These rich and moist chocolate financiers are remarkably easy to prepare. They’re an adaptation of my favourite matcha financier recipe from TWG Tea’s executive pastry chef, Philippe Langlois. I’ve only created this version because my daughter adores chocolate and these…
Leave a CommentTag: French
TWG Tea‘s matcha financiers are by far my favourite–not because I’ve spent many years working with the brand, but because I adore both matcha and financiers, and have tasted innumerable iterations before returning to TWG Tea’s. I probably first took…
4 Comments
It is often said that the foundation of French cuisine is its sauces. This is something that I’ve come to appreciate more as I’ve aged. With my own cooking, I once spent a lot of time (over)working my core ingredients,…
1 Comment
My wife and I recently hosted dinners on back to back Saturdays. Because we wanted to save some prep time–and because a lot of our ingredients could be made ahead and frozen or stored in air-tight containers–we served the same…
1 Comment
Chestnuts are one of my five-year old son’s favourite snacks. In Singapore, street vendors roast them in a covered urn or wok, filled with charcoal bits. You crack open the shell, and the flesh within is creamy, sweet, fragrant, and extremely addictive. My family goes through a 600g bag whenever the craving strikes. But recently, I have also developed an appreciation for the cooked and peeled chestnuts that come in foil packs, sold in convenience stores and supermarkets. With a few of those packets in hand, whipping up this crème de marrons is a piece of cake.
Leave a Comment
Ms Galatée Faivre comes from a family of winemakers and merchants, and grew up among the vineyards in Southern France. She has been a chief wine maker, consultant and wine critics for the past 15 years in France on the most famous French wine regions, and her family has been making or selling wine since the 1830s.
2 Comments
Far too often, new restaurants and cafes in Singapore disappoint me. Most often, I leave upset because I’ve been overcharged for mediocre food that may look okay but usually lacks flavour. I also leave perplexed because so many of these places are able to fill their seats, night after night, with (young) customers whose expectations must simply be lower than mine. So, I was thrilled recently to discover a new place (in my own neighbourhood no less) that offers simple, tasty, well-cooked dishes and pretty awesome pastry at sensible prices.
5 Comments
In The Five Obstructions, one of the strangest documentaries I’ve ever seen, the notorious filmmaker Lars von Trier challenges the equally controversial Jorgen Leth to remake his most famous short film, The Perfect Human, five times, each with a set of constraints of von Trier’s choosing. The stipulations – the film must be reshot in Cuba; it must be made into a cartoon; Leth himself must play the leading role – are patently ridiculous, as are the remakes, which manage to be even more avant garde than the original.
Leave a Comment
“What makes a great croque madame?” is a question that no one has asked me ever. If someone did, though, I wouldn’t be able to answer them, partly because I don’t think there’s a single answer, and partly because I’d be foaming at the mouth. For a perfectly representative specimen, though, I’d highly recommend the beauty of a sandwich being served by chef Frederick Colin at the second, and more casual, of his “Gavroche” restaurants.