chefbertu@gmail.com

Baguette: The Heart and Soul of French Baking Tradition

Baguette

The baguette, a symbol of French culinary tradition, is more than just a loaf of bread; it is a cultural icon. With its distinctive long, golden-brown crust and soft, airy interior, the baguette has been an integral part of French life for centuries. Its origins can be traced back to the early 19th century, although its exact beginnings remain shrouded in mystery. Some attribute its creation to Napoleon Bonaparte, who reportedly wanted a more portable bread for his soldiers. Others suggest it evolved from earlier French bread styles, influenced by the industrialization of baking in the late 1800s.

Regardless of its precise origins, the baguette became a staple of French daily life, celebrated for its simplicity and versatility. It is often associated with the French ethos of “terroir,” or the connection between food and the land. Today, it continues to be a beloved bread, enjoyed worldwide for its perfect balance of crunch and tenderness.

…

Baguette: The Heart and Soul of French Baking TraditionRead More »

Jambon persillè…a glorious classic with a refined touch

Jambon Persillé

Jambon persillè Terrine is a classic French dish that celebrates the art of slow cooking and rustic charcuterie. Originating from the French countryside, terrines were traditionally crafted as a way to preserve and showcase rich, flavorful cuts of meat. This dish transforms the humble ham hock, an often-overlooked yet deeply flavorful cut, into an elegant and satisfying appetiser.

The beauty of this recipe lies in its simplicity and ease. With just a few ingredients and a long, gentle cooking process, the meat becomes incredibly tender, while the natural collagen from the skin gives the terrine a silky, melt-in-the-mouth texture. The addition of fresh parsley adds a bright, herbal note, perfectly balancing the richness of the meat. Once chilled and set, the terrine slices beautifully and pairs wonderfully with tangy cornichons and sweet French honey mustard, creating a delightful contrast of flavours.

…

Jambon persillè…a glorious classic with a refined touchRead More »

Tart au citron… an unforgettable dream

Tart au citron

Tart Au citron is a dessert that never fails to impress, and personally, it’s one of my all-time favourites. I love the contrast between the zesty lemon filling and the sweet, caramelized meringue. The crisp pastry base provides the perfect foundation, creating a harmonious bite that’s both rich and refreshing.

What makes this dessert even more versatile is how easily it can be adapted to seasonal fruits. While lemon is a classic, you can switch things up with: Raspberry curd for a tart and vibrant twist. Passion fruit curd brings a tropical and exotic flair. Blood orange curd, offering a sweet and slightly bitter contrast, perfect for springs. Mixed berry compote, layered beneath the meringue for an extra burst of fruity sweetness.

…

Tart au citron… an unforgettable dreamRead More »

Spring joy Peas veloutè, wild garlic, crowdie bon-bon

Peas veloutè

Celebrate the bright, fresh flavours of spring with this Peas and Crowdie Bon Bon Velouté Soup. Bursting with the goodness of wild garlic, spinach, and sweet, tender peas, this velouté is a vibrant embrace of the season’s best ingredients. The smooth, creamy base is lifted by delightful sesame-coated crowdie bonbons, adding a perfect balance of crunch and richness. Topped with a drizzle of extra virgin olive oil and a handful of spring micro herbs, this dish is a joyful tribute to the new beginnings of spring.

…

Spring joy Peas veloutè, wild garlic, crowdie bon-bonRead More »

Tender Braised Beef Cheeks, Coffee Polenta,Crispy Shallots

beef cheek

With each tender bite of the slow-braised beef cheek, the rich, melt-in-your-mouth texture envelops your senses, beautifully complemented by the velvety, coffee-infused polenta. The delicate crispness of the shallots adds a whisper of texture, creating a symphony of flavors that dance on your palate. so irresistible, you’d want to savor it every day.

Chianti, with its bright acidity and balanced tannins, makes a great pairing for braised beef cheeks. The wine’s cherry, plum, and earthy notes cut through the richness of the meat, while its herbal undertones complement the coffee-infused polenta. A Chianti Classico Riserva, with its deeper complexity and hints of tobacco and spice, would be an excellent choice to elevate the dish, creating a beautifully harmonious dining experience.

…

Tender Braised Beef Cheeks, Coffee Polenta,Crispy ShallotsRead More »

70% Dark Chocolate ganache, peanut butter and bourbon ice cream, sweet potato doughnuts

Dark- chocolate ganache, peanuts ice cream

This dessert is pure joy for me, every bite is a perfect balance of flavors and textures that I absolutely love. The deep richness of the chocolate ganache, the silky smoothness of the sweet potato, and the crisp, caramelized doughnut make it irresistible. I could eat this every day and never get tired of it! The sprinkle of Maldon salt brings out the best in each ingredient, while the ice cream ties everything together beautifully. It’s, without a doubt, one of my favorite creations.

…

70% Dark Chocolate ganache, peanut butter and bourbon ice cream, sweet potato doughnutsRead More »

Scroll to Top