Simplicity can be such a curse. No doubt a simple pound cake requiring only a handful of ingredients is hardly a technical challenge compared to an multi-component entremet. Yet, it is often the simplest things that are the easiest to pick up but most difficult to master. As such, I’m constantly on the hunt for THE perfect cake recipe, if there’s ever such a thing, be it a pound or chiffon, or even a simple buttercake. Some recipes “worked” for a while, and just when you thought you’d nailed it, a better cake comes along and sends one back to the drawing board! And I’m pretty sure I’m not the only one who’s been through this!
While searching over youtube for French recipes to prepare a rack of lamb, I came across a BBC cooking series “Kitchen Secrets” hosted by renowned French chef Raymund Blanc. Monsieur Blanc left France in the 1970s and crossed the English channel , where he found a new life and new hopes. Entirely self-taught with no formal training in classical techniques whatsoever, he opened his first restaurant Le Manoir aux Quat’ Saisons as a small shop in 1977 before expansion in 1984. The restaurant was conferred two michelin stars a year later and held them since. I found myself glued to the cooking series, watching the episodes for the two seasons running over youtube, all in a single sitting. Naturally, having spent all that time in front of the monitor, I didn’t get to prepare that rack of lamb for that evening’s dinner, but all was not lost as I found myself quite inspired.