I explained in a previous post the difference in France between a Baker (boulanger) and a Pastry Chef (Pâtissier), but I’ll touch on it again:
The “boulanger” makes bread, croissants, chocolate bread (pain au chocolat), raisin bread (pain au raisin) and some basic pies
The “pâtissier” ONLY makes elaborate cakes (sometimes candy and chocolates)
These are two very different jobs. Different shops also.
The boulanger works with “live dough”. The pâtissier with “dead dough”. Live dough evolves and grows, hense the name…
The boulanger works with a very hot oven and keeps it at the same temperature all day long. He may have a separate oven for croissants…
The pâtissier plays a lot with temperatures and several types of ovens
Boulangers may sell pastries sometimes but they are never as good as the onces you’ll get at a pastry shop
Tag: foodporn
Imperfect = perfect
Whether it’s in my photography or in the way I welcome people here for our culinary adventures, I always try to create the best possible sensory experience, but I also make it a point to keep things as casual (OK, casual chic) and authentic as possible.
Back a different man…
Film photography has slowed me down in my creative process and has forced me to get out of my own way. I will continue to shoot digital of course, if only for the simplicity of it all, but I have now officially become a diehard film photographer!
Craving seafood!
PR Director for one of the grandest resorts and golf courses in the South West of France called Château des Vigiers near Bergerac. He invited me to visit him so we could discuss the culinary tours I offer. He may want to introduce said tours as well as my Food and Lifestyle Photography classes to his guests…
From Cap Ferret to the Dordogne – Mimi and Gabriella’s visit to My French Heaven
As you all already know, my greatest pleasure in life is to share everything I love about France with my guests and my friends.
My dear friend Mimi (Chef Mimi Blog) came back to visit me last week and brought along one of her dearest friends, Gabriella.
All we did for a week was eat and drink and laugh. Oh we laughed so hard… When people ask me what I do for work, I just tell them I don’t actually work… They always look at me and smile (you know, the “oh poor thing” smile. The suckers think I’l kidding. The joke’s on them ;0)
A late celebration of Spring
It seems a little late to celebrate a season that will be over in a matter of days, but I found some photos of my first picnic of the year and thought I would share them with you.
Duck breast with honey and balsamic apricots
Sear a duck breast on low heat. Fat side first! Get rid of the excess fat in the pan as you go. Keep about 4 tablespoon worth of the sweated fat towards the end. Keep it in the pan.
Take the meat out (it should still be a little bloody in the center) and place the apricots cut in half in the pan where the duck fat remains. Sear them 5 minutes on each side until they brown slightly.
Add 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt and pepper to taste
Put the meat back in the pan (30 seconds on each side to warm it up)
MY FRENCH HEAVEN 