Celebrating Food! Celebrating Life!

Posts tagged “chocolate tart

Patisserie Aigre Douce エーグル・ドゥース @ Tokyo

DSC_0559 s
From my observations, the Japanese line of patissiers and patissieres can be broadly divided into two categories. There are those who innovate and improvise, bringing together familiar “oriental” elements be it in ingredients or technique with the art of French pastry making, adapting to bring forth and open up greater possibilities and potentials yet at the same time making the creations more “acceptable” and attuned to the palates and taste buds of the local crowd. Then there are those who choose to stay firm and close to ground zero, bringing what they have learnt and absorbed from their years of apprenticeship in France back to Japan and introduce to the home audience the very essence of French pastry making in an utmost unbashful and unadulterated manner.  Both have their loyal fans and followers, and both must be commended for their efforts to scale greater heights and also preserve the pertinent traditions and methods that define the very soul of pastry arts. From what I see, Chef Norihiko Terai 寺井則彦 of Patisserie Francaise Aigre Douce エーグル・ドゥース belongs to the latter…
(more…)

Advertisements

Tiong Bahru Bakery @ Raffles City Singapore

IMG_1413 s
Over the last year or so, we saw several new patisseries and boulangeries coming up in Singapore. International names like Paul and Maison Kayser made it to our shores and  yet, we also saw several local establishments like Antoinette bloom. The latest new kid on the block is of course Laduree. But the one which garnered the most raves and truly worthy of the limelight is undoubtedly Tiong Bahru Bakery.

Yet another F&B venture after their incredibly successful Tippling Club and Skinny Pizza, the folks behind Food Collective under the Spa Esprit Group flew in the suave and dynamic Parisian boulanger Gontran Cherrier to helm this establishment. Born into a family of bakers and patissiers who passed down the know-hows of the trade from generation to generation, Cherrier subsequently received his professional training at l’Ecole Ferrandi, and then l’Ecole de Boulangerie et de Pâtisserie de Paris. Stints at l’Arpège alongside Alain Passard and later Lucas Carton with Alain Senderen, as well as the growing up experience in a family-owned boulangerie by generations of traditional bread makers help to shape and sharpen Cherrier to become what he is today. Yet interestingly, the bakery did not bear the “GC” label, umlike those in Paris as well as Tokyo. “Tiong Bahru Bakery” with a name unassuming and reminiscent of an old school confectionery which many of us here in Singapore may affectionately remember was thus born. But being rustic and nostalgic are hardly the hues and tones this artisan bakery exudes. Those who come in search of traditional kaya toast and egg tarts would be surprised… pleasantly surprised…
(more…)