Celebrating Food! Celebrating Life!

Posts tagged “Hideki Kawamura

Patisserie À Tes Souhaits @ Kichijoji Tokyo

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Mention Japanese patissiers and names like Hideki Sugino and Sadaharu Aoki immediately comes to mind. No doubt they may be really good and/or popular but for me, there are many other talented Japanese pastry chefs awaiting to be discovered and getting to know. Hideki Kawamura 川村英樹 is one such pastry chef. I first gotten to know about him through his signature piece Acidule which one of my friends in Vancouver had recreated. Seeing how chic piece was, I was intrigued to find out more about him, which led me to visit his Patisserie a tes Souhaits in Kichijoji during one of our memorable trips to Tokyo.
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Tokyo 2013 : A Pilgrimage of Ramen, Patisseries & Depachikas! — A Sneak Preview

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Hello everyone! Kindly excuse us for the long absence! Just realised that it had been 3 weeks since we last posted, only because we had been terribly busy trying to clear our work and run errands before we take a much deserved awaited break to Tokyo! The trip was planned to take place ahead of the hanami season as it was the only time when both of us could make it! Alas thanks literally to the freak weather, the cherry blossoms bloomed much earlier in Japan this year, allowing us to enjoy their beauty, amidst other spectacular floral displays along the way. The downside is, we had to cut back on several pastry joints which we had slated to visit. Nonetheless we had a really good time in Tokyo!

This trip to Tokyo is all about pastries, ramen and depachikas! We absolutely love depachikas in Japan, so they are surely a “must go” whenever we are in Japan! J lamented that we didn’t get to try any ramen joints during our last trip so I made sure that we had enough ramen this time round for J to remember by! And 5 years ago during our first trip to Tokyo, which incidentally marks the commencement of this blog, I wasn’t much into fine pastry making then. But I do remember being much in awe with what I saw at the display windows of dessert boutiques and patisserie sales counters at depachikas. The level of artistry and presentation in trhe Japanese patisseries then was already quite impeccable and very impressive. Over the years as I grew to appreciate and get involved myself in the French art of pastry making, the desire to return to Tokyo fueled on. So after a long wait of more than 4 years, we are finally back! I will be writing and sharing about the various patisseries and ramen joints we’d visited this time round over the next couple of months or so but here’s a sneak preview of what we’d tried and sampled in Tokyo 2013!
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Moelleux Chocolat Framboise モワルー ショコラ フランボワーズ

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This is a guest post at Veronica’s blog “Quay Po Cooks” whom I got to know through the numerous Aspiring Bakers bakealongs. From a fellow blogger to a friend, this lady beams with so much postive aura and sunshine, it is infectious! I love reading her blog, where every recipe entails a story, heartwarming tales of her family and friends which often reminded us of our very own. Through the lines, she shares with us her moments of euphoria and sorrow, causing one to can’t help but let out a giggle or shed a tear as we read along. Her words are often simple, yet enriched with much sincerity. In short, this woman writes from her heart. When Veronica invited me to do a guest post on her blog, I knew I couldn’t say no. In fact, it would be such an honour, as a repayment in kind, for the very many wonderful reads. Thank you for letting us in your life. 🙂

I asked Veronica if she had any preference for the recipe and she indicated that she’d hoping for something sweet, since pastry is my forte. I am flattered but surely sweetness cannot be the only dimension presented, especially for a woman who has led such a colorful life, After much deliberation, I’d decided to share with all of you a recipe which I feel aptly encapsulates the essence of all that Veronica’s been through. Oh yes, if you have gone through her blog like I did, you would know that this woman has gone through quite a bit over the years. Read on and you would know why…

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