What about baking a cake for Mother’s Day! The lady’s cake is always a strawberry cake!

Mother’s  Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.

Baking a cake for your mum or your wife is always the best present you can do for Mother’s  day celebration. However. if you don’t have any knowledge on how to bake one, just buy one! 

This fresh strawberry cake is perfect for any holiday, but it’s also perfect  to celebrate any Spring and summer day

My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled  with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional)  The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.

The french genoise recipe 

For the génoise sponge

250g/9oz caster sugar

8 medium free-range eggs

250g/9oz plain flour

50g/1¾oz butter, melted

Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.

For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.

Gently fold in the flour and melted butter until smooth.

Bake for 30–40  minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.

method to build the cake 

1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.

2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. 

3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.

4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.

5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.

6  Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.

Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.

Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.

enjoy

Chef Bertrand Munier

My French recipe of the Orange Drizzle Cake.

The orange drizzle is an English institution in the UK and I love it! I’m pleased to share my home recipe with a touch of French flavour. In France, we have the same cake that we call  Le gateau a l’orange . The recipe is from Lyon in France’s Auvergne-Rhône-Alpes region. 

The Orange Drizzle is perfect for an afternoon tea or for a Picnic . 

Ingredients

4 orange 

4 eggs (large ) 

300g of butter unsalted 

300g of sugar 

10g  baking powder 

230g  white flour 

Icing 

250g icing sugar

3 large spoon of orange juice 

1 cake ring for  about 10 people 

Preparation time 30 minutes

Cooking time 20 mins

Serves 10 t0 12 people 

1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice 

2/ Melt 300g of unsalted  butter in a pan 

3/ Flour and butter the cake pan

4/ In a mixer, add  300g of sugar and 300g melted butter. Mix until Creamy.

5/ Chop the Orange zest in very small bites

6/ Add the juice of 4 oranges to 2 eggs 

7/ Sift in the flour, baking powder and add the zest of the orange. Mix until well combined.

8/ Add the last 2 eggs, one at a time,

9 / Line a loaf tin with grease-proof paper, spoon in the mixture and level the top.

10/ Preheat the oven to 180C/Fan/Gas Mark 4. 

Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.

11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on  the cake.

12 / For the icing, mix the orange juice  with the icing sugar.

Prick the warm cake all over with a fork and  drizzle the glaze over the top of the cake, and top with candied orange 

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert  by Chef Bertrand Munier

10 reasons why Lyon is the capital of gastronomy

Find out why Lyon has been known as the world’s food capital for some 80 years with these top 10 facts on Lyon’s gastronomy.

Not only is Lyon amazingly beautiful but for some 80 years Lyon has also been recognised as the food capital of France and the world. In 1935, famed French food critic Curnonsky, dubbed the Prince of Gastronomy, described the city of Lyon as the ‘world capital of gastronomy’. If you ever find yourself in Lyon, you are obliged to test, try and enjoy the food, and you’ll truly learn about the origins of a common passion in France – a love of French food.

Lyon is the ideal place to discover French cuisine and to fall in love with it. With more than 1,500 eateries, Lyon city has one of the highest concentrations of restaurants per capita in France. In the 21st century, Lyon’s simple and high-quality cuisine has been exported to other parts of France and abroad.

Lyon is an amazing place: a big, modern and historical city. It’s full of authentic French people who have their own way of communicating but are lovely, funny and chatty, adding to the city’s charm. But instead of praising Lyon for its beauty and importance as a French city, here are 10 reasons why it’s renown as the capital of gastronomy.

Top 10 reasons why Lyon is the world’s capital of gastronomy

1. Because of its location

Lyon is surrounded by some of the finest raw materials in France and has become the hub for a variety of ingredients and top quality regional products. Summer vegetables come from farms in Charolais, lake fish from Savoy, game from the Dombes, the best pork from Monts du Lyonnais, and spring fruits and vegetables from Drôme and Ardèche. Plus you can get quality wines in Beaujolais and the Rhone Valley, not to mention the array of local cheeses. And the ‘royalty’ of chickens come from Bresse, and of course Bresse gave origin to the tasty Bresse Bleu fromage! Could you really ask for more?

2. Because of the famous Les Halles de Lyon

This is a renknown, prestigious indoor market which was created in 1971, and renovated and renamed in honour of top French chef Paul Bocuse in 2006. It can be expensive but if you are looking for the best regional products listed above or simply want to eat lunch or dinner, you will find what you need here. It is also worth visiting Les Halles de Lyon because Mr Bocuse can sometimes be seen chatting to traders and his suppliers. It’s easily accessible in central Lyon next to Part Dieu – another place you need to visit.

3. Because of the outdoor markets

Lyon is well known for its plentiful markets, which are a great alternative to Les Halle de Lyon. They are where savvy people can find very good quality regional products at a bon price. One of the best is on Boulevard de la Croix-Rousse. Situated on a steep hill, the market offers not only the very freshest regional products but also amazing views. Another popular market is Saint Antoine Farmers Market, which is open every day except Monday and farmers set up their market tables along the banks of the Saône River. It’s a great authentic way to discover how French people value food and see the Lyon art of selling cheese, wine, and saucisson.

4. Because of Lyonnaise specialities

It’s hard to begin as there are so many Lyonnaise specialities in each area. Lyon is all about rustic, rich French food, and is famous for a number of unique meals: think about a smoky pork sausage with pistachios served on a dollap of mashed potatoes with a cream sauce, or a brochette of foie gras, or a colourful macaron, and obviously the well-known to all, quenelles, typically a mixture of creamed fish (image below). Then there are the very typical Lyonnaise saucissons and its varieties. When it comes to cheese, Lyon offers the St-Marcellin and St-Félicien varieties from nearby Isère. I don’t even want to start on desserts as there are so many tasty things, but to name a few Lyon has their famous Les bugnes, Coussin de Lyon, Tarte Praline and Christmas papillotes.

Lyon's specialty foods

5. Because Lyon has been home to many top chefs

Lyon has always been an attractive place for chefs to settle and develop their skills, not least for the ‘mothers of Lyon’ who were the iconic women behind the creation of Lyon’s bouchons (traditional restaurants) and the city’s culinary reputation. It started with Mère Fillioux, who opened her own bistro and was the first ‘mother’ to gain a wide reputation, and later taught the craft to the even more famous Mère Brazier, the very teacher of our great Bocuse. This pattern has continued, and nowadays there are the famous Georges Blanc, Mathieu Viannay, Christian Têtedoie, Lacombe and Orsi, to name just a few, who still hold the banner high for French gastronomy. Lyon also attracts many creative young spirits, such as Sébastien Bouillet, or rising stars, such as Le Bec, Viannay, and Ezgulian. Increasingly there are more and more chefs appearing in Lyon, learning crafts from the best restaurants and the local schools such as the L’Institut Paul Bocuse and L’École Vatel. They offer training in hospitality, food service and culinary skills, and the apprentiships you can do in Lyon’s top restaurants provide some the best culinary experience one can gain.

Great Chefs in Lyon

6. Because Lyon has bouchons

A bouchon is a unique type of restuaurant that is only found in Lyon. They are a part of Lyonnaise history and are usually small, family-owned bistros that serve a specific type of cuisine, have a specific atmosphere, as well as a typical decor. According to one French language school, the word buchon didn’t exist in any other French town. They serve really heavy, homemade foods, stemming from the recipes the mothers of Lyons served to the silk workers.

Top French food

7. Because Lyon maintains its rich culinary traditions

On top of well-known Lyonnaise culinary traditions such as bouchons and Meres de Lyon (mothers of Lyon) recipes, Lyon also supports and continues the city’s great tradition of mâchon. Does it sound mysterious? Mâchon is a type of meal served in the morning (before lunchtime) but it is a heavy meal. It can start with pate, followed by a meaty main course topped with a sauce, and finished off with some cheese. The tradition of mâchon comes directly from the canutes – the silk weavers of the Croix-Rousse were coming back from night shifts hungry and they stopped by the local bars to share a meal. Nowadays, there is even a philanthropic organisation in Lyon for the encouragement and knowledge of mâchon called Franc Machons, which has awarded honorary diplomas to about 50 institutions that entitles them to organise and serve those meals. An example includes Chez les Gones restaurant, which starts serving from 9am a three-course meal that usually includes pâté, followed by andouillette with mustard sauce and cheese to finish, accompanied by a glass of Côtes du Rhône.

Lyon Paul Bocuse8. Because of the Pope of French Cuisine

You have probably already heard about the renown French chef Mr Bocuse, who has been dubbed the Pope of French cuisine. He is an exceptional chef who introduced Lyon to the whole and the world to nouvelle cuisine. It is a style of cooking that is characterised by lighter, delicate dishes and an increased focus on the presentation of the food. You could say he broke the rules of the Lyonnaise bouchons (very heavy meals) – and succeeded.


9. Because of the quality and number of top restaurants, boulangeries, patisseries and chocolatiers

More than 1,500 good restaurants, 13 awarded the prestigious Michelin Stars, and the highest numbers of restaurants per inhabitant in France – there’s no shortage of culinary establishments in this gastronomic centre of experimentation and innovation. Besides that, there are many authentic places to eat, such as century-old brasseries or the traditional bouchons (traditional Lyonnaise restaurants); a good example is the often full Bouchon des Filles, where you won’t get a menu but the owner will tell you what they serve. Outside of the restaurant scence are more Lyonnaise food gems – the dedicated charcuteries, fromageries, chocolatiers, boulangeries, vienniesseniers, cremeries and more. Some recommendations include the charcuteries Bonnardand Sabilia, the fromagerie Galland (Croix-Rousse), the tasty boulangerie/patisserie Jocteur, the chocolatierBernachon, and for eggs, La Crèmerie Lyonnaise.

10. Because Lyon has Sirha

Sirha was founded in Lyon in 1983 and is the biggest professional and international trade fair dedicated to food service and hospitality. Since then, Lyon has been responsible for gathering together the best in the gastronomy industy, thus SHIRA has become important for networking and discovering new trends – and a great event for the public to taste-test new foods. There are 17 professional competitions during Sirha, including the very prestigious international ones like Bocuse d’Or and Coupe du Monde de la Pâtisserie.

Now you will likely be tempted to come and experience some of France’s best cuisine. Bon appetite!

Shopaholic from home / Expatica

Aga had never spoken French nor been to France until she moved to Lyon. She is a Pole who now spends her free time with her ears and eyes wide open, observing cultural traits, soaking in customs and writing about them on her blog. She also loves shopping – online shopping, window shopping, all forms of shopping! You’ll find her on J’adore Lyon.

Photo credits: Fryke27 (quenelle), Alain Elorza (Paul Bocuse), Jacques Lameloise/Arnaud 25 (thumbnail).

article from http://www.expatica.com/fr/out-and-about/Top-10-reasons-why-Lyon-the-capital-of-gastronomy_476910.html

thank you for reading

Bertrand Munier 

 

I’m Crazy for a chocolate Eclair !!

Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my  great Dessert .

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But must of the pastry shop in england and US  sell then with Chantilly cream and chocolate fondant on the top .

This is why I like you to discover the French version of this golden cake …

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Some best Patisserie in France  Like Fauchon, Lenotre bake some fantastic selection,( Rose, caramel, pistachio, coffee, vanilla, chocolate )

As a chef I start do do some different Flavours with raspberry, lemon,  strawberry and this eclair are working so well  with my cocktail party.

For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )

Eclairs are set to become the new cupcake, according to  London retailers.

Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.

Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”

The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”

Discover the french Patisserie ( french video )

Bertrand Munier

www.bertrandmunier.co.uk

How living in France changes your lifestyle..

Whether for better or for worse, many foreigners find that their habits alter when they move to France. Here, a few veteran expats share their experiences of how French culture has changed their lifestyles.

For Janine Marsh, editor of The Good Life France, it’s her attitude towards meal times that has altered the most since moving to France.

“During my 15-minute lunch ‘hour’ in London, I’d rush to do my shopping, pay cheques into the bank, phone the utility services, etc,” she recalls.

In France, however, time off for lunch is sacred

eclaire idealparty

“For two hours, banks and shops close. Road workers, doctors, butchers, bakers, candlestick-makers simply va va voom at lunchtime to the restaurant of choice.”

Any tips? Visit you local council office before the lunch break, advises Janine, if you want to get anything important done.

There may be increasing fears over the rise in binge-drinking in France, but there’s still a big difference between the British and Gallic drinking culture, according to “A Year in the Merde” author Stephen Clarke.

“I now drink much less than British friends, who are capable of sinking twice as many pints as me during an evening. France just isn’t as much of a binge-drinking culture (though it’s now taking root here),” says Clarke.

Colin Randall, editor of France Salut and the former France correspondent for the Daily Telegraph, has also noticed a change in his drinking habits.

“I think nothing of having something from the trolley on the train into London from airports but never even think of looking for a pre-flight bar in France,” says Randall.

Piu Eatwell, the British expat author of They Eat Horses, Don’t They, agrees.

“A decade of Gallic influence means that I now almost never drink spirits such as whisky or gin, and certainly not as an ‘apéritif’. The only pre-dinner drinks I drink now are Champagne or Kir,” she says.

“I pretty much exclusively drink wine, and only ever accompanied by some sort of food (generally at meal times, or with an apéro).”

Quality over quantity

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Paris-based American writer Lindsey Tramuta, who runs the Lost in Cheeseland blog says she’s learned to value quality above all else.

“My base expectations on quality – ingredients, craftsmanship, experiences – have gotten higher since living in France these last nine years.

“Surrounded by artisans in everything from food to home goods who themselves place a premium on quality, has indeed influenced my own consumption habits. Buy less, buy better.”

Author Stephen Clarke says he’s abandoned the weekly supermarket shop since moving to France.

“I go food shopping every day rather than filling up a supermarket trolley and trying to live off the contents for a week.

“Sometimes I go out and buy fresh bread twice a day, straight from the oven. My whole idea of freshness has changed.

more ….

a bientot

Bertrand Munier

www.bertrandmunier.co.uk 

 

la Galette des rois “the King galette “

La Galette des rois recipe .

Traditionally, the galette des rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby. In practice, people eat thisgalette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

what about cooking your own foie gras for christmas

How to devein a lobe foie gras (duck)

Video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras, the process of devening foie gras is really very easy

How to cook a terrine of foie gras

In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.

A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.

Ingredients

  • 2 fresh Artisan duck foie gras, about 1½ pounds each
  • 1 tablespoon fine sea salt
  • 1½ teaspoons finely ground white pepper

Devein the foie gras see video

Put lobes in an earthenware dish and season with salt and pepper, spices and sugar, then gently rub into lobes.
then cover and chill for at least 12 hours, turning from time to time.Arrange in a terrine dish lined with clingfilm (let a little hang over each edge), of roughly 16cm x 11cm x 7cm, with the largest lobe at the bottom.
Cook the terrine in a bain-marie (a bowl over 2cm of boiling water), or in an oven at 180°C (350°F) for 40 minutes.
Once cooked, remove from oven and leave to rest at room temperature for a couple of hours, then keep in fridge.
Serve chilled, with a glass of chilled Monbazillac, Sauternes or Champagne.

Advice :

This is a relatively simple recipe, which depends mainly on the quality of the foie gras that you use, so try to find Grade A wherever possible.

   

if you wish you can order it on line

menu christmas 2011 PDF

Bertrand

 

Spring and Summer Dinner party!

New menu  Spring and summer dinner party

The new spring and summer carte dinner party includes

3 courses à la carte for only £35.00 per person with starter, main course and dessert.

We designed as well the Menu Fraicheur at £38.00 per person and the Menu Détente at £43.00 per person

(4 courses)

All designed to guide you in your preparation, meeting all your needs, without leaving the confort of your home.

 

Please download the seasonal menu

Please Note: Depending on the event or party, you may need to hire professional equipment (cutlery, tables, chairs, napkins, table cloths…) as well as professional staff such as a butler, waiters, cloakroom…

 What about a  party delivery !! You order, we do the delivery

Ideal party delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier, using quality ingredients allowing us to make great tasty french food.

Please download the seasonal menu

Planning a dinner or a party? You can order food online or by phone. Our catering service  is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace.

For any enquiries, estimate or personalized menu contact us on 077 8864 2280 or email us at: chef@bertrandmunier.com

Yours sincerely,

Bertrand Munier