were Jacquy Pfeiffer and Sebastian Canonne, the owners of The French Pastry School, also in Chicago. I went to the The French Pastry School for a tour a few days later, signed up for the pastry program and dropped out of art school. The rest is history! My pastry training began at the French Pastry School under Chef Jacquy Pfeiffer. It was an amazing experience and our classes touched everything from artisan bread to chocolate candies, all in the French tradition. After completing the program I stayed at the school as an intern under the mentorship of Chef Jacquy and Chef John Kraus. Chefy Jacquy and Chef Sebastian remained my mentors throughout the first 10 years of my career, and I stay connected with them to this day. These days, my friends in the industry are my inspiration and mentors.

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

It is common knowledge that you are an established leader and director and with strongly committed involvements with restaurants, and you have earned Michelin Star(s). Could you tell us, about the business side of being an Executive Chef and Restaurateur ? What qualities are necessary to be successful on this side of the Hospitality business ? And what do you find most challenging ? Being an Executive Chef really is all about the business side of the industry. Many people think that as an Executive Chef you spend your days cooking and developing recipes and that is how some time is spent, but most of my time is spent managing and coaching my staff and taking care of the logistics of my department. To be successful you must be able to switch gears quickly, applying a different skill set to one project and quickly adapting to a change or new project that comes your way. Patience is important as well. You must always be patient in this career, patient to learn and master the basics when you first start and patient with your own process, your staff, etc. as a chef.

Where would you like to travel to, as a gastronomic dream trip and why ? I’d love to take a trip around the southern United States sampling all of the best barbecue regions. Barbecue isn’t considered haute cuisine and many people/ chefs may look down on it, but I think it’s a very underrated craft. There is as much nuance and art and science in good barbecue as the highest forms of other culinary styles. And in the U.S. there are so many regional varieties and styles. Being able to do that trip and take my own time on the road without a strict agenda would be great.

If you could stage with any Culinary Artist, who would you select and why ? I would love to work with Frank Hasnoot. He is very creative and I think we both have similar aesthetics and it would be great to collaborate with someone that has a visual sense that matches with mine.

Headshot photos credit : Paul Strabbing.

What is your culinary philosophy ? These days my philosophy is to stay true to what I love to eat and focus on food that is meant to taste good first and look good second. So many chefs are caught up in gaining social media attention and creating a beautiful image of their work that they forget that food is meant to be eaten! I see beautiful photos of pastry every day, but often I ask myself “how would it be to try and cut that item” ? “ Or to eat it?” These days it’s also very easy to be influenced by other chefs and trends. While that can be a good thing, it’s important not to stray too far from your own vision and to stay grounded and cook the food you love most.

Tell us, to what degree of importance do you bring to the aesthetics of a presentation ? As an artist I am closely connected to the presentation of my work. Pastry is very much a visual art, and we eat with our eyes first. For that reason alone I spend a lot of time in trying to create pastry that looks beautiful. But again, there must be a balance. You can’t create a presentation that limits or hurts the flavor or construction of the pastry, or you will lose sight of the true meaning of the craft.

Could you reveal some of your aspirations gastronomically for 2016 / 2017 ? I would like to continue to hone my craft. I still have so much to learn and such a long way to develop my skills. This is a craft that you can spend your whole life mastering. If a chef feels like they don’t have anything left to learn they will be left behind those that are always looking to improve.

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

What inspires you in reference to the art of plating ? Websites, Design Magazines, Trips, Photographs, Imagination, Nature ? This really depends. First I think of the whole menu, the ambience of the restaurant and the style of the food. How I would plate a dessert for a fine dining concept is very different from how I would plate a dessert for a casual restaurant. It must make sense in the setting. I want the dessert plate to look as though it belongs with the savory dishes, and that everything is unified. I love to take inspiration from areas of art and design other than food. Fashion and textiles, graphic design, architecture all have so much imagery to work with. I also sketch constantly. I will draw a concept for a dish over and over in my spare time, each time changing it slightly until in evolves into something I can visualize on a plate. I look at every plate as a composition. If it were a painting or a poster, how would the elements interact with one another? And of course, how will the textures and flavors work together when being eaten?

At the moment, what do you deem as the most creative forms of plate dressage and why ? I have started to get tired of the overly complicated â&#x20AC;&#x153;organicâ&#x20AC;? plates you see all over the place now. It is a style that can be very attractive, but too many chefs simply add several elements on top of each other without thinking about how they must interact with one another and the dish. Plating in this style is like an abstract painting. Many people think an abstract work is easy, just throwing paint here and there, but that is not the case. The same is true in plating. Casually sprinkling crumbs and microgreens all around does not create a powerful image. With that in mind, I think chefs that can balance between chaotic and organic plating style with clean, strong and bold elements are the most successful with organic plating. Janice Wong does this very well. You can see she has a strong artistic foundation and her plates are very balanced.

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

In your point of view, who do you find the most talented amongst Culinary Artists in the realm of the final dressage of the plate ? Della Gossett of Spago in Beverly Hills does a beautiful job of plating. And from a visual standpoint I very much like the work of Janice Wong. She understands how to use organic elements in a way that is still very composed.

Valentine´s is a special time of the year, and with this in mind, what do your flagship restaurants serve on this special evening ? We offer an elevated, pre-fix dinner menu for Valentine’s day, built around tables for two. We also serve a special, Valentine’s themed tea service over the weekend and offer Valentine’s themed amenities for all of our rooms.

Thank you very very much, for all your collaboration. It has been an amazing honor and a true pleasure.

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

VENUS SCOTT GREEN P창tissier

Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green

VENUS SCOTT GREEN

tart by

Pâtissier SABLEE BRETON

340 G. PASTRY FLOUR 120 G. 10X 10 G. BAKING POWDER 7 G. SALT 240 G. BUTTER 72 G. WHOLE EGGS

• SIFT 10X • CREAM COLD BUTTER, 10X AND SALT WITH PADDLE ATTACHMENT • ADD WHOLE EGGS GRADUALLY AND MIX UNTIL FULLY EMULSIFIED • ADD PASTRY FLOUR AND MIX UNTIL HOMOGENIZED. DO NOT OVERMIX • REST 8HR MIN BEFORE USE

WHITE CHOCOLATE PASTRY CREAM

• BRING WHOLE MILK TO A SIMMER • COMBINE SUGAR, EGG YOLK AND PASTRY CREAM POWDER AND TEMPER INTO THE WHOLE MILK • COOK MIXTURE UNTIL THICKENED • ADD WHITE CHOCOLATE AND HAND BLEND

RASPBERRY GEL - CLEAR

YOGURT PANNA COTTA

• • • • •

275 G. 0% FAT YOGURT 11 G. GELATIN 400 G. HEAVY CREAM 50 G. SUGAR 5 G. VANILLA PASTE BLOOM GELATIN COMBINE HEAVY CREAM, SUGAR AND VANILLA AND BRING TO A BOIL ADD BLOOMED GELATIN TO HOT CREAM AND MIX UNTIL COMBINED WHISK MIXTURE INTO YOGURT AND CAST IMMEDIATELY REFRIGERATE TO SET OR FREEZE

320 G. WHOLE MILK 60 G. SUGAR 60 G. EGG YOLKS 15 G. PASTRY CREAM POWDER 210 G. WHITE CHOCOLATE

500 G. CLARIFIED RASPBERRY JUICE 16 G. PECTIN 90 G. SUGAR 10 G. GELATIN

TO CLARIFY RASPBERRY JUICE : 1.

2. 3.

• • • • •

GENTLY HEAT IQF RASPBERRIES OVER LOW HEAT TO EXTRACT JUICE STRAIN OFF JUICE REPEATEDLY THROUGH A CHINOIS LET STRAINED JUICE SIT FOR 24HR TO ALLOW SEDIMENT TO SETTLE

BLOOM GELATIN COMBINE PECTIN AND SUGAR HEAT CLARIFIED RASPBERRY JUICE ADD SUGAR MIXTURE WHILE WHISKING BRING MIXTURE TO A BOIL AND COOK, WHILE WHISKING, FOR 2-3 MINUTES • ADD GELATIN AND WHISK UNTIL HOMOGENIZED • LET SET BEFORE USING

ROSE CREMEUX

540 G. HEAVY CREAM 1 G. SALT 10 G. VANILLA PASTE 135 G. SUGAR 180 G. EGG YOLKS 5 G. GELATIN 8 G. ROSE WATER

• BLOOM GELATIN • COMBINE HEAVY CREAM, SALT AND •

VANILLA PASTE AND BRING TO A SIMMER

COMBINE SUGAR AND EGG YOLKS AND TEMPER INTO CREAM MIXTURE • COOK, WHILE WHISKING, TO 85 oC • ADD GELATIN AND ROSE WATER AND WHISK UNTIL HOMOGENIZED

CITRUS MERINGUE

320 G. EGG WHITE 1 G. CREAM OF TARTAR 1 G. SALT 430 G. SUGAR 12 G. VANILLA EXTRACT 215 G. 10X 6 G. LEMON ZEST 6 G. ORANGE ZEST 6 G. GRAPEFRUIT ZEST

•

COMBINE EGG WHITES, CREAM OF TARTAR AND SALT WHISK EGG WHITES, GRADUALLY ADDING SUGAR, AND WHIPPING TO STIFF PEAKS

•

• ADD VANILLA EXRACT, ZEST AND SIFTED 10X • GENTLY FOLD INGREDIENTS UNTIL HOMOGENIZED • PIPE MERINGUE ONTO A FULL SHEETPAN

•

LINED WITH PARCHMENT PAPER USING AN 11MM. ROUND PIPING TIP BAKE: DECK; 190oF; 4HRS, DOUBLE-SHEETED, VENT OPEN Food photos credit : Anthony Zamora. Dessert credit : Pastry Chef Scott Green Headshot photos credit : Paul Strabbing.

MACERATED STRAWBERRIES

AN STRAWBERRIES AN RASPBERRY JUICE

• QUARTER STRAWBERRIES • ADD RASPBERRY JUICE UNTIL COVERED • LET SIT 2 HOURS

WHITE CHOCOLATE RICE CRUNCH

AN AN

• • • •

RICE CEREAL WHITE CHOCOLATE

TEMPER WHITE CHOCOLATE AND ADD TO RICE CEREAL GENTLY MIX TO COAT THE CEREAL ROLL THE MIXTURE BETWEEN PARCHMENT PAPER TO 1/8” (3MM) THICK LET SET AND BREAK INTO PIECES

VENUS SCOTT GREEN

Pâtissier

tart by

P창tissierANA CONSULEA

Photo Credit Courtesy : Ana Consulea

PâtissierANA CONSULEA

ROMANIAN PASTRY CHEF ANA CONSULEA DISCOVERS & DEVELOPS THE WORLD OF ROMANIAN PASTRIES .

Written By : Journaliste Margaux Cintrano

Pastry Chef Ana Consulea was born and raised in The capital of Romania, Bucharest,is an extravaganza of some of the best sweets in Eastern Europe. Often entitled “The Romanian Crown Jewels for the Sweet Tooth”, Bucharest has also become, the “ LA CUISINE DU BONHEUR”, cuisine full of vitality, with sub stainable fresh ingredients, and well rounded surprising flavours. At the age of 20, after Pastry Chef Ana Consulea had spent her entire childhood in the kitchens of her parents restaurants, she realised that she wanted to become a Pastry Chef. She had always known, that she wanted to work in the Culinary Arts, however, she was uncertain as to which path to choose. The opportunities had arose, for her to discover, and develop the art of Romanian Pastries and the world of pastry decided for her.

Cofetarul Chef Ana Consulea s-a nascut si a crescut in Capitala Romaniei, Bucurestiul, reprezinta o simfonie a celor mai bune dulciuri din Europa de Est. Numit de multe ori ‘’Perla coroanei romanesti’’ in privinta dulciurilor, Bucurestiul a devenit de asemenea ‘La cuisine du bonheur’, o bucatarie plina de vitalitate, cu accent pe ingrediente proaspete, cu arome surprinzatoare si bine puse in valoare. La varsta de 20 de ani, dupa ce si-a petrecut intreaga copilarie in bucatariile restaurantelor parintilor sai, Ana Consulea a realizat ca vrea sa devina cofetar. Desi stia dintotdeauna ca vrea sa ramana in domeniul culinar, abia atunci a hotarat spre ce ramura sa se indrepte . Posibilitatea de a redescoperi si dezvolta cofetaria romaneasca a atras-o in mod special.

ROMANIAN PASTRY CHEF ANA CONSULEA DISCOVERS & DEVELOPS THE WORLD OF ROMANIAN PASTRIES .

COFETARUL ROMAN ANA CONSULEA REDESCOPERA SI DEZVOLTA COFETARIA ROMANEASCA

Interview Written By : Journaliste Margaux Cintrano

Where would you like to travel to as a gastronomic dream trip and why ?

Care este destinatia ta culinara preferata si de ce?

France has always been my main gastronomic attraction. One can never get bored there. The French style is extremely dynamic, from cooking techniques, forms, chefs, to main ingredients and star-products. No doubt, for me, France is the worldwide epicentre of modern pastry.

Franta m-a atras si ma va atrage intotdeauna din punct de vedere culinar. Nu te poti plictisi niciodata. Stilul lor culinar este intr-o continua miscare, de la tehnici, forme, chefi cofetari, pana la ingrediente si produse-vedeta. Toate se schimba in mod constant, Franta fiind, dupa parerea mea, epicentrul cofetariei mondiale.

If you could stage with any Pastry Chef, Daca ar fi posibil, cu ce chef cofetar ai who would you select and why? alege sa faci un stagiu si de ce? Thatâ&#x20AC;&#x2122;s an easy one: Patrick Roger, because he is an absolute genius.

What is your culinary philosophy? I create desserts that put the focus on the ingredients, without adding too much sugar. The pastry that I endorse is not about sweetness exclusively, but a pastry that puts the stress on superior ingredients and encourages quality over quantity. As a Pastry Chef, I consider myself to be very lucky because nowadays, eating is not seen only as a necessity anymore, but merely a source of joy and emotions. And this paradigm gives all of us from the food industry free hand for creativity.

In mod cert Patrick Roger, pentru ca este un geniu.

Care este filosofia ta culinara? Creez deserturi care sa puna in valoare ingredientele, fara sa adaug foarte mult zahar. Cofetaria pe care o promovez nu este una a gustului dulce si atat, ci o cofetarie care aduce in prim-plan produsul de calitate si care incurajeaza consumul mai mult calitativ decat cantitativ. Ca si cofetar sunt foarte norocoasa, deoarece traiesc intr-o epoca in care mancarea nu mai este doar o necesitate, ci si o sursa de placere si emotie. Acest lucru ne da noua, celor din industria culinara, o libertate nemarginita

Photo Credit Courtesy : Ana Consulea

Tell us, to what degree of importance do you bring to the dressage of your pastries and plating?

Spune-ne te rog, cat de important este aspectul prajiturilelor si deserturilor tale?

It is said that the vision is the first impact. So the aspect of my plates should be impeccable. But, of course, the taste is number one. The biggest disappointment is to eat a beautiful, but tasteless dessert.

Aspectul este primul contact pe care oamenii il au cu deserturile mele si de aceea este foarte important. Dar bineinteles, gustul primeaza intotdeauna. Dezamagirea este foarte mare atunci cand mananci un desert frumos, dar fara gust.

I totally agree with you. To move on to the next question, could you tell us about some of your aspirations for 2016 ?

Sunt in totalitate de accord cu tine in aceasta privinta. Dar spune-ne, te rog, care sunt planurile tale pentru 2016?

The most important project I have in 2016 is opening my own pastry boutique bakery. I am already very advanced with the preparations and very excited to see how the public will „taste” my initiative.

Cel mai important proiect pentru 2016 este deschiderea propriei mele cofetarii. Cum proiectul este déjà in faza finala, sunt foarte curioasa de felul in care publicul va ‘’gusta’’ initiativa.

Wow, Congratulations. Felicitari. This is fantastic news.Valentine´s is an important time of year. With this in mind, could you tell us about your dessert carte?

Wow felicitari! Este o veste fantastica! Valentine’s Day este o perioada importanta a anului. Avand acest lucru in vedere, ce ne poti spune despre deserturile tale din aceasta perioada?

For me, Valentine’s Day is all about freshness, because it is the first step towards the spring/ summer season menu. This year, I will opt for citrus, exotic flavours and berries.

Pentru mine Valentine’s Day reprezinta prospetime. Este primul pas catre meniul de primavara/vara. Anul acesta am optat pentru citrice, arome exotice si fructe de padure.

Photo Credit Courtesy : Ana Consulea

What inspires you in reference to the art of plating ? Design magazines, voyages, shop displays, nature, the mountains, castles, the sea ? At this time, my main inspiration comes from people. I want to create emotions, sensuality, lust and pleasure through my sweets. So what inspiration source can be better for this than people? The looks, the habits and the preferences of the people I meet day by day are all very inspiring.

Ce te inspira in arta decorului si a platingului?Revistele de design, calatoriile, natura, muntii, marea? Sunt intr-o etapa in care sursa de inspiratie este reprezentata de oameni. Incerc sa creez emotii, dorinta si placere prin prajiturile mele, iar pentru asta ce sursa de ispiratie poate fi mai buna decat oamenii? Aspectul, obiceiurile si gusturile oamenilor pe care ii intalnesc ma inspira enorm.

Din punctual tau de vedere , care sunt tendintele in ceea ce priveste aspectul From your point of view, what are the prajiturilor din Romania? fashion tendencies in Romania Â´s Din fericire, in ultimii ani pe scena cofetariei Desserts ? Fortunately - I would say - in the last years, I have noticed a movement towards clean and minimalist lines, that stress the role of ingredients, giving up the heavy decorations, full of sugar and butter. Another tendency I have noticed is that we have started to choose more and more local products, more and more fruits and fresh flowers. It has been a true honor to collaborate with you and interview you. A grand pleasure, and uncountable thanks to our mutual friend Romanian Chef Georgy Valery. All our best to you from Lucid Dessert Magazine.

romanesti si-au facut aparitia deserturi cu linii clare, curate care pun in evidenta ingredientele, renuntandu-se la decorurile grele, incarcate si pline de zahar sau unt. Folosim mai multe produse locale, mai multe fructe si flori proaspete. Chef Ana a fost o adevarata onoare sa colaboram. Multumiri si prietenului nostru comun, Cheful roman Georgy Valery. Toate cele bune din partea Lucid Dessert Magazie.

PâtissierANA• CONSULEA

•

Pistachio & Chantilly Cake Photo Credit Courtesy : Ana Consulea

Photo Credit Courtesy : Ana Consulea

Pistachio & Chantilly Cake

PĂ˘tissier ANA CONSULEA

Cake dough 180 Gr. Powdered sugar 60 Gr. Baked almonds 100 Gr. Flour 70 Gr. Baked hazelnuts 70 Gr. Pistachio paste 160 Gr. Creamy butter 30 Gr. Hazelnuts oil 80 Gr. Egg yolks 50 Gr. Eggs 30 Gr. Milk 100 Gr. Egg whites 50 Gr. Granulated sugar Grind the baked almonds with the powdered sugar. Mix creamy butter with the almonds and powdered sugar until incorported. Add by turns pistachio paste, egg yolks, eggs, hazelnuts oil, milk and the french meringue made of the egg withe and the granulated sugar. In the end, add the ground hazelnuts and flour, mixing up with a spatula. Bake at 170 0C for 35 minutes.

Chantilly 600 Gr. Cream 60 Gr. Powdered sugar 1 stick Madagascar Vanilla Add the vanilla stick in liquid cream. Leave the composition rest in cold. The next day, whip the cream, adding the powdered sugar at the end.

Finishing work

Apricot confit - 200 gr. Hazelnuts, almonds and pistachio â&#x20AC;&#x201C; 50 gr. Chantilly

Valentineâ&#x20AC;&#x2122;s day cake

P창tissierANA CONSULEA

Photo Credit Courtesy : Ana Consulea

PâtissierANA CONSULEA

V. Day Cake

Tort V. Day

12 portions

Tort 12 portii

Cercle / Hart shape

Rotund / Forma inima

Almond crust

135 45 15 1 7 70 30

Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Flour Powdered sugar Almond powder Salt Cornstarch Creamy butter Eggs

Blat de tarta cu migdale

135 45 15 1 7 70 30

Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Faina Zahar pudra Migdale pudra Sare Amidon Unt moale Oua

Mix the flour, powdered sugar, almond powder and the cornstrch with the creamy butter. Add the eggs, mix, form a dough ball and let it cool for at least 1 hour. When coold cut a cercle/hart shape 3 centimeters bigger than the mould you will use for the cake. Bake 12 minutes at 180 0C.

Mixam cu faina, zaharul, migdalele, sarea si amidonul cu untul moale. Adaugam oul si lasam la rigider 1 ora. Decupam un cerc/ o inima cu 3 cm mai are decat forma pe care o vom utiliza la montarea tortului ( pentru un cerc de tort de 24 cm, vom decupa un cerc de 27 cm diametru). Coacem la 180 0C timp de 12 minute.

Coconut dacquoise

Blat dacquoise cu cocos si migdale

70 Gr. Baked almonds 70 Gr. Baked and grounded coconut 70 Gr. Flour 2 Gr. Salt 200 Gr. Egg white 15 Gr. Lime juice 135 Gr. Granulated sugar Ground together the baked almonds, the coconut, the salt and the flour. Make a meringue with the egg white, lime juice and the granulated sugar. With a spatula, mix togheter the powders and the meringue. Put the Dacquoise in 2 cercles / hart shapes (24 diameter, 20 diameter) and bake 14 minutes at 170 0C.

70 Gr. Migdale coapte 70 Gr. Cocos macinat 70 Gr. Făină 480 2 Gr. Sare fină 200 Gr. Albuş 15 Gr. Suc de lime 135 Gr. Zahăr tos Macinam migdalele coapte impreuna cu cocosul, faina si sarea. Batem spuma albusul peste care turnam sucul de lamaie strecurat si zaharul tos. Amestecam pudrele cu albusul batut. Turnam cu posul in doua forme rotunde / in doua forme inima : una cu diametrul de 24 cm si alta cu diametrul de 20 cm. Coacem la 170 0C timp de 14 minute.

Photo Credit Courtesy : Ana Consulea

Lime and raspberry cremmeux insertion

125 60 60 15 50 25 2 120 100

Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Cream Milk Lime juice Lime peel Egg yolk Granulated sugar Gelatin sheets Ivoire white chocolate Fresh raspberry

Put the geltin sheets in cold water. Boil the cream and the milk together. Pour over the egg yolk mixed with the granulated sugar and the lime juice. Boil everything again untill it reaches 82 0C. Pour over the chocolate. When it reaches 50 0C put the gelatin and the lime peel. Blend everything and pour over the 20 cm diameter Dacquoise. Put the raspberry on top and let the insertion freez.

Grapefruit and white chocolate mousse

400 9 310 30 410

Gr. Gr. Gr. Gr. Gr.

Insertie cremmeux cu lime si zmeura

125 60 60 15 50 25 2 120 100

Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Smantana frisca Lapte Suc lime Coaja lime Galbenus Zahar tos Gelatina foi Ciocolata alba Ivoire Zmeura

Punem gelatina la hidratat in apa foarte rece. Intre timp fierbem frisca lichida si laptele. Cand fierb turnam peste galbenusul amestecat cu zaharul tos si sucul de lime. Fierbem totul pana la 82 0C. Turnam peste ciocolata. Cand amestecul ajunge la 50 0C adaugam gelatina hidratata si coaja de lime. Blendam si turnam intr-o forma de 20 cm diametru / forma inima, peste blatul Dacquoise cu cocos de 20 cm. Punem 100 gr. zmeura proaspata. Lasam la congelator pana se intareste.

Mousse gref si ciocolata alba

Ivoire white chocolate Gelatin sheets Milk Grapefruit peel Cream

400 Gr. Ciocolată Ivoire 9 Gr. Foi de gelatina 310 Gr. Lapte UHT (3.5%) 30 Gr. Coaja gref 410 Gr. Smântână de frişcă Put the gelatin in cold wather. Boil the milk and pour it Hidratam gelatina in apa foarte rece. Fierbem laptele, over the chocolate. When it reaches 50 0C put the gelatin il turnam peste cioolata alba. Cand amestecul ajunge and the greapfruit peel. Wippe the cream and mix it with la 500C, adaugam gelatina si coaja de gref. Blendam si the chocolate-grapefruit mixture. lasam la rece aproximativ 10 minute. Adaugam frisca batuta.

Raspberry mirroir glaze

150 85 15 20 95 13 200 1

Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Filtered orange juice Raspberry puree Filtered lime juice Cornstarch Granulated sugar Gelatine sheets Neutral glaze Red colour

Boil the juices and the puree. Add the cornstarch witch we have already mixed with a bit of wather. Boil together, add the gelatin, the colour, the neutral glaze. Blend. Use when it reaches 35 0C - 40 0C.

Glasaj zmeura

150 85 15 20 95 13 200 1

Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Suc de portocale strecurat Piure de zmeura fara samburi Suc de lime strecurat Amidon Zahar Gelatina Glasaj neutru Colorant rosu gel

Fierbem sucurile si piureul. Adaugam amidonul pe care l-am amestecat déjà cu putina apa calda. Fierbem, adaugam gelatina hidratata, colorantul, glasajul neutru si blendam. Folosim atunci cand ajunge la 35 oC - 40 0C.

Photo Credit Courtesy : Ana Consulea

Montage

Montaj

Put the 24 diameter Dacquoise at the base of the mould ( circle or hart). Put grapefruit mousse, the lime and raspberry insertion and close up with grapefruit mousse. Let it freez. Glaze with the raspberry mirroir graze.Put the cake on the almond crust, by sticking it with some glaze. On the remaning border put fresh raspberres.

Punem blatul de cocos de 24 cm diametru la baza formei. Punem mousse de gref, insertia de lime congelata si inchidem cu mousse de gref. Congelam si glasam. Asezam tortul pe blatul de tarta cu migdale, lipindu-l de acesta cu putin glasaj. Pe margine punem zmeura proaspata.

Cuisine Franรงaise

SHUNAN-SHI, YAMAGUCHI, THE JAPANESE ISLAND OF HONSHU

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

Food photos credit : AVABLU

P창tissier

KRISS HARVEY

Pâtissier KRISS HARVEY

THE COOKIE MONSTER GOES 3 DIMENSIONAL .

Written By : Journaliste Margaux Cintrano

Pastry Chef Kriss Harvey was born in Binghamton, New York State, which is a principle city of Broome Country, on the southern tier of New York State, and is situated at the confluence of the River Susquehanna and the River Chenango, near the Pennsylvania border. Chef Harvey is a globe trotter who has lived and worked in Washington D.C., Chicago, Seattle, Las Vegas, San Francisco and at present, Los Angeles, California. He has always known that he wanted to become a Chef. His father, uncles and a cousin were all firefighters, and he used to dream of being a firefighter, however, his father was injured in a fire, and was on disability, so food was scarce. His mom was a great homemaker and cook, and had often made home style Italian cuisine and lots of desserts, simple things like cookies and fruit crumbles. To this day, simple desserts have always been his favorite to eat and he also revealed: “ I am a Cookie Monster ”.. Thus, the title of the article. 55

INTERVIEW WITH JouRNALIST MARGAuX CINTRANo &

PASTRY CHEF KRISS HARVEY .

Interview Written By : Journaliste Margaux Cintrano

Who or what were the catalysts that inspired you to go to Culinary Institute ? And where did you attend Culinary Institute and could you tell us about your Coaches and Mentors ? One of my brothers had become a Chef in the later 1970s and then another brother went down the same path. As a teenager, I had washed dishes, cleaned tables and did wait service to earn some money. After a few years, in the industry, the Chef that paved the way, was Chef Sylvain Guyez, at the Ritz Carlton Hotel in Pentagon City. He had given me the structure that I needed and not a day has gone by, that I do not think of him or do something that he had taught me. After a decade of working with Chef Guyez, I took off for Paris and the Bellouet Conseil where I trained under Chef Emmanuel Ryon, and then Pastry Chef Christophe Felder at the Hotel Crillon in Paris. I have since been coached by: Chef Pascal Janiver, Chocolate & Pastry Chef Oriol Balaguer, Chef Giuseppe Scaginella, Chef Pierre Mirgalet, the Gelato Master.

An exceptionnel Curriculum Vitae .. Now, where would you like to travel to, as a gastronomic dream trip and why? It is always tough for me to travel, as I am a strict vegetarian and gluten free, however, I adore travelling to the great European Cities. One of my favorites is Barcelona. I have a high regard for their artistic and gastronomic culture.

Food photos credit : AVABLU

ValentineÂ´s is a special time of the year, and with this in mind, what does THE BAZAAR serve on this special evening ? This is my favourite day of the year. For any pastry chef, that is our day ! We have over 70 desserts at the Patisserie, so we tend to not do anything special for that day. One of my newest creations is a small cake, that is constructed in a SILK O MART HEART MOLD ! I call it , THE CHOCOLATE CAKE OF YOUR DREAMS .. It is for the lover of dark chocolate. It is heart shaped 365 days a years, because I believe that chocolate is something most people have a love affair with every day ..

Food photos credit : AVABLU

Could you tell us about your culinary philosophy. I have always wanted to be respectful for those who had come before me, but at the same time, are there reasons why we did things years ago, and are they really still valid today ? For instance, we knew so little about the basics, for example, meringues, sorbets and ice cream. We were taught, if you create a meringue, you have to add the sugar slowly or it shall not whip correctly. Culinary Schools still teach this and I undo those teachings. I am a grand fan of using local fruits and vegetables, and California has incredible resources. We simply use what is in season instead of shipping fresh strawberries from California to Manhattan ..

Definitely does make sense ! Tell us, to what degree of importance do you bring to the aesthetics of a presentation ? I adore clean lines and a minimalist finish. I am very much into the minimalistic presentation. However, I am professionally located in Beverly Hills, California, so we dress up the desserts with gold leaf foil, silver luster, and lots of color. Nothing too obnoxious ! However, a dear Chef friend, Pastry Chef Pascal Janiver, would say, “ Sometimes too much is just too much “ !

Could you reveal some of your aspirations gastronomically for 2016 ? I had a pretty good 2015. I was published a few times, promoted three cooks to leadership positions and really increased the variety of the Hotel Restaurant´s dessert offerings for the clients. I believe we shall be the first Pastry Chefs to ever print food on a 3D Printer. It sounds outrageous however, we made eggs out of blackberries and filled them with blackberry curd and fennel cremeux. Furthermore, we printed rose petals that taste like roses ! We even printed the servingware .. I expect to pioneer more of 3D Printing in the culinary setting, for it is possibly the future of dessert making.

Last but not least, what are your favorite winter savoury and sweet ingredients to work with ? I love citrus and in particular, sour citrus, including limes and kalamansi. In Southern California, we are lucky enough to have local substainable growers for Kalamansi, Bergamot and Yuzu, a favorite, We buy 100 Kilos every October, and zest it, and juice it and freeze it ..

Totally stimulating .. Thank you so much for all your collaboration with LUCID DESSERT MAGAZINE ..

Food photos credit : AVABLU

Cannelés de bordeaux

Pâtissier KRISS HARVEY • Warm the milk with the split and scraped vanilla beans to 85 oC • Cover tightly with cling film to create a sealed vacuum and rest in cooler overnight. • Rewarm the milk and vanilla infusion with the salted butter whisking back to 85 oC • Meanwhile, have the flour sifted in one bowl and the icing sugar sifted in another and the eggs and egg yolks in a third bowl

1000 Gr. Milk 2 Vanilla beans Grand Cru Bora Bora

100 Gr. Salted butter

500 Gr. Icing sugar 200 Gr. AP flour

4 Eggs 4 Egg yolks

30 Gr. Rum Stroh

• In the following progression, add the milk infusion to the icing sugar and whisk rapidly until it is lump free. Then add this mixture to the sifted flour whisking quickly to avoid lumps. Then add this mix to the lightly beaten eggs and egg yolks. Add the rum and mix. Do not over mix at this point or the batter will be tough. • Chill this mixture overnight. • The next day, remove the batter from the container and gently mix with a spatula or whisk. Pass through a chinois to remove any vanilla beans. The batter should be lump free and fully absorbed. • Warm medium copper (only) canneles moulds with a blow torch. The moulds have to be well seasoned before use. Lightly coat with natural bees wax and empty. You should only see a very small amount of wax on the interior of the mould. Cool the mould before filling each mould to 68 g. Bake at 166 C for 45 to 50 minutes. Each canneles should be the colour of the patina of the canneles mould. • Each time that the batter is used, it must be removed from the container that it is stored in and homogenized.

Photo Credit Courtesy : Chef Anahit

Pâtissier

Anahit Mikayelyan DESSERTS ARE AN ART, LIKE CREATING MUSIC

Written By : Journaliste Margaux Cintrano

Pastry Chef Anahit Mikayelyan was born in Yerevan, the Capital of Armenia, one of the world´s most ancient cities dating back approximately to the 8th century. It is located on the Hrazdan River, the industrial center of Armenia. During her childhood, she liked playing with “dough”, however, her education was far from the culinary world. She graduated from, The Komitas State Conservatory of Yerevan as a pianist. For quite sometime, she worked as a Piano Teacher in a musical college. Due to several circumstances, including some financial difficulties, she decided to change her profession. This change had coincided with the opening of the first French Patisserie in Armenia, MONO PATISSERIE. She had the opportunity to enter this company, To firm had given her an opportunity to learn on the job. MONO PATISSERIE is famous for its high quality French product range and beautiful pastries. During her employment at Mono Patisserie, she has had the opportunity to work with uncountable Pastry Chefs from abroad. Chef Karim Bourgi, whom she considers as her first real Teacher and Mentor, she had mastered the basics and the most important skills of being an employable Pastry Chef. He still provides her with advice and even at a distance remains a fine Mentor. Recently, Chef Anahit had taken some courses in the art of Chocolate, at the Chocolate Academy in Moscow with Pastry Master Wielfried Hauwel.

Photo Credit Courtesy : Chef Anahit

MINI INTErviEW WITH JouRNALIST MARGAuX CINTRANo & PASTRY CHEF ANAHIT MIKAYELYAN Interview Written By : Journaliste Margaux Cintrano

What qualities are necessary to be successful on this side of the Hospitality Business ? And what do you find most challenging ? One must invest a tremendous amount of effort into their chosen field. Patience, an art unto itself. Off the top of my head, one should also be a judge, of their own work.

Where would you like to travel to, as a gastronomic dream trip ? Paris, of course.

If you could stage with any Culinary Artist, who would you select ? There are many talented masters that I would like to stage with, however, firstly, Pastry Chef Stephane Glacier, then Pastry Chef Jean Michel Perruchon and Pastry Chef Stephane Klein.

Photo Credit Courtesy : Chef Anahit

What is your culinary philosophy ? The Pastry Arts are like music, and one creates every musical note, and every lyric and the whole composition must have its own uniqueness and create a pleasurable piece of music. It is also quintessential to have, a sense of proportion.

Very well stated. Tell us, to what degree of importance do you bring to the aesthetics of a presentation ? There is no doubt, that every presentation should be extraordinary and have a message. The theme which is revealed after tasting should present a sense of mysteriousness and the rest depends on what you wish to deliver to your clients, the tasters.

Photo Credit Courtesy : Chef Anahit

Pistachio cherry choux Composition : • Choux pastry with crumble • Vanilla pastry cream • Pistachio bavarois • Cherry coulis • Red glaze • Chocolate disk for decoration

Photo Credit Courtesy : Chef Anahit

Choux pastry

280 200 200 180 10 5 5

Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Whole eggs Whole milk Water Butter Sugar Salt Vanilla extract

Bring to a boil milk, water, butter, sugar and salt. Once boiling, remove from fire, immediately add the flour and mix well. Put back to the fire and mix the dough about 5 minutes. Gradually adding the eggs mix the dough in a mixer and make a smooth dough. Pipe dough with a nozzle. Put in each ĂŠclair a disk of vanilla crumble and bake 45 minutes in 180 degree

Pistachio bavarois insert cherry coulis

500 120 120 12 30 500

100 100 150 50 5

Gr. Gr. Gr. Gr. Gr.

Butter Brown sugar Flour Almond powder Vanilla powder

Mix all ingredients by mixer. Make thin between 2 papers and put in freezer until hard. Cut the crumble smaller then choux and place on it.

Vanilla pastry cream

450 150 1 130 130 50 70

Gr. Gr. Stick Gr. Gr. Gr. Gr.

Whole milk Cream 35% Vanilla bean Egg yolks Sugar Corn flour Butter

In a saucepan bring to boil milk, cream, half of sugar and vanilla bean.In a separate pan whisk egg yolks with the half sugar and corn flour. Add a little from boiling milk into a yolk mixture and whisk. Pour the yolk mixture into the boiling milk mixture and whisk quickly until thickened. Remove from heat, add the butter, blend, cover with plastic food wrap and place in fridge.

Whole milk Sugar Egg yolks Gelatin Pistachio paste Whipping cream

Soak gelatin in a cold water. Bring to a boil milk with pistachio paste. In a separate pan mix egg yolks with sugar until sugar dissolved. Mix a little from boiling milk mixture with eggs mixture, after por this mixture back to milk and cook until 85 degree . Remove and add drained gelatin. Let cool down and gently mix with whipping cream. Let aside for montage.

Cherry coulis

Vanilla crumble

Gr. Gr. Gr. Gr. Gr. Gr.

500 100 10 20 5

Gr. Gr. Gr. Gr. Gr.

Cherries Sugar Pectin NH Sugar Lemon juice

Heat cherries with sugar, in 45 degree add pectin with 20 g of sugar and boil. Remove and add lemon juice. Pour onto a silpats diameter 3/2cm and , freeze and let for montage. Take a shape from silicon, diameter 4,5/2,5 cm, fill half pistachio bavarois, insert frozen cherry coulis and finish with pistachio bavarois. Put in freezer. Then its completely cold, remove from silicon shape and glaze it. Let for montage.

Glaze

250 400 200 7 42 10

Gr. Gr. Gr. Gr. Gr. Gr.

Cream 35% White chocolate Neutral mirror Gelatin powder Water Red color

Soak gelatin in cold water. Boil cream and add into a chocolate in 3 times. Add melted gelatin, mirror and red color, blend. Cover and let in fridge for 12 hours before use.

Photo Credit Courtesy : Chef Mickael Fournier

PÂTISSIER

MICKAEL FOURNIER

LET THE PALATE TOUR NEW TERRITORIES .

Written By : Journaliste Margaux Cintrano

Pastry Chef Mickael Fournier, was born in the hamlet of Chàteaux Gontier, in the Mayenne Perfecture in northwestern France, however, he was raised in Laval, 30 kilometres, the birthplace of Painter Henri Rousseau, which is situated on the threshold of Brittany, 43 miles from Rennes. Laval was constructed around a promontory on which a castle was built along the River Mayenne and is renowned for its Animal Refuge, Refuge de L´ Arche. He additionally revealed, “ I was lucky enough to have a grandmother and mother that are great cooks, my grandmother grows all her own vegetables and fruits at the ripe old age of 85”. Food forward, with a taste of what´s next, and mentioning passion, drive, innovation, and visions for what is next in the world of sugar art, this celebrated Chef´s name is sure to follow.

SUBMERGE THE SENSES WITH JouRNALIST MARGAuX CINTRANo & PASTRY CHEF MICKAEL FOURNIER ..

EAR TO EAR IN INTERVIEW . Interview Written By : Journaliste Margaux Cintrano

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 attend Culinary Institute and could you tell us a little about your courses, internships upon graduation and your Mentors and Coaches ? I had discovered by accident that I wanted to become a chef, since I was only eight. When I was 13, I had wanted to become an I.T. Engineer however, I was terrible at mathematics so I really did not know what I wanted to study or become. My mother had suggested, that since I was always assisting in the kitchen, that perhaps, working in a restaurant might be a wise idea, and to stage for one month during summer vacation and try it out. So, I started as a â&#x20AC;&#x153;dishwasherâ&#x20AC;?, and within one week, I was preparing salads, and I liked the kitchen and back of house ambiance. I had begun researching Culinary Institutes when I was 15, and I entered the Lycee Hotelier Jacques Coer in Bourges, where I attended Culinary Institute for five years.

I had learnt all the aspects of hospitality including, service, bartending, butchery, French and International cuisines, Pastry Making, Math, Sales, Marketing, Viability of Profits, Revenues etcetra. I found myself totally immersed and enjoying my newly founded skills. The most memorable part, was that between courses over a period of five years, we had apprenticed at different restaurants and hotels, to learn the business, front and back of house to have a full picture of the business is really about, especially the solving of problems and with viable solutions.

After these five years, I had gone to do my National French Navy Military Service in Martinque in the French West Indies. During this time, I had the chance to come into contact with a fine Mentor, by the name of Benoist Gerard, and I still repeat one of his quotes, â&#x20AC;&#x153; Excuses are for Losersâ&#x20AC;?. It may sound harsh, however, I have always kept this in mind. Then, I had decided to relocate to London after my Military Services were done as a dear friend was living there, and this is where I had decided to dedicate my career to the art of the Pastry. I spent seven years in London. Then, I spent nine years in Mexico, and moved to San Francisco, California in 2013 / 2014.

Photo Credit Courtesy : Chef Mickael Fournier

Wow. Another Globetrotter. Fascinating. To move on, where would you like to travel to, as a gastronomic dream trip and and why ? I would like to visit Paris, as I haven´t been for quite awhile to visit Parisian Chef colleagues and friends, and to explore the latest concepts and in my viewpoint, Paris is the “ Gold of Pastry”. Additionally, Manhattan to visit Pastry Chef Dominque Ansel where he invented a pastry called “Cronut” and his New York City Boutique is where it was invented.

If you could stage with any team of Culinary Artists, who would you select and why? I would go with Pastry Chef Damian Allsop, one of the first to create, Chocolate Ganches, with water instead of cream, and he was the Mentor of Pastry Chef Jordi Roca, and Pastry Chef Stephane Sucheta, as I, both see pastry in a healthier and less sweet manner. Basically, I have numerous Pastry Chefs that I admire, and am very enchanted with Pastry Chef Christophe Michalak and Pastry Chef Guillaumme Malbilleau.

Tell us, to what degree of importance, do you bring to the aesthetics of Dressage & the deliverance of a presented pastry to the client ? The aesthetics of a presentation come second. It has to taste amazingly great, and then looks fantastic. “ I always work this way, flavours, textures and then the aesthetics”.

Photo Credit Courtesy : Chef Mickael Fournier

Could you tell us about 2016 and 2017 ? I would like to take some courses for Pastry Competitions in Las Vegas and hopefully, Manhattan. My main goals for the next 3 to 6 months, are to improve upon the breads and the desserts at the Ritz Carlton Half Moon Bay Hotel near San Francisco.

What inspires you in reference to the art of plating ? Design magazines, Travel, Photographs, Natural land or seascapes ? My inspiration comes from everywhere. It can be memories from my childhood, dishes I had eaten in the past, nature, my wife, my daughter, magazines, or a film perhaps.

In your point of view, who do you find the most talented amongst Culinary Artists in the realm of the final dressage of the plate ? I find the following Pastry Chefs, Claire Heitzler, Cédric Grolet, Yann Couvreour, Jerome Chaucesse, Jordi Roca and Antonio Bachour, however, there are also numerous others.

Valentine´s is a special time of the year, and with this in mind, what are your flagship pastries for the Ritz Carlton Half Moon Bay ? We shall be serving a dessert entitled: Cupid´s Arrow, prepared with lime, vanilla, rasberries, black pepper and White Chocolate. Sounds magnificent .. Thank you very much for all your collaboration with Lucid Dessert Magazine and Have a very wonderful Valentine´s Weekend.

Saint Valentin lucid

Photo Credit Courtesy : Chef Mickael Fournier

Cupid’s arrow By

Pâtissier MICKAEL

FOURNIER

Raspberry and blackpepper confit Creme vanille 1000 Gr. Cream 240 Gr. Yolks 150 Gr. Sugar 2 Vanilla pods scraped 16 Gr. Gelatin Do a crème anglaise with cream, yolks , sugar and vanilla pods cook at 85 oC then add gelatin and reserve in the fridge , once set whip before using

Lime pain de genes

125 75 70 325 215 75 2

375 Gr. Raspberry puree 80 Gr. Confectioner sugar 6 Gr. NH pectin 2 Gr. Gelatin sheets soaked in cold water Black pepper to taste Heat up the raspberry puree with half the sugar , mix up together the nh pectin and the resting sugar and add to the puree mixing at all times and bring to 80 C , take of from the stove and add the gelatin , add black pepper to taste and reserve to the fridge until needed

Lime cloud

Gr. Marzipan Gr. Sugar Gr. Yolks Gr. Whole eggs Gr. Sifted flour Gr. Unsalted butter Limes zests

330 280 310 20

Gr. Gr. Gr. Gr.

Water Sugar Fresh lime juice gelatin soaked in cold water

Make a syrup with water and sugar then add gelatin and lime juice , leave to set in the fridge , once set take out from fridge and whip in mixer until light and fluffy then pour on flexipans or moulds of your choice and freeze until needed.

Mix marzipan with sugar with paddle then add eggs and yolks little by little and lime zest and change paddle for whisk and emulsify , then mix in the flour delicately and the melted butter and bake at 190 oC 8-10 minutes.

Finishing

Fill the red heart chocolate with vanilla cream , lime cloud , raspberry and blackpeper confit , fresh raspberries , lime pain de genes and close as in picture

MICHELIN STAR AWARDED CHEFS THOMAS BÜHNER & PASTRY CHEF RENÉ FRANCK OF RESTAURANT LA ViE, IN OSNABRÜCK, GERMANY .

Photo Credit Courtesy : La Vie Restaurant

MICHELIN CHEF THOMAS BÜHNER Written By : Journaliste Margaux Cintrano

LA VIE .. THE LIFE ..

STAR STUDDED MICHELIN CHEF THOMAS BÜHNER Chef Thomas Bühner, a twin, was born and raised in a small town called Riesenbeck, in the Northern Rhine Westphalia, situated in Northwestern Germany. His first contact and experiences regarding the restaurant business came about via his grandparents´ Pub, where there was always a thick slice of freshly baked mixed grain bread spread with fresh butter and topped with Westphalian ham waiting for him and his brother. He recalls, that he fell asleep in the evenings to the chatter of customers and the sounds of kitchen staff and wait staff clattering around in the kitchen. Henceforth, it took sometime until Chef Bühner knew what he wanted to do with his future.

Eventually, Chef Bühner´s culinary career was the result of an aptitude test at the local recruitment job center, which suggested that he consider studying to become a Chef, a Baker or a Farmer ! So, I decided to go to the Culinary Institute of Schweizer Haus in the town of Paderborn. During the following years, Chef Thomas moved to Baiersbronn to take up his first real culinary job, as Chef de Partie at the Harald Wohlfahrt´s Schwarzwaldstube in 1989. The epicurean hands on experience I had gained there, led the path to some key future moments at that time in my lengthy gastronomic professional career.

Photo Credit Courtesy : La Vie Restaurant

PASTRY CHEF

RENÉ FRANCK

LA VIE .. THE LIFE ..

Written By : Journaliste Margaux Cintrano

TWINKLE TWINKLE STAR BRIGHT,

STAR LIGHT PASTRY CHEF RENÉ FRANCK .. Chef René Franck was born in southern Germany, in Wangen in the Allgäu region and close to the border of Switzerland, near Lake Constanze. Chef Franck stated, that becoming a professional Chef had always been one of his dreams. However, working in the Pastry Arts, was not the plan way back when. So, after finishing my apprenticeship in eastern Germany, he had gained, was a tremendous amount of hands on skills and experience whilst, working at a variety of restaurants in a wide variety of countries, including: France, Japan, Spain and Switzerland. One of the things he adores most about his profession, is that it is relatively simple to work in other countries which pairs perfectly with his profound passion for travelling to foreign countries. After he had spent some time abroad, he decided to specialise in the Pastry Arts.

RESTAURANT A VIE OSNABRÜCK, GERMANY.

Photo Credit Courtesy : La Vie Restaurant

INTERVIEWING A DOUBLE

HEADER

CHEFS THOMAS BÜHNER & PASTRY CHEF RENÉ FRANCK

WITH JOURNALIST MARGAUX CINTRANO Written By : Journaliste Margaux Cintrano

It is common knowledge that you are an established leader and director with strongly committed involvements and have earned Michelin Star(s). Could you tell us, about the business side of being an Executive Chef and Restaurateur ? What qualities are necessary to be successful on this side of the hospitality business ? What do you find most challenging ? Chef Bühner : In my opinion, the most quintessential thing to succeed is a highly motivated and reliable team. I definitely would not have been where I am if it were not for the help of the people I work with all day long. Besides, the people I work with, there is also a little bit of dis-satisfaction on my behalf, which aids me in hustling myself onwards. Futhermore, you need to master a very high degree of discipline, and last but not least, it is always a grand help-mate when you listen and observe what is happening around you and keep track of the newest and latest developments in the global gastronomic community. I am used to the restaurant trade, and it stands to reason, that high accolades also have extremely high expectations, so it shall always remain challenging to meet the highest plateaus of requirements for our clients and guests.

Photo Credit Courtesy : La Vie Restaurant

Where would you both like to travel to, as a gastronomic dream trip and why ? Chef Bühner : “That is easy to answer”, he stated. I would love to make a trip around the entire world. To get to know all the gastronomic concepts from all different cultures and on all different levels. Five concepts per continent at least ! Chef Franck : One of my next trips shall definitely be South America. I have never been and am sure that it must be quite amazing.

Have you both authored any books yet ? Chef Bühner : Not yet. However, you never know what comes next and what the future holds. Chef Franck : Not yet, however, there is one coming soon, in 2016.

What are your culinary philosophies ? Chef Bühner : That is a bit difficult as my cuisine is like a Modem, avant garde cuisines that focuses on the individual product´s natural flavour. I am convinced there are no more authentic and intense tastes, than the original product, so, pure taste of a product. I am also a big fan of low temperature cooking. I always say, take your foot off the gas ! and by this, I am not only referring to the time factor to prepare a dish, but in particular, to the temperature at which it is cooked. Last but not least, he revealled, “I enjoy an extensive range of cuisines”. “I like the collection of disparate courses to be a symphony”. He continued with, “ Sometimes the violin can be heard, at other times the oboe, but profoundly strong emotions are only aroused when the whole orchestra is in sync together”. Chef Franck : The main factors to create delicious and unusual desserts are to use the best and purest ingredients one can obtain. Furthermore, my credo is: “ The less sugar and fat, the lighter and more beautiful the dessert. I am a strong proponent of the art of light pastry”.

If you could stage with any Culinary Artist or Pastry Artist, who would you select and why ? Chef Bühner : “This is a challenging question, as I definitely have my own signature, just as every other Chef has. I have met some exemplary chefs during my career, who had given me inspiration for my work. It is always refreshing when one chef speaks with another. This keeps one in a mode for new input”. Chef Franck : “ Chef Alain Ducasse, for his cuisine is simply always ideal ”.

Tell us, to what degree of importance, do you both bring to the aesthetics of a plate presentation ? Chef Bühner : “ I am empowered by the supposed opposites in my compositions, and assembling them on he set menu is a rather relevant step. However, creating a sensusous dramaturgy is always the results of high quality products with an excellent flavour profile”. Chef Franck : “ In my opinion, the presentation of the dish is quintessential, however, as Chef Bühner has said, the very first thing one has to think about, is the product itself and its flavours. After that, the optical and aesthetical part comes automatically with it”.

Photo Credit Courtesy : La Vie Restaurant

Could your reveal some your aspirations gastronomically for 2016 ? Chef B端hner : 2016, is going to be a very special year. Restaurant La Vie, is celebrating its 10th Anniversary, and of course, there will be an anniversary party this coming spring. We are planning to invite friends, guests, and partners for an amazing program with guest chefs from all over the world. Naturally, besides this event, it is also important to maintain the high level of our cuisine and keep going further. Chef Franck: I am also looking forward to the 10th Anniversary of Restaurant La Vie, and the exemplary guest chefs we are having at Restaurant La Vie, surely an exciting year.

At the moment, what do you deem as the most creative forms of Michelin plate dressage and why ? Chef Bühner : In some ways, it is comparable to the world of music, there are different types of styles. Each and every approach has its justification. There are days, I like to listen to classical music, and on another day, Jazz and sometimes, I enjoy listening to “rock”.. It is the same thing with any cuisine and the arrangement of plating. Of course, it is not only about the visuals, it is about the taste and both should be focused upon. Taste and then visual. Chef Franck: This is simple, inspiration comes from the Kitchen Garden at Schloss Ippenburg, and the products themselves.

Photo Credit Courtesy : La Vie Restaurant

Last but not least, Valentine´s is a very special time of the year, and with this in mind, what does your flagship restaurant serve on this special evening ? Chef Bühner : Classic game dish, with red cabbage, celery with leeks and Thai Mango.

Chef Bühner and Chef Franck, could you tell us, about which innate characteristics, as a Pastry Chef, do you believe are quintessential for a Chef to have and why? Chef Bühner : You need to be a good team player, this is absolutely essential. Organization, another essential. Last but not least, a high level of motivation, without this, you are unable to implement the other characteristics I have mentioned. Chef Franck : I think it is absolutely quintessential to be patient, and to have profound endurance as our job is quite tough and tiring. One should reinvent and rejuvenate their inventiveness and stimulate their sense of artistic creativity. A good sense of taste can´t hurt either !

It has been a true honor to have spoken to both of you and Thank you very much for all your collaboration and all our best wishes for a healthy, successful and wonderful new year ahead.

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Photo Credit Courtesy : La Vie Restaurant

Parsley root & pistachio René Frank fermented black garlic cream & Lime Pâtissier

RESTAURANT A VIE OSNABRÜCK, GERMANY.

When you look at a dessert you need to see it always in it´s context. When does it supposed to be eaten? And what does your customer eaten in the previous courses? If you have a Menu which already contains fruits and a bunch of components made with milk products followed by a cheese course it makes much sense to abstain from further milk products in the last course due to the well being of your guest.Here we made an ice cream based on coconut milk, which got mixed with raw parsley root and infused with the fried peel of the root. The black garlic cream is very pure and comes alive from the complex flavors of the garlic and it´s umami. It goes very well with vanilla and caramel, which highlights the natural aroma of the fermented garlic (balsamic vinegar, coffee and cacao. Actually it has nothing to do with the taste of fresh garlic)Using uncommon ingredients in desserts is only a matter of the balance. In this case you have the coconut, which acts as a bridge between parsley root and the black garlic. Garlic emphasized by the different textures of the pistachio: crunchy crumble, caramelized and baked.

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Photo Credit Courtesy : La Vie Restaurant

Cream of fermented black garlic

750 Gr. Soymilk cream 700 Gr. Coconut milk 3 Piece. Vanilla pod Tahiti 12 Gr. Agar 170 Gr. Black garlic 420 Gr. Water Cook the sugar and water to a dark caramel. Infuse the coconut and soymilk with the vanilla. Bring it to a boil and add it carefully to the caramel, like you make a caramel sauce. Add the Agar and boil for an additional minute. Cool and remove the vanilla pod. Mix the jelly in a food processor to a cream. Add the pealed black garlic and the water. Strain and keep ready in a piping bag.

Caramelized pistachios

200 Gr. Green pistachios 50 Gr. Sugar For 200gr. : 200 Gr. White chocolate 1 Gr. Salt Roast the pealed pistachios lightly at 130°C in the oven. In the meanwhile cook the sugar with a tablespoon of water to a caramel. When ready add the hot pistachios and caramelise them. Add a drop of a oil and poor on a silpat to separate them. After cooling prepare the lightly salted white chocolate and prepare the pistachios like classical dragees.

Pistachio crumble

Ice cream of parsley root and coconut

350 Gr. Sugar 50 Gr. Water

35 Gr. Pistachio, lightly roasted 10 Gr. Coconut flakes roasted 50 Gr. Soy flakes 15 Gr. Hempseeds pealed 45 Gr. Muscovado sugar 40 Gr. Water 1 Piece. Vanilla pod 1 Gr. Salt

Add the Muskovado sugar, vanilla, salt and water in a medium size pot and reduce it to a thick syrup. Add the rest of the ingredients and stir until the sugar starts to crystallise. Dry the crumble in a food dehydrator for at least 3h at 60°C

1000 265 1200 135

Gr. Gr. Gr. Gr.

Pealed parsley root Peal of the roots Coconut milk Inverted sugar

1000 Gr. Infused parsley root coconut milk 150 Gr. Water 45 Gr. Glucose powder 10 Gr. Super Neutrose (stabilizer) 100 Gr. Dextrose powder 2,5 Gr. Salt 110 Gr. Lime juice 1 Gr. Xanthan 1 Piece. Lime zest Mix the pealed parsley root with the coconut milk and the sugar to a puree. Deep-fry the peal and the to the milk. Vacuum everything in a bag to infuse overnight. At the next day warm it lightly and press out the infused milk by using a cheesecloth. Warm up the water and make a sorbet syrup by mixing: Glucose powder, Stabilizer, Dextrose und Salt. Bring to a boil and chill. Mix in the infused milk and the leftover ingredients freeze in a Pacojet container.

Isomalt 250 Gr. Isomalt 0.5 Gr. Titandioxid (white colour) 5 Drops Cream of tartar (50:50 with water) Bring the isomalt sugar with the colour and water to a boil. Check the temperature with a thermometer By reaching 145°C add cream of tartar.152°C turn off heat.155°C poor the sugar on a silpat, chill for a couple of minutes and start pulling. It is now ready to use. Blow paper-thin roots of the sugar mass and keep them in an airtight container.

For the assembling Plate all prepared components of the dish on the plat. Before serving fill the sugar blown parsley root with the ice ream and serve.

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french language

French

Selection

• Pâtissier Kevin Ketkaew

• Pâtissier Cécile Farkas Moritel

• Pâtissier Jean Michel Llorca

• Pâtissier Julien Camand

• Pâtissier Mickael Fournier

pâtissier Kevin Ketkaew DESSERTS VUE PRIVÉE C’est encore un grand honneur pour l’édition de la saint valentin de Lucid Dessert Magazine, d’avoir eut l’opportunité d un second entretien avec le Chef Pâtissier thaïlandais Kevin Ketkaew qui vit à Paris, connut en Thaïlande, comme le meilleur Chef Pâtissier, et de lui demander son opinion sur le secteur de la pâtisserie, de la photographie et son point de vue de la profession, ainsi que d’admirer ses merveilleuses créations et ses pièces artistiques.

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LE MAGIQuE DE L'ArT DE

Pâtissier SuCrE avec

Kevin Ketkaew

Interview Written By : Journaliste Margaux Cintrano

Commençons ou êtes-vous né et ou avez-vous grandit ?

J’ai grandi à Bangkok, en Thaïlande, l’un des pays de rêves ou l’une des destinations de voyage des européens.

Parlez-nous de la Thaïlande.

Un pays en développement, le pays du sourire, il fait chaud toute l’année, de belles plages, des promenades à dos d’éléphant à travers la jungle, la cuisine thaïe épicée et voilà.

Vous ne parlez pas de la pâtisserie thaïlandaise. Quelle est la pâtisserie thaïlandaise ?

Les pâtisseries thaïlandaises ressemblent à celles du Portugal, avec un ingrédient commun l’oeuf, Grâce aux portugais qui sont venus faire du commerce en Thaïlande depuis longtemps. Mais par contre, les thaïs ont leurs propres pâtisseries quand même, principalement à base de lait de coco. Bananes au lait de coco, c’est incontournable et à goûter absolument .

Comment avez-vous commencé en France ?

Il y a 10 ans, je commençais par la langue française, et après, la pâtisserie et la chocolaterie comme tous les apprentis

Quels ont été les catalyseurs qui vous ont motiver et inspirer d´étudier les arts culinaires et a quel institut culinaire avez-vous asister?

J’ai commencé mon chemin du sucre par hasard, celui qui m’a inspiré, je dirais rien , rien ne m’a pas inspiré. J’ai commencé sans inspiration, aucune connaissance de ce métier, par contre j’ai commencé avec le but de devenir le top dans l’un des 5 tops de la France tels que la mode, la cuisine, la pâtisserie, l’art et la politique. Et voilà, le métier de chef pâtissier m’a choisi par une lettre d’admission dans une école de pâtisserie, ce n’est pas moi qui ai choisi.

Pouvez-vous nous parler de vos Mentors ?

Depuis l’apprentissage jusqu’à maintenant... sérieusement, je n’ai pas eut de mentor. Si le mentor peut être n’importe quoi, je dirais GOOGLE.

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Vos créations sont identiques, quelle est votre Avez-vous un conseil pour les débutants en stylisme culinaire ? démarche pour créer ? J’ai une image du produit fini à chaque fois dans ma tête avant de commencer. Puis je choisis le goût et l’ingrédient principal, fruit ou chocolat, crémeux ou mousse, puis la forme et la couleur, cube ou dôme, sphère ou rectangle, rouge ou rose, brillant ou mat etc.

Quel est le degré d´importance que vous apportez à l’esthétique de vos présentations ?

Pour moi, il faut trouver la mise au point dans la photo. En plus de ça, le cercle chromatique est également important. Il faut savoir quelles couleurs sont opposées, quelles couleurs sont voisines, en fait, tout ça c’est théorique, pour la pratique chacun a son style, faites selon votre imagination.

Quelle est la réaction des clients devant vos creations ?

On m’a dit que je suis le GUCCI de la pâtisserie. Je n’ai pas de degré d’importance, par contre, j’ai des règles et je les suis à chaque fois...Net, Propre, Régulier. GUCCI ? Vous parlez de la maison GUCCI, Géométrique : utiliser la ligne, les formes géométriques dans la mode ? la création. Oui, je suis fan de la maison GUCCI, j’aime sa présentation Tricolore : 3 couleurs maximums dans une réalisation photographique , sa campagne de produits dans les Minimaliste : peser, et choisir la décoration appropriée. magazines de mode. Surtout dans les années 90 avec Tom Ford.

Dans vos créations, vous avez de belles La Carte des DESSERTS pour la Saint présentations, de belles photos. En plus d’être Valentin? La Saint Valentin est un moment chef pâtissier, êtes- vous styliste culinaire ? spécial de l’année (fête des amoureux), ayant ça Non, je suis pâtissier, pas vraiment styliste culinaire mais je en tête, qu’allez-vous servir durant cette soirée spéciale. sais comment prendre une belle photo ainsi que de faire des Pour la Saint Valentin de cette année, normalement on pense toujours au chocolat, à la rose, à la forme de coeur, à la couleur rouge. Mais moi, je pense différemment, je crée Et vos photos, les faites-vous vous-même ? une série de gâteaux appelés HIM et HER ou lui et elle en Oui, toutes les photos que vous voyez, c’est moi qui les ai français. Le HIM et HER représentent aux goûts différents toutes prises . Normalement on travaille en équipe pour avoir chez les hommes et chez les femmes mais dans le même une belle photo mais parfois je les travaille tout seul. En tout ingrédient principal. C’est-à-dire, avec un ingrédient cas, ça doit être moi le directeur photo. principal, la châtaigne, on a 2 gâteaux, l’un qui est musculaire, intense en goût, et l’autre qui est féminin, doux en bouche. belles pâtisseries.

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Parlez-nous d’un voyage de rêve gastronomique que vous souhaitez faire l´expérience et pourquoi ?

À mon avis, je crois que la cuisine dépend du goût de chacun. Un plat de 150 euros peut être très bon par contre la cuisine de rue peut être meilleure que celui de 150 euros. Ça dépend du goût de chacun . Ce que l’on paie est pour l’expérience gastronomique, la valeur dépend de vous. Dîner avec nos collègues dans un restaurant étoilé est une bonne expérience mais manger une brochette sur un bateau avec des dauphins comme compagnie est meilleure. Vous voyez? Bref, moi j’adore les fruits de mer, un voyage de rêve gastronomique devra être de partir au bord de la mer.

Parlez-nous de 2016. Plans, projets de recherche, des voyages ?

Bien sûr mon idee sera de partir au bord de la mer, peut être au sud la Thaïlande ou à Bali ou à Sipadan en Malaisie, partir faire de la plongée sous-marine, manger des fruits de mer. Sinon, ça doit être en Europe, peut être en Irlande ou dans les pays de la mer du nord, avec la culture, l’histoire, le climat, tout ça me donnera des idées, l’inspiration pour mon métier.

à la fin, avez-vous des moyens pour que nous puissions suivre vos créations. ? Par Instagram : @kevinketkaew Par Facebook : www.facebook.com/kevinketkaew

Pâtissier kevin

Sablé Breton au Marron

60 Gr. Beurre 60 Gr. Beurre noisette 120 Gr. Sucre glace 35 Gr. Jaunes œufs 20 Gr. Pâte de marrons 190 Gr. Farine T55 10 Gr. Levure chimique QS Sel • Blanchissez le beurre, le beurre noisette, le sucre glace et le sel. • Versez progressivement les jaunes œufs tempérés puis la pâte de marrons. • Incorporez délicatement la farine et la levure chimique préalablement tamisées ensemble. • Mélangez bien jusqu’à obtenir d’une pâte homogène. • Réservez la pâte sous film au moins 2h au frais. • étalez la pâte à 5mm d’épaisseur entre 2 feuilles de papier cuisson puis passez-la 10 minutes au grand froid . • Détaillez en disque de 9 cm de diamètre à l’aide d’un découpoir. • Déposez dans les cercles légèrement beurrés. • Enfournez 15 minutes à 180 ºC.

ketkaew Crémeux à la Griotte & Violette

215 Gr. Purée de griotte 65 Gr. Jaunes d’œufs 80 Gr. œufs 50 Gr. Sucre 2 Gr. Gélatine QS Colorant rouge QS Arôme violette • Blanchissez les œufs, les jaunes d’œufs et le sucre. • Chauffez la purée de griotte. • Retirez du feu et versez sur les œufs blanchis en remuant bien. • Faites cuire à 83 ºC • Retirez du feu et ajoutez la gélatine préalablement ramollie dans de l’eau froide. • Ajoutez le colorant rouge et l’arôme violette. • Mixez à l’aide d’un mixeur plongeant. • Passez au grand froid pour 4 heures. • Découpez des disques de 7 cm de diamètre l’aide d’un découpoir.

• •

Enrobage de Chocolat

200 Gr. Valrhona Taïnori® 64% 100 Gr. Beurre de cacao 25 Gr. Huile de pépins de raisin Faites fondre le chocolat, le beurre de cacao et l’huile de pépins de raisin au bain-marie. Mélangez bien et laissez refroidir à 32 ºC en remuant régulièrement.

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•

Cœur Coulant de Griotte & Violette

150 Gr. Purée de griottes 50 Gr. Confiture de violettes 50 Gr. Sucre 2 Gr. Pectine NH 10 Gr. Crème de violette Chauffez la purée de griottes, la confiture de violettes et la moité de sucre à 60 ºC. • Incorporez le reste de sucre préalablement mélangé avec la pectine. • Retirez du feu et versez la crème de violette, remuez bien. • Coulez dans un moule demi-sphère de 3 cm de diamètre puis réservez au grand froid quelques heures. • Démoulez. • Collez 2 demi-sphères ensemble afin d’obtenir d’une boule. • Versez l’enrobage de chocolat sur les boules. • Réservez au grand froid jusqu’au moment de faire la crème chantilly d’isigny®

Crème Chantilly d’Isigny

90 Gr. Crème liquide 450 Gr. Crème fraîche d’Isigny® 60 Gr. Sucre glace 2 Gousses de vanille • Montez la crème liquide, la crème fraîche d’Isigny® et la gousse de vanille grattée. • Incorporez délicatement le sucre glace. • Garnissez de crème chantilly dans une moule demi-sphère de 7 cm de diamètre. • Placez une boule de griotte enrobée de chocolat dedans la crème chantilly. • Réservez au grand froid quelques heures. • Démoulez. • Versez l’enrobage de chocolat sur les boules. • Réservez au grand froid.

• • • •

Garniture au Marron à la Violette

200 Gr. Pâte de marrons 70 Gr. Crème de marrons 50 Gr. Sucre glace 30 Gr. Beurre 10 Gr. Crème de violette Travaillez le beurre en pommade puis ajoutez le sucre glace, blanchissez au fouet. Incorporez la pâte de marrons petit à petit ensuite la crème de marrons. Versez la crème de violette. Mixez à l’aide d’un mixeur plongeant jusqu’à obtenir d’une pâte lisse.

Montage

Beurre de cacao Cercle de déco en chocolat Marron glacé à la violette Paillettes or • Chablonnez le fond de sablé breton avec une fine couche du beurre de cacao. • Déposez un crémeux à la griotte & violette. • Déposez une demi-sphère de crème chantilly d’Isigny au-dessus du crémeux à la griotte & violette. • Pochez la garniture au marron à la violette à l’aide d’une poche à douille de 8 mm en formant des cercles concentriques en partant du bas et recouvrant le dôme. • Déposez des débris de marron glacé tout autour. • Collez de paillettes or sur les débris de marron glacé. • Décorez le dessus avec un marron glacé à la violette.

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PĂ˘tissier CĂŠcile Farkas Moritel

LUCID DESSERT MAGAZINE Vol. 5

Love Rules The Dessert World Découvrez Les NouveautÉs avec Pâtissier Cécile Farkas Moritel

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Photo Credit Courtesy : PĂ˘tissier CĂŠcile Farkas Moritel

Pâtissier Cécile Farkas Moritel Written By : Journaliste Margaux Cintrano

C‘est après 5 années d’études en arts appliqués et un master Mode et Création en poche qu’elle devint créatrice de mode. Ayant toujours aimé la pâtisserie et pour satisfaire ses envies, sa gourmandise et quelque part aussi pour apaiser ce manque, elle décide alors de relier la Pâtisserie à son univers créatif. Baignée depuis toujours dans cet univers gourmand, elle s’adonne alors pleinement à sa passion.Par la suite, la mise en place d’un blog à son image sonnait comme une évidence. Elle devient alors styliste culinaire. Ayant affiné ses techniques auprès de nombreux chefs reconnus (Pascal Caffet, Dan Bessoudo, Jean-Michel Perruchon…..) et gagné de nombreux concours, elle décide de passer définitivement de l’autre côté du miroir. Aujourd’hui formatrice en pâtisserie haut de gamme de niveau international, partenaire des plus grandes marques, elle voyage à la rencontre des professionnels : transmettre et partager, telle était la vocation de Cécile !

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Photo Credit Courtesy : PĂ˘tissier CĂŠcile Farkas Moritel

Découvrez Les NouveautÉs avec Pâtissier Cécile Farkas Moritel Interview Written By : Journaliste Margaux Cintrano

Qu´est -ce - et / ou qui ont été les catalyseurs de motiver et i nspirer vous d´étudier les arts culinaires et où avez-vous assisté institut culinaire ? Ma gourmandise vient d’une tradition familiale liée à la gastronomie. Si je fus baignée depuis toute petite dans cet univers gourmand, ma vocation est pourtant venue relativement tard puisque j’ai tout d’abord commencé par des études en arts appliqués et un master Mode avant de travailler dans la mode. Ma persévérance et ma passion pour la Pâtisserie m’ont permis d’acquérir une excellente formation auprès de grands Chefs comme Pascal Caffet, Jean Michel Perruchon, Olivier Bajard et Dan Bessoudo.

Pouvez- vous nous, parler de vos Mentors ? Et apprentissage Je suis assez autodidacte en ce qui concerne les bases de la Pâtisserie, mais j’ai effectué plusieurs stages auprès de plusieurs Meilleurs Ouvriers de France et lu beaucoup d’ouvrages de grands professionnels pour me perfectionner. Christophe Michalak est pour moi un de mes mentors préférés. J’adhère complètement à ses valeurs de respect, de travail, de rigueur et de persévérance. Jean Michel Perruchon reste pour moi la référence absolue en ce qui concerne l’art de revisiter les grands classiques de la pâtisserie française ! Son style, à la fois simple, coloré et gourmand me correspond. J’apprécie sa rigueur, son esthétisme et sa précision.

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Quel est le degré d´importance que vous apportez á l´esthétique de vos présentations (dressage)? Je conçois et revisite les Pâtisseries comme une collection de mode. J’étais créatrice et cela fut évident pour moi de retranscrire ma passion de la mode dans la Pâtisserie et vice versa. J’adore relooker les pâtisseries afin de les moderniser, de les rendre plus glamour, plus sexy. Le travail visuel et graphique me permet de créer des combinaisons multiples et de construire mes gâteaux comme des collections gourmandes (bouteille de parfum, dôme, sac à main, collier, coffrets, etc…). Il y a tant de saveurs variées, de techniques différentes, de décorations possibles ou encore de montages réalisables que je peux alors créer à l’infini.

Quelle est votre Philosophie Culinaire? La cuisine d’aujourd’hui nous la devons à tous ceux qui ont habité notre terre, exploré notre belle nature et forgé notre patrimoine. La vie est un éternel recommencement et les saisons s’imposent à nous, ainsi je travaille sur cette immense proximité qui existe entre nature et gastronomie. Je crois qu’il faut tirer parti des leçons du passé et prendre position pour une cuisine respectueuse de la terre nourricière, retrouver les gestes essentiels, communiquer autour des savoir-faire locaux et travailler avec les produits régionaux tout en promouvant leur qualité. Je cherche le plus souvent à sensibiliser aux bonnes pratiques

alimentaires, en valorisant notamment le « fait maison ». En outre je reste dans une logique de dynamique de transmission et d’échanges, de partage. Au niveau artistique je cherche à créer une triple émotion, visuelle, olfactive et gustative, qui viennent s’entremêler, se lier, dans un équilibre très aérien. Un triptyque où la composition du dessert, son dressage et sa dégustation s’émeuvent dans le contraste des textures !

Photo Credit Courtesy : Pâtissier Cécile Farkas Moritel

Parlez-nous, un voyage de rêve gastronomique que vous souhaitez faire l´expérience et pourquoi? J’ai la chance incroyable de vivre dans le pays de la gastronomie. Mon premier rêve serait un jour de pouvoir prendre le temps de faire le tour de France des bonnes tables ! Dans un deuxième temps mon rêve gastronomique serait de voyager dans le monde pour découvrir de nouvelles sensations gourmandes mais aussi y faire découvrir ma propre expérience de la gastronomie française.

Photo Credit Courtesy : Pâtissier Cécile Farkas Moritel

Parlez-nous, de 2015 et 2016 : Plans, projets de recherche, des voyages ? Il y a deux ans j’ai créé un blog et une page Facebook pour partager mes expériences et mes recettes. Ce fut un grand succès puisqu’aujourd’hui plus de 22 000 personnes me suivent. Alors cet été je me suis lancée dans un nouveau projet ! Créer mon tout nouveau site internet. Il sera en ligne en début d’année 2016 avec plein de belles surprises, notamment des recettes filmées et un livre de recettes qui verront le jour le 2ème trimestre 2016 ! De même en 2016, je participe au Championnat de France de Dessert. C’est un magnifique challenge ! Ce sera pour moi un nouveau défi à relever mais aussi l’occasion de rencontrer de grands professionnels et de pouvoir partager ma passion. Je suis impatiente !

Photo Credit Courtesy : Pâtissier Cécile Farkas Moritel

Quelle a été la réaction de votre clientèle pour vos présentations ? On fait appel à moi dans différents domaines : recherche et développement de nouvelles recettes / formations / stylisme culinaire… Ces compétences me qualifient vraiment. En effet, revisiter, moderniser, féminiser sont mes leitmotiv. En outre, je suis également suivi par de nombreux fans qui sont friands de partage d’astuces et de recettes. J’aime pouvoir partager mes créations et leur faire découvrir de nouvelles saveurs.

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La Carte d´ été de DESSERTS pour SAINT VALENTIN 14 / 02 / 16 ?

Pour créer la nouvelle ligne 2016, je ne me suis pas intéressée aux tendances car mes créations sont contemporaines. Mon inspiration vient de la nature et l’art en général. J’aime cependant travailler les produits de saisons et découvrir de nouvelles associations. La nature est fascinante et nous donne chaque jour à apprendre. J’ai voulu recréer un univers poétique et enchanteur.

Photo Credit Courtesy : Pâtissier Cécile Farkas Moritel

Entremets Evasion par

Pâtissier

Cécile Farkas Moritel

Dacquoise noisette : recette pour 1 silpat

60 60 15 50 15 25

Gr. De blancs d’œufs Gr. De sucre inverti Gr. De sucre glace Gr. De poudre de noisette torréfiée Gr. De farine Gr. De noisettes concassés

Tamiser le sucre glace, la farine et la poudre de noisettes. Au fouet, monter les blancs avec le sucre inverti, puis ajouter délicatement le mélange sucre glace, farine, poudre de noisettes, et noisettes concassées. Mettre la préparation dans une poche, pocher la préparation (sur une feuille Silpat) en forme de disque de 16 cm de diamètre. Cuire environ 15 min à 170 °C au four ventilé. Débarrasser sur grille à la sortie du four..

Croustillant praliné

62 62 75 4

Gr. Gr. Gr. Gr.

De purée de framboise De purée de griottes De sucre De pectine x 58

Dans une casserole, tiédir les purées puis ajouter en pluie le sucre mélangé avec la Pectine. Porter à ébullition environ 3 min jusqu’à obtention d’une confiture. Couler la préparation dans un cercle filmé de 16 cm de diamètres. Réserver au congélateur.

Crémeux framboise

100 50 50 55 35 18

Gr. De purée de framboises Gr. De crème liquide à 35 % MG Gr. De lait entier Gr. De jaunes d’œufs Gr. De sucre semoule Gr. De masse gélatine

Chauffer la purée de fruit, la crème et le lait. Blanchir les jaunes d’œufs avec le sucre, verser les liquides sur le mélange jaunes sucre, puis remettre le tout en casserole et cuire à 85 ° C; ajouter la masse gélatine. Mixer au Bamix et couler la préparation dans un cercle de 16 cm de diamètres. Réserver au congélateur.

Gr. Gr. Gr. Gr.

De gianduja De corn flakes De pailleté feuillantine De praliné noisette

Faire fondre le Gianduja à 35°C. Ajouter les corn flakes, le praliné noisette puis mélanger. Ajouter ensuite le reste des ingrédients. Aplanir la masse entre 2 feuilles de papier sulfurisé. Réserver au frais. Découper un cercle de 16 cm de diamètres, réserver jusqu’au montage.

Coulis aux fruits rouges

100 50 80 50

Mousse au chocolat Muroise

50 30 40 10 120 44 22 24 185

Gr. De sucre en poudre Gr. D’eau Gr. De jaunes d’œufs Gr. De thé Jasmin Gr. De Chocolat noir 66 % Gr. De purée de griottes Gr. De purée de framboises Gr. De masse gélatine Gr. De crème liquide à 35% de MG

Faire fondre le chocolat à 50 ° C. Réaliser une pâte à bombe, cuire l’eau et les 112 gr de sucre à 118 °C et verser sur les œufs et jaunes déjà battus, puis monter au batteur jusqu’à refroidissement. Incorporer la gélatine préalablement hydratée, égouttée et fondue au four à micro onde dans la pâte à bombe. Mélanger une grosse corne de crème dans la couverture, fouetter puis ajouter la pâte à bombe et le reste de crème fouettée. Monter les blancs d’œufs avec les 45 gr de sucre puis incorporer délicatement les blancs montés dans le mélange précédent. Mettre en poche et réserver pour le montage.

Evasion C Pâtissier

écile Farkas Moritel

Pour le glaçage miroir rouge

150 Gr. De sucre semoule 150 Gr. De sirop de glucose 100 Gr. De lait concentré 10 Gr. De gélatine poudre 200 Bloom 70 Gr. D’eau 150 Gr. De couverture ivoire 2 Gr. De colorant rouge en poudre liposoluble

Hydrater la gélatine avec les 63 gr d’eau. Porter à ébullition l’eau, le sucre et le glucose. Verser sur le lait concentré et la masse gélatine, puis sur le chocolat de couverture, et le colorant. Mixer et réserver au frais une nuit. A utiliser à environ 32°C. Si le glaçage est trop épais, rajouter de l’eau.

Montage Prenez un cercle filmé de 18 cm de diamètre pour le montage. Poser le cercle sur une plaque avec une feuille de papier et un ruban PVC à l’intérieur du cercle. Pocher ka mousse dans le cercle jusqu’à la moitié de la hauteur. Déposer l’insert crémeux framboise/ coulis fruits rouges sur la mousse. Lisser avec un peu de mousse, déposer le croustillant et pour terminer la dacquoise. Lisser et mettre au congélateur. Une fois congelé, démoulé l’entremets et le glacer avec le glaçage miroir. Décorer à votre guise.

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P창tissier

JEAN MICHEL LLORCA

LES SAISONS

DE SUCRE

Photo Credit Courtesy : P창tissier JEAN MICHEL LLoRCA

LES SAISoNS DE SuCRE avec Pâtissier JEAN MICHEL LLoRCA Interview Written By : Journaliste Margaux Cintrano

Qu´est -ce - et / ou qui ont été les catalyseurs de motiver et i nspirer vous d´étudier les arts culinaires et où avez-vous assisté institut culinaire ? Depuis tout jeune je suis passionné par la pâtisserie. Nous habitions avec mes parents et mes frères à côté d’une boulangerie-pâtisserie. Etant très sensible aux odeurs je passais tous les matins devant pour respirer ces délicieuses odeurs de croissants chauds, baguettes… Je me souviens qu’au moment des fêtes de fin d’année je préférais regarder leur vitrine et toutes ces superbes créations pâtissières que le jouets de Noël.

Pouvez- vous nous, parler de vos Mentors ? Et apprentissage A l’âge de 12 ans on m’a offert un libre de pâtisserie “faites vôtre pâtisserie comment Gaston Lenôtre” . je lisais ce livre tous les jours, toutes les bases de la pâtisserie étaient dedans. J’ai eu le sentiment d’avoir fait mon apprentissage avec lui. Quand je suis rentré à l’école pour apprendre ce beau métier, j’étais en avance sur mes camarades de classe. Puis par la suite j’ai fais la connaissance de Frédéric Robert à l’Hôtel de Paris. Depuis ses recettes me suivent et son sens du goût également.

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Photo Credit Courtesy : P창tissier JEAN MICHEL LLoRCA

Quel est le degré d´importance que vous apportez á l´ esthétique de vos présentations ( dressage ) ? Je n’oublie jamais que la pâtisseire est avant out un art qui se consomme et non qui se contemple. Le goût doit primer sur le dessert et l’esthétisme est là pour véhiculer des messages.

Quelle est votre Philosophie Culinarie ?

Tout d’abord connaître les produits et leur saisonnalité est essentile si on veut pouvoir créer des desserts goûteux. Nous avons la chance d’avoir un patrimoine riche et varié qui nous offre une palette de saveurs incroyables. Ce métier est fait de plaisir et de passion où la technique et la technologie prennent de plus en place de place dans l’élaboration de nos pâtisseires. Mais nous devons créer la gamme de pâtisserie la plus appropriée afin qu’elle rencontré un succès commercial tout en étant rationnelle.

Parlez nos, un voyage de rêve gastronomique que vous souhaitez faire l´ expérience et pour-quoi ? Mon rêve de voyage serait de pouvoir faire un tour de France de toutes les pâtisseries que j’admire où le savoir est transmis : Thierry Bamas, Michalak, Felder, Bonnefoi, Ledaniel, Conticini avec leurs gâteaux, pouvoir les goûter et les partager.

153

Parlez - nous, de 2015 et 2016. Plans, projets de recherche, des voyages ? J’ai pu me rendre à l’automne 2015 en Chine où j’ai pu enseigner durant 10 jours la pâtisserie dans une école de pâtisserie Chinoise. Je vais également 1 fois/an en Espagne à Madrid pour dispenser des cours de pâtisseries dans l’école Alambique. Je pensé retourner régulièrement en Chine.

Quelle a éte la réaction de clientel pour vous présentations ? Nous avons 2 clientèles : celle qui a un besoin régulier de surprises, qui apprécie la nouveauté comme par exemple : le mimosa, la tête au carré de Sosno, le pistachio…. et la clientèle traditionnelle qui ne prend pas de risques et qui préfère : le baba au Rhum, les tartes de saison, la tarte aux citrons meringuée de Menton…

157

159

P창tissier Julien Camand

LUCID DESSERT MAGAZINE Vol. 5

Love Rules The Dessert World

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Photo Credit Courtesy :P창tissier Julien Camand

L´ ESPRIT D´ ARTIST avec Pâtissier Julien Camand Interview Written By : Journaliste Margaux Cintrano

Qu´est -ce - et / ou qui ont été les catalyseurs de motiver et i nspirer vous d´étudier les arts culinaires et où avez-vous assisté institut culinaire ? Difficile de répondre à cette question, je pense que c’est depuis tout petit que je m’intéresse à la cuisine, dès mon plus jeune âge quand ma mère préparait à manger, comme on dit, j’étais toujours fourré dans ses pattes à vouloir l’aider puis en grandissant je suis devenu attiré par tout ce que regroupe ce métier (le partage, la création, le dressage), tout est question d’inspiration, de créativité et de partage dans ce métier.

Pouvez- vous nous, parler de vos Mentors ? Et apprentissage J’ai deux mentors, deux chefs à qui je dois mon ascension en tant que jeune chef aujourd’hui: Gaël Ruscart (anciennement chef pâtissier au Martinez à Cannes) et Nicolas Collobert (anciennement chef de l’abbaye de Talloires) qui si je ne me trompe pas, a aujourd’hui une pâtisserie boutique près de Bordeaux. Pour moi, ce sont deux grands chefs (mes deux premiers chefs pâtissiers) qui m’ont tout appris en pâtisserie. Ils m’ont donné l’envie et m’ont fait prendre conscience que la pâtisserie était une passion. Si je devais parler de mon apprentissage, oui, dans ce métier on en apprend tous les jours! J’ai maintenant 13ans de pâtisserie dans les mains et j’apprends encore chaque jour.

163

Photo Credit Courtesy :P창tissier Julien Camand

Quel est le degré d´importance que vous apportez á l´ esthétique de vos présentations ( dressage ) ? Pour moi le dressage est très important car le dessert est le dernier plats des convives à table, leur dernier souvenir à table alors comme on dit, il faut mettre la cerise sur le gâteau. Quand je vais au restaurant, pour ma part, je déguste tous mes plats avec le regard avant de le déguster. Il est important de faire de beaux dressages, avoir un dessert bon c’est bien mais quand c’est bien dresser c’est encore mieux, c’est ce qui donne envie de le manger.

Quelle est votre Philosophie Culinarie ?

Je n’ai pas vraiment de philosophie culinaire. J’aime travailler tous les fruits, le chocolat, le sucre, varier les plaisirs et respecter les saisons et les produits qui y sont associés. Je ne sais pas si c’est une philosophie culinaire mais mon inspiration pour créer des desserts vient quand je suis le matin chez mon producteur de fruits.

Parlez nos, un voyage de rêve gastronomique que vous souhaitez faire l´ expérience et pour-quoi ? Mon voyage de rêve, parcourir chaque pays pour y découvrir leurs cultures culinaires, chaque pays est différent culinairement parlant.

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Photo Credit Courtesy :P창tissier Julien Camand

Parlez - nous, de 2015 et 2016. Plans, projets de recherche, des voyages ? Mes projets à l’heure d’aujourd’hui, je viens de quitter la France métropolitaine pour poser mes valises à Saint Barthelemy et prendre une place de chef pâtissier au sein d’une pâtisserie boutique.

Quelle a éte la réaction de clientel pour vous présentations ? La réaction de la clientèle a souvent été positive sur mes dressages, après, je ne mise pas que sur la présentation, pour moi le gout est important. Un soir dont je me souviendrai toute ma vie restera un soir au Mas des Herbes Blanches où le chef Mickaël Durieux (Majestic à Cannes) est venu manger et il m’a félicité pour mon travail, tant pour le goût que pour le dressage. C’est un chef que j’admire et recevoir des compliments d’un tel chef m’a vraiment touché. Encore merci à lui !

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Tarte Citron Julien Camand P창tissier

Photo Credit Courtesy :P창tissier Julien Camand

TarteJulien Citron Camand Par

Pâtissier

Sablé breton

Meringue italienne

80 Gr. Blancs d’œufs 175 Gr. Beurre 145 Gr. Sucre semoule 90 Gr. Sucre glace 40 Gr. Eau 80 Gr. Poudre d’amande 2 Jaune d’œuf • Mettez les blancs dans la cuve du batteur. 125 Gr. Farine • Dans une casserole ajouter le sucre et l’eau, cuire à 121°C 1 Gr. Sel puis verser sur les blancs que vous commencerez à faire monter quand votre sucre atteindra la température de 115°c. • Mettre le beurre et le sucre glace dans le batteur. • Une fois le sucre versé sur les blancs, laisser tourner le • Ajouter ensuite la poudre d’amande. mélange jusqu’à refroidissement complet. • Incorporer les jaunes d’œufs. • Etaler la meringue sur une plaque avec un silpat et enfourner • Verser ensuite la farine et le sel. la plaque dans un four à 70°c pendant 4 heures. • Lorsque la pâte est bien homogène, mettre au four à 170°c pendant 9 minutes.

Zestes citron jaunes et vert

Crème citron 200 Gr. Jus de citron 3 Zestes de citron 120 Gr. Sucre semoule 170 Gr. Beurre 6 Œufs entiers 120 Gr. Sucre semoule 2 Gélatine feuille • Faites tremper la gélatine dans de l’eau froide. • Dans une casserole, mettre le beurre, les zestes, le jus et le sucre. Portez à ébullition. • Mélanger les œufs et la deuxième partie du sucre et verser dans la casserole. Mélanger énergiquement de façon à ce que l’appareil n’accroche pas et ce pendant deux minutes. • Une fois votre crème citron cuite, retirer la casserole du feu et continuer de mélanger quelques secondes puis ajouter la gélatine. • Quand la gélatine est fondue, passer votre appareil au chinois étamine de manière à obtenir une crème bien lisse. • Réserver au frais pendant quatre heures. • Une fois la crème prise, remplissez une poche avec une douille pour réaliser les petites billes de crème citron sur votre pâte sablée cuite.

Faire les zestes de citron, les blanchir à l’eau trois fois puis les confire dans un sirop à 30°c.

Sorbet thym 1 L. Eau 300 Gr. Sucre 30 Gr. Thym Faire bouillir le tout dans une casserole, mixer, laisser congeler dans un paco à glace et pacosser avant l’envoi.

Dressage

• Prendre un pinceau et étaler un peu de crème citron au centre de l’assiette pour que la poudre de pâte sablée se tienne bien , après avoir couper vos petits carrés de pâte sablée de 2cm de long, servez vous des chutes pour en faire la poudre en la mixant tout simplement . • Disposer vos petits cubes de pâte en quinconce sur la poudre de pâte sablée , muni d’une poche à douille, faire une bille de crème citron sur la pâte sable ajouter sur celle ci vos zeste de citron vert et jaunes , votre sphéroïdisation de perles de yuzu puis les brisures de meringue . • Avant d’envoyer votre dessert, réaliser trois quenelles de sorbet thym et les déposer dans les espaces vides de votre assiette. Bonne dégustation !

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Photo Credit Courtesy : Chef Mickael Fournier

PÂTISSIER

MICKAEL FOURNIER

LAISSEZ VOTRE PALAIS EXPLORER DE NOUVEAUX HORIZONS Written By : Journaliste Margaux Cintrano

“

Je suis a Château Gontier en Mayenne et j ai grandit a Laval a 30 km. De Château Gontier our le reste de ma familie vit, lo Mayenne est situee entre la Normandie et la Bretagne. J ai la chance d avoir une grand mere et une mere excelentes cuisiniers. Ma grand mere cultivait ses legumes et fruits (qu elle continue a faire a 85 ans) et les partageait avec le reste de la familie, j ai grandit des fruits et legumes Bio, pates faits maison, boudins noir, saucisses, mes oncles, faisaient aussi leur propre cidre.

”

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Photo Credit Courtesy : Chef Mickael Fournier

INTERVIEW

JOURNALIST MARGAUX CINTRANO

ET PÂTISSIER MICKAEL FOURNIER .. Interview Written By : Journaliste Margaux Cintrano

Quand avez-vous decouvret que vous vouliez devenir Chef ? Quelle est lécole de cuisine a laquelle vous avez suivit formation et pouvez vous nous decriere les cours donner, les stages jusqu a lóbtention de votre diplomes et quells ont été vos mentors our chefs influants. J´ ai decouvert par accident que je voulais etre chef, depuis l´ age de 8 ans j aidais ma mere a cuisinier, a 13 ans je voulais etre informaticen mais j etais tres mauvais en mathematiques et je ne savais pas ce que j allais faire comme métier et une personne as dit tu aide toujours ta mere a cuisinier. Pourquoi n essaies tu pas de travailler dans un restaurant pour voir si cela te plait, j ai donc effectuer un stage d un mois pendant les vacances d été dans un petit restaurant en tant que plongeur et apres une semaine j cette industrie et ai commencer a investiguer surles ecoles hotelliers et a l age de 15 ans, je suis entrer au lycee hotelier Jacques Cœur a Bourges pendant 5 ans Durant Service, Bar, Boucherie, Cuisine Française et International, Pâtisserie, Mathematiques, Mercatique et Ventes, Gestion, Français, Anglais, Espagnol etcetra. J ai vraiment aimer apprendre etla meilleure partie pour moi etaient qu entre chaque annee scolaire nous devions faire un stage en entreprise dans differents secteurs ( ce qui est vraiment important pour comprendre comment chaquet department fonctionne et est tres utile pour resoudre les problemes. Ensuite. ) J ai eut la chance d avoir un bon mentor Benoist Gerard et je garde une des ses phrases favorite a l´ esprit depuis plus de 20 ans : Les excuses sont faites pour les perdants ; cela peut sembler dur mais je garde cette phrase toujours en tete a fin de m ameliorer chaque jour, par la suite j ai decider d aller changement de la cuisine a la pâtissierie. Jái travailler a Londres pendant 7 ans en hotels et restaurants et ensuite j ai passer 9 ans au Mexique principalement en hotels 5 etoiles et despuis un an suis aux USA.

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Photo Credit Courtesy : Chef Mickael Fournier

Quelle est votre philosophie culinaire ? Je m assure que mes desserts soient Bons et s´ assurer que cela ait un sens, par exemple on voit trop de feuilles de menthes partout. J y suis allergique maintenant, pourquoi mettre des feuilles de menthes dans un desserts si cela n a rien a faire dans le dessert, il y a quelques semaines il y avait un concours sur Facebook et un des trois gagnants avait utilizer 2 piments rouges comme decoration, our c était jolie mois je ne le ferais jamais car ca n os pas de sens pour moi.

Dites nous quel degres dímportance attributer vous a la présentation ? Comme il ságit de nourriture, l´ esthétique vient en second plan pour moi, mes desserts doivent etre bons avant détre beaux, je travaille tourjours de cette facon, saveurs, textures et ensuite esthètique.

Pouvez vous nous reveler vos aspirations gastronomiques pour 2016 et 2017 ? Je veux prendre des cours dáctualisation a Las Vegas et New York City et me preparer pour des concours de Pàtisseries. Mois mon principal pour les prochains 6 mois est dámeliorer la qualitie des desserts, pains et Viennoiseries a l´Hotel comme je viens tout juste de commencer au Ritz Carlton Half Moon Bay, je veux aussi que mes Pâtissiers sámeliorent individualement et comme équipe. J´ ai quelques idées de desserts et pains que Je veux experimenter dans les 3 prochain mois.

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Photo Credit Courtesy : Chef Mickael Fournier

D´ou viente Votre inspiration ? Mon inspiration, vient de partout, cela peut etre des souvenirs d´ enfance, des plats que une image, des magazines, un film, la nature, ma femme, ma fille, ma familie, mes voyages etcetra.

D´ apres vous, quell est le pâtissier le plus talentureux en termes de desserts a l´ assiette ? Je trouve que Claire Heitzler, Cedric Grolet, Yann Couvreur, Jerome Chaucesse, Eddie Benghanem, Jordi Roca et Antonio Bachour, sont au top mois he suis sur qu il a plein d´autres chefs, J´aime.

La Saint Valentine est un moment special d´ l´ année, ayant ca en tete, qu allez vous servir durante cette soirée speciale ? Nous allons un dessert LA FLECHE DE CUPIDON, un base de citron vert, vanille, framboise, poivre noir, et chocolat blanc, ce sera un dessert pour deux a partager !

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Saint Valentin lucid

Photo Credit Courtesy : Chef Mickael Fournier

La Fleche De Cupidon Par Pâtissier MICKAEL FOURNIER Confit de framboise et poivre noir

Creme vanille 1000 Gr. Creme 240 Gr. Jaunes d oeufs 150 Gr. Sucre 2 Gousses de vanilla fendues et grattees 16 Gr. Gelatine Faire une crème anglaise avec la crème , les jaunes d oeufs , le sucre et les gousses de vanilles , cuire a la nappe a 85 oC puis ajouter la gelatine et reserver au refrigerateur , une fois la creme prise la fouetter avant usage .

Pain de genes citron vert

125 75 70 325 215 75 2

Gr. Pate d amande a 70 % Gr. Sucre Gr. Jaunes d oeufs Gr. Oeufs entiers Gr. Farine tamisee Gr. Beurre doux Zestes de citron vert

375 Gr. Puree de framboise 80 Gr. Sucre 6 Gr. Pectine NH 2 Gr. Gelatine en feuilles PM Poivre noir Chauffer la puree de framboise avec la moitie du sucre , melanger l autre moitie de sucre avec la pectine NH et ajouter a la puree de framboise et cuire en melangeant a 85 oC , retirer du feu et ajouter la gelatin et le poivre , reserver au refrigerateur jus qu a utilisation

Nuage citron vert

330 280 310 20

Gr. Gr. Gr. Gr.

Eau Sucre Jus de citron vert frais Gelatine

Mixer la pate d amandes avec le sucre a la feuille , puis ajouter les oeufs et les jaunes peu a peu et ensuite les zestes de citron vert changer la feuille pour le fouet et battre pour emulsionner le melange , ajouter la farine delicatement et le beurre fondu tiede et cuire a 190 oC pendant 8 -10 minutes .

Faire un sirop avec l eau et le sucre , ajouter la gelatine puis le jus de citron vert , laisser prendre au refrigerateur, le lendemain batter au mixeur jusqu a texture mousseuse puis verser en moules ou flexipan et congeler jusqu a utilistion

Montage

Remplir les coeurs rouges avec la crème vanille, nuage citron vert, le confit de framboise et poivre , des framboises fraiches et le pain de gene citron vert puis fermer les coeurs et dresser comme sur la photo

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EXECUTIVE PASTRY CHEF

FRANCK IGLESIAS

Photo Credit Courtesy : Pastry Chef Chef Franck Iglesias

EXECUTIVE PASTRY CHEF FRANCK IGLESIAS

CHOOSE A JOB YOU LOVE , & YOU WILL NEVER HAVE TO WORK A DAY IN YOUR LIFE Written By : Journaliste Margaux Cintrano

Chef Iglesias was born in Argenteuil, north of Paris. When he was twelve years old, he and his family relocated to Andorra, a tiny country which is situated between France and Spain. His parents owned a Hotel and Restaurant in Andorra, and he had started working in the kitchen with his father to make some money during the summer months. That was when he realized he enjoyed “ the back of the house ”. He attended Culinary Institute in Andorra and then relocated to Perpignan, in southern France to learn the art of Pastry making and The Art of Chocolate which he studied for two years.

187

INTErviEWWITH JouRNALIST MARGAuX CINTRANo & EXECUTIVE PASTRY CHEF FRANCK IGLESIAS Interview Written By : Journaliste Margaux Cintrano

Where would you like to travel to, as a gastronomic dream trip and why ? I would love to travel to Japan! I love their culinary heritage and their food philosophy. Clean, simple ingredients but sophisticated and powerful flavors at the same time. I have also worked with some Japanese chefs during my career and I am fascinated by their attention to details, their sense of respect for others, their dedication and honesty.

What is your culinary philosophy ? My philosophy is to have fun, work with passion, curiosity and dedication! I believe in the old Adage, â&#x20AC;&#x153;Choose a job you love, and you will never have to work a day in your lifeâ&#x20AC;?. (Confucius)

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Photo Credit Courtesy : Pastry Chef Chef Franck Iglesias

I totally agree with you. Let´s turn to; could you tell us, to what degree of importance do you bring to the aesthetics of a presentation ? Aesthetics are very important… but so is the taste! If one is missing it is not a successful dessert! As simple as that! Nobody wants to eat a dessert that looks like it was dropped or plopped on a plate, and nobody will enjoy the dessert if it is too sweet or totally unbalanced! You have to have both! Could you reveal some of your aspirations gastronomically for 2016 ? I am working on various projects at the moment. One is, that we are launching a cupcake vending machine through the Casino, and in a month we will be opening Cake by Franck, a Pastry and chocolate boutique. We are also working on a e-commerce website as well as “Air Franck” to ship our cakes nationwide.

What are your favorite winter savory ingredients to work with ? This is the time of the year when I really enjoy chocolate the most, nuts and citrus. These 3 are pair so well together and they are a perfect winter triology! I really enjoy citrus, like Bergamot, Meyer or Buddha hand lemons.

Lucid Dessert Magazine is very honored to have you in our Valentines Edition. Thank you for all your collaboration . All our best for a healthy, successful and wonderful 2016 ..

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Photo Credit Courtesy : Pastry Chef Chef Franck Iglesias

Valentineâ&#x20AC;&#x2122;s dessert Adam and Eve

EXECUTIVE PASTRY CHEF

FRANCK IGLESIAS

Photo Credit Courtesy : Pastry Chef Chef Franck Iglesias

Adam and Eve by EXECUTIVE PASTRY CHEF

FRANCK IGLESIAS

Crème fraiche “ Gateau au Yaourt”

Hibiscus gelee

200 Gr. Raspberries 5 E Eggs 200 Gr. Strawberries 108 Gr. Greek Yogurt 100 Gr. Blackberries 100 Gr. Crème fraiche 10 Gr. Dry hibiscus flowers 20 Gr. Inverted sugar ½ Liter Water 40 Gr. Honey 6 Leaf Gelatin sheets 250 Gr. Sugar 117 Gr. Oil 8 Gr. Rum Put the flowers with water, simmer and let infuse. Strain, add 1 Er Vanilla bloomed gelatin, cool down then add fruits. Freeze until ready 375 Gr. AP Flour to assemble. 12 Gr. B. Powder 5 Gr. B. Soda Mix all ingredients in order, add sifted dry ingredients. Bake Melt 105 Gr. alto el sol @ 30c, mix with 210 Gr.cara crakine. at @170c/340°F

Crakine insert

Red Glacage

Zephyr Pistachio bavaroise

200 40 80 12 200 40 500

Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Milk Sugar Yolks Gelatin (sheets) Zephyr white chocolate Pistachio paste Heavy cream, whipped.

Make a crème Anglaise with first 3 ingredients, add gelatin, add zephyr,, then add pistachio paste. Emulsify well with immersion blender. Fold in whip cream.

150 Gr. Water 300 Gr. Sugar 300 Gr. Glucose 2 Gr. Water soluble coloring 200 Gr. Condensed milk 140 Gr. Masse gelatin (23g gelatin sheets, 117g water) 300 Gr. Zephyr white chocolate Cook the water, sugar, glucose and coloring to 103c. Add the condensed milk and the gelatin. Pour over the couverture and homogenize.

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CAPTURING THE SWEET SENSUALITY OF THE ICONIC FIG Written By: Chef Mimi Houston. Recipe By: Culinary Artist Roberto Cortez.

Figs are a member of the Mulberry family, and there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Health benefits include however, are not limited to lowering high blood pressure, assisting in weight loss, protecting against Macular Degeneration and Postmenopausal breast cancer. Figs symbolically represent the male sex organ and they also have been know to represent the female sex organ as well. Figs are not only a phallic symbol, they are just as much, or even more, a vulvic symbol. A flower, split at the seam and containing a coral red bursting interior, often looking as vaginal as ever ! The word fig and vulva is the same in Greek (sykon), Italian (fica) and several other languages, and it has been used as a sexual enhancer by civilizations dating over a thousand years. The Egyptians started using the fig, as well as the Persians and Pakistani Mughals royals as well. The royals had many wives and sexual slaves and it has been said, that figs helped them in their sexual escapades. Anatomically, figs are a very interesting fruit, although botanically speaking, they are not exactly a fruit, rather an inverted stem. The inside of a fig is a dense collection of flowers that never got to see daylight. When the fig is still young and green, a very special wasp (Blastophaga psenes) crawls in through a tiny hole in the bottom, lays its eggs and dies. When the eggs hatch, the males and females mate, and the new generation flies out of the fig carrying pollen to be spread to other figs. Chef Roberto Cortez of CR8 Dining Experimental - Doing dining installations and creative artistic and design outlets related to food and dining was generous in sharing his own creation of this fruit. https://www.facebook.com/ChefRobertoCortez/ http://www.robertocortez.com/ http://www.robertocortez.com/blog/

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Fig Marcona Almond Tart roberto Cortez. Culinary Artist

Marcona almond cream 85 Gr. Raw marcona almonds, finely ground 102 Gr. Raw organic sugar 20 Gr. Unbleached organic flour 85 Gr. Unsalted organic butter 1 Egg, room temperature Pinch of flour de sel In a mixing bowl, beat the butter with sugar on medium speed until light, about 5 minutes. Add the egg and continue to beat for 5 more minutes. Add the salt, flour and ground almonds and mix just until combined. Refrigerate until needed and up to 2 days in advance.

Sweet Tart Dough 325 Gr. Unsalted butter, at room temperature, cut in small 1/2 inch pieces 160 Gr. Icing sugar, sifted 120 Gr. Ground Marcona almonds 1 teaspoon Salt 2 teaspoons Tahitian vanilla extract 2 large Eggs, at room temperature, lightly beaten 510 Gr. All-purpose flour, sifted 1 10 inch tart ring Preheat oven to 180 oC/375F In a food processor, add the flour, almonds and powdered sugar. Pulse until thoroughly combined. Next add the butter and salt and and pulse until the butter is slightly course or in small clumps. In a separate bowl, mix together the eggs with the vanilla until thoroughly combined. Turn the food processor on and add the eggs in one thin stream just until the ingredients come together to form a soft, moist dough that doesnâ&#x20AC;&#x2122;t clean the sides of the bowl completely but does hold together. Donâ&#x20AC;&#x2122;t overdo it. Gather the dough into a ball and divide it into two or three pieces, depending on the size of the tarts using. Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking. At this stage, the dough can be wrapped airtight and frozen for up to a month.

Roll out to desired thickness, about 1/16-1/8inch and brush off excess flour with a pastry brush. After resting and pricking the dough with a fork to prevent excess rising, place inside the buttered tart ring. Tuck in the dough thoroughly, making sure to tuck into the inner edges of the ring. Us a very sharp knife to remove excess dough. Freeze for 12 minutes. Line the dough with food safe plastic wrap and fill with dried beans or pie weights. Gently fold over excess plastic wrap and bake for 15 minutes . Remove the plastic wrap filled with pie weights and bake for 5 more minutes. Remove from oven and allow to cool for 15 minutes. Reduce heat to 350F. Spread the almond filling evenly inside the crust and smooth with an offset spatula. Continue to bake for 45-55 minutes or until it is completely baked through. Remove and cool on a rack until cool. Set aside.

Glacage 2 c Filtered water 200 Gr. Organic sugar 22 Gr. Pectin NH 1 Vanilla bean, unopened 4 Mint leaves 1 Orange peel 6 crushed Guatemalan coffee beans 2 cloves Bring the water to a boil and then add the vanilla, mint, orange peel, coffee and cloves. Cover and allow to infuse off the heat for 1 hour. In the mean time, place 100g sugar in one bowl and mix the 22g of pectin with the remaining sugar and mix well. Strain the water and discard contents. Return the water to a clean pot and bring to a a simmer. Add the pectin/sugar mixture and bring to boil while whisking. Add the remaining the sugar and boil until slightly thickened. Pass through a fine mesh sieve and cool to 28 oC. 10 ripe figs

To finish the tart

Cut the figs into thin slices and place on paper towels for 20 minutes to release excess liquid. Next, cover the top of the tart in a circular manner until completely covered. With a pastry brush, dip into the glacage and brush the figs until covered. Allow to chill in the refrigerator for at least 1 hour to set the glacage. Crush additional toasted and salted Marcona almonds and sprinkle over the figs.

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P창tissier

lena Krasnova

Photo Credit Courtesy : Pastry Chef Elena

Pâtissier

lena Krasnova

AS THE WORLD TURNS, FROM ACCOUNTANT TO PASTRY CHEF

Written By : Journaliste Margaux Cintrano

“ Pastry Chef Elena …. was born and raised in Volgograd, Russia,

a quintessential industrial small city, located on the western bank of the Volga River, henceforth, known for its shipbuilding, oil refining and steel production. This industrial city has become known for its resistance against the Nazi Military during the Battle of Stalingrad, during World War II. Pastry Chef Elena .. has always had a passion for the culinary arts… During the early 2,000s, in Vancouver, Canada, where Chef Elena and her family had relocated to, she had taken her first amateur cake decorating course and immediately had fallen in love with the world of the pastry making. It was a few years later, that she had decided to leave her professional position as an accountant and study the art of pastry making at a professional level.

”

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Photo Credit Courtesy : Pastry Chef Elena

MINI INTErviEW EAr To EAr, WITH JouRNALIST MARGAuX CINTRANo & pASTrY CHEF ELENA Interview Written By : Journaliste Margaux Cintrano

Tell our readership, from your point of view, what qualities are necessary to be successful in the culinary arts, and what have you found most challenging in your new career to date ? Firstly, the ability to work at a rapid pace, maintaining a clean, hygienic environment, and being able to work as a team are truly the necessities to be successful in this industry. Furthermore, being detailed oriented, with a vision for the final product.

If you could stage with any team of international Culinary Artists, who would you select and why? One name stands out, Pastry Chef Diego Lozano, who is the Executive Pastry Chef of Escola de Confeiteria Diego Lozano in Brazil.

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Photo Credit Courtesy : Pastry Chef Elena

Tell us, what is your culinary philosophy ? My philosophy is, “ Don´t be afraid to try out new ways of doing things”. This is what provides the avenues for progress and the world of pastry, is no exception.

Photo Credit Courtesy : Pastry Chef Elena

Tell us, to what degree of relevance do you bring to the aesthetics of a presentation ? The presentation of a pastry or dessert is extremely important, however, the taste is quintessential. A perfect partnership is when the taste and the visuals are in sync.

Could you reveal some of your aspirations gastronomically for 2016 and 2017 ? The key project for this year, is to open my own pastry shop in Vancouver, Canada. This business plan shall be consuming most of my time this year.

All our best wishes. LetÂ´s turn to, what inspires you in reference to the art of plating ? Websites, Design Magazines, Travelling, Photographs, Nature etcetra ? Just about everything. The trips I take, nature, the work of other culinary artists. I am always imagining new desserts mentally. The thought process never ceases.

Last but not least, tell us about ValentineÂ´s Day ? I would say chocolate and strawberries are the most popular choice and nobody can ever go wrong with that ..

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PURE E P창tissier

lena Krasnova

Composition: Passion fruit cream Coconut mousse Chocolate flourless biscuit

Photo Credit Courtesy : Pastry Chef Elena

Passion fruit cream 155 Gr. Passion fruit puree 175 Gr. Mango puree 100 Gr. Egg yolks 125 Gr. Eggs 115 Gr. Sugar 115 Gr. Butter 2.5 Gr. Gelatine 15 Gr. Water Hydrate gelatin. Heat the two purees and make crème anglaise with eggs, egg yolks and sugar. Remove from the heat and add gelatin. Mix well. Cool down till 45 oC and add butter at room temperature. Mix well with a hand mixer. Fill 1/3 of the silicone molds and freeze.

Coconut mousse 370 Gr. Coconut puree 11 Gr. Gelatine 66 Gr. Water 110 Gr. Italian meringue 225 Gr. Whipping cream Tender the coconut puree and add gelatine hydrated and melted in the microwave for 30 sec. Gradually combine coconut puree and Italian puree and finally add the semi whipped cream. Fill the silicone molds to the top on top of passion fruit frozen cremeau. Finish by covering with cutted to fit chocolate biscuit.

PURE E Pâtissier

lena Krasnova

Chocolate flowerless biscuit 120 Gr. Egg yolks 180 Gr. Egg whites 65 Gr. Sugar 170 Gr. Dark chocolate Melt chocolate on double boiler till 40 oC. Beat the egg yolks with half amount of sugar until fluffy and mix with melted chocolate. Beat the egg whites with the rest of sugar till soft peak. Combine two mixes together and spread on a silicone mat. Bake at 175 oC for 15 min.

White glaze 300 Gr. White chocolate 7 Gr. Gelatine 115 Gr. Milk 115 Gr. Cream 170 Gr. Syrup à 30° 2 Gr. Dioxide de titan Hydrate the gelatine. Make milk, cream and syrup boil, remove from the heat and add chocolate. Cook until 103 oC. Add gelatine, color, and mix with hand mixer. Use glaze at 35 oC, always mix before glazing.

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Photo Credit Courtesy : Pastry Chef Jim Hutchinson

Pâtissier

IM HUTCHINSON

TILL THIS DAY, I HEAR VOICES OF MY MENTORS

Written By : Journaliste Margaux Cintrano

astry Chef Jim Hutchinson hails from western New York State where he was born, raised and resided until he was seventeen .. Upon high school graduation, he left to study, learn and practice the craft, he loved, The Pastry Arts. Pastry Chef Jim, had known at a very early age that he loved spending time in the kitchen. He told me, that, ”It kept him out of trouble”. He graduated from the Culinary Institute of North America in 2005. While attending the Culinary Institute of North America, he did his internship in Upstate New York where he worked directly at the side of A German Master Pastry Chef. After graduating, he immediately relocated to Manhattan, to practice his beloved craft and surround himself with the best talent in the country. Some of Chef Hutchinsons´s Mentors along his path had been, Pastry Chef Craig Harzewski and Pastry Chef Franck Iglesias. He further revealed, that “To this day, I hear voices in the back of my head while I am working, guiding me like angels”.

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Photo Credit Courtesy : Pastry Chef Jim Hutchinson

INTErviEWWITH JouRNALIST MARGAuX CINTRANo & PASTRY CHEF JIM HUTCHINSON Interview Written By : Journaliste Margaux Cintrano

Where would you like to travel to, as a gastronomic dream trip and why? I have never been to France. I have dreamt of going since childhood, to view the culture and most importantly, the countryÂ´s great gastronomic a ccomplishments. There are uncountable French Chefs that I appreciate.

If you could stage with any Culinary Arts, who would you select and why? I would love to stage with Pastry Chef Marjin Coertjens. I greatly appreciate the effort and artistry he puts forth in his work. He doesnÂ´t miss a detail. It would be a great pleasure to work in his kitchen and watch him. .

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What is your culinary philosophy ? Simple, keep your flavours and textures clean and noticeable.

Tell us, to what degree of importance do you bring to the aesthetics of a presentation ? Aesthetics are quintessential. Most would agree that the aesthetics are the first aspect that invites one to desire a pastry or savoury creation. If the Chef follows his training philosophy, and builds a great pastry, the pastry shall always look beautiful and taste magnificent.

Photo Credit Courtesy : Pastry Chef Jim Hutchinson

Could you reveal some of your aspirations gastronomically for 2016 ? To travel more, and experience a wide variety of tastes. To learn by epicurean travelling.

What inspires you in reference to the art of plating ? I visit a lot of websites and watch videos to keep updated on who is doing what as a Pastry Chef. The Social Media is simply fabulous, as everything is instant sharing. When I was working in Manhattan. I had been highly inspired by the architecture as well as the colours of the city and fashion, especially textures.

In your point of view, who do you find one of the most talented amongst the Culinary Artists in the realm of the art of plating ? Chef Marjin Coertjens, but I also greatly admire Pastry Chef Guillaume Mabilleau, and he keeps his pastry pristine clean, and works in a very orderly organised manner. These are qualities that I admire.

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Valentine’s Dessert by PâtissierJ

IM HUTCHINSON

Vanilla Miso Bavaroise

500 Gr. Milk 1 Stick Tahitian Vanilla Bean 32 Gr. Miso, red 120 Gr. Yolks 125 Gr. Sugar 4.5 Each Gelatin 375 Gr. Whipped Cream, whipped

•

Cook milk, vanilla bean, miso, yolks and sugar as an anglaise. • Add bloomed gelatin and stir to dissolve. • Strain. • Chill over and ice bath to 25°C • Fold in softly whipped cream.

Milk Chocolate Namelaka

• • • • •

120 Gr. Milk 185 Gr. Milk Chocolate 4 Sheets Gelatin sheets 200 Gr. Cream Bloom gelatin sheets in ice water and set aside Bring the milk to a full boil and pour over the milk chocolate. Allow to sit for 1 minute Stir to emulsify. Add the gelatin and emulsify. With an immersion blender running, stream in the cold cream. Pour into a shallow dish and chill overnight.

Glacage

• • • •

150 Gr. Water 300 Gr. Sugar 300 Gr. Liquid Glucose 10 Gr. Color 200 Gr. Condensed Milk 20 Gr. Gelatin 300 Gr. White Chocolate Cook the water, sugar, glucose, and color to 103°C Add the condensed milk and gelatin Emulsify the white chocolate Use at 35°C

Chiffon Cake

120 Gr. Cake Flour 145 Gr. Sugar 2 Gr. Salt 5 Gr. Baking Powder 40 Gr. Yolks 110 Gr. Grapeseed oil 75 Gr. Water 130 Gr. Egg Whites 70 Gr. Sugar

Sift the Cake flour, sugar, salt, and baking powder. Set aside. • Whisk the yolks, oil and water until foamy. • Whisk the dry ingredients into the yolk mixture until homogenous. • Whip the whites and sugar to a medium peak meringue. • Fold the meringue into the paste. • Spread evenly into a ½ sheet tray lined with a silpat and bake at 190°C until golden. • Cool. Remove the silpat and portion into 2.5cm circles. Set aside.

•

Vanilla Cream

• • • • •

500 Gr. Cream 75 Gr. Sugar 1/2 Stick Vanilla bean 1.8 Gr. Iota Bring the cream, sugar, and vanilla to a boil. Immediately pour into a Vita-Prep container and shear the iota into the mixture. Allow to blend on medium for 2 minutes Pour this into a shallow container and allow to set at room temperature. Put in the refrigerator chill overnight. Place cream in 5qt standing mixer and whip to medium peaks.

Components • Vanilla Miso Bavaroise • Whipped Milk Chocolate Namelaka • Chiffon Cake • Caramelized puff pastry disks • Red Glacage • Whipped Vanilla Cream • Chocolate Decor

Assembly 1. With a paddle attachment, whip the milk chocolate namelaka. Pipe on top of pre portioned chiffon circles. Top with caramelized puff pastry circle. Set aside in freezer. 2. Portion 40g bavarois into molds. 3. Insert the pre assembled chiffon / namelaka / puff pastry component until level with mold. Freeze overnight. 4. Unmold the frozen bavaroise. 5. Warm the glacage to working temperature of 35°C. 6. Evenly glaze the bavaroise. 7. Whip the vanilla cream to medium peaks. Portion into a pastry bag fitted with desired tipand pipe on top of the glazed bavaroise. 8. Finish with chocolate décor.

KAY BAUMGARDT P창tissier

Photo Credit Courtesy : Pastry Chef Kay Baumgardt

KAY BAUMGARDT Pâtissier Written By : Journaliste Margaux Cintrano

ENGAGING THE TASTE BUDS ..

Pastry Chef Kay Baumgardt was born in the historic port city of Bremen, Germany. However, he was raised in Southern Germany. He had always known that he wanted to pursue a career in the culinary arts. Pastry Chef Kay´s career in the industry had actually begun, directly after his graduation from culinary institute. It was a tiny bakery, with everything home-made and natural, and a truly perfect start. After this, Pastry Chef Baumgardt decided to go to Gstaad, Switerland, where he worked under Master Pastry Chef Stefan Romang, and Mentor, the owner of Charley´s Tea Room.

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Photo Credit Courtesy : Pastry Chef Kay Baumgardt

INTErviEWWITH JouRNALIST MARGAuX CINTRANo & PASTRY CHEF KAY BAUMBARDT Interview Written By : Journaliste Margaux Cintrano

Tell us a about a gastronomic dream trip ? I would love to travel to China to explore the way in which they combine their ancient ingredients and the secret mysteries of their cuisines.

If you could stage with any Pastry Chef or Culinary Artist, who would you select to spend some time with ? Pastry Chef Jordi Roca. I love his work. He is fantastic.

Could you tell us about your culinary philosophy ? My philosophy is simply “ Natural “ .

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To what degree of importance, do you bring to the visual aesthetics of a presentation ? The aesthetics of a dish or dessert is the second most important thing. The taste comes first. Of course, the impression counts !

What are some of the sources that you utilise for inspiration ? The most inspiring for me is nature. As far as web pages go, two off the top of my head I follow closely are: Foodstarz and Lucid Dessert Magazine.

Photo Credit Courtesy : Pastry Chef Kay Baumgardt

What are you planning to serve your clients for Saint ValentineÂ´s ? We are going to serve a carte with heart beating ingredients and paint the plates with all our love. The most aesthetic forms of plating now, are to create nature and what is around you. This requires imagination and creativity.

What are some of the dessert ingredients that you plan on using for Saint ValentineÂ´s ? The taste is perfect. And special winter aromatic spices, like star anise and cinnamon.

LUCID DESSERT MAGAZINE WISHES TO THANK YOU FOR ALL YOUR COLLABORATION.

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KAY BAUMGARDT P창tissier

You drive me crazy Dessert

Photo Credit Courtesy : Pastry Chef Kay Baumgardt

You drive me crazy Dessert by Pâtissier KAY BAUMGARDT Strawberry Donut 75 Gr. Strawberry puree 1/4 Stick Vanilla Bean 2 Leaf Gelatins 30 Gr. Egg Whites 20 Gr. Sugar 15 Gr. Yoghurt Qs. Lime Juice Qs. White Balsamic 80 Gr. Whipped cream Combine Strawberry Puree with vanilla, lime juice and balsamic. Soak the gelatins in cold water. Heat up the gelatins and mix it into the puree. Let it set for 10 minutes in a fridge. Add the yoghurt and a pinch of salt. Fold in the whipped cream. Fill it up into a Donuts Shape.

Strawberry Gel

100 18 30 10 2 1 1.5 1

Gr. Gr. Gr. Gr. Gr. Gr. Gr. Gr.

Fresh Strawberry Juice Sugar Water Lime juice Amaretto Fresh ginger Agar Agar Gellan

Combine everything into the Thermomix. And blend it with the heat to 90°C. Let it cool down, blend it until it´s smooth.

Strawberry Cremeaux

70 1.2 35 65 72

Gr. Gr. Gr. Gr. Gr.

Strawberry Puree Agar Agar Sugar Eggs Butter

Boil the puree and agar, combine the eggs, sugar and cook it in the Thermomix. Let it set for 1 hour. Mix it until it´s smooth.

Almond cream roasted

250 Gr. Cream, fat 32 % 100 Gr. Milk, fat 1.5 % Pinch Sugar 2 Gr. Salt 150 Gr. Roasted Almonds Bring everything to boil. Let it reduce to 1/3. Pour it into a Paco Jet Container and freeze it for 12 hours. Is there no Paco Jet, pour it into a blender and mix it until it’s smooth. Need to be hot blended.

Matcha Tea Sponge 40 Gr. Egg whites 20 Gr. Egg Yolks 15 Gr. Sugar 4 Gr. Matcha Tea 25 Gr. Flour Pinch Salt Combine Ingredients and pour it into a ISI Bottle. Load the bottle with two tubes. Take a plastic cup and fill it up to a half. Put it in a microwave for around 25 seconds.

Matcha Tea Jus

3 Leaf Lemon Leaf 1 Gr. Salt 2 Gr. Matcha Squeeze of a lemon 2 Leaf Mint 80 Gr. Water, sparkling 20 Gr. Apple Juice, fresh Bio quality 2 Gr. Cider

Boil all ingredients and leave it for 20 minutes on a side. Strain it. Add sugar (Icing sugar) for sweetness. Thicken it up with Xanthan or Johannisbrotkernmehl.

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Photo Credit Courtesy : Chef Constantin Fischer

PHOTOGRAPHER, CHEF & BLOGGER

CoNSTANTIN FISCHER

THERE IS ALWAYS A MEMORABLE SURPRISE .

Written By : Journaliste Margaux Cintrano

Chef Constantin Fischer was born and raised in Salzburg, Austria which literally signifies The Salt Fortress. Salzburg is the 4th largest city in Austria and is globally renowned for its Baroque Architecture, and is one of the most beautifully preserved cities north of the Alps. Salzburg, was the birthplace of Wolfgang Amadeus Mozart and the cinematic location for the filming of The Sound of Music. Chef Fischer´s passion for cooking had started in the kitchen of his parents. When he was five, he had made his first photograph at the zoo, of a Brown Bear. At the age of 16, he had decided to become a Photographer, however the passion for the culinary arts, he mentioned, had never wilted. Additionally Chef Fischer had developed an amazing hunger for product knowledge, and for him “ The Product is Always The Star “ . Upon finishing High School, he had decided to go to Switzerland, to pursue his culinary “trail”. He had finally become a Professional Photographer and a Professional Chef, and is working with Flastaff.

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Photo Credit Courtesy : Chef Constantin Fischer

INTErviEWWITH JouRNALIST MARGAuX CINTRANo & CHEF CONSTANTIN FISCHER Interview Written By : Journaliste Margaux Cintrano

Do you have any projects in the works ? A book is a fixed plan at Falstaff. A special section on Hamachi, Caviar and Chocho are a definite.

Is there an element employed in your food styling and plating, that you wish to discuss ? â&#x20AC;&#x153;I would say the whole concept. However, there is always a surprise created with a culinary experience that is long remembered by the dining guestâ&#x20AC;?.

Tell us about your culinary philosophy. To work with the best products and the best producers in addition, I never use more than 3 or 4 spices or herbs. I employ very few fats and they are always reduced if involved in the cooking process.

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What are your plans for a ValentineÂ´s Degustation and which products shall you utilise in your desserts ? Firstly, a surprise for the most quintessential person in my life. Secondly, tonka beans, vanilla, and cinnamon Yuzu. The products I would select would be Fresh Tuna and Strottarga Riserva Sturgeon Chips and Matcha Hamaki. Do you have any goals in reference to a Food Revolution similar to Chef Jamie Oliver in regards to your children ? I am currently providing my children with a food education about good food and natural non-hampered, non toxic products. They are the guests of the future and I do not like to think in the short term !

Photo Credit Courtesy : Chef Constantin Fischer

Do you have a gastronomic dream trip in mind ? I am an absolute enthusiast of Japan however, the whole world is exciting too. Culinary Artists have no limits !

Last but not least, if you could select some Chefs or Pastry Chefs to stage with, who would you select ? For me, there are so many great culinary artists in the field, I am totally open to the occasion and request.

Photo Credit Courtesy : Chef Constantin Fischer

Avocado Matcha Tiramisu Caviar Brittle by CHEF CONSTANTIN FISCHER

For 2 people For the tiramisu: Ladyfingers 200 Ml. Coffee 3 Cl. Gin 2 Sheets of gelatine 3 Egg yolks 60 Gr. Icing sugar 250 Gr. Mascarpone 1 Avocado 2 Tsp. Matcha powder 1/2 Tonka bean 1/2 Vanilla pod 1 Yuzu Cocoa powder to sprinkle For Brittle: 100 Gr. Icing sugar 10 Gr. Strottarga nera (Dehydrated caviar from sturgeon) Cup of Yuzu

Whip egg yolk with powder sugar , matcha powder , tonka bean , yuzu and vanilla , mix till foamy . puree the avocado and mix it together with the foamy egg yolk into the mascarpone . Soak gelatine in cold water , squeeze , let melt in warm water bath and mix into mascarpone. Dip the ladyfingers in coffee â&#x20AC;&#x201C;gin â&#x20AC;&#x201C;mixture and arrange closely in a pie container (approx. 12x12 cm). Distribute a third of the cream evenly on top and repeat. Put in freezer for 30 minutes , remove container and sprinkle with cocoa powder. Sprinkle with rose petals.

Brittle

Let melt 100 gr. of powder sugar slowly in a pan and add a bit of abrasion of yuzu peel. Distribute on baking paper while still warm and sprinkle with strottarga nera and abrasion of yuzu peel.

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Photo Credit Courtesy : Photographer Thierry Vallier

SFrENCH AY CHEESE, SMILE, PHOTO & ZOOM IN WITH pHoToGrApHEr THIErrY vALLIEr

Written By : Journaliste Margaux Cintrano

French Photographer Thierry Vallier, was born in Casablanca, Morocco in the mid 1960s and spent the first seven years of his life in this quintessential bustling and amazing port city on the Atlantic coast of North Africa which has an international inheritance that is reflected in its amazing cuisine and spectacular desserts. Also renowned for the romanticised legendary film, starring Humphrey Bogart and Ingrid Bergman, additionally, Casablanca boasts some of the most extraordinary Art Deco Architecture in the world. Furthermore, under the French Protectorate, Casablanca, mushroomed into an metropolitan city of more than 100,000 people by the 1920s. Today it is one of the most relevant Port Cities on the continent of Africa. His background has always been chockful of fascinating trips through a wide variety of cultures and has been the main catalyst for his profound passion for photography. He had decided to formally study the art of photography at in Grenoble, near Lyon and hoped to find a professional position with experienced Photographers and Photographic Agencies. Photographer Vallier had spent almost a decade in London where he was working for the Press, in Public Relations and Advertising.

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Photo Credit Courtesy : Photographer Thierry Vallier

INTERVIEW FACE TO FACE

WITH JouRNALIST MARGAuX CINTRANo

& PHOTOGRAPHER THIERRY VALLIER Interview Written By : Journaliste Margaux Cintrano

How do you photograph ? Which cameras do you employ? My equipment are various in terms of lighting leds or flash with Canon EOS 5 Mark 3.

Could you please tell us about photographic food styling and what inspires you to create such impeccably stunning photographs ? My most passionate inspirations are the chefs or pastry chefs, themselves especially those in The Valrhona School of Chocolate and in the famous Parisian Restaurants and Palatial Hotels. Additionally, in my region around Lyon, where the rich gastronomic culture of the legendary Chefs, Paul Bocuse and Gabriel Paillasson are very profoundly steeped and very much alive. We often call it the Bocuse and Paillasson region.

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Photo Credit Courtesy : Photographer Thierry Vallier

Have you published any books to date ? I have done several books, the last one is about Opinel, a company of legendary knives, and Voyage, a gourmet edition of 405 pages about products and chefs in the region of Rhone Alps. It consists of all the best regional wines, desserts, cheeses and the Culinary Artists and Pastry Chefs of this region. My Website is: Http://www.thierryvallier.com Here one shall find all my most photographic recent work, kitchen reporting, Chefs Creations and all my me.

What are the most challenging factors when shooting plate presentations for Culinary Artists? The most challenging factors when shooting plate presentations for Culinary Artists are the illumination and the focus on the plates without disturbing what the chefs have created. To respect the creation.

I see, you also do a lot of casting styling photographs and travel shots. Which type of photography inspires you most, the fixed type, events or street photography ? The type of photography that inspires me most often is in the Kitchen, or for a feature report for an event such as the Bocuse d Or, Pastry World Competitions and The Trophee Masse Foie Gras Competitions and of course culinary creations.

When are your most inspiring times to photograph, mornings, afternoons, or evenings ? This all depends however, I like the mornings because after lunch time, it is more difficult.

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Photo Credit Courtesy : Photographer Thierry Vallier

Could you provide our readership with a few basic tips on how to photograph a plate presentation ? How many inches to hold the camera above the plate for example, and how to eliminate the unwanted kitchen counter interference and a little about the illuminations issues. Of course. Firstly, focus on and study the subject to be photographed. Be very near to the subject as possible. This shall eliminate the unwanted background.

If you could statge with a group of international photographers, who do you deem the most talented in this area and what would you select to photograph ? A lot of Chefs have exemplary photographers around the world and I am totally inspired to work with all Veterans of my craft.

Could you tell us your plans for 2016, in reference to travel, gastronomic photography and a gastro dream trip ? In France, I am planning to go to Marseille, Nantes, Paris, Strasbourg, The Trophee Masse Foie Gras Competition and the National CafĂŠ Competition. International, Luxembourg, Copenhagen and perhaps Morocco. .

Sounds fascinating. Can you tell us a little bit about yourself in respect to your professional goals ? In respect to plate dressage, I have been assisting and performing an integral role in the food styling activities more and more. My professional goals are uncountable. To do a real book on female chefs in the kitchen, and to work with producers of safran. I am also interested in developing more advanced techniques for illumination to provide nouvelle lighting to my subject photos.

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Photo Credit Courtesy : Photographer Thierry Vallier

How have you prepared yourself mentally and inspirationally to do such amazing photos ? Do you have a few secrets ? I do prepare myself mentally and inspirationally take photos by getting enough sleep, sport and exercise and being well prepared technically for the craft.

Tell our audience, about the most famous chefs you have worked with to date. Some of the chefs I have been working with are obviously the best in France and around the world, including life time achievement world renowned Chef Paul Bocuse.

Do you show any of your photos in galleries or international photo exhibitions ? No, not at this time. Primarily, I provide the Press, Advertising Agencies and Publishers of Books with photographs. One last question, in 2015, have you travelled on an epicurean adventure that you would like to mention ? In 2015, I had travelled to Morocco, for the Milan Universal Exhibition for the Moroccan Pavillon. I had also been to Brittany to discover the god of the French Atlantic Coast, the blue lobster.

How can future clients contact you ? In Lyon: 33 066 044 7082 My office is located at: 4 Rue Jean Marie Leclair, Lyon 69009 .

Thank you very much for all your time and collaboration. It has been a great honor.

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VALENTINE´s VISIONS GOURMANDES Interview Written By : Journaliste Margaux Cintrano Photo Courtesy : The Book Visions Gourmandes Publisher & Author: Visions Gourmandes : Mr. Philippe Germain

THE LEGENDS OF SAINT VALENTINE

The historical legends of Saint Valentine´s Day date back to the third century, during the rulership of the intolerable tyrannical Roman Empire, and its ruler Emperor Claudius II and a Christian named Valentinius. Under the Roman empire rulership, soldiers were forbidden to marry due to the fact that they believed single soliders were more dedicated and better soldiers. According to the legends, Valentinus, a Christian was dedicated to his theological ideals and practiced the rites of marriage to single Roman Army Soldiers. He was imprisoned and later executed. During his prison sentence, Valentinus was asked by a Jailer or Prison Guard, to provide lessons for his blind daughter. Valentinus, had become a mentor to this young woman. He read her stories about Rome´s history, the natural sciences and taught her maths. He also discussed theology with her and she saw the world through the eyes of Valentinus. She trusted his wisdom and found comfort in his profound strength. On the eve of Valentinus´ unfortunate death, he wrote a farewell note to Julia, urging her to stay close to God. He signed it: “ From Your Valentine “. His sentence was performed the next day, on February 14th, 270 A.D., near a gate that was later renamed the Porta Valentini in his memory. He was buried at the Church of Praxedes in Rome. It has been said that Julia, planted a rose colored almond tree, near his grave. Saint Valentine´s Day is an official Saint´s Day throughout Europe in the Anglican and Lutheran Churches and in the Eastern Orthodox Church, they celebrate Saint Valentine´s Day on July 6th and July 30th.

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VISIONS GOURMANDES

THE ART OF PLATE DRESSAGE & HOW TO

Appetiser 1 â&#x20AC;˘ Where are the Pearls ? A favorite aphrodisiac, served right on the half shell.

Now, to move on to the essence of taste and the art of plating, we shall go far beyond the mundane culinary creations and embellish ourselves with an exclusive Degustation from the world´s Best Selling Course Book on the Art of Plate Dressing, Visions Gourmandes.

Appetiser 2 • Alien´s Invasion. Tender Baby Octopus Clusters served ever so elegantly.

Appetiser 3 • Jewellery Underwater. Sublime Cuttlefish with its own Ink and divinely heavenly Baby Octopus Clusters.

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VISIONS GOURMANDES

THE ART OF PLATE DRESSAGE & HOW TO Appetiser 4 • Imperial Crown. Red prawns served with Lemon Mousse.

Appetiser 5 • Hawaiian Surfer. Fresh Salmon and Avocado.

MAIN COURSE SUGGESTIONS

Main Course 1 â&#x20AC;˘ The Three Graces. Saint Jacques ( Sea Scallops ) served with Courgette and Mesclun Salad.

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VISIONS GOURMANDES

THE ART OF PLATE DRESSAGE & HOW TO

Main Course 2 • Manhattan Towers. Beef Tournedo with Foie Gras Sauce.

Main Course 3 • The Twin´s Salmon. Salmon served with fresh Mango, Herbs & Edible Flowers.

MAIN COURSE SUGGESTIONS

Main Course 4 â&#x20AC;˘ Live From Honolulu. Fresh Salmon served with asparagus, dill and leeks

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MAIN COURSE SUGGESTIONS Main Course 5 • Nemo´s World. Fresh Sea Bass or Fresh Cod with Fresh Seasonal Vegetables

Main Course 7 • Carbonara Da Vinci. Tagliatelli Carbonara.

VISIONS GOURMANDES

THE ART OF PLATE DRESSAGE & HOW TO Main Course 6 • The Circus of Tartares. Beef Tartare, Salmon Tartare and Red Onion Tartare.

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VISIONS GOURMANDES

THE ART OF PLATE DRESSAGE & HOW TO

Main Course 8 • Lamb Scrubland. Baby Lamb Chops served with Spinach Tortellini.

DESSERT

THE BURSTING FRENCH MACARONS

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INTERVIEW

WITH JOURNALIST MARGAUX CINTRANO & PASTRY CHEF & AUTHOR

BAS MEERVELD

Journalist Margaux : What is your culinary philosophy ? Chef Meerveld : It is important that all the flavors come into their own. Furthermore, enjoy the combining of indigenious or traditionally classic ingredients with the blending of new products. This is one of my greatest passions. Journalist Margaux Cintrano : Could you tell us about your culinary art institute studies and mentors ? Chef Meerveld : Hans den Engelsen, Michelin chef, showed me that by commitment, strength and knowledge, that I could achieve something beautiful with the preparation of food. I studied at the Gildevaart college in Nieuwegein (Netherlands).

PASTRY & CULINARY ARTIST BAS MEERVELD ALWAYS GIVES

HIS GUESTS A WOW EFFECT.

Pastry Chef Bas Meerveld was born in a quintessential small border town called Oudewater, translating to Old Water, close to Utrecht in The Netherlands, where he still resides. It is located in the southwest province of Utrecht in the center of The Netherlands, near the Linschoten River. Chef MeerveldÂ´s relatives owned and operated a large hospitality service company and this was a huge catalyst for inspiring him to study the culinary arts.

Journalist Margaux : Tell us about your food styling and and tools .. Chef Meerveld : I find it fascinating to be able to handle multiple technologies, flavors, textures, and temperatures in one dish, and visually I always try to give guests a wow effect. Journalist Margaux : Could you tell our readership about an event that you have attended that you would highly recommend .. Chef Meerveld : Last year in 2015, at restaurant Lindenhof, in Giethoorn, The Netherlands (2 Michelin stars), I was a guest at am amazing dinner of 12 courses, handled with great professionalism care. Later that evening, the Chef and I drank a glass of wine together and talked shop. We were allowed to stay in their suite and the next morning there was a 10-course breakfast ready, as well as dinner, and this is absolutely a great adventure and I recommend it for culinary connoisseurs.

She had suggested I attend culinary institute as I have always loved to cook and bake. It started off as fabulous hobby, which had grown into a passion.

ROMANTIC GLOBETROTTING CHEF FROM THE PLAINS OF ORADEA, ROMANIA TO SOUTHERN GERMANY .. Chef Norbert Sebestyen was born and raised in the economical and cultural city of Oradea, (Pronounced O´ Radea in Romanian) in Far Western Romania, the capital of Bihor County in the region of the Crisana Plains, renowned for its Thermal Springs and Spas, nestled only 10 kilometres from the most quintessential frontier crossing point in Western Romania, on the Hungarian border.

MINI INTERVIEW

EAR TO EAR WITH JOURNALIST MARGAUX CINTRANO & HEF NORBERT SEBESTYEN ..

Margaux : Who and / or what were the catalysts that had first inspired you to study the culinary arts ? Chef Norbert : I studied the culinary arts in my native birthplace of Oradea, Romania, however, my culinary passion really had not begun, until I had met my beautiful wife. She had brought out this latent innate talent.

Margaux : As we say, “There is a good woman behind every Man” .. Let´s move on to, tell us, about your culinary philosophy. Chef Norbert : Firstly, I am profoundly aroused by colour on a plate. I like to combine flavors and textures, however, never compromising taste. I also enjoy re-interpreting great classics in a fresh modern style. Margaux : What are you most inspired by regarding the art of plating for your clients at the tables ? Chef Norbert : When I am creating a new dish, there are always emotions and I am full of curiosity to see the end results. The game, the elements of fresh local products, colours and the dance of the colours and textures on the plate. Margaux : Could you tell us about a gastronomic epicurean adventure of 2015 ? Chef Norbert : In 2015, i had my first caramelized limette cachaca parfait made by a good Chef friend, Raimund and it was simply extraordinary and I just could not leave, until he was kind enough to give me the recipe.

Margaux : Sounds fascinating. Well, let us turn to, 2016, Valentine´s Day Weekend. What are your plans for a romantic dinner for two for the Valentine´s Weekend ? Chef Norbert : Firstly, I would consider for the first course, a cherry cream Soup, just a tiny bit warm, with pomegranate seeds and a drizzle in red currant juice syrup. For the main course, I recommend a filet of beef served on Shitake Mushroom Risotto with Port wine sauce and sweet potato chips. For the star of the show, the dessert, I would create a variety of mini desserts: the following come to mind: a fresh raspberry parfait with caramelized brown sugar served on a bed of chocolate; then, a strawberry pannacotta with vanilla sauce and white chocolate flakes drizzled with hot raspberry sauce adorned with crystalized sweet rose petals. Sounds absolutely impeccably flawlessly amazing. Thank you so much for all your collaboration.

Turquoise Macaron Recipe : Ingredients : 45 Gr. Almond flour 75 Gr. Powder sugar 1 Eggwhite at room temperature 10 Gr. Sugar (for the eggwhite meringue) Food colour gel or powder of choice 2 Drops of almond flavour First of all we begin with sifting the almond flour and the powder sugar together two times and we add now the flavour of our choice in the dry mixture. After we prepare the merengue with the eggwhite and caster sugar and add the food colouring gel in the merengue. We incorporate slowly and gently the dry mixture into the merengue. Now we put the macaron batter in the piping bag and we pipe it in equal round sized shape on a tray with a baking paper. We let the macarons dry for about an hour and after we bake them at 150 degrees Celsius for 15 minutes. Strawberry mascarpone crème: 250 Gr. Mascarpone 150 Gr. Powder sugar 150 ml Fresh strawberry purée 3 Gr. Gelatine sheet 1 tablespoon whipped cream

Turquoise Macaron

by Chef Norbert Sebestyen

We mix slowly the mascarpone with the powder sugar and the whipped cream. The gelatine sheet must sit in cold water for a few minutes until it gets soft and then we squeeze the water out of it and we add the gelatine in the strawberry purée that has been heating on the stove. We mix the purée until the gelatine dissolves and then the purée cools down. When the strawberry sauce is cold we incorporate it in the mascarpone mixture and we put the cream in the fridge to cool down even more so it’s easier to pipe.

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Taking a step back in time, he used to look over his motherÂ´s shoulder, and observe, while being the official taste testing nibbler. However, his official training began in the Michelin Star Restaurant Husaran, which was extraordinarily regimented, however, it was where he had learnt the basic classic practices of a Michelin Star establishment. Chef Mario, also, revealed, that it is quintessential to keep your team together even though, sometimes you must go against the tide. As most culinary artists, exploring, developing and doing, to keep the inspiration flowing, are a daily challenge

C ULINARY ARTIST MARIO SCHNEIDER

SOMETIMES YOU MUST GO AGAINST THE TIDE ..

Vienna, Austria, is as impeccably exceptionally rich in the gastronomic arts, as it is on the cultural scene with championed native local culinary artists and pastry wizards, kicking up with a whole new gamut of epicuran fare, spreading its wings throughout the city like a raging fire with inspired seasonal twists of ingredients and lighter takes on seasonal and historic classics. With this in mind, Lucid Dessert Magazine presents:

CULINARY ARTIST MARIO SCHNEIDER. Culinary Artist Mario Schneider, was born and raised in Vienna, Austria.

JOURNALIST MARGAUX CINTRANO INTERVIEWS CHEF MARIO SCHNEIDER Journalist Margaux : LetÂ´s begin with where would you like to travel to, as a gastronomic dream trip and why ? Chef Mario : Definitely the vast lands of South Africa again. 3 years ago, we had travelled to this amazingly wonderful place, which I can totally identity myself with. Journalist Margaux : Could you tell us, will you be authoring a book in 2016 - 2017 ? Chef Mario : Yes, it is an exemplary idea, and for a great cause. I would focus the book on modern cooking for children.

Journalist Margaux : This is phenomenal. Could you tell us, what inspires you in reference to the art of plating ? Chef Mario : This depends on and changes daily. Sometimes nature, then water and then again the impacting photography. Journalist Margaux : At the moment, what do you deem as the most creative forms of plate dressage and why ? Chef Mario : I believe it doesn´t really matter, if you had a great plate or a simple plate. The most important aspect, is what can you do with a simple plate and if you can do it with a simple plate, you can create a more complex modern plate. It is a little challenging .

Journalist Margaux : If you could stage with any Culinary Artist , who would you select and why ? Chef Mario : I would love to work with Tanja Grandits and Andre Jaeger again. I had an extraordinarily exceptional time with them in Alta Badia. They are truly amazing and have sensational personalities. Journalist Margaux : What is your culinary philosophy ? Chef Mario : Never say never. One can achieve anything with the right team. Journalist Margaux : Definitely. Now to the next question. Could you tell us, to what degree of importance do you bring to the aesthetics of a presentation ? Chef Mario : For me the importance of impacting colours and fantastic taste is quintessential. Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016 / 2017 ? Chef Mario : My main target is to show children the right way of nutrition, and preparation through my cooking workshops.

Journalist Margaux : In your point of view, who do you find the most talented amongst Culinary Artists in the realm of the final dressage of the plate ? Chef Mario : Of course, Tanja Grandits, Andreas Caminada, Martin Maierhofer, The Founder of Cookart and Multi Michelin Star Culinary Artist Joël Robuchon. Journalist Margaux : Valentine´s is a special time of the year, and with this in mind, what do you serve on this special evening ? Chef Mario : an amazing breathtakingly stunning 4 course Degustation Menü. Journalist Margaux : What are your favorite winter savory and sweet ingredients to work with ? Chef Mario : Chocolate, Beetroot, Cinnamon and Gingerbread.

Thank you very much for all your collaboration with Lucid Dessert Magazine. It has been a grand pleasure and honor.

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CHEFIOAN FLORESCU ZIUA ÎNDRAGOSTITILOR IN BRASOV, DEGUSTARE IMPECABILA UMITOARE

JOURNALIST MARGAUX CINTRANO INTERVIEWS CHEF IOAN FLORESCU

Journalist Margaux : Firstly, where were you born and raised ? Chef Ioan : I was born and raised in Brasov.

Journalist Margaux : În primul rând, unde te-ai născut și ai crescut? Chef Ioan : M-am nascut si am crescut in Brasov.

Journalist Margaux : What or who were the catalysts that prompted your decision to study the culinary arts and where did you study ? Chef Ioan : The decision to work in the kitchen came due to the fact that I have attended and graduated the courses of a cooking high school and this passion of mine grew over time.

Journalist Margaux : Ce sau cine a fost factorul determinant în decizia ta de a studia artele culinare și unde ai studiat? Chef Ioan : de a lucra in bucatarie a venit din prisma faptului ca am urmat cursurile liceului de profil si pasiunea a crescut o data cu timpul.

Journalist Margaux : Where would you like to travel to, as a gastronomic dream trip and why ? Chef Ioan : For a gastronomic dream trip I would choose Thailand. It is a universe of novelty and freshness, surrounded by an exotic aura. Journalist Margaux : Tell us, what is your culinary philosophy ? Chef Ioan : Taste and appearance are essential to me.

Journalist Margaux : Unde ai dori să călătorești, ca destinație gastronomică de vis și de ce? Chef Ioan : Pentru calatoria gastronomica as alege Thailanda. Este un univers al noului si al prospetimii, invaluit de aura exoticului. Journalist Margaux : Spune-ne care este filozofia ta culinară? Chef Ioan : Gustul si aspectul sunt esentiale pentru mine.

Journalist Margaux : To what degree of importance, do you bring to the dressage or plate presentation aesthetically ? Chef Ioan : Aesthetics ranks first as man eats, first of all, with the eyes. Journalist Margaux : What do you deem as the most creative forms of dressage at the moment in Brasov ? Chef Ioan : Brasov is a constant source of inspiration and creative shapes are everywhere. Nature, the people and everything surrounding you in Brasov is a challenge in the creative process. Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016 ? Chef Ioan : 2016 is the year in which, from a culinary point of view, I would like to win the gold medal for Romania, at the Olympics in Erfurt. I strongly believe that the Romanian Chefs can compete with the teams around the world having equal chances. Journalist Margaux : If you could stage with any Culinary Artist or Pastry Artist, who would you select and why ? Chef Ioan : I would still choose my team, a team that I have built up and which I trust. Journalist Margaux : What are some of the local products and creative compositions that you are creatiing at the moment of speaking ? Chef Ioan : I have always used local ingredients in my work, from cheese assortments and meat, to micro greens.

Journalist Margaux : Ce importanță acorzi platingului sau prezentării din punct de vedere estetic, în general? Chef Ioan : Estetica ocupa primul loc pentru ca omul mananca, in primul rand, cu ochii. Journalist Margaux : Care consideri că sunt formele cele mai creative de plating la momentul de față în Brașov? Chef Ioan : Brasovul este o continua sursa de inspiratie, iar formele creative sunt peste tot in jurul nostru.Natura , oamenii si tot ce te inconjoara in Brasov este o provocare in procesul de creatie . Journalist Margaux : Ne-ai putea dezvălui câteva dintre aspirațiile tale gastronomice pentru 2016? Chef Ioan : 2016 este anul in care, gastronomic vorbind, as vrea sa aduc in Romania medalia de aur de la Olimpiada din Erfurt.Cred cu tarie ca bucatarii romani pot sa concureze de la egal la egal cu echipe din intreaga lume sansele fiind pe picior de egalitate. Journalist Margaux : Dacă ai putea participa la un eveniment cu orice artist culinar sau artist cofetar, pe cine ai alege și de ce? Chef Ioan : As alege in continuare echipa mea , o echipa pe care am format-o si in care am toata increderea. Journalist Margaux : Care sunt unele dintre produsele locale și compozițiile pe care le creezi la momentul de față? Chef Ioan : Mereu am folosit in munca mea produsele locale, de la sortimente de branzeturi, carne, pana la microplante.

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Journalist Margaux : Can you tell us, about which Innate traits and personality characteristics as an Executive Chef that you believe are most relevant for a Chef to have, and why ? Chef Ioan : The most important quality: to be a good manager, otherwise your qualities as a Chef cannot exist. Journalist Margaux : From your point of view, what qualities are necessary to be successful in the culinary arts and what you have found most challenging in Brasov ? Chef Ioan : To be vertical and to have vision. Journalist Margaux : What inspires you most in reference to plating ? Nature ? Design Magazines ? Retail displays in shop windows, etcetra ? Chef Ioan : The best inspiration source: nature. Journalist Margaux : Could you tell us about a gastronomic travel adventure for 2016 ? Chef Ioan : In 2016 the adventure will be the Olympics in Erfurt, Germany. Journalist Margaux : What are your plans for Spring Menus and could you tell us about the local products you are planning to implement ? Chef Ioan : The spring menu is always full of freshness and vitality because it is the time when nature comes back to life.

Journalist Margaux : Poți să ne spui, care crezi că sunt trăsăturile înnăscute si calitățile unui Executive Chef care crezi că sunt cele mai relevante pentru un Chef și de ce? Chef Ioan : Cea mai importanta calitate: sa fii un bun gospodar, astfel, calitatea ta de bucatar nu poate exista. Journalist Margaux : Din punctul tău de vedere, ce calități sunt necesare pentru a avea succes în artele culinare și ce consideri ca fiind cea mai mare provocare în Brașov? Chef Ioan : Sa fii vertical si sa ai viziune. Journalist Margaux : Ce te inspiră cel mai mult cu privire la plating? Natura? Revistele de design? Reclamele din vitrine, etc.? Chef Ioan : Cea mai buna sursa de inspiratie: natura. Journalist Margaux : Ne poți povesti despre o călătorie gastronomică de aventură pentru 2016? Chef Ioan : In 2016 aventura va fi reprezentata de Olimpiada de la Erfurt din Germania. Journalist Margaux : Care sunt planurile tale pentru meniurile de primăvară și care sunt produsele locale pe care plănuiești să le folosești? Chef Ioan : Meniul de primavara este, mereu, plin de prospetime si vitalitate pentru ca este momentul cand natura reinvie.

Goat cheese Mille-feuille with baked pumpkin

Mille-feuille din branza de capra cu dovleac copt

For 4 people:

Pentru 4 persoane:

Halibut praline on vegetables tart Parsnip emulsion

Pralina Halibut pe tarta cu legume Emulsie de pastarnac

400 Gr. Halibut 400 Gr. Halibut 150 Gr. Dovleac 150 Gr. Pumpkin 100 Gr. Branza capra 100 Gr. Goat Cheese 100 Gr. Mix legume (telina,morcov,ardei) 100 Gr. Vegetables mix (celery, carrot, pepper) 100 Ml. Sour cream 100 Ml. Smantana 1 Pcs. Eggs 1 Buc. Oua 1 Pcs. Lime 1 Buc. Lime 10 Ml. Walnut kernel oil 10 Ml. Ulei extras din samburi de nuca QS. Micro salad QS. Microsalata Preparation method :

Mod de preparare :

Halibut portioned and vacuumed with lime juice, salt and ginger, poached for 7-8 min at 57 degrees Celsius. Vegetables tart: vegetables seasoned with oil, sea salt and pepper are grilled, then the egg, sour cream and 1 tbsp of starch are added, then baked for 20-25 min at 160 degrees Celsius. Pumpkin is cleaned, and spiced with nutmeg and salt, then vacuumed and poached with walnut oil at 65 degrees Celsius for 15-16 minutes. Bon Appetite!

Halibutul portionat si vacumat cu suc de lime,sare si ghimbir ,posat la 57grade timp de 7-8 min. Tarta de legume:legumele asezonate cu ulei,sare de mare,piper se fac Pe gratar,se adauga oul,smantana si 1lingura de amidon,dupa care de coace la 160grade timp de 20-25 min. Dovleacul se curata,se aromeaza cu nucsoars si sare,vacumat si posat cu ulei de nuca la 65de grade timp de 15-16 min. Pofta buna !

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MARGAUX´s GASTRO

ADVENTURES

SWEET DREAMS ARE MADE OF THESE

Written By: Journalist Margaux Cintrano Photo Courtesy : The Parador Hotels ( Bilingual Website: Http://www.parador.es )

FABLED CASTLE DROPPED FROM

HEAVEN .. Parador Hotel & Restaurant Carlos V

Avda. Garcia Prieto 1 Jarandilla de La Vera, Extremadura, Spain 10450

Located in the county of La Vera, CĂĄceres, snuggly nestled in the GrĂŠdos Mountain Range, the XV Century restored castle of Emperor Carlos V, this royal gem of the Renaissance awaits you. Emperor Carlos V, was the most powerful man in the world, during his reign resided in this historic 15th century castle for almost one year, before retiring to the Yuste Monastery, 8 kilometres away in Cuacos, a visit not to be missed.

This renovated 4 star hotelis a fortified 15th century castle which dates back to the Counts of Oropesa and was built over the ruins of a fortress that been reconstructed centuries later and was inhabited by King Alfonso XIII. It has all that a castle should have. It possesses a Blue Room, with a fireplace, and 15th century tapestries, a Salon of Portraits, a Patio of Arms, robust corner towers, migrating storks, embrasures, machicolations, turrets, which are the small projection armed structures for gunners and heraldic shielded crests. The Italian Renaissance prevails throughout and the diningroom views look out onto a beautiful courtyard, which is a sanctuary covered in ivy, shaded by palms depicting the region´s micro climate and houses a fountain, all creating the priviledged paradise for after dinner drinks and conversation during Indian Summer and through late Autumn. Through the years, without sacrificing the original structures, one enters across a draw-bridge between two cubic fortress towers. Conquering visitors´ emotions, are the breathtakingly beautiful gardens chockful of lilac bushes, ancient eucalyptus trees, orange trees, and the lovely swimming pool. This is a nobleman´s castle in every sense of the word.

NOBLE ROOM 219 WITH BALCONY & GARDEN VIEWS .. My room, one of the best in the house, admist the aromatic gardens complete with private balcony provided a royal refuge in this privileged paradise of sweet dreams.

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CAPACITY FOR BOOKINGS The three story castle houses 52 renovated rooms which seduce and safe keep the treasures of royalty in its salons and common spaces. Emperor Carlos V dwelled in the castle from November 12th, 1556 until February 3rd, 1557 prior to his retirement. Debonair Mâite Julian Sevilla informed us, that the hotel is fully equipped for those requiring handi cap railings, business conventions, christenings, family celebrations and weddings with a capacity for 250 people. The restaurant´s capacity holds up to 80 people and special breakfasts for up to 60 people.

INTERVIEW

WITH CHEF JUAN ANTONIO RAMOS DE LA CALLE Margaux : Tell us about the specialties of the house. Chef Juan : Firstly, the designation of origin, La Vera is renowned for their goat cheese and the four varieties I am going to provide for you are: QUESUCO BLUE VEIN, which has an extraordinarily creamy texture; PIMENTON which has a smoked paprika rind and is a semi soft variety, the French Style Roll, or RULO DE CABRA, and the ECOLOGICAL mild semi soft. Margaux : What is your culinary philosophy ? Chef Juan : It has always been clear, to cook with what the environment, a united team, to teach, the content, the affection and passion, new technology and the traditional with the regional and seasonal, the product, the textures and I consider myself the Extremaduran Santi Santamaria. Margaux : Interesting analogy.Where are you from Chef Juan Antonio ? Chef Juan : Right here, I was born and raised in the historic town of Jarandilla de La Vera. Margaux : What are the winter products that you employ in your menus ? Chef Juan : Quail, partridge, rabbit, wild mushrooms, Boletus Eduli, and wild boar. Fresh figs, La Vera Smoked Paprika, called Pimentón, Iberian acorn fed ham, cod fish, fresh river Carp and fresh wild trout and herrings.

Margaux : Which celebrities have your cooked for ? Chef Juan : I have cooked for various members of the Spanish Royal Family, The Former Prime Minister, Felipe Gonzalez, Vocalist Shakira and Alejandro Sanz who both have homes in Jarandilla de La Vera. Margaux : Do you listen to music in your kitchen while preparing ? Chef Juan : Definitely, as I am a hobbyist Flamenco Guitarist .. This inspires me .. THE EMPEROR´s TABLE 1. White Wine: Lar de Barros 100% Maca beo Grape Mono Varietal 2. Assorted designation of origin charcuterie and local cheeses 3. French style Onion Soup 4. Warm smoked herrings served with scalded eggs 5. Stuffed Aubergine stuffed with hake and baked apple 6. Seared flame braised tender octopus 7. Quail in Port wine with spiced pears 8. Dessert: Buñuelos, a cross between a dough nut and a French Toast bread stuffed with pine nuts and creamed goat cheese filling

BACKGROUND ON THE PARADOR GOVERNMENT OWNED HOTEL CHAIN Since 1928, the Spanish government at the initiative of Marqués Vega Inclán and King Alfonso XIII opened the first Hotel Parador of Tourism in the heart of the Gredos Mountain range in Navarredonda de Gredos, in Ávila. Since then, the Parador Hotel Network has been rescuing ancient hilltop castles, intriguing historic fortresses, impressively enchanting monasteries, majestic medieval convents, princely palatial mansions, massive octagonal towers and noblemens´ manor house. My belief is that all 83 are worth visiting 365 days a year.

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The young chefs’ haven: CookArt Social World OK young chefs, LET’S ROCK! Young chefs worldwide now have something special to rely on. What? CookArt Social World is an international association of chefs on a special mission: offering support to young chefs and cooks whilst lending a helping hand to children and youth in need all over the world. How? By opening the doors of professional development as well as personal growth, with an array of training opportunities, networking advantages, meetings and socially responsible events. Why? Because the CookArt cooking network blossomed from the core values of team spirit, motivation, friendship, solidarity and gender competence. In short, CookArt is about fine cooking… and ROCKING TOGETHER

Who’s behind the CookArt cooking network? Cooking up a network of over 1.200 members in 21 different countries, all sharing the same goals and philosophy… it takes wit, it takes heart. WACS Global Master Chef Martin Mairhofer had it all, and his idea for an international network developed into CookArt Social World. However, this ever-growing cooking network wasn’t the first of his achievements. His social commitment, ranging from training activities to UNICEF projects, comes with a side of creative inventions such as the natural preservative Vital Activia and the eco-snow sherbet. In the end, it’s all about innovation: a new art of fine cooking for a new art of living

Siwanee Rooplek Pastry Chef Scott Green Pastry Chef Ana Consulea Pastry Chef Kriss Harvey Pastry Chef Anahit Mikayelyan Chefs Thomas Bühner Pastry Chef René Franck Pâtissier Kevin Ketkeaw Pâtissier Cécile Farkas Moritel Pâtissier Jean Michel Llorca Pâtissier Julien Camand Executive Pastry Chef Franck Iglesias Chef Roberto Cortez Anthony Zamora. Paul Strabbing. AVABLU Aline Gerard

Pastry Chef Elena Krasnova Pastry Chef Jim Hutchinson Pastry Chef Kay Baumgardt Chef Constantin Fischer French Photographer Thierry Vallier Pastry & Culinary Artist Bas Meerveld Chef Norbert Sebestyen Culinary Artist Mario Schneider Chef Ioan Florescu Chef Keiichi Hasimoto Chef Mickael Fournier Chef Georgy Valery Chef Mimi Houston Visions Gourmandes La Vie Restaurant Parador Hotel & Restaurant Carlos V UNESCO