Bonjour,
Wednesday the 24th is Administrative professionals’ day but at Douceur de France we are making it a week event so it gives you more chance to come to our bakeries and bring something sweet to the office. You will be regarded as the King of France that day, just make sure they don’t cut your head….
Right now we have replaced, on the menu, the beef Bourguignon by another French classic the “coq au vin”. Traditional in France, the “coq au vin” is an old rooster who is not able to “perform” anymore so he finishes his life as a stew slowly cooked in red wine and fresh vegetables. But in our café we use the same recipe and use chicken drum stick. I just don’t have time to chase after roosters and wouldn’t even know where to find one.
As far as new pastries we have a new sweet bread in addition to the chocolate bread and the bananas walnut bread, we have the “pina colada” bread. You guessed it; it is made with fresh pineapple, coconut and Rum.
I also found a recipe I used a long time ago call the “Grenoblois”. It is a patisserie made with a soft caramel and walnut on top of an almond crust tart shell, just delicious.
A bientot
Luc
Wednesday the 24th is Administrative professionals’ day but at Douceur de France we are making it a week event so it gives you more chance to come to our bakeries and bring something sweet to the office. You will be regarded as the King of France that day, just make sure they don’t cut your head….
Right now we have replaced, on the menu, the beef Bourguignon by another French classic the “coq au vin”. Traditional in France, the “coq au vin” is an old rooster who is not able to “perform” anymore so he finishes his life as a stew slowly cooked in red wine and fresh vegetables. But in our café we use the same recipe and use chicken drum stick. I just don’t have time to chase after roosters and wouldn’t even know where to find one.
As far as new pastries we have a new sweet bread in addition to the chocolate bread and the bananas walnut bread, we have the “pina colada” bread. You guessed it; it is made with fresh pineapple, coconut and Rum.
I also found a recipe I used a long time ago call the “Grenoblois”. It is a patisserie made with a soft caramel and walnut on top of an almond crust tart shell, just delicious.
A bientot
Luc
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