Tag: Pastry

Jean-François Piège Designs the Ladurée Christmas Collection

Star chef Jean-François Piège owns six restaurants in Paris and the Luberon region, and has been a judge on the French cooking show Top Chef for ten seasons. This year, he has partnered with Ladurée to design a collection of desserts for the holiday celebrations. Adapting the signature dessert from Jean-François Piège’s double Michelin-star eatery Le Grand Restaurant in Paris...

galette rois kings cake epiphanie frangipane epiphany
King Cake: A French Tradition Little Known in the U.S.

This golden, frangipane-filled cake appears in boulangeries and patisseries at the end of December. King cake or la galette des rois, is traditionally eaten with the family on the first Sunday after New Year’s Day, but many enjoy it from December 31 and throughout the whole month of January! Along with Yule logs and Easter eggs, this is another unmissable...

Recipe: Chesnut Cream and Pear Yule Log

It's the perfect French holiday dessert. Made with sponge cake or fruit mousse, topped with chocolate, coffee, or chestnut cream, the yule loge will bring a nice final touch to your Christmas Eve, Christmas, and New Year's Eve dinner! For this occasion, France-Amérique recommends this recipe by Parisian pastry chef Sébastien Gaudard, which was recently published in François-Régis Gaudry's coffee-table book Let's...

Anne-Sophie Pic, cuisine, Guide Michelin, Genre, #MeToo
The Michelin Guide Has Left Women Out

Female chefs are underrepresented in the Michelin guide, writes the New York Times. This year, the famous red guide awarded new stars to 57 French restaurants, only two of which have female chefs. The newspaper observes that the Michelin guide has "collided with the #MeToo moment." The are only 16 female chefs among the 621 Michelin-starred restaurants in France, and...

The King’s Cake

Since January 2017, France-Amérique explores each month the history and the traditions behind a famous French pastry or candy. On the first Sunday of January, France celebrates the Epiphany by sharing a Galette des Rois — a King's Cake. There are countless stories, legends, mysteries and unexpected anecdotes surrounding this emblematic French cake, an irresistible, sweet delight open to a whole host of interpretations!...

Yule Log, a French Dessert Devoured Abroad

Yule logs are a French culinary tradition par excellence, and abound in American pastry shops and supermarkets during the holiday season. The yule log was originally part of Celtic culture. During the Winter Solstice — the shortest day of the year — the Celts would keep a wooden log burning throughout the night to celebrate the rebirth of the sun....

Recipe: Coffee Yule Log

French pastry chef Eric Kayser has sold yule logs since he opened his first store in the United States in 2012. For the holidays, he shared with us a recipe for a traditional French Christmas dessert, the coffee yule log. Preparation time: 45 minutes Cooking time: 15 minutes Yield: 6 to 8 servings Ingredients For the coffee syrup: 1⁄2 cup...

Petit Pot: French Desserts, California-Made

Creamy desserts created by a French pastry chef in San Francisco have found a foodie following on the West Coast of the United States. The brand of organic puddings Petit Pot is hoping to expand across the rest of the country and compete with major American groups by 2018. The company founded by Maxime Pouvreau was born of disappointment. Upon...[Subscriber]

Will the French Say Au Revoir to Croissants?

The American press has recently reported on the current butter shortage in France, and some fear that bakery-made croissants are facing extinction. Even king cake, a delicacy shared by family and friends every January, is said to be under threat. Whenever the U.S. media turns its focus to the French way of life, it is important to separate fact from...[Subscriber]

Maison Kayser Continues its Conquest of the United States

The Maison Kayser French bakery chain opened its 11th New York site on March 15 in the Manhattan’s Midtown neighborhood. Needless to say, the company is continuing to convert Americans to the art of good bread, and is now working on new openings in Miami and Los Angeles.  It is midday in New York, and customers are bustling into the...

David Lebovitz, an American (Chef) in Paris

Living in Paris since 2004, David Lebovitz, the former pastry chef at Chez Panisse (the Berkeley restaurant known for pioneering the farm-to-table movement in the United States), is now an acclaimed food writer, food blogger, and artisan French baguette enthusiast. His seventh book will be published next Fall. France-Amérique: You have worked in a kitchen for more than thirty years. How did you...