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issue no.4

November 2015


LUCID Dessert MagazineSeasons


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

LUCID Dessert Magazine Director & Founder Kritnakron Rooplek Editor In Chief Margaux Cintrano Director of Photography Mike Noppasut Consultant Philippe Germain Contributors Chef Tom Van Woerkum Chef Frauenhoffer Chef Keiichi Hasimoto Chef Mickael Fournier Chef Lilian Bonnefoi Chef Etienne Stein Chef Yves Jehanne Chef Mickael Ligey Chef Georgeo Andrei Chef Georgy Valery Chef Tarkan Turan Chef Mimi Houston Published by J&D Corporation Co., Ltd. 18/9 Soi Sukumvit22 Sukumvit Rd. Prakanong Bangkok 10110 Š LUCID Th., 2015 All Rigths Reserved Contact : (+66)946-638-222

02 MastHead&Contributors

EDITOR IN CHIEF’s NOTE The art of the dessert is a vital component of Lucid Dessert Magazine, and our Christmas edition presents an abundance of some of the most spectacular holiday season´s sweet tooth pleasures from: Austria, France, Yamaguchi, Japan, Luxembourg, The Netherlands, Romania, Bangkok, Thailand, Turkey and The USA .. As one can see from our cover, which presents “The 12 Nights of Christmas with 12 International Chefs and 1 Author , as Saint Augustine stated: “The World is a book, and those who do not travel, read only one page” .. Lucid Dessert Magazine Christmas Edition seeks to fill the gaps in the world of dessert knowledge, and bring our readership and our culinary artists, closer together in the spirit of the season, and New Year 2016 ahead. This holiday season shall be more impressive and less laborious, thanks to our 12 Culinary Artists and one Author Photographer whom have organised sublimely exquisitely impeccably stunning recipes and menus for everyone from beginners to veteran Michelin Star Culinary Artists with no fail strategies for creating a perfect holiday season and incredibly magnificent art of dressage plating up. Whether it simplified or Bocuse d´ Or in style, these recipes provided in this Lucid Dessert Christmas Edition shall provide an unforgettable family feast and / or a romantic celebration for two .. Furthermore, due to popular demand and the Google Analysis, we have begun a French Section featuring some of the world´s most spectacular Pastry Chefs with their extraordinary recipes in French. When it comes to adding zest and zing to one´s desserts, the Christmas Holiday Season is chockful of some of the most stunning decorative adornments, including: snowmen, snow flakes, sleighs, Christmas Pines, Holly, berries, stars, metallic foil and glitter, Ginger-Bread houses, Little Drummer Boys, Christmas Stockings and all that glitters and sprinkles .. Our 12 International Chefs, our very special, collaborating Author, Photographer and Dear Friend, of the world´s most incredible book, and the only book on the subject of The Art of Dressage, Visions Gourmandes, shall be filling our pages with the most unforgettably extraordinary ideas for your holiday season. Furthermore, we have a few guest Chefs, providing our readership with some of the most evocative sweet tooth pleasures and menus for The Holiday Season too. To move ahead, Lucid Dessert Magazine also wishes to thank all our participating Culinary Artists and Author Philippe Germain, and The Founder of Horeca Culinary School in Brasov, Cristina Van Der Schaaf, for all their collaboration. May the incoming year 2016 bring the best of health, success and happiness to you and your dear ones. Happy Holidays & Season´s Greetings to all. Editor - in - Chief Journalist Margaux Cintrano of Lucid Dessert Magazine & Visions Gourmandes Publishing Projects.


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Masthead&Contributors Editor in Chief’s Note Evocative Dream Desserts with Pastry Chef Tom Van Woerkum Cocagne Noir by Pastry Chef Tom Van Woerkum Pastry Chef Frauenhoffer ,Vienna. A Thoroughly Nostalgic Noel Apple Strudel by Pastry Chef Frauenhoffer Culinary Artist Chef Keiichi Hasimoto Mont Blanc in the White Truffle by Culinary Artist Keiichi Hasimoto MINI INTERVIEW Executive Pastry Chef Mickael Fournier La Boule de Noel by Executive Pastry Chef Mickael Fournier MINI INTERVIEW Pastry Chef Kritnakorn Rooplek Rudolph the Red Nosed Reindeer The Little Drummer Boys White Christmas in Verrine Santa Klaus is Coming in Town Deck The Halls with Sweet Tooth Pleasures BRINGING IN THE NEW YEAR 2016 by Visions Gourmandes Shrimps in verrine by Visions Gourmandes Crown Virgin by Visions Gourmandes


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Shrimps on the Rocks by Visions Gourmandes Mrs. Lobster by Visions Gourmandes Duck Crew by Visions Gourmandes The Duck in the Garden by Visions Gourmandes Duck Tanned Thyme by Visions Gourmandes Query Surprise by Visions Gourmandes Interview Pâtissier Lilian Bonnefoi Le Chocolat par Pâtisser Lilian Bonnefoi Interview Pâtissier Etienne Stein Pour Le Joyeaux Fêtes de Noêl par Pâtissier Etienne Stein Interview Pâtissier Yves Jehanne Yaourt Violette par Pâtissier Yves Jehanne Mini Interview Pâtissier Mickael Ligey Illutions De Citron par Pâtissier Mickael Ligey Pomme D’amour par Pâtissier Mickael Ligey Dishing it with Chef MIMI Culinary Artist Chef Georgeo Andrei - COOKING PASSION Chef Georgy Valery’s PLATING UP INSPIRED BY FEMININE PERFUMES CHEF ON THE SILK ROAD - Chef Tarkan Turan MARGAUX’s GASTRO ADVANTURES




Photo Courtesy : Pastry Chef Tom van Woerkum & Pullman Eindhoven Cocagne


Eindhoven Cocagne


Photo Courtesy : Pastry Chef Tom van Woerkum & Pullman Eindhoven Cocagne





PASTRY CHEF TOM VAN WOERKUM Pullman Eindhoven Cocagne Written By: Journalist Margaux Cintrano

Pastry Chef Tom van Woerkum was born in the largest city in southern Holland called Eindhoven, however, he was raised in Eersel, a small hamlet in the southern Netherlands in the province of Brabant, on the border of The Netherlands and Belgium. Eersel bears title, of “The Eight Delights”, and is renowned for its spectacular Farmer´s Market. When Chef Tom was a wee toddler, he had dreamt of becoming a Military Officer, however, after graduating high school, he was too young to join the Military and henceforth, he decided to study the culinary arts. During this culinary training, his whole life had changed. He found out that creating something gave him huge fulfillment. He had begun as a Chef, but he soon discovered his true passion and satisfaction were the pastry arts.

Photo Courtesy : Pastry Chef Tom van Woerkum & Pullman Eindhoven Cocagne



Margaux : To what degree of importance, do you bring to the aesthetics of a presentation ? Chef Tom : Of course taste is quintessential and the key factor of a dessert, cake, etcetera. However, the aesthetics are the first impression, someone receives and in my opinion, this is what influences the taste. I believe that a successful pastry, the necessity to combine both taste and beautiful aesthetics are the relevant factors to a successful composition.

Margaux : What are some of the sources of inspiration to dress a beautifully plated dessert or savory dish ? Chef Tom : I get inspired by lots of things, however, nature especially. Nature gives me a natural inspiration. I do not particularly like when a dessert has to look like something specific. I believe that a dessert creation is a creation on its own !

Margaux : Fascinating. Would you be so kind, to tell our readership, what is your culinary philosophy ? Chef Tom : My culinary philosophy follows the necessity that a dessert must have equal attention to taste, as dressage of the composition. It has to look amazingly delicious, and the taste must reflect what you see on the plate or serving ware.


Photo Courtesy : Pastry Chef Tom van Woerkum & Pullman Eindhoven Cocagne


Margaux : Definitely true. My next question is, as a Veteran Pastry Chef, what innate emotion do you consider important for a Culinary Artist to have and develop further ? Chef Tom : It is relevant for me to share my passion and skills with other people. Additionally, to share knowledge, inter exchange and learn from each other. I believe this is absolutely necessary for the development in our chosen field of profession. Margaux : Could you tell us about a gastronomic dream trip that you have taken.

Chef Tom : In 2014, I went to Melan in Paris, to take part in the Or Noir Project of the Chocolate Company, Cacao Barry. It is a dream of every Pastry Chef and Chocolate Maker to participate and collaborate in this event. It was an extraordinarily unique experience.

Margaux : Congratulations. My final question is, could you tell us about Christmas 2015 and New Year´s 2016, desserts and which products shall you utilize ? Chef Tom : The Christmas dessert that I have created, consists of some classic flavor combinations, including Dark Chocolate, Passion Fruit, Pepper, Caramel, and Peanuts. The presentation of this dessert, however, is evolutionary modern contemporary.


Photo Courtesy : Pastry Chef Tom van Woerkum & Pullman Eindhoven Cocagne



Cocagne noir by PASTRY CHEF TOM VAN WOERKUM (chocolate mousse , passion fruit , peanut, longpepper caramel )

Passion fruit cremeux

Pinda ganache

Passion fruit puree 500 gr Egg yolk 250 gr Egg 185 gr Sugar 150 gr Butter 300 gr Gelatin 7.5 gr Heat the puree, sugar, egg yolk and egg to 82°c . Add the gelatin and cool down to 35°c . Mix in the softened butter with a hand blender

Peanut paste 100 gr Cream 75 gr Heat up the cream and pour over the peanut paste to make a emulsion.

Cocagne Noir Mousse water 75 gr Sugar 325 gr Egg yolk 245 gr Egg 95 gr Cocagne Noir chocolate (72 %) 650 gr Whipped cream 1000 gr Heat the water ,egg yolk, egg and sugar in a thermo mix to 82°c. Whisk to pate a bombe. Heat ¼ part of the whipped cream en pour it over the melted chocolate to make a ganache. Fold in the pate a bombe and the whipped cream.  

Sponge cake peanut Egg 450 gr Sugar 225 gr Peanut 60 gr Flour 150 gr Peanut paste 10 gr Combine all the ingredients in the thermo mix. Transfer to a siphon charged with two cartridges. Fill a paper cup for 1/3 with the batter and put in the microwave for 30 sec.

Long pepper caramel Sugar 75 gr Cream 75 gr Long pepper 4 st Make a dry caramel. Bring the cream to a boil together with the long pepper and pour over the caramel. Boil to 121°c

Passion fruit sorbet Passion fruit puree 800 gr Lemongrass 1 st Glucose atomisee 100 gr Stabilisator 64 S (sorbet) 10 gr Inverted sugar 24 gr Sugar 340 gr Water 892 gr Bring all the ingredients to a boil except the puree. Strain and cool down and combine with the puree. Leave to rest for at least 6 hours and churn .

Passion fruit gel Passion fruit puree 1150 gr Sugar 360 gr Agar agar 16 gr Gelatine 8 gr Vanille 1/2 st Combine all the ingredients and bring to a boil. Leave to cool down and mix in the thermo mix to obtain a smooth crème.



Photo Courtesy : ツゥ Jasmin Frauenhoffer &Pastry Chef Patrick Frauenhoffer




Newly wed, Pâtissier Frauenhoffer, has been residing in the Vienna, the capital of Austria, and has always been motivated to study, learn and experiment with the new. Since having become a Pastry Chef, “I must be on my toes”, he mentioned, because there are always new creations, novel trends, fashion color tendencies and even newly imported ingredients. Chef Patrick, had further stated, that Vienna has been the capital of Austria for more than a thousand years. It became the cultural centre of the nation and had developed its own regional cuisine, as such, Viennese cuisine bears the extraordinary distinction of being the only type of cuisine named after a city. Vienna scores top on the sweet tooth treasure scene. The amazingly Baroque city boasts 2 Unesco World Heritage Sites, and additionally a panorama of uncountable tarts, pies, cakes, sweets, chocolates and sugar art confections. He continued to tell me some of the most renowned classic and popular dessert specialties, which include: Apfelstrudel, a pastry filled with apples; Millirahmstrudel, a cream strudel; Kaiserschmarrn, a shredded pancake served with a fruit compote; Palatschinken, a Viennese Crêpe, Topfenstrudel, a cheese filled strudel, and the world renowned Sachertorte, a chocolate cake of two layers, with apricot jam filling.


Margaux : To what degree of importance do you bring to the aesthetics of a presentation ? Chef Patrick : The dressage or presentation is highly relevant, however, the taste of a dish or a dessert, is quintessential. Margaux : What are your sources of inspiration to dress a beautifully plated dessert or savory dish ? Chef Patrick : I find my inspiration everywhere. Amongst nature and even when shopping in the markets. Margaux : Would you be so kind to tell our readership, what is your culinary philosophy ? Chef Patrick : My philosophy is simply .. to make love, not war !

Photo Courtesy : Š Jasmin Frauenhoffer &Pastry Chef Patrick Frauenhoffer

Interview Pastry Chef Frauenhoffer



Margaux : What innate emotion do you consider important for a culinary artist to have and develop further ? Chef Patrick : The most important factor to me is, never give up. So many things can go wrong at the beginning, however, its all a learning process and one should never hide from the novelties. Margaux : Tell us about a gastronomic dream trip you have taken. Chef Patrick : South Tryol, as this is where I have learnt about the subtleties of the kitchen.

Photo Courtesy : Š Jasmin Frauenhoffer &Pastry Chef Patrick Frauenhoffer

Margaux :

Could you tell us about winter season holiday products that you shall be utilizing ? Chef Patrick : I shall use cinnamon, Gingerbread and vanilla.

Margaux :

If you could stage with any Culinary Artist or Pastry Chef in the world today, who would you like to collaborate with and why ? Chef Patrick : if I could, I would love to work with all the best Pastry Chefs at least one time.

Photo Courtesy : Š Jasmin Frauenhoffer &Pastry Chef Patrick Frauenhoffer

Apple Strudel : Pastry Chef Frauenhoffer



Apple mousse Apple sauce 350 gr Gelatin 6 sheets Egg whites (pasteurize) 3 eggs sugar 100 gr Whipped cream(soft peaks) 350 gr Place gelatin in simmering water. When the gelatin is dissolved, then add the apple sauce. Whip the egg whites and sugar until soft peaks. Add the previously apple sauce. Fold with whip cream. The apple mousse is then placed in a mold for at least 4 hours refrigerated.

Zimt gelee Water ½ liter Sugar 50 gr Cinnamon powder 1 teaspoon Gelatin 6 sheets Boil the water and sugar, dissolve with gelatin and cinnamon. Then to cool in a flat shape with cling film and plate when cooled.

Nut cream Milk 1/4 liter Icing sugar 50 gr Grand Marnier 1 teaspoon Nuts, grated QS. Boil the milk, icing sugar and grand marnier. Stir until the mixture is creamy. SWIRL RING Phyllo strudel Egg 1 pcs. Put 2 sheets of Phyllo on each other, in strips. Wrap greased metal ring and brush with egg. Then place in oven at 180 ° C & bake for about 5-6 minutes, then leave to cool and gently stretch the phyllo.

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






Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER



Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

Culinary Artist Chef Keiichi Hasimoto




RESTAURANT LE SORCIER Written By: Journalist Margaux Cintrano

When mentioning innovation, passion, drive, design, an eagle eye for details, and the Japanese aesthetics, Chef Keiichi Hasimoto has been conjuring up and weaving Japanese philosophical words, suggestive of his steeply profound culture, in his dishes, for example, “The Signs of Winter”. Additionally, his culinary philosophy is to introduce French Regional Cuisine in the ambiance of his homeland, Shunan-shi, Yamaguchi, on the Japanese Island of eastern central Honshu. This celebrated and savvy brilliant Japanese Chef and genius, and culinary top notch gun, designer, architect and restaurateur, is re-defining the future of his native birthplace with a sorcerer´s wizardry. Always adding an element of surprise, be it an ingredient based on seasonal availability, color sensation, an extraordinary piece of silverware or a verrine, or pottery and his native aesthetics, as all adventures begin with images. Furthermore, Chef Hasimoto gives shape and form to the ingredients he employs and combines compelling aromas of sensual foods in an impeccably flawless environment at Restaurant Le Sorcier. As the extraordinarily experienced and highly artistic Chef Hasimoto further mentioned to me, he considers the spirit of inquiry and curiousity quintessential qualities, a chef should develop use to their fullest capacity. Additionally, Culinary Artist Hasimoto, engineers his porcelains with enormous precision, and dressage formalitities of his profoundly steeped culture, as the dishes are extraordinarily carefully designed step by step in their Japanese pottery and ceramic servingware. Chef Keiichi, often called, the Magician, or Le Sorcier, revealed that the study of design and architecture has further inspired his use of shapes, forms, color hues, tones, and has increasingly developed and motivated his profound appreciation for the visual arts and of course, the culinary arts.

30 Interview Culinary Artist Chef Keiichi Hasimoto

INTERVIEW Chef Keiichi Hasimoto

Margaux : What or who were the motivation stimuli in regards to inspiring you to got to culinary institute and become a professional chef ? Chef Keiichi : Pastry Chef Pierre HermĂŠ.

Margaux : What are the sources of inspiration to dress a beautifully plated dessert or savory dish ? Chef Keiichi : Largely, natural landscapes and sometimes a sense of architectural elements.

Margaux : To what degree of importance, do you bring to the aesthetics of a presentation ? Chef Keiichi : It is quintessential. I bring the ambiance of Japan to my plates in all their phases.

Margaux : Would you be so kind, to tell our readership, what is your culinary philosophy ? Chef Keiichi : Firstly, that my guests can experience the fantastic scenery of the plating presentations and have a fulfilling happy account from my gastronomic creations.

Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

Interview Culinary Artist Chef Keiichi Hasimoto

• Chocolat &Fruits rouges


• Foie Gras Caraméliser avec Figue

• Gateau Mont-blanc à la Truffe blanche

Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

• Mousseline de Rhubarbe

34 Interview Culinary Artist Chef Keiichi Hasimoto

Margaux : As an extraordinarily experienced and highly talented Culinary Artist, what innate emotions, do you consider most important for a culinary artist to have and still develop further ? Chef Keiichi : Definitely the spirit of inquiry and curiousity.

Margaux : Please tell us about your Christmas Season and New Year´s Eve Tasting Menus in Restaurant Le Sorcier ? Which products shall you utilise ? Chef Keiichi : Dried persimmons with Foie Gras, Truffles with Potatoes and Yuzu.

• Gelée de Pêche avec Framboise

Interview Culinary Artist Chef Keiichi Hasimoto


Margaux : Tell us about your gastronomic dream trip that you have taken in 2015. Chef Keiichi : The rediscovery of my home town Shunan-shui, Yamaguchi, on The Japanese Island of Hinshi.

Margaux : If you could stage with any Culinary Artist in the world today, who would you like to collaborate with and why? Chef Keiichi : I would prefer to collaborate with architects and fashion designers verses those in the same professional sector, as I continue to study design, and architecture.

Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

36 Interview Culinary Artist Chef Keiichi Hasimoto

• Gelée de chocolat au Poire

Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

Interview Culinary Artist Chef Keiichi Hasimoto

Margaux : Could you briefly tell us about Japan´s latest gastronomic trends ? Chef Keiichi : The writing of a Menu, with a Japanese Philosophic phrase, for example: “Signs of Winter” .. Words that are suggestive of ideas.

Margaux : Absolutely fascinating. My last question is, could you tell us about the impeccably stunning servingware that you utilise ? Chef Keiichi : These are made to order pottery, from a Japanese Ceramist and Artist. Thank you very much for all your time and it has been a pleasure to catch up with you, once again.


• Mont Blanc in the White Truffle Photo Courtesy : Chef Keiichi Hasimoto &RESTAURANT LE SORCIER

Mont Blanc in the White Truffle Chef Keiichi Hasimoto


Mont Blanc in the White Truffle

by Culinary Artist Keiichi Hasimoto

Cassis Ganache Dark chocolate 100 gr Blackcurrant puree 120 gr Caster sugar 35 gr Salt 1 gr In a saucepan 120g blackcurrant puree with caster sugar , salt and bring to a boil. Add chocolate and mix gently.

French Meringue white eggs 2 Pcs. sugar 110 gr Cornstarch 8 gr Make the Meringue Add the sugar and little by little and Cornstarch. Bake the meringue in the oven at 120 째 C to 120 - 130 minutes

Chestnut cream Chestnut paste 180 gr Butter 30 gr White chocolate 15 gr Whipped cream 60 ml Softened butter and knead with chestnut paste. Add white chocolate cream. Last, mix with whipped cream .

White truffle for decorate Fresh white truffle 5 Slices Cooked in the oven at 180 째 C to 10 minutes

Photo Courtesy : Chef Mickael Fournier



Interview Executive Pastry Chef Mickael Fournier




Chef Mickael Fournier, Executive Pastry Chef at the California based Hotel Ritz Carlton Half Moon Bay, was born in Chateau-Gontier, France and raised in Laval, France. When he was younger, he wanted to work in Information Technology, however he was quite poor at math. At the age of eight, Chef Fournier, used to assist his mother cook, so a career in the Food Industry seemed a logical path to follow, he revealled. He attended culinary institute for five years, in Bourges, France at Lycee Hotelier Jacques Coeur. His grandmother and mother are absolutely amazing home gourmets, so Chef Mickael grew up amongst fabulous food, and excellent products, and his grandmother, still grows her own vegetables at the age of 85 !

Photo Courtesy : Chef Mickael Fournier

MINI INTERVIEW Executive Pastry Chef Mickael Fournier Ritz Carlton Half Moon Bay (California) Journalist Margaux Cintrano


Margaux : To what degree of importance do you bring to the aesthetics of a dessert presentation ? Chef Mickael : To me, presentation and aesthetics come second. Firstly, a dessert has to taste good as it is meant to be eaten. Many times I have seen stunning desserts visually and I have been disappointed taste wise. Once I have the flavors and textures right, I work on the visuals, the dressage or the presentation. Most of the time I never know how I will present a dessert, as I tend to make a lot of different decoration items and at the last moment of plating, I decide how to present it, and I work a lot with my intuition.


Interview Executive Pastry Chef Mickael Fournier

Interview Executive Pastry Chef Mickael Fournier

Margaux : What are your sources of inspiration and creativity to create and dress a stunning dessert ? Chef Mickael : It can be everything really: a movie, a cartoon, a classic dessert that I want to make with a twist, even a popular dessert I don t like, in order to make my own version. It can also be a savory dish, it can be a piece of art, a fruit, my wife, my daughter, the place and country I live in, basically inspirational sources are endless.

Margaux : Would you be so kind to tell our readers, what is your culinary philosophy ? Chef Mickael : I tend to do desserts less sweet. For me, salt and sugar are seasonings, and if there is too much of them in any dish, it is not enjoyable to the palate. Most of the time, I use a maximum of 3 flavors in my desserts. I always make sure that it tastes what it promises. Additionally, I always push myself and my team to be better every day. In pastry, things are evolving so fast that you have to make sure you stay tuned; otherwise you will stay in the past.

Photo Courtesy : Chef Mickael Fournier



Interview Executive Pastry Chef Mickael Fournier

Margaux : Could you tell us about your Christmas and Holiday desserts ? Which products shall you be using this season ? Chef Mickael : I am currently working on my Christmas and seasonal holiday menus; there will be modern Christmas logs and I will use chocolate, chestnut, cognac, dried fruits, pears, citrus fruits and spices like cinnamon and ginger.

Margaux : Last but not least, what is your gastronomic dream trip for 2016 ? What was your gastronomic dream trip during 2015 ?

Chef Mickael : My gastronomic dream trip for 2016 would be Las Vegas (as I live close), there are a lot of very good pastries to choose from and the fine dining scene is impressive. Also, I would love to return to Paris, as it is the capital of the world in terms of gastronomy and in the recent years, so many new pastry shops have opened and new young and talented pastry chefs have made their debut. In 2015, after a long wait, I had arrived in The USA and had some great gastronomic adventures during my first stop in Dallas, like the restaurant “Knife”, with their savory dishes, which were very good and onthe pastry side under the Executive Pastry Chef David Collier were amazingly excellent. I also had a great culinary experience at “The Mansion” in the Rosewood Hotel (Chef Nicolas Blouin is the Executive Pastry), and his desserts were just mind blowing.

Photo Courtesy : Chef Mickael Fournier

La Boule de Noel

Photo Courtesy : Chef Mickael Fournier

La Boule de Noel

La Boule de Noel

: Chef Mickael Fournier


by EXECUTIVE PASTRY CHEF MICKAEL FOURNIER The idea : I wanted to create a Christmas dessert with the chestnut flavor and bring a bit of lightness with the Green apple . I played with textures and temperatures

Chestnut cremeux

Chestnut dacquoise

Chestnut cream 540 gr Gelatin sheet in cold water 5 gr Double cream 260 gr Add the melted gelatin to the chestnut cream and then the whipped cream , keep in the fridge until needed.

Egg whites 150 gr Sugar 140 gr Chestnut cream 90 gr Almond flour 150 gr Chestnut confit pieces 150 gr Make a French meringue with egg whites and sugar , add a bit of meringue to the chestnut cream to smooth it , then add the rest of meringue and almond flour . pour on a silpat then sprinkle chestnut confit pieces and bake at 170 C for about 10 minutes once cold cut 6cm circles with a cutter

Green Apple cremeux Green Apple puree 450 gr Sugar 45 gr Corn flour 30 gr Cocoa butter 15 gr Gelatin sheets in cold water 7 gr Green Apple liquor 30 gr Heat the puree with sugar and corn flour , add cocoa butter , then add the gelatin off the stove ,mix well then add the green Apple liquor and keep refrigerated until needed

Apple jelly Apple juice 500 gr Gelatin sheets in cold water 12 gr Heat up a bit of apple juice and add the gelatin and pour on the resting apple juice and leave to set in the fridge .

Green apples flambé Granny smith apples cut in brunoise sugar 20 gr Butter 10 gr Vanilla bean scraped ½ Calvados 20 gr Cook the apples in a pan with the butter , sugar and vanilla then flambé with the calvados and set a side until needed

Granny smith sorbet Water 425 gr Sugar 150 gr Glucose powder 110 gr Stabilizer for sorbet 4 gr Green apple puree 500 gr Heat up the water with sugar , glucose and stabilizer , leave to cool down then add the green apple puree and leave to mature in the fridge at least 4 hours then churn and keep in the freezer until needed .

Chestnut biscuit Butter softened 140 gr Sugar 60 gr Egg yolks 60 gr Sugar 50 gr Egg whites 90 gr Sugar 70 gr Milk 100 gr AP flour 190 gr Baking powder 5 gr Chestnut paste 210 gr Chestnut confit pieces 100 gr Mix the butter and sugar , mix yolks with sugar and make a French meringue with whites and sugar , then mix together the 3 mixes , then warm the milk and chesnut paste and add , then the flour and baking powder sifted together Pour on a silpat and sprinkle with chesnut confit pieces and bake at 165 C for about 10-12 minutes. Let cool down , once cold cut small cubes and keep until needed

Assembly • Temperate white chocolate in 7 cm half spheres as thin as possible , once ready spray them in green with white chocolate and cocoa butter . same operation with small savarin molds • Then stick together one half sphere and one savarin with a bit of chocolate then start to fill with a bit of chestnut cremeux , flambé apples, chestnut biscuit cubes , green apple cremeux , one disc of chestnut dacquoise , once the first half sphere is filled with the chestnut dacquoise add a nice quenelle of green apple sorbet , some cubes of apple jelly and chestnut biscuits , sprinkle some chestnut confit pieces and put the other half sphere on top delicately . • For the top half sphere stick a small piece of marzipan on top rolled in gold powder

K ritnakorn Rooplek




Pastry Chef Kritnakorn Rooplek, a Thai native of Bangkok, Thailand, is a sugar fiend, with an incurable sweet tooth. From his artisanal creative candies, to rich chocolate delicacies, he has his extraordinarily amazing repertoire covered. Just imagine French Macarons flying around the kitchen, during the renowned Thai Moon Festival. Chef, Publisher, and the Art Director of Lucid Dessert Magazine, explained, Bangkok is a gorge yourself, full of sweets Metropolis.

Margaux : Would you be so kind to tell our readership, what is your culinary philosophy ?

Chef Rooplek : “If you do what always interests you with all your passion, then at least one person is pleased” .

Margaux : He believes in the aesthetics of dessert dressage, and has five quintessential : An element of surprise, demonstrated knowledge of the techniques in the presentation stage, the taste of the dessert, the show how to creativity of the concoction and the do it with passion element. He also revealed that his culinary philosophy and his inspirational side to dress an impeccably beautifully stunning dessert or a savory dish comes where the inspiration to visualize the dessert as if travelling around the world, view its artistic effectiveness and feel the passion that the Pastry Chef has put inside the dessert that they prepare.

48 Mini Interview Chef Kritnakorn Rooplek

What innate emotion do you consider relevant for a culinary artist to have and develop further ?

Chef Rooplek : The factor for me is passion, the love of learning and not fearing the new and understanding failure, which is nothing more than a lesson learnt. To learn from one´s experience and utilise this knowledge in the future.

Margaux : Tell us about a gastronomic dream trip you shall be taking. Chef Rooplek : My gastronomic dream trip, is going to France, and taste sampling all the desserts, in every bakery and shop in France. Margaux : Could you tell us about the winter holiday season products that you shall be utlising ? Chef Rooplek : Pop Corn , Cream and Coconut . Margaux : If you could state with any Culinary Artist or Executive Pastry Chef in the world today, who would you collaborate with ? Chef Rooplek : I have numerous Culinary Artists and Pastry Chefs, I would be honored to collaborate with around the world. Here is a tiny list off the top of my head: Chef StĂŠphane Klein, Chef Heston Blumenthal, Chef Pierre HermĂŠ, Chef Fabrice Leblus and Chef Jordi Roca.

50 Rudolph the Red Nosed Reindeer

RUDOLPH THE RED NOSED REINDEER Rudolph the Red Nosed Reindeer, was written in 1949, and due to Gene Autry´s recording, the song had become a number one Billboard hit on the charts, just in time for Christmas 1949 .. Pastry Chef Rooplek, has created a special seasonal berry, lemon and honey madeleine, and thought that it would be a whimsical title for his Haute Couture seasonal pastry.

Madeleine Sugar 144 gr. Lemon zest 25 gr. Eggs 600 gr. Milk 30 gr. Honey 90 gr. Lemon Juice 10 gr. Butter,melted 60 gr. Flour T45 150 gr. Baking powder 6 gr. Whip eggs, sugar and lemon zest until ribbon stage. Pour warm milk and honey inside eggs mix. Add lemon juice . Sift flour and baking powder in mixer , gently fold until batter homogeneous . Pour in rectangular silicone mold . Bake at 180 o C 25 minutes.

Raspberry Fluid Gel Raspberry puree 150 gr. Gelatin sheets 8 gr. Sugar 12 gr. Mix 1/3 of raspberry puree with the sugar and gelatin and heat up until gelatine disolved . Add the rest of raspberry puree . Leave to cool and set for at least 4 hours . Process in the robot coupe to a cream texture and refrigerate until need.


• Sugar Glass • Berry • Edible flower • Honey Sphere

Rudolph the Red Nosed Reindeer


The Little Drummer Boys


THE LITTLE DRUMMER BOY This renowned Christmas Carol, was originally called CAROL OF THE DRUM, and was composed in 1941, by Composer Katherine Kennicott Davis. Pastry Chef Rooplek had decided to entitle his mini milk chocolate taragon cream choux. The Little Drummer Boys, because of their similarity in shape and form to little drums covered by cream !

Craquelin Butter Sugar AP Flour

100 gr. 100 gr. 50 gr.

Dice the butter while still cold. Combine Sugar and flour,add butter mix with paddle until smooth. Roll on baking paper to thickness 0.5 cm in diameter. Store in freezer.

Pate a Choux Water 125 gr. Milk 125 gr. Butter 100 gr. Salt 2.5 gr. Sugar 2.5 gr. AP Flour 145 gr. Whole eggs 250 gr. Boil water, milk, butter, sugar and salt. Add the flour off the heat and mix dehydrate over the heat again. Pour into the bowl of the mixer and progressively beat in the eggs. Pipe small choux buttons 4 cm in diameter. And top with craquelin cut by ring size 4 cm in diameter. Bake at 170 celsius for approximately 35 minutes. Once baked,leave to cool completely on a rack.

Milk Chocolate Taragon Cream Milk Chocolate Converture 140 gr. Liquid cream 140 gr. Glucose 35 gr. Taragon Leaves 20 gr. Whipping crram

80 gr.

Boil the liquid cream , taragon leaves and glocose , let infuse 1 hour . Bring to a boil again and gently mix with milk chocolate until smooth. Finally fold with whipping cream and pipe with rose nozzle inside choux.


• Chocolate Screw • Taragon flowers • Mint Leaves


• Milk Pannacotta • Tangerine Jelly • Aloe vera Gel • Brandy Snap

The renowned Irving Berlin created the Billboard´s best selling single, WHITE CHRISTMAS, originally sung by Bing Crosby in 1941. Additionally, a verrine is an appetizer or a dessert, that consists of a number of ingredients layered artfully, elegantly and intrigingly in a crystal glass or stemware. Pastry Chef Kritnakorn Rooplek has layered a perfect sub tropical light dessert entitled after a favorite Christmas Carrol, for us to try during the holiday season while listening to White Christmas !


Milk Pannacotta Cream 200 gr. Milk 200 gr. Sugar 30 gr. Vanilla pod 1 Gelatin Sheets 6 gr.



Aloe vera Fluid Gel Aloe vera juice 150 gr. Gelatin sheets 8 gr. Sugar 12 gr. Aloe vera ,pulp QS.

Blooming the gelatin in cold water . Cook the cream , milk , Vanilla pod and sugar . add Mix 1/3 of aloe vera juice with the gelatin, pour in verrine the sugar and gelatin and heat up until gelatine disolved. Add Tangerine Jelly the rest of aloe vera juice . Leave to cool and set for at Tangerine juice 250 gr. least 4 hours . Process in Lemon juice 3 U. the robot coupe to a cream Agar-Agar 5 gr. texture pour on top of Tangerin,pulp QS. tangerine jelly with aloe vera pulp. Boil the juice and lemon juice, Add agar-agar. leave cool down and pour in verrine on top of milk pannacotta.


SANTA KLAUS IS COMING TO TOWN This carroll dates back to 1934, and the first recorded version of this famous Christmas carrol was played by Banjoist Harry Reser. Pastry Chef Kritnakorn Rooplek had chosen this title for his popcorn composition, so when Santa Klaus makes a stop in Bangkok, Thailand, he knows exactly where to stop for a sweet tooth pleasure enroute back to the North Pole.

Coconut Crumble Pop Corn Custard Cream Heavy cream 500 gr. Milk 500 gr. Pop Corn 350 gr. Sugar 100 gr. Vanilla Powder 5 gr. Heat heavy cream , milk and pop corn until boil . Leave cool down let infused with popcorn around 2 hours . Combile all ingredients while cool and store for at least 24 hours . Bake for 45 minutes in convection oven at 100 oC .

Sugar 100 gr. Flour 100 gr. Coconut shred 100 gr. Butter 100 gr. Sift all dry ingredients together. Add the butter , chillede and diced, and mix in a mixer . Store in refrigerator at 4 oC. Process the mixture with a food processor in order to obtain the suitable texture .Freeze immediately and bake in the oven at 150 oC until golden brown. Decoration

• Pop Corn • Cream Chantilly • Coconut Crumble • Feuilletine SANTA KLAUS IS COMING TO TOWN


• Matcha White Chocolate Bavaroise • Chestnut Cream • Chestnut and Hazelnut Biscuit • Berry • Edible Flower • Chocolate Crumble



DECK THE HALLS WITH SWEET TOOTH PLEASURES Firstly, DECK THE HALLS, is a classic traditional Yuletide Carol, and the Welsh melody dates back to the 16th century, however, it was published much later in 1794. Pastry Chef Kritnakorn Rooplek chose this title, because one of the first foods eaten by man, dates back to prehistoric times. Chestnuts had long been a Mediterranean mountainous stage for thousands and thousands of years. Furthermore, Pastry Chef Rooplek, has re-invented an absolutely amazingly impeccably flawlessly stunning tart inspired by one of his favorite carols and some of his favorite ingredients for all of us to prepare at home. Chestnut and Hazelnut Biscuit Chestnuts paste 165 gr. Butter 165 gr. Sugar 135 gr. Flour 65 gr. Baking powder 1.5 gr. Whole eggs 115 gr. Vanilla extract 10 gr. Hazelnuts,roasted 100 gr. Whip together the chestnut paste with butter and sugar. Add eggs gradually. Incorporate siftes flour with baking powder. Mix the whole with roasted hazelnuts and vanilla. Bake 160 oC for 20 minutes. Chestnut Cream Chestnuts paste Cream

500 gr. 100 gr.

Mix the chestnut paste with whip cream, fold together until smooth. then fill small sphere silicone mold. leave in freezer.

Matcha White Chocolate Bavaroise Milk 125 gr. Sugar 25 gr. Egg yolks 50 gr. Gelatin sheet 5 gr. White chocolate 125 gr. Green tea powder 4 gr. Whip cream 300 gr. Make a custard, poach the milk at 85 oC , sugar and egg yolks. Add the bloom gelatine, green tea powder and white chocolate. Mix with whip cream. Green Neutral Glaze Neutral icing 500 gr. Sugar 25 gr. Agar-Agar 1 gr. Food color,green QS. Heat the glaze and add the mixture sugar/agar agar. Stop when it starts to boil, cover and let cool down. The day after, heat 45 oC . Add color and mix the whole very strongly. Then glaze immediately

Merry Christmas

BRINGING IN THE NEW YEAR 2016 Written By : Journalist Margaux Cintrano. Collaboration : Author Photographer Philippe Germain of The Book Visions Gourmandes. Photographs & The Art of Dressage Instructions : Author Photographer Philippe Germain.

Holiday entertaining is all about the extraordinarily amazingly stunning touches and / or details employed when decorating one´s home and table for your dear ones and guests who have arrived from near and afar. Distinctive gold and silver foils and glitter lend a festive gleam to place settings and adorn the art of an elegantly clad table. Images of prancing reindeer or work horses pulling sleighs, being greeted by vocalists carrolling and singing the traditional Christmas favorites, freshly cut pines festooned in antique adornments, unforgettable fragrant aromas of oven baked delicacies, stained glass cut crystal stemware, twinkling Christmas lights, and tables filled with the season´s best. I have chosen an array of whimsical and sublimely superb aperitifs, appetizers or starters, stunningly spectacular main courses, and a spectacular dessert with notable and outstanding wines to pair perfectly from the book, Visions Gourmandes. At this time of the year, we have stocked up on some incredible holiday suggestions for our readers, which are veered toward the world´s local product availability and that create memories with uncountable praises. Our chosen selection provides a little ray of sunshine and rainbows of color packed with delectable taste that shall surely brighten all your special holiday meals this season. PERFECT POURING .. Extraordinarily elegant decanters, and amazingly stunning Champagne Flutes, to add sparkle to your holiday tables and furthermore, they also make a gorgeous gift for the wine lovers on your Guest List. For this stellar time of the year, there are no comparisons, go with the best bottle of pure elegance from France, a Champagne you can afford to toast in the New Year 2016. For Oenophiles of the stunning bubbly, my selections include: Perrier Jouët and Bollinger. A very nice marriage partner for shellfish or goat cheese or Cheese Fondue is slightly creamy on the palate, Louis Roederer, Blanc de Blancs Champagne. For Fruit desserts, a perfect partner is Perrier Jouët Rosé, a Bollinger Rosé or a Tattinger Rosé.

With the duckling, I would suggest: • Italy´s Castello Banfi Rosa Regal, with its charming strawberry hints characteristic of the Brochetto grape. • France´s earthy duckling is flavorful, and earthy and requires a wine companion that is lightly fruity with an equilibrium of acid. A match made in paradise is a 100% Pinot Noir, Rouge, from the Burgundy Appellation or Designation of Origin. An average priced Puligny Montrachet Mono Varietal 100% Pinot Noir can range from 12 Euros - 50 Euros depending on the harvest year and qualification of that harvest. The Pinot Noir of Jean Louis Chavy is worth a sampling prior to December. • Another fine companion, for those who prefer white wines, is the Riesling Domaine Gresser Duttenberg from Strasbourg, Alsace, with its touch of sweetness which counteracts the fattiness of game meats and duckling. • As the holiday season can invigorate, the mixing and sampling, which does not always agree with our “inner chi”, I highly suggest, slow sip the same Champagne that you shall bring in the New Year 2016 with, and sip it throughout the entire evening and do not mix. Imagine a taste, where every aroma, fork bite and sip captures the essence of a favorite travel destination. This is the Degustation Carte created from the exemplary Book, VISIONS GOURMANDES, Author & Photographer Mr. Philippe Germain. THE POST CARD PERFECT NEW YEAR´s EVE FEAST FROM THE BOOK VISIONS GOURMANDES .


Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


Shrimps in verrine . The concept is . Shrimp or prawns, the remarkable crustacean, under any circumstances, with a small gold banding is simple to prepare and impresses one´s guests to the utmost. They do not require complicated preparation, nor abundant ingredients to be the delicacy that they are. INGREDIENTS . • Common Prawns or shrimp . • Red prawns .. called Gamba in Latin, which are red orange in color, with a definitive beak and a violet underside. • Seaweed Branches or Twigs • Pine nuts • Red Onion • 3 Pepper Sauce • Black pepper corns • Salmon Roe PLATING UP THE PRESENTATION .. • Prepare from scratch the 3 Pepper Sauce. It can be prepared with Mayonnaise, Mustard and Ketchup, or from a red, orange and yellow bell pepper, and combine thoroughly. • With an attractive glass jar, not too high, combine the pine nuts, chopped onions and the avocado cubes with a drop or 2 of lemon and place in the jar. • Remove the heads of 3 Prawns and Dip the 3 Prawns into the jar. • Using a spoon, draw a shrimp shape with the sauce .. One can use a pipette tube, if you feel more secure with this method. • Now, place the crystal jar in the background of the plate. • Thread 5 shrimp or prawns on a small twig of dried seaweed as in the illustration. • Install this twig in between the sauce, and the jar, not inside as in the illustration and photograph. • To conclude, dot 5 black peppercorns in the sauce and 5 Roe of Salmon aligned without forgetting to place the shrimp or prawns as in illustration. For the illustrated design on this dressed plate, use a painting knife or narrow spatula to slide from the inside to the outside with twisting motion.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


Crown Virgin . The concept is . In Japan, as in France, raw fish, the key ingredient in Maki - Sushi has become a common street food as well as a chic haute couture restaurant lunch or dinner. With a little practice and high quality products, this recipe is easy to prepare and with the association of being irresistible and exquisitely sublime. INGREDIENTS . • Maki - Sushi of 3 different colors : 2 Salmon, 2 Red or White Tuna and 2 Avocado • Salmon Roe • Decorative branches • Solanum Flowers in Deep lavender or white PLATING UP THE PRESENTATION .. • Firstly, find some fruit tree branches and / or purchase / order at a good florist • Arrange the Maki - Sushi by color combining, arrange some laying down, others standing upright, and others leaning on the twigs and branches • Place 4 small flowers called Solanum between the twigs and the Maki-Sushi • To conclude, scatter some salmon roe, as shown in the illustration and the photograph. The salmon roe shall be dispersed on the plate, and one on each Maki-Sushi . This is a very common minimalistic presentation that corresponds perfectly to the Japanese style. Consider, adding a large dot or dab of wasabi and a mini dish for the soy sauce. To serve, a mini Oriental or Japanese tea would be appropriate however, so would a black tea work and highlight the colors of this presentation.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

The concept is .

Visions Gourmandes


Shrimps on the Rocks .

All year long, the elegance of prawns or shrimp, are like a celebration at the table. They possess sublime elegance, and are so accommodating, and furthermore, have been subjected to the whims of Culinary Artists or Home Gourmets for centuries. Their zesty zeal and extraordinarily pale pink radish color and pale coral rose finery, are found in simplicity suiting them at their best. INGREDIENTS . • Large prawns or shrimp sautéed in a well seasoned broth • A piece of wood as in the illustration and photograph to serve as a support for the presentation • Diced fresh mango • Dill fronds and sprigs • Seafood Cocktail Sauce • Salmon or Trout Roe • Fresh Lemon Grass Herb • 2 Stones or rocks PLATING UP THE PRESENTATION . • Take 2 beautiful magenta red violet leaves from a perfectly round red cabbage to serve as a blanket decoration for the 2 stones • Place 2 jumbo shrimp or prawns or crevettes on each stone or rock with the head to the front of the composition as shown in the illustration • A toothpick shall hold the shrimp or prawns in place • Now place a 3rd shrimp or prawn on each stone, with its tail facing in opposite direction towards the front of the composition, so that the tail rests on the plate and the bell on the rock amongst the other two shrimps or prawns. • Utilizing, a syringe, place 3 large puddle drops of seafood cocktail sauce between the mango sliced into cubes and placed in front of the rock where the shrimp or prawns are positioned. • Install 3 dill sprigs with fronds wedged along the red cabbage leaves as shown in the illustration. • To complete this presentation, scatter some Fish Roe to complete the garnishing. The piece of wood, shall serve as a support and is a decorative accessory that you can buy and use over and over again.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


Mrs. Lobster . The concept is . Norway Lobster, often called Dublin Bay Prawns and / or Scampi, is often netted off the seabeds. This crustacean, offers us refined finesse and sublime exquisiteness with a subtle tasting whitish pale pink flesh. This crustacean lends itself to remarkably beautiful artistic creations for inventing stunning presentations. INGREDIENTS . • Norway Lobster or Scampi • Black, white and red Rice called Camargue • Dill sprigs with fronds and Chive • Phyllo Dough Sheets • Sprouts • Shellfish sauce • Tomato sauce • A White Dressing ( Tartar sauce or Dill Dressing ) • Sweet peas in a pod • Fresh Dill Sprigs with Fronds PLATING UP THE PRESENTATION .. • Begin by, studying the illustration, and flatten the tail portion of the crustaceans. • Place a small roll of the rice mixture in the behind the Norway Lobster on the plate. • Put a Dill sprig with fronds and chives on top of the rice rolls as shown in the illustration. • Place some dill and sprouts and sweet peas at the base of the Norway Lobster as shown in the photograph and illustration. • Now, grill the pastry sheet and create the mini tower. • Place the building on the plate behind the Norway Lobster as seen in the illustration. • Finish with the graphic work by drawing with the pipette tube, a large carpet of points as shown in the illustration on the dish and alternate the colors and sizes of the dots. The colors of the dots that line the dish or provide the wide border, should be red, orange, white or light beige, like the ingredients of the composition. This composition shall look simply fantastic on a large round slate plate or round slate board.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


Duck Crew . The concept is . This small to medium sized aquatic bird, wild or domestic, has inspired numerous painters and writers for its notoriety, for centuries. Furthermore, this delicacy has enchanted uncountable Culinary Artists sybarites throughout the world. This incredible charmer, has surely earned its weight in gold, and has a golden colorful “crew” finish, that offers the Chef or Home Gourmet an excellent opportunity to prepare a profoundly shared pleasure on any special occasion. INGREDIENTS . • Duckling breast • Carrots • Green, red and purple or black tomatoes • Green Asparagus • Lotus flower stems • Fennel with Fronds • Lychee Jelly Cubes • Tomato or Carrot Sauce • Barbecue Sauce • Sweet Peas PLATING UP THE PRESENTATION .. • Slice the purple carrots and maintain the end tip. • Slice 3 slices of the duckling breast and place in the center of the slate plate or slab of slate stone. • Place 3 arcs or circular shapes of different sizes of carrot, green tomato, and red tomato and place near the duckling breasts • Now, place a whole carrot previously peeled yet remaining its small green foliage tops and its tip maintained. • Put the sweet peas from the pod and two lotus flower stems on each side of the duckling breasts, between the tomato slices as shown in the illustration • Slice the asparagus stalk maintaining the spear head and place it in front of the duckling breast as shown in the photograph and the illustration. • Place the purple carrot with its roots in upright position as shown in the photograph and illustration. • Place a small lychee jelly cube behind the tomatoes. • Put a few droplets of tomato or carrot sauce on each side of the duckling, amongst the vegetables as shown in the photograph and illustration. • Finish by placing a few fennel stalks with fronds upon the slate board. You can select a slate board or slate plate for this gorgeous composition, which shall enhance all the colors and textures.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


The Duck in the Garden . The concept is . A famous fable, had historically created an unhappy hero, however, history has shown us, that the duck , has been a very pampered delicacy upon our plates and in our kitchens, including in motif of kitchen decoration. Each continent, and in every culture, Chefs have been preparing duck with sweet and sour, savory alliances, and sublime bittersweet ingredients for centuries. Here is my version, The Duck in the Garden . INGREDIENTS . • Duckling breast • Red radishes • Orange and Purple Carrots • Lotus Flower stems • Asparagus spears • Mesculm assorted lettuce varieties • Rice crackers • Honey Orange sauce • Perennial grass reeds PLATING UP THE PRESENTATION .. • Firstly, peel the purple carrots, keep the tip on the intact carrot, and slice a few pieces of the remaining part of the carrot as shown in the illustration. • Slice a red radish lengthwise, and cut a lotus flower stem into small circles. • Place 3 slices of duckling on the rear of the plate. • With a pipette tube, create 3 different sized sauce puddles in front of the duckling breast, as shown in the illustration. • Arrange a few lettuce leaves, slightly arched on the plate. • Place the asparagus spears behind the salad, and half the purple carrot and red radish approximately. • Now, scatter a few slices of purple carrot, lotus flower stems and some rice crackers. • Secure the blades of reeds on the breast of duckling for height effect.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


Duck Tanned Thyme . The concept is . The visual design and lay-out, and the sophisticated realization of this plated presentation is totally within the reach of amateur gourmet enthusiasts. It expresses a keen aesthetic of mingling and the indulgence of ingredients, visual pleasures, and the sweetness of the blending of tastes and ingredients. This presentation, does require some techniques, however, with patience and perseverance, it will become a dynamically dazzling work of art. INGREDIENTS . • Duckling Breast • Carrots, Turnips, Zucchini • Mushrooms of locality • Green asparagus spears • Sweet peas • Apricots or Dried apricots • Beet sprouts • Red mini chili peppers • Thyme sprigs PLATING UP THE PRESENTATION .. • Prepare all the vegetables and give them a nice rounded shape in the slicing, oblong as shown in the illustration and the photograph. • Lightly blanch or steam and then, freeze them for maintaining a flawless appearance. • Place the zucchini to superimpose in the background along with the carrots as shown in the illustration and in the photograph. • Caramelize the apricots in a saucepan to bring out their stunning color. • Place the duckling breast on a beautiful round porcelain and follow the illustration for the placement of the green asparagus as shown also in the photograph. • Put a mounting behind the leek, zucchini, carrots and sprouts, to provide height. • Now, assemble the other vegetables on the back of plate and add the chili peppers. • Place 1 apricot dried or sliced fresh, on the pile of red beetroot sprouts. • To finish, add the mushrooms, 3 sweet peas and the thyme swig as in the illustration and the photograph. A beautiful round white porcelain plate shall suit perfectly and bring out all the gorgeous colors in this food styled presentation.

Publisher, Author & Photographer : Mr. Philippe Germain of Visions Gourmandes

Visions Gourmandes


Query Surprise . The concept is . Uncountable family sandwich cookie recipes and one of a kind French Macaron recipes concocted by Michelin and high end signature Chefs, for centuries, have always been objects of their desires. This cookie´s dress code is delicate, yet complex. It is dreaded by amateurs and star chefs alike. Never the less, these cookies lend themselves, to amazing inventions and an enormous spectrum of colors, flavors and combinations of ingredients. INGREDIENTS . • Green macarons • Pink macarons • Yellow macarons • Ruby rose grapefruit • Oranges • Red fruits : currants, raspberries and strawberries • Candied fruits • Vanilla ice cream • Vanilla cream • Raisins PLATING UP THE PRESENTATION .. • With a pipette tube, filled with vanilla cream, draw a large question mark with several circles, as in the illustration. • Upon completion of the Arabesque design, finish with a few dots, or periods / full stops. • Fill, Half Way, 3 transparent glasses with one type of fruit in each glass. • Create and install the French Macarons, and the upside or front side of the background of the composition as indicated in the illustration shown. • Form a scoop or dollop or whipped cream r ice cream and place on the white plate as shown in sketch. • Garnish the plate with tiny pieces of shapes desired of fresh citrus fruits • Now, move on to scatter some candied fruit throughout the presentation • To complete, place some gold leaf foil papers . The white plate, is best for this presentation. I also suggest, drawing with some berry coulis for the addition of color.

french language



• Pâtissier Lilian Bonnefoi

• Pâtissier Etienne Stein

• Pâtissier Yves Jehanne

• Pâtissier Mickael Ligey

Photo Courtesy : P창tisser Lilian Bonnefoi

Interview Pâtissier Lilian Bonnefoi


Written By: Journalist Margaux Cintrano

“ Quand un artistocrate bouillannt d´idées rencontre un Pâtissier aventurier, comte le art de sucre s´inspirer à table pour Les Fêtes et l´art de douce et chocolat, le Pâtissier Lilian Bonnefoi bouscule les codes d´une gastronomie remarquable, raffinement et magnifique. ”


MARGAUX : Qu ´est -ce - et / ou qui ont été les catalyseurs de motiver et inspirer vous d´éstudier les artes culinaries et où avez - vous assité instut culinarie ? PÂTISSIER LILIAN BONNEFOI : Pour ma part depuis l’age de 9 ans quand je suis rentré dans les cuisines des frères troigros a roanne j’ai compris que ce métier allait vite devenir une reel passion , alors a l’age de 14 ans j’ai commencer mon apprentissage .

MARGAUX : Pouvez vous nous, parler de vos Mentors ? Et apprentissage .

PÂTISSIER LILIAN BONNEFOI : Mon apprentissage c’est effectuée dans une petite patisserie familliale chez mr laurent ,il fut mon mentors ,c’est grace a lui que j’ai acquis les bases de ce formidable metier


La fraise croquant de polenta crémeuse parfum léger fleur d’oranger glace lait de brebis

Photo Courtesy : P창tisser Lilian Bonnefoi

88 Interview Pâtissier Lilian Bonnefoi


MARGAUX : Quel est le degré d´importance que vous apportez á l´ esthétique de vos présentations ( dressage ) ? PÂTISSIER LILIAN BONNEFOI : Il faut trouver le bonne equilibre entre esthetisme et puretée , trop de chose peut tres vite alondir votre dessert et votre presentation ,il faut toujours laisser place aux produit en le sublimant avec une presentations adapter, difficile travail que celui du dressage quand il est maitriser cela deviens un art

MARGAUX : Quelle est votre Philosophie Culinarie ?

PÂTISSIER LILIAN BONNEFOI : “Produit de saison ,de qualité vous donne de l’emotion” .

MARGAUX : Parlez nos, un voyage de rêve gastronomique que vous souhaitez faire l´ expérience et pour-quoi ? PÂTISSIER LILIAN BONNEFOI : J’adore l’asie en general,mais le voyage qui me plait le plus est au japon ,la gastronomie et la decouverte se touve a chaque angle de rue.

MARGAUX : Parlez - nous, de 2015 et 2016. Plans, projets de recherche, des voyages ?

PÂTISSIER LILIAN BONNEFOI : Mon projet premier est l’ouverture de ma boutique a antibes, je veux une patisserie a la fois classic avec des produits d’exception comme je les travail a l’hotel du cap , j’aimerais aussi en 2016 pouvoir ramener dans mes valises un chocolat de torrefacteur unique ,avec des feves de cacao de plantations exceptionnel

La pêche granité de champagne tuile croquante aux agrumes sorbet jus de pêche fraiche

Photo Courtesy : Pâtisser Lilian Bonnefoi

Le New York cheese cake Crème glacée cheese cake Jus de fruits de la passion frais

La figue crème ricotta léger poivre de Tasmanie sorbet a la feuille de figuier

Photo Courtesy : Pâtisser Lilian Bonnefoi

Interview Pâtissier Lilian Bonnefoi


MARGAUX : Quelle a éte la réaction de clientel pour vous présentations ?

PÂTISSIER LILIAN BONNEFOI : Souvent les clients sont conquis par la legerté en gout de nos dessert ,et aussi par le presentations toujours tres gourmand des produit de producteur locaux ,ils reprennent souvent les meme dessert qui sont devenu avec le temp des plats signature et ça c’est la recompense pour nous tous

MARGAUX : La Carte d´ éte de DESSERTS pour Les Joyeaux Nöel et Le Ann 31 / 12 /16 ?

PÂTISSIER LILIAN BONNEFOI : Pour les fete de fin d’année une buche pomme ,noisette et caramel une creation d’etienne mon sous chef un vrai regale Dessert signature : Le citron Croustillant ‘sur un air de citron’ en production de Menton Nos classiques : Les fruits rouges De notre production local Petits pots de crème battue à la vanille La voiture gourmande Tartes et entremets de fabrication maison L’assortiment De glaces et sorbets maison Nos créations été 2015 : La figue, Crème ricotta au citron, léger poivre de Tasmanie, sorbet à la feuille de figuier. Le chocolat, Crémeux et mousse légère, grand cru de fève criollo 70 % cacao de l’île de Java La fraise, Croquant de polenta crémeuse, parfum de fleur d’oranger, glace au lait de brebis. La pêche, Granité de champagne, tuile croquante agrumes, sorbet jus de pêche fraiche . Soufflé chaud lait amande, morceaux de cerises fraiches, sorbet cerises griottes

Merci beaucoup pour la partage et Joyeaux Fêtes, Pâtissier Bonnefoi. Joyeaux Noël.

Composition : • Crémeux sura • Spirale de chocolat noir • Mousse chocolat au siphon • Glace au grué de cacao • Sablé reconstitué chocolat noisette Photo Courtesy : Pâtisser Lilian Bonnefoi

Le Chocolat : Pâtissier Lilian Bonnefoi

Le chocolat

Streusel aux noisettes Beurre 304 Cassonade 150 Muscovado 84 Poudre de noisette brute torréifiée 390 Fleurs de sel 6 Farine T55 270 Poids total 1200 Poids par grand cercle ovale 80

par Pâtisser Lilian Bonnefoi

Glace au grué de cacao gr gr gr gr gr gr gr gr

Mélanger tous les ingrédients ensemble dans la cuve du batteur muni de la feuille jusqu’à l’obtention d’une pâte. Passer au crible et refroidir au surgélateur. Cuire au four ventilé à 145°C durant 16 minutes.

Sablé reconstitué chocolat noisette Couverture sur del lago 72% 100 gr Beurre 23 gr Pâte de noisette Opéra® 93 gr Praliné noisette 120 gr Streusel noisette cuit 330 gr Noisettes émondées torréfiées concassées 70 gr Poids total 736 gr Poids par cadre 20 x 20 50 gr Mélanger le chocolat fondu avec le beurre pommade. Ajouter la pâte de noisette et le praliné noisette. Ajouter le streusel cuit et les noisettes concassées. Etaler dans un cadre de 6 mm d’épaisseur. Bloquer à 4°C. Détailler des petits disques de 2 et 3 cm de diamètre (pour un dessert : 1 x 2 cm + 2 x 3 cm). Les recouvrir de feuille or. Réserver pour le dressage


Lait entier Crème 35 % Grué de cacao torréfié Poudre de lait 0% Sucre semoule Dextrose Stabilisateur (stab 2000) Jaunes d’oeufs Poids total

434 65 90 34 76 30 3 70 800

gr gr gr gr gr gr gr gr gr

Torréfier le grué de cacao. Infuser à chaud le grué de cacao dans le lait et la crème durant 15 minutes. Chinoiser. Chauffer et ajouter les poudres. Porter à ébullition et cuire à 85 °C avec les jaunes d’œufs. Mixer et refroidir rapidement à 4°C. Maturer 24 heures et couler en bol pacojet. Surgeler. Pacosser avant le service.

Mousse chocolat au siphon Lait entier Crème Jaunes d’œufs Sucre semoule Chocolat sur del lago 72% Chocolat au lait Jivara 40% Poids total

200 100 20 15 100 25 460

gr gr gr gr gr gr gr

Porter à ébullition le lait et la crème. Réaliser une anglaise avec les jaunes d’œufs et le sucre semoule. Verser sur les chocolat et mixer. Débarasser en poche plastique sous vide et stocker à 4°C. Avant le service, mettre en siphon et gazer avec 2 cartouches. Conserver le siphon au réfrigérateur.

Photo Courtesy : P창tisser Lilian Bonnefoi

Le Chocolat : Pâtissier Lilian Bonnefoi

Crémeux Sura Crème fleurette 250 gr Lait entier 250 gr Jaunes d’oeufs 100 gr Sucre semoule 50 gr Chocolat Sura (Opéra®) 200 gr Poids total 850 gr Poids par dessert 70 gr Réaliser un anglaise avec la crème fleurette, le lait, les jaunes d’œufs et le sucre semoule. Verser sur le chocolat et mixer. Couler 70 gr dans des cercles de 12 cm de diamètre. Surgeler. Dresser sur les assiettes avant le service et réserver à 4°C.

Décor spirale chocolat Etaler de la couverture noire tempérée sur une bande de rhodoid 3,5 x 60 cm. Rouler sur elle-même la bande de chocolat de manière à obtenir une spirale. Laisser cristalliser. Démouler délicatement les spirales en s’aidant d’un cure- dent. Passer sur plaque chaude l’arête de la spirale et poser sur une feuille recouverte de cacao poudre. Réserver pour le dressage.

Dressage : Disposer un palet de crémeux sura au centre d’une assiette. Poser une spirale de chocolat. Garnir généreusement la spirale de mousse chocolat au siphon. Déposer les 3 disques de sablé reconstitué chocolat noisette plaqué or. Déposer 2 petites quenelles de glace grué de cacao. Poudrer les quenelles de grué de cacao mixé.



SUD Restaurant

Photo Courtesy : © Jeremy Stroh


Interview Pâtissier Etienne Stein



Margaux : Qu’est ce qui vous a motivé et inspiré pour étudier les arts culinaires et où ?

Chef Etienne : J’ai toujours aimé ça depuis tout petit. Je regardais ma grand-mère cuisiner et faire des gâteaux. De plus mon frère aîné était à l’école hôtelière et donc, très jeune je me destinais à devenir cuisinier. Vers mes 17 ans, un client de mon père qui était boulanger/pâtissier cherchait un apprenti pâtissier. J’ai donc intégré le centre de formation d’apprenti CEPAL à Nancy.

Margaux : Pouvez-vous nous parler de vos mentors et apprentissage ?

Chef Etienne : Je n’ai pas forcément de mentors mais plutôt des gens que je respecte pour leur professionnalisme, leur talent et leur modestie dans leur réussite. Donc il y en a beaucoup mais pas forcément connu médiatiquement. J’ai fait mon apprentissage dans une boulangerie/pâtisserie dans un petit village à côté de chez moi, en Meurthe-et-Moselle. Mon apprentissage fini, j’ai décroché le diplôme avec les honneurs et une 3ème place au palmarès régional. Ayant un an de libre avant mon service militaire, je me suis lancé dans une formation traiteur et pâtisserie de restaurant. Mon service militaire terminé, je suis parti faire un stage européen en Belgique et une maitrise dans un Relais Dessert en France. Ensuite j’ai été embauché dans un Relais Château 1 étoile Michelin au Luxembourg et ce pendant 13 ans. Après ces nombreuses années j’ai eu l’opportunité de me lancer en tant que chef pâtissier dans un établissement qui venait d’ouvrir. Trois années plus tard, je suis parti dans un restaurant gastronomique qui venait d’être repris, donc un nouveau challenge. Etablissement dans lequel j’officie toujours.


Photo Courtesy : © Jeremy Stroh

Margaux : Quel est le degré d’importance que vous portez à l’esthétique de vos présentations ?

Chef Etienne : Le dressage d’un dessert est très important de part l’équilibre et l’esthétique. Un dessert réussit se doit d’être bon, beau mais aussi original. Ce sont les trois points que je me dois de respecter.

Margaux : Quelle est votre philosophie culinaire ?

Chef Etienne : Elle se résume à faire de belles cartes surprenantes. Pour moi un dessert réussit est un dessert que personne d’autre n’a fait. J’aime beaucoup revisiter les classiques.

Margaux : Parlez-nous d’un voyage de rêve gastronomique dont vous souhaitez faire l’expérience et pourquoi ? Chef Etienne : Mes voyages gastronomiques se passent essentiellement dans ma tête. Je réfléchis beaucoup. Mais si je devais en choisir une, je dirais l’Asie car tout est net et millimétré.

98 Interview Pâtissier Etienne Stein

Interview Pâtissier Etienne Stein


Margaux : Parlez-nous de 2015 et 2016. Plans, projets de recherche, voyages ?

Chef Etienne : Mes projets futurs seraient certainement de réaliser un livre et pourquoi pas participer à un concours de dessert sur assiette. La reconnaissance est notre moteur pour avancer. J’enseigne également la pâtisserie dans des cours en soirée ce qui, en plus de mon poste de chef pâtissier me prend énormément de temps et m’en laisse peu pour d’autres projets.

Margaux : Quelle est la réaction de vos clients devant vos présentations ?

Chef Etienne : J’ai la chance de travailler en cuisine ouverte et de là ou je suis, je ne rate rien. Je vois la surprise et l’émerveillement sur leurs visages et c’est ce qui me donne l’envie de continuer dans la créativité et de progresser. J’essaye de faire des desserts qu’ils ne verront pas ailleurs et de leurs laisser un bon souvenir.

Photo Courtesy : © Jeremy Stroh

Photo Courtesy : Š Jeremy Stroh



Interview Pâtissier Etienne Stein


LE SUD Restaurant

Margaux : Quelle sera la prochaine carte des desserts et pour les fêtes de fin d’années ?

Chef Etienne : Je ne sais pas encore exactement quelle va être la carte de cette fin d’année mais j’ai déjà le design en tête et je partirai certainement sur une alliance de marrons et de clémentines.


Pour Le Joyeaux Fêtes de Noêl par PÂTISSIER ETIENNE STEIN

Photo Courtesy : © Jeremy Stroh

Pour Le Joyeaux Fêtes de Noêl : Pâtissier Etienne Stein



Pour Le Joyeaux Fêtes de Noêl



Mousse kalamansi de pulpe 1000 gr de meringue italienne (recette classique) 400 gr de gélatine en feuille (200 bloom)35 gr de crème fouettée 850 gr ramollir et fondre la gélatine,l,incorporer a la pulpe de fruit, incorporer la meringue italienne tiède et pour finir la crème fouettée lisse. Crème citron de jus de citron 300 gr d eau 200 gr de beurre 250 gr de sucre semoule 300 gr œufs 7 jaune d œufs 1 de poudre a pudding ou amidon de mais 50 g de gélatine 2 feuilles faire chauffer le jus de citron, L’eau et le beurre de façon a homogénéiser lensemble.réaliser avec cette base une crème patissière.finir en y incorporant la gélatine ramollie.

Pain de gêne pistache de poudre d,amandes 350 gr de pistache en poudre 400 gr de sucre glace 750 gr de sel 8 gr d’œufs 1050 gr de beurre clarifié 530 gr farine 330 gr Monter les éléments au batteur en 3 eme vitesse en chauffe.une fois monté y incorporer délicatement le beurre clarifié et la farine.cuire a 180.c pendant 20 mn. Montage du dessert

prendre trois disque ou forme en chocolat blanc (pour exemple tête de père noël dans le dessert sur le thème noël) faire un montage disque, pain de Gene, disque mousse kalamansi.Une fois le tout monté finir avec une poche sur le tour des disques avec de la crème citron.On peut l’agrémenter avec de la gelée mangue qui adoucira le dessert


Photo Courtesy : © Émilie Gentils


Interview Pâtissier Yves Jehanne



Margaux : Où étiez cous né et a grandi ?

Chef Yves : Je suis né à Caen en normandie ou j’ai vécu 6 ans avant de changer de cap et partir vivre à Toulouse dans le sud de la France. Je suis resté 18 ans dans « la ville rose » c’est la ville et l’endroit auquel je m’identifie le plus, c’est la ou j’ai grandi, ou j’ai étudié, ou j’ai commencé à travailler. Mes racines sont toulousaines.

Margaux : Ou´est ce et / ou qui ont été les catalyseures de motiver et inspirer vous d´ etudier les arts culinaries et où avec, vous assité institut culinarie ? Chef Yves : J’ai étudié au lycée hôtelier d’Occitanie à Toulouse, j’ai commencé par une formation de cuisine de 4 ans en obtenant un Brevet d’études professionnelles et un Bac professionnel en cuisine, puis je me suis tourné vers le sucré, la pâtisserie ou j’ai étudié pendant 1 an en Mention complémentaire de cuisinier en dessert de restaurant avec le professeur Jean-Louis Lareng . L’envie de faire ce métier est avant tout arrivée au plus jeune âge grâce à mon père breton d’origine qui aimait les bons repas les produits de qualités tels que les fruits de mers ou les mille feuilles dominicaux, choux à la crème et j’en passe. Mais aussi grâce à ma mère d’origine péruvienne avec qui j’ai eu la chance de déguster nombreux fruits exotiques qui sont par la suite devenus mes fruits favoris comme la mangue du Pérou, l’ananas ou la grenadille. L’envie de faire plaisir est aussi très importante dans ma décision, c’est un sentiment que je voulais partager à travers ma passion, la pâtisserie et que je fais partager avec mon équipe de pâtissiers que je remercie de leur investissement chaque jour de travail.

Photo Courtesy : © Émilie Gentils

Interview Pâtissier Yves Jehanne

Margaux : Pouvez vous nous parler de vos mentors ? Et appretissage ? Chef Yves : Mes premiersmentors, ceuxquim’ontdonnéenvie de devenir pâtissierontétéJérômeChaucesse et ses duplos, tartecristallineauxfraises, Camille Lesecq et sesfabuleuxdessertsauMeurice, et Laurent Jeanninqui afaitévoluernotremétieravecsesdessertscrééscomme des bijoux. Ce sont des personnages que j’ai admiré durantmonapprentissage. Mais mes vraismentorssont les chefs que j’aieu la chance de croiserlors de mes differentsstages, lors de mon premier stagechez Frank Renimelau restaurant en Marge à Toulouse, chef étoilétoulousain “pursouche”, qui de par son entrainm’as motivé à entreprendre une carrière tournée versl’excellence et la gastronomie. C’est son chef pâtissierMaximeDelboscquim’asdonné le déclic, ilm’asappris la techniquenécessaire à tout bon pâtissier, m’asdonnél’envie de toujoursavancer et chercher à se surpassertous les joursmaisaussim’asépaulé à créer mes toutpremiersdesserts. NicolasBûche le chef pâtissier du restaurant Michel Sarranchezquij’aieffectué un stagem’asappris la précision et l’exigence du métier, ilest un exemple de professionalisme.

Margaux : Quelle est votre philosophie culinarie ?

Chef Yves : Ma “philosophieculinaire” se résume en quelquesmots, la recherche permanente de la nouveautée, nejamais se reposer sur sesacquis, j’aimechanger la forme d’unproduit le travailler de différentesfaçonsen modifiantssatexture. J’aimesurprendre les clients de la Cristallerie ce qui explique les intituléscourts et basiques des dessertscomme“Figue vin et noisettes”, je n’aimepas les intituléstropromanesquesoutropexplicatifs, c’estimportant que le clientpuisseimaginer ce quipourrait bien se cacherderrière un titre simple. Je n’aimepassuivre les autresmaisplutôt “sortir des sentiersbattus” tout en s’appuyant sur des bases classiques solides. Les saveurssonttrès importantes dansmapâtisserie, des goûtsfrancs et prononcéssont la base. Toutaussiimportant que l’esthetique et le visuel des dessertsquidoiventêtrebeaux à regarder, le plaisir des yeux. En quelquesmots, Surprise, Textures, Esthétique et Goût.


Photo Courtesy : © Émilie Gentils

Margaux : Quel est le degréd´importance que vous apportez à l´ésthétique de vos présentations ? Chef Yves : Ilestessentiel que les clientsdégustent le dessertavec les yeuxavant de le degusteravec la bouche, c’est la fin du repas, l’avantdernierservice, le derniersouvenir du repas. J’aimeréaliser des dressagesdifférents, quinesontpascommuns, quisurprennenttoujours. Je m’inspire de toutpourcréer, aussi bien d’unevitrine de bijoutieroud’unmagasin de mode que des feuillesjaunesrouges et marronsaupieds des arbres à l’automne. J’aimealler en fôretobserver la nature à l’étatbrut, cela m’inspire. L’assiette de presentationestaussitrès importante à mesyeux et noustravaillonsavec Xavier Vega de Luesma& Vega quicrée des assiettes sublimes pour nous. Ce quidoitressortird’undessertc’est la finesse, la nettetée, les couleurs et les formes .Ildoit y avoir une harmonie, comme une osmosequi se fait.


Interview Pâtissier Yves Jehanne

Margaux : Dressage des assiettes pour Le Joyeaux Nöel 2015 ? Le Ann 31 / 12 / 15 ?

Chef Yves : Pour noël ce seras un mille-feuilles d’Arlettes très fines à la clémentine corse et marron dressée sous forme de barette très fine avec plein de surprises autour et à l’intérieur du millefeuilles, et pour le nouvel an en pré dessert vous pourrez deguster une truffe de chocolat Domori à la truffe noire et noix de macadamia légerement torréfiée et caramélisée et en dessert ce sera un dessert aux agrumes Bachès tout en textures, liquide, gelée, glacé, fondant, croustillant.

Margaux : Les vacances gastronomique 2015 ?

Chef Yves : C’était à Dénia en Espagne au restaurant QuiqueDacosta, et certainement cet hiver au Mugaritz à San Sebastian, ou Tickets Barcelona chez Albert Adria. J’adore leurs technique et leurs recherches…

Interview Pâtissier Yves Jehanne


Photo Courtesy : © Émilie Gentils

Yaourt Violette : Pâtissier Yves Jehanne

Yaourt Violette


par Pâtissier Yves Jehanne

Recette pour 6 personnes

Espuma yaourt Yaourt grec Sucre Gomme Xanthane Yopol

500 gr 65 gr 5 gr 5 gr

Au fouet incorporer les éléments un par un au yaourt grec, laisser figer 30 minutes en chambre froide puis mettre en siphon, gazer 2 fois, bien secouer. Utiliser après 24h de repos

Dacquoise Blancs d’œufs 50 gr Sucre 16 gr Blancs en poudre 1.5 gr Poudre d’amandes 20 gr Poudre de noisette 20 gr Sucre glace 40 gr Monter les blancs en neigen serrer avec le sucre et les blancs en poudre. Ajouter à la maryse les poudres mixées et tamisées . Etaler sur silpat à la spatule coudée 0.5 cm d’épaisseur. Saupoudrer de sucre glace puis enfourner à 200°c 5 minutes vanne ouverte puis à 175°c 5 minutes vanne fermée. Détailler à l’emporte pièce.

Sorbet yaourt Eau Sucre Glucose Yaourt grec

150 gr 100 gr 50 gr 500 gr

Faire bouillir le sirop puis à froid mixer 1 minute avec le yaourt . Passer à l’étamine, bloquer dans un bol à pacojet puis pacocer.

Meringue suisse Blancs d’oeufs 50 gr Sucre 100 gr Faire chauffer les blancs et le sucre dans la cuve du batteur au bain marie, à 60°c mettre à monter puis étaler sur papier à 0.5 cm d’épaisseur. Cuire à 80°c pendant au moins 2h. Concasser à froid

Dressage Poser un disque de dacquoise sur l’assiette, à la poche a douille recouvrir la dacquoise avec le sorbet yaourt . Dans un emporte pièce huilé ajouter l’espuma de yaourt pour recouvrir le sorbet. Parsemer le dessert de pétales de mini pensées violettes, d’éclats de meringues et de sucre à la violette ( Jardin d’Elen ).


Mickael Ligey

Photo Courtesy : P창tissier Mickael Ligey

Mini Interview Pâtissier Mickael Ligey


​Petit ​Interview Avec Pâtissier Mickael Ligey ET JOURNALISTE MARGAUX CINTRANO

Margaux : Où étiex couse né et a grandi ?

Pâtissier Mickael Ligey : j’aie grandi en franche comte dans le doubs dans une petite ville qui s’appelle hérimoncourt

Margaux : Pouvez vous nous parler de vos mentors ? Et appretissage ?

Pâtissier Mickael Ligey : je n’aie jamais eu de mentors, j’aie toujours évoluer par moi meme et regardant ce qui ce fesai autour de moi

Margaux : Les Catalysseures de motiver et inspirer vous d´ estudier les arts culinaires et où avec, vous assité institut culinaire ? Pâtissier Mickael Ligey : j’aie fais mes étude à pontarlier au lycée Toussaint Louverture, et depuis petit je regardai et admirais mon pere qui et cuisinier, depuis petit je baigne dans ce milieu Margaux : Quel est le degréd ´ importance que vous apportez à l´ esthètique de vos présentations ?

Pâtissier Mickael Ligey : l’esthétique a beaucoup d’importance, on déguste déja avec les yeux, un visuelle attractifs contribue déjà a l’idée que l’on ce fais du dessert, apret le gout doit etre au niveau du visuelle ou le client qui déguste le dessert ne sera que plus déçue

Illutions de citron

Photo Courtesy : P창tissier Mickael Ligey

Illutions de citron : Pâtissier Mickael Ligey

Illutions de feuille de citron par Pâtissier

Mickael Ligey

Confi de citron jaune

Mousse citron

Ecores de citron jaune 100 gr Jus de citron jaune 250 gr Sucre semoule 150 gr • Blanchir les écores 3 fois • Ajouter le jus de citron et le sucre, cuire 30 minutes à feu doux, mixez et réserver au froid

Crème 35 % 500 gr Sucre semoule 80 gr Jus de citron jaune 500 gr Gélatine 16 gr • Monté la crème au bec d’oiseau avec le sucre • Chauffé une partie du jus de citron ajoutez la gélatine préalablement tremper dans l’eau • Réunir les deux masses délicatement à la marise, moulé dans 30 demi-sphères de 5 cm de diamètre • Insérer une demi-sphère d’insert citron mentholé dans chaque demi-sphère de mousse citron • Surgelez le tout • Réunissez les demis-sphère par deux pour former une sphère complète • Ajouter de la mousse citron au bout de chaque sphère pour former le citron, surgeler et sculpter pour façonner le citron

Insert citron mentholé Eau 200 gr Sucre semoule 200 gr Menthe fraiche 20 gr Jus de citron vert 200 gr Sucre semoule pectine N-H

20 gr 6 gr

De menthe citrons vert

14 feuilles 2

Bille de riz soufflé enrobé de chocolat 60 g

• Réalisez un sirop avec l’eau le sucre et la menthe, infuser à couvert 20 minute, passez au chinois, ajouter le Jus de citron vert et refaire bouillir • Ajouter le mélange sucre-pectine et bouillir 30 second, refroidir et ajoutez la menthe ciselée, les suprême de citron vert couper en brunoise et les bille de riz soufflé • Moulez en moule demi-sphère (30 demis sphère de 3 cm de diamètre) • Insérer un peu de confie de citron au centre de chaque demi-sphère • Surgeler les demi-sphères

Sablé breton Jaune d’œuf 60 gr Sucre semoule 125 gr Beurre demi-sel 125 gr Farine 187 gr Levure chimique 12.5 gr • Monter le beurre et le sucre au batteur, le faire doubler de volume, ajouter les jaunes d’œufs et la levure, puis la farine, réserver 2h au frais • Etalez sur 0.5 d’épaisseur, détaillée des cercles de 3 cm de diamètres, cuire 10 minute à 180°C dans ces mêmes cercles


120 Illutions de citron

: Pâtissier Mickael Ligey

Illutions de citron Appareille à tremper et floquer Beurre de cacao 500 gr Chocolat blanc ivoire 35% 400 gr PM colorant jaune citron liposoluble • Fondre le beurre de cacao et le chocolat blanc, trempez chaque citron dedans, et replacez-les au grand froid • Ajouter le colorant jaune, utiliser un pistolet à peinture pour floquer chaque citron et leur donner l’illusion de la texture d’un réel citron, laissez décongeler au frais

Illutions de feuille de citron De citronnier ou autre feuille d’arbre 15 Feuille Chocolat blanc 200 gr PM colorant jaune, vert et bleu liposoluble • Mettre au point le chocolat ajouter le colorant vert, jaune et bleu afin d’obtenir la couleur la plus ressemblante • Appliquez au pinceau une bonne couche de chocolat (environ 2mm) au dos des feuilles de citronnier ou autre feuille. C’est en effet le dos qui a les nervures les plus apparentes • Laisser durcir et démoulez, puis avec un petit pinceau venez peindre chaque feuille pour parfaire l’illutions • Réaliser aussi de petit boudin de chocolat en vert qui vous feront office de branche, coller les feuille sur ceux si

Illutions de citron : Pâtissier Mickael Ligey


Montage Déposer chaque citron sur un sablé breton et ajouter les illusions de feuille

Pâtissier Mickael Ligey

Photo Courtesy : Pâtissier Mickael Ligey

Pomme d’amour

Photo Courtesy : Pâtissier Mickael Ligey

Pomme d’amour : Pâtissier Mickael Ligey

Pomme d’amour par Pâtissier

Mickael Ligey

Espuma cidre doux

Sabler reconstituer

Cidre doux 300 gr Eau 90 gr Sucre 60 gr Crème liquide 120 gr Gélatine 2.5 gr • Faite tremper la gélatine • Réalisez un sirop avec l’eau et le sucre, faire bouillir puis ajouter la gélatine bien essorer • Ajouter la crème liquide et le cidre, coulez le tout dans un siphon et ajouter 2 cartouche de gaz, réservez au frais

Sablé breton ou crumble 250 gr Feuillantine 100 gr Beurres de cacao 90 gr • Faire fondre le beurre de cacao • Emietter les sablés bretons, mélangé avec la feuillantine et le beurre de cacao, réservez au frais

Sorbet granny smith Purée de granny smith 500 gr Sucres 100 gr Eau 200 gr Granny smith 100 gr • Réalisez un sirop avec l’eau et le sucre, faire bouillir et ajouter 100 g de grany smith couper grossièrement et la purée de pomme vert, déposer le tout dans un Bole a paco-jet passez au grand froid puis turbiner au paco-jet et réserver

Autre PM Isomalt PM colorant rouge PM colorant marron PM oxyde de titan • Fondre l’isomalt, colorer une partie en rouge avec le colorant rouge et l’oxyde de titan, et une partie en marron avec le colorant marron et l’oxyde de titan • Réalisez des bulle de sucre souffler avec le rouge, partez avec une masse de 18 g par bulle, soufflez jusqu’à obtenir une taille de 9 cm de diamètre, faire un trou à la base de bulle avec un emporte-pièce en métal chauffer de 2 cm, avec le marron réalise les tiges

Compoté de Pink Lady Pink Lady 5 Citrons (zest) 2 Citron (jus) 1 Sucre 100 gr • Eplucher les pink lady puis les râpé, ajouter le zest de 2 citron jaune et le jus de 1 citron jaune, saupoudrer de sucre et faire cuire le tout a feux moyen jusqu’à ce que les pomme compote légèrement tout en restant croquante, débarrassez et réserver au frais

Dressages Garnissez chaque bulle avec de l’espuma au trois-quarts, ajoutez 2 cuillère à café de compoté de pink lady et 2 de sorbet pomme vert, refermer avec du sablé reconstitué, retourner sur l’assiette et coller la tige marron


Dishing it with Chef MiMi


When I think of desserts, now I always have thought of “Salty Tart”. On a recent retail therapy spree, I had stopped in at this little gem, located inside the Midtown Global Market in St. Paul, Minnesota, and this whimsical shop offers the best of both worlds for sweets and savory. While I was trying to decide what I wanted to treat my palate to, Hanna Esparza and her friend Sunny Loescher (frequent patrons) walked by, and Hanna had commented that she always gets the Chocolate Salted Caramel Tart… Well, I had to try it, and surely it was definitely a feast for the eyes and palate, a true WOW!

124 Dishing it with Chef MIMI

So my shopping list included a vanilla cream-filled brioche, focaccia with roasted squash, and some take-home and chocolate chip cookies !

PASTRY CHEF MICHELLE GAYER OF THE SALTY TART The Owner and driving force of Salty Tart, a multi James Beard Outstanding Pastry Chef nomination and named Best Pastry Chef by the editors of Bon Appetit Magazine, New York City, is one of the most recognized chefs in the USA, Chef Michelle Gayer. When we spoke on the phone, I had felt so excited, like a child on a Christmas morning, waiting to open her presents, as Chef Gayer was so generous and gracious. Here, she shares one of her recipes with Lucid Dessert Magazine Christmas Edition

Dishing it with Chef MIMI


126 Dishing it with Chef MIMI

Pear Galette

Almond Cream

8 oz Almond Flour 1 oz Sugar 4 oz butter 1 oz Cake Flour 4 oz eggs

In mixer with paddle attachment, mix the almond flour and sugar at low speed until evenly blended. Blend in butter. Bend in flour. Blend in eggs until smooth.

Puff Pastry

1 lb Bread Flour 1 lb Pastry Flour 2 lbs Cold Butter ½ oz Salt 8 oz Cold Water

Slice cold butter into small cubes. Dissolve salt in water. Mix the butter into the flour leaving butter in large chunks and add salted water to flour/butter mixture and mix until the water is absorbed. Then, form the dough into a flat square and let rest at least 15 minutes. Dust table with flour and roll out the dough into a rectangle. Give the dough a book-fold and let rest at least 30 minutes. Repeat rolling out, folding and resting until dough has 3 book-folds. The dough is now ready to be rolled out and cut.

Assembly • Preheat oven to Fahrenheit 350 • Cut fruits in half (Pears, Apples, Nectarines work best) and remove seeds or pit. • Roll out puff pastry and cut into circles that are about a half-inch larger on all sides than your fruit. • Place a small scoop of almond cream in the center of the puff pastry circle and then place the fruit half, cut side up, on top of the almond cream. • Egg wash the top of the exposed puff pastry dough, sprinkle with sugar and bake approximately 20-30 minutes rotating halfway through baking until dough is golden and flaky.


While in route, there is no better way to travel than by sea to experience fine dinning. Holland America has partnered exclusively with the illustrious Le Cirque Restaurant to enhance its innovative culinary scene. One night a week, Holland America transforms its Pinnacle Grill into Le Cirque-like heaven! Master Chef Rudi Sodamin worked with Le Cirque’s Executive Chef Craig Hopson to re-create the award-winning menu for an out-of-this-world experience on board, and of course featuring its famous crème brûlée, there is a surprise that comes with this dessert, sorry, no spoiler alert, I can promise, you won’t be disappointed. Seasons Greetings to all and a very Happy Healthy New Year. With all my best wishes, Mimi.



Georgeo Andrei

Photo Courtesy : Georgeo Andrei - Cooking Passion


Georgeo Andrei

Photo Courtesy : Georgeo Andrei - Cooking Passion







Chef Georgeo Andrei, was born and raised in the City of Flowers, known as Timisoara, Romania, the former place where the Revolution against the former Communist Regime took place in December 1989. Chef Andrei was raised in a family in which Western Romanian Cuisines, a blend of Romanian, Serbian, Hungarian and German epicurism has been well respected. Chef Georgeo, used to admire his mother and Grandmother while they were cooking, and he used to pitch in to assist them all the time. Cooking was his favorite “game” and past-time during his childhood. For ten years, he had practiced sports including wrestling, and after finishing High School, he had decided to study the culinary arts, at the first Culinary Institute of Romania, where he graduated in 1990.

“Everything that has followed has been passion, labor, and passion again”. Culinary Artist Andrei, is a professional Professor, Trainer & Coach at the Horeca Culinary Institute in Timisoara, in addition to having recently launched an international Franchise, called The DODO Bistro.

Photo Courtesy : Georgeo Andrei - Cooking Passion

Margaux : To what degree of importance do you bring to the aesthetics of a presentation ? Chef Georgeo : A dish must be impeccable, to be the apple of the eye of the consumer. The beauty stands in the eye of the beholder, so the ingredients must be in the right proportion – the quantity as well as the geometry - the shape and the right angle. Fibonacci’s spiral is a guiding point for me when I assemble a dish. I tend to respect using uneven decorating material in the dish, the main colors must not more than three, the textures must be crunchy as well as soft. These are main stream, and I respect the art of plating. “My state of mind is also important is the art of plating. The weather also influences me, the sunny weather gives me a great state of mind. And last but not least, first of all comes the passion within” ..



Photo Courtesy : Georgeo Andrei - Cooking Passion



Margaux : What are your sources of inspiration to dress a beautifully plated dessert or savory dish ? Chef Georgeo : My source of inspiration comes mostly from the environment: monumental and antiquitated buildings, nature and even an important event from my life.

Margaux : Would you be so kind to tell our readership, what is your culinary philosophy ? Chef Georgeo : “ Less is more & Passion before everything “ ..

Margaux : As an experienced Chef, what innate emotions do you consider important for a culinary artist to have and develop further ? Chef Georgeo : A culinary artist must have a well developed sense of refinement and elegance with a vision of the space mixed with a superior creativity . My astrological sign of Aquarius is known to have all these artistic innate talents, thus, we were born with them without any genetic influence.

Margaux : Tell us about a gastronomic dream trip that you have taken . Chef Georgeo : I had visited Europe, Asia and Africa and I have made myself a top three: 1st Italy, 2nd Thailand and 3rd France.

Margaux : Could you tell us, about your professional commitments at this time at Horeca Culinary Institute and The Bistro ? Chef Georgeo : At Horeca Culinary Institute, I am a Culinary Arts Professor, and for me this is the place where I can teach, train and coach students, on how to become a Chef by involving all their


136 COOKING PASSION human traits , to combine their souls , their passions and the hard work altogether. I emphasize first, of all the practice, the French cooking techniques and plating of the final dish. My students also are receiving all my attention and care. I also remind them, of the labors of a busy kitchen, which may be very stressful however, highly worth all the efforts , and the reward pays off. After you cross the stress barrier and you face your inner self than you can name yourself a Chef. Furthermore, The DODO Bistro Boutique is a project I have started years ago and I have created it from gound zero by adding the name, the menu and the whole concept. I have just launched the finals of this project , which I hope will be very successful, as a world wide franchise.

Photo Courtesy : Georgeo Andrei - Cooking Passion

Margaux : Have you authored any books or websites or blogs to date? Chef Georgeo : My public facebook page is :

Margaux : Could you tell us about your Christmas & New Year´s desserts. Which products shall you utilize ? Chef Georgeo : The Christmas and New Year´s Eve desserts must be the supreme ones for me, furnished with granulated gold , chocolate, natural flavors and spirits.

Margaux : My final 2 questions are; (1 ) If you could stage with any Culinary Artist in the world today, who would you like to collaborate with and why? Chef Georgeo : The culinary artist I would love to collaborate with is Heston Blumenthal – he is very high voltage creative and a role model in the Culinary Arts.

Margaux : From all of history, alive or passed on, name 3 people, you would like to prepare a New Year´s Eve dinner for, and what would you serve ? Chef Georgeo : Heston Blumenthal , Alain Ducasse and Jöel Robuchon. For New Years Eve dinner I would serve : “ Golden Paté - foie gras “ “ Burrata al melone “ “ Duck chest on a volcanic rock bed (eatable) with figs , and duo of chestnut and safran puree” “ Dessert: Bignè stuffede of champagne pearls and granulated gold “ Thank you very much for all your collaboration, and the amazingly fascinating Interview.










PERFUMES Written By: Journalist Margaux Cintrano

Romanian epicurism has been profoundly influenced by multiple waves of historical cultures including the Ancient Greeks, the Romans, the Saxons who settled in Southern Transylvania, the Turks, the neighboring Slavics, the Magyar, and the Romanian Orthodox Church. All of these influences have gradually merged into a vast varietal of modern day Romanian Gastronomic Culture. Professor, Chef Georgy Valery, was born in the City of Timiosara however, grew up in Ploiesti and Bucharest, where he attended elementary school and High School. He furthered his education at University in Bucharest, and then, journeyed throughout France, Northwestern Europe, and the Mediterranean.

“ The moment we limit ourselves, we risk our evolution” He had begun studying the culinary arts quite seriously during his globe trotting adventures, in Lyon, France under the Màitre of Mâitres, Monseiur Paul Bocuse. His daily philosophy, is quite simple, “ The moment we limit ourselves, we risk our evolution” Currently, the extraordinarily imaginative Culinary Artist and Professor Valery is based in the City of Brasov, at the foothills of the Carpathian Mountains, a small enchanting city that can surely be named “ The Hub of Romanian Gastronomy “ and Chef Valery further revealed, that “he can be inspired by the scent of a woman´s perfume, which shall act as a catalyst in his art of plating” ..






Margaux : Let us begin with, when did you discover that you wanted to be a Chef ? Who or what were the Catalysts that inspired you to go to Culinary Institute ? Chef Valery : Yes, this is a question that makes me go happily back in time. I can say that my mother was the one to instil the passion for cooking, however, not necessarily for the profession of being a chef, as she saw in me a future engineer. However, in the end, the motivation that was the basis of my decision to attend a culinary institute was the passion for cuisine, friends’ appreciations, for whom i was quite often preparing various meals, and last but not least, maybe the most essential reason, was the discovery of French cuisine, and the father of modern cuisine, MaÎtre Paul Bocuse. This is how everything that now represents chef Georgy Valery had started. Margaux : Fascinating. Where were you born and raised ?

Chef Valery : I was born in Romania, in the city of Timisoara but i grew up in Ploiesti, for the first 6 years. Then i spent several years in Bucharest, where i attended primary school, secondary school, college and university. Then, i followed a rather long period of travelling in europe, where i had begun studying quite seriously, the international cuisines of the countries i was passing through. I am currently in Romania, in the city of Brasov, at the foothills of the carpathian mountains, a city that can surely be named the hub of Romanian cuisine.



Margaux : There are a number of questions, I would like to explore. Can you tell us about your culinary Proffesorship at the Horeca Culinary Institute ? Furthermore, we would love to hear about, why have you chosen educating young aspiring cooks verses working as an Executive Head Chef in a major top restaurant ? How did this come about ? In other words, tell us about your Curriculum Vitae. Chef Valery : I usually don’t like to speak too much about myself nor do i intend to change my character, however, i shall draft a short c.v. After many years of gastronomic studies, both in Romania and in Europe, especially France, to satisfy my curiosity and to accomplish myself as a chef without having the intention to practise in a specific restaurant, i came back to Romania with the thought of sharing the knowledge acquired with youngsters who didn’t have my possibilities to study, thus trying to raise their level of training in the profession of a chef. Step by step, i have managed to make myself recognised in the field. i have been to uncountable locations as a trainer, many times, leaving behind the recipes of successful menus and opening the vision of new young chefs i have worked with. Presently, i am teaching at the Horeca school in Brasov and i am proud that out of the 3 generations of chefs i have trained, a number of 5 graduate students, i have managed, in a short period of time, have become known in Romania, winning medals in important competitions in Romania. Additionally, i am an executive chef within the Lux Divina event centre in Brasov, where i have implemented a new concept which has led to its classification in the top locations of its genre.



Margaux : I have noticed from our collaborations since 2013, that you have been collaborating and organising, many gastronomic events in Brasov, Romania. Can you tell us a little more about these events ? Chef Valery : Yes, as i’ve also said earlier, i am very much involved in organising events at the Lux Divina events centre in Brasov, where i’ve trained a team of young chefs, and good executors of the concept i have created. I feel amazing when the work with people in my team leads to the success of the events, as this gives me the reward of work well done. We will always ensure that every event is an improvement in terms of quality. we are permanently in competition with ourselves to prove respect for our customer, the one who has led us to the top in event locations.

Margaux : Additionally, you have been honored with the position of Judging numerous Romanian Gastronomic Competitions. Could you go into some detail as to the outlook on the winners of these competitions and are they just local events or are they international ? Chef Valery : I have indeed participated in and even organised various culinary competitions, both locally and internationally, where i have been an observer on behalf of the associations i belong to, but also a member of the jury. these were unique experiences where i have witnessed the increase in value of the



Romanian cuisine, where young chefs demonstrate that we are not far from the modern concepts and techniques. This is in fact has been proven in the international culinary competitions, world cups and Olympics where Romania with its representatives have won prestigious medals in the last few years.

Margaux : How did you become interested in event planning ? Chef Valery : I can’t say i have become interested only in organising events. i am interested in absolutely any involvement i have in a la carte cuisine, catering, hotel cuisine or any other type of culinary challenge. i believe a real chef should adapt to any challenge and confirm the trust placed in him by the employer. “ the moment we limit ourselves to a single concept we risk stopping our evolution” .





Margaux : How would you describe your dream job ? Chef Valery : I believe at this point in time, i have the satisfaction of professional success. i am not saying it couldn’t be better, however, for me it is quintessential that what i do and what i know, as a trainer, and in managing, to give my all to the culinary experience imparted to young people, i am training, to become professional chefs. I believe that for any chef the greatest satisfaction is when the trainees or mentees have confirmed their expectations. I feel accomplished from this point of view.

Margaux : Where would you like to travel to, as a gastronomic dream trip and why? Chef Valery : As much as i say i’ve been, i’ve seen, i’ve learned about cuisine in France, if i were to leave for a new destination, i would still choose France. Why ? Because in France i have understood and have learnt that food talks. It has an alphabet you must know. Food lives and borrows from your personality, the one creating it. Last but not least, you understand that no matter how far you have come, modesty and respect for the people you work with is the key to guaranteed success. also, in France i have experienced and have understood that we, the chefs, are not what we are as personalities, but we are what we create.

Margaux : If you could stage with any 3 Michelin Star Chef worldwide, who would you select and why? Chef Valery : This is difficult to answer because world cuisine has in its portfolio a constellation of 3 michelin stars personalities. they are all important for me. i have favourites but this cannot make me divide or judge to share a preference. i would choose them all. i have a great deal of respect for all those who have succeeded in writing their names in the michelin guide. “my empathy is for a special person who has made history, maître paul bocuse. i have an underlining empathy. the respect is unanimous for all 3 michelin stars masters”. Margaux : Brilliant answer. Tell us about the Bocuse d´ Or 2017 ? Do you believe that the Romanian Chef Team is going to be well prepared enough ?

Chef Valery : What can i say about the Bocuse d´or ? For me it is the oscar of the world`s cuisines. I think Romania has at this moment in time young chefs who could be prepared to participate in 2017, but there are probably still some fears or they don’t have someone to coordinate them in order to participate. I am sure Romania could be a pleasant surprise at Bocuse d´ or 2017. We need more courage and support.


Margaux : What do you see as the general stereotype weakness that Romanian Chefs have in respect to events such as the Bocuse d´ Or or the Worldwide Pastry Cup and in obtaining the Michelin Star Rated Restaurants ? Chef Valery : I don’t know if i am the person who can give a pertinent answer, but let me repeat myself : the participation of Romanian chefs in the competitions named in the question are only related to the lack of support of the talented youngsters and the lack of courage. as for achieving michelin stars in Romania, that is difficult. Very daunting. The reasons being so many that they cannot be expressed in two phrases. On this maybe in another interview. I would be extremely happy to hear that Romania, would have a restaurant fulfilling the conditions of the michelin star awarding guide. I think i would be the happiest man on the planet. however, maybe the impossible will become possible. I hope

Margaux : To digress, and move on, what is your culinary philosophy ? Chef Valery : My philosophy of food ! Good question! I think food is not just a necessity. I believe food should be treated with respect because it creates unique



emotional states for us. I believe food is the root product of culinary art and therefore it should be a masterpiece. I believe food is a condition to exist. We could go on but the conclusion is that food is a way of life which represents us also because it is our source of nourishment. out of respect for ourselves as individuals we should respect it, not waste it and treat it gently because it is vital.

Margaux : Tell us about your gastronomic aspirations for 2016 Chef Valery : I have always said a chef should know his level of incompetence . Only then he can find out his what he needs to do to become competent. Cuisine evolves so fast that we are always behind. I believe i still need to learn too. so for 2016 i have to grow and to offer more than i have so far. I think we will best see in 2016 where i shall aim. Surely towards something better and innovatively new.


Margaux : What inspires you in reference to the art of plating ? Websites, Design Magazines, Photographs, I magination, and / or Nature perhaps ? Chef Valery : I have always tried not to copy, but i have taken inspiration from everything i considered special. I have an exuberant imagination when i need to create a meal. Anything can inspire me: nature, art, the perfume of a woman, the personality of a feminine muse, situations etcetera.

Margaux : Quite some time ago, you had told me that you were visiting with Le Mâitre Monseuir Paul Bocuse, in Lyon, France. Can you tell our readership about your experience ? Chef Valery : Yes, indeed, i have spoken about this unique experience. What can i say? It was in 1997, a long time ago, however, as if it was yesterday. a chance i took and that led to my upsurge in terms of training in the profession of chef. Not a lot can be said in a few words but i will try to be as precise as possible. For any cuisine passionate, amateur or professional, the presence as a visitor or a student in Lyon, with Maître Paul Bocuse, can only be an honour, an opening of Pandora’s box from the world´s cuisines. Excellence and professionalism at myth level can only be found in the temple of cuisine in Lyon. Margaux : Tell us, to which degree of importance do you bring to the asethetics of a presentation ? Chef Valery : I have always given much attention to the presentation of the meal on the plate. colour, symmetry, asymmetry, composition, and combining the elements forming the meal are very important. a culinary dish presented on a plate should be compared to the work of a painter, of an architect, of a sculptor, basically with any work of art. The customer eats with their eyes first. We must consider this very relevant moment, the first time the client is delivered their plates to the table.

Margaux : At the moment, who do you deem as the most creative culinary artists in the art of dressage and why ? Chef Valery : It is hard to say, however, i think i can randomly give a few examples such as, Maître Paul Bocuse, Chef Alain Ducasse, Chef Joel Robuchon, Chef Wuttisak Wuttiamporn, Chef Gordon Ramsay, Chef Michel Guerard, Chef Raymond Blanc and many more. They are people who have set trends, created new techniques and imposed a line to follow in cuisine. they are fantastic. You just need to understand them and everything becomes wonderful.






Margaux : Last but not least, can you tell us about some of the Christmas festivities held in Romania, and how the majority celebrate New Year´s Eve ? For example, in Portugal, they eat 12 Raisins, and in Italy, 12 Lentil Beans, in Provençe 12 pieces of traditional Cake and in many Latin American Countries and in Iberia, they eat 12 White Grapes as the hands of the clock strike 12am. Does Romania have such a tradition ?

Chef Valery : In Romania christmas is like a fairy tale. i say this because popular tradition respects its customs. It is difficult to describe in words. The Romanians prepare for christmas like a householder, preparing the meat from the slaughtered pig in various meals, one tastier than the other. The traditional nut and cacao cake, ginger bread and homemade cookies are never missing. In one word, you must spend one christmas in Romania and you will realise that everything is like in a novel. I can’t say we have a particular tradition for new year’s eve in terms of eating something special but i know Romanians are party people. They party all night, receive carolling singers and recently they’ve started being demanding in terms of the menu for new year’s eve. I can say new year’s eve is an important holiday for Romanians who by their natural party people.



Photo Courtesy : Chef Tarkan Turan




CHEF TARKAN TURAN Written By: Journalist Margaux Cintrano

Chef Tarkan was born and raised in south central Turkey, close to the enchanting bustling Port of Call, Antalya, surrounded by street vendors and local eateries on the Turkish Mediterranean Coast. Antalya´s historically ancient and natural beauty, includes some of the most ancient regions in south eastern Europe. Additionally, positioned on three sides by the snowcapped mountains, called The Daglari and The Taurus Mountain Ranges, and furthermore, all are surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchantingly stunning sights throughout this locality. Firstly, one of the most renowned Roman legacies is Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, was built, in 1230, by the Sultan Aladdin Keykubia, two of this region´s most famous antiquities. Moreover, the Manvgat Waterfall, Alara Han, the Alara Castle, The Red Tower, the Canyons, The Stalactite Caves, Antalya´s ancient church, Saint Nicholas, and the Antalya Aspendos, which is a region that has cultivated olive oil and grapes since time memorial. As a child, young Chef Tarkan, had always enjoyed the family kitchen activities, and as a young lad, he set his goals to becoming a Master Executive Chef. He hails from a culture steeped in ancient exquisite sublime specialties and amongst a classic dessert, world renowned, consisting of orange flower water, rose flower water, almonds, fresh lemon juice and Phyllo Pastry dough called a “ Bird´s Nest “.

With this in mind, imagine yourselves, sitting face to face with Chef Tarkan at the famous ancient Roman Amphitheatre, with enchantingly captivating views of some of the most impressive Roman ruins outside of Italy. Similarly, in the culinary philosophy of Multi Michelin Star Culinary Artist Joan Roca, Chef Tarkan had revealed his balancing of The Silk Route´s culinary philosophy, the combining of savory, acidic, salty, bitter, and sour which he blends in balance in his dishes.



Margaux : Who or what stimuli, inspired and motivated your career in the culinary arts? Chef Tarkan : During my childhood, I had always wanted to be a cook, like my father, which we were called at that time, “cooks”. Additionally, my family basically had motivated me in my professional pursuits. I had also learnt, “ If a Chef works with his hands, he would be a Line Cook Worker, and if a Chef worked his hands and mind, he would become a Master Chef down the road, and if a Chef, works with his hands, mind and his heart and soul, then he would become an Artist.” Margaux : How true, Chef Tarkan. Where did you study the Culinary Arts ? Chef Tarkan : I had started to study with my father all my childhood and teenage hood, and after High School, I attended Culinary Institute.

Photo Courtesy : Chef Tarkan Turan

Margaux : To what degree of relevance, do you bring to the aesthetics of a presentation ? Chef Tarkan : A beautiful dish, that has visual appeal, however, the taste is essentially vital. With a creatively beautiful plating style, even the world´s most ordinary classic dishes can tempt one´s appetite if dressed to the nines ! When we talk about a presentation, undoubtedly, we are discussing the adornment or dressage or the physical or visual posture of a dish, not the flavors or taste. Service elements such as silverware, napkins, table cloths etcetera create the ambiance and provide a complete wholeness to the meal setting. All these elements must blend together to turn an ordinary meal into a feast on the table, and veer the diner with the visual aspect and ultimately opens the palate. Aesthetic presentations are similar in proportion to an artwork or painting exhibiting profound color, harmony and emotion. I believe the Chef´s individual feelings should be profoundly steeped in his or her art and need to reflect this in their dressage of work presented to the client or guest.


Margaux : Who do you deem the most creative Chefs in the art of plating or dressage ? Chef Tarkan : The first Chef that come to mind at the moment are: Chef Grant Achatz, Chef Heston Blumenthal, Chef Ferran Adria and Japanese Chef Seiji Yamamoto.

Margaux : Which skills do you believe are your Achilles Heel or weakness that require more practice and learning on your part ? Chef Tarkan : My biggest weakness is the industry itself. It has reached a saturation point, in the profession itself.



Margaux : Margaux : What is your culinary philosophy regarding the product and gastronomic culture regarding the application of dressage ? Chef Tarkan : My culinary philosophy is about the product and the quality of the food proportional with the products available locally that we use. We are always sourcing fresh and seasonal products. About my gastronomic culture, I can say, that the land where I have lived all my life, has a very ancient and rich history, dating back 2,000 years or more, and it possesses a rich spice route trade and it has always been a treasure chest of epicurean culture. In the Open Buffets, the health factor is a key player, in addition to the six natural categories of sweet, sour, salty, acidic, bitter and spicy or savory flavor notes for balancing dishes.

What has been your knowledge of Lucid Dessert Magazine and what is your view point of this magazine vehicle online seasonally ? Chef Tarkan : It is quite a fantastic platform for Pastry Chefs and Culinary Artists alike. We can read the interviews and recipes, as well as book reviews and look at the other artists´ works for inspiration.

Margaux : Well, my last question at the moment is, what are a few of the traditional desserts served during the Winter Festivities in Antalya ? Chef Tarkan : Antalya is know for its oranges. The blossoms are distilled into orange flower water. This fragrant liquid flavors the syrups that are drizzled over nut filled Phyllo spiral shaped pastries through out the region. They are called NIGHTENGALES´ NESTS. Another typical sweet tooth pleasure of the region is a Phyllo, raisin and nut pudding.

Photo Courtesy : Chef Tarkan Turan



Photo Courtesy : UNESCO




Le Parc Franck Putelac 80 Chemin Des Anglais Carcassone Reservations Highly Suggested: 33 ( 0) 4 68 71 80 Email: Website: Photo Courtesy : HOTEL & 2 MICHELIN RESTAURANT LE PARC FRANCK PUTELAC




LE PARC FRANCK PUTELAC Carcassonne, a profoundly enchanting fortified French small town situated in western Languedoc - Roussillon in southern France. It is tucked into two quintessential points, connecting the Atlantic to the Mediterranean Sea and the Massif Central to the Pyrénees Mountains.


become a member on the UNESCO list of World Heritage Sites in 1997. Ancient Carcassone, is steeped profoundly in history dating back to 3.500 B.C. and the town had strategically identified with the Romans (around 100 B.C.) when they fortified the hilltop and eventually built a colony called Julia Carasaco or Carasum.

The city center is renowned for its medieval walled fortress which was renovated by The historic town is very recognizable as a architect and theorist Mr. Eugène medieval one which was the seat of the Viollet-le-Due in 1853 and additionally had Viscounts of Carcassonne.The modernized MARGAUX’s GASTRO ADVANTURES



city is built around two fascinating medieval cities and is the largest medieval town in Europe with its city fortress walls still intact To move on to a few cultural notes of interest, the French Poet, Gustave Nadaud wrote a short essay called Carcassonne, Dreamers´ Tales and Author William Faulkner, set several of his works in Carcassonne. Additionally, the 1991 Film, Robin Hood was filmed in and around the historic town. Furthermore, Composer Paul Lacombe (1837 ) and Sculptor Théophile Barrau ( 1848 ) were born in Carcassonne to name a few of the well known natives of Carcassonne. From the terrace shaded by trees of 2 Michelin Star Restaurant Le Parc Franck Putelac & Boutique Hotel, after a long drive from Séte, Montpellier, my younger daughter and I, had a most memorably incredible Degustation Carte paired with some of the most flawless wines of the region. Let me move on to tell you about the details of our amazingly sublime refined meal . OUR LIGHT CARTE . Firstly, our wet the plate starter was • The sumptuous Green Asparagus, Sea Scallops and local truffles. • Secondly, the masterfully amazing stunningly Foie Gras, Duckling, Cockles, Clams & Razor Clam Bouillabaisse served in spectacular crystal serving ware. • The House spectacular Chocolate dessert which is an extraordinarily incredible creation was followed by two of the most memorable luscious strawberry concoctions with fresh strawberries. MARGAUX’s GASTRO ADVANTURES








INSTRUCTIONS FOR PREPARATION • Sauté the duck foie gras.

Ingredients 4 slices of Duck Foie Gras. 4 Potatoes. 1 tablespoon candied shallots 1 gram of Saffron Threads 1 Dash of French Extra Virgin Olive Oil 1 Knob of French Butter 12 Bouchet Mussels 1 onion 1 Glass White Wine of choice 12 Cockles 12 Clams 6 Razor Clams ( * for the Cooking Paper, or Papillote ) Candied Ginger Candied Lemon Zest De-salted Seaweed 1 Liter home made fish stock refined to a broth 2 Tablespoons Rouille Sauce 4 Slices of Melba Toast Bread 25 cm. Translucent Cooking Paper ( Carta Fata ) & 1 Clip.

• Mash the potatoes, and add the candied shallots, the saffron threads and a dash of Extra Virgin Olive Oil with a knob of butter. • Simmer the mussels with the onion finely minced and the white wine. Remove from the shells. Repeat the same process for the cockles and the clams. • *Place the Cooking Paper and put The Raw Fresh Razor Clams, The Cooked Mussels, The Cooked Cockles and The Cooked Clams and place into the Fish Soup along with the Candied Ginger, Candied Lemon Zest and the Seaweed in the Cooking Paper for the Papilliote baking process in the Oven at 200 Centigrade Degrees Maximum until the Shellfish swell. Just a minute or 1.5 minutes, maximum 2 minutes depending on one´s oven. • In crystal glass soup bowls, arrange the Saffron, the mashed potato, a dash of Rouille, along with the Melba Toast, as in the Photograph and the Duck Foie Gras. • At the table, unfold & open the Cooking Paper, and serve the shellfish into the broth.

*** Hotel Prices Range between 190 Euros - 350 Euros per evening.




SPECIAL THANKS Siwanee Rooplek


Émilie Gentils




Jeremy Stroh Jasmin Frauenhoffer Visions Gourmandes Chef Tom Van Woerkum Chef Frauenhoffer


Chef Keiichi Hasimoto Chef Mickael Fournier Chef Lilian Bonnefoi Chef Etienne Stein Chef Yves Jehanne Chef Mickael Ligey Chef Georgeo Andrei Chef Georgy Valery



Chef Tarkan Turan Chef Mimi Houston UNESCO RESTAURANT LE SORCIER




Lucid issue 4 xmas 2015  

The art of the dessert is a vital component of Lucid Dessert Magazine, and our Christmas edition presents an abundance of some of the most...

Lucid issue 4 xmas 2015  

The art of the dessert is a vital component of Lucid Dessert Magazine, and our Christmas edition presents an abundance of some of the most...