By Fabien Bellahsen; Daniel Rouche

Chevre grille, feves et tomates braisees- Bar sur son galet- Filet de sole, sauce crustace- Charlotte chaude aux pommes bramley- Glace au miel et a l. a. gentiane- Ravioli de crepes beurre suzette...

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It might sound a bit tricky with three different components, but really can be assembled in a matter of minutes. Once the mousse is made, it will still look a little runny, but don’t worry, it will set as it cools down into a pillow of chocolate. Serves 4 75 g (2½ oz) 70% dark chocolate 25 g (1 oz) 40% milk chocolate 150 g (5 oz) whipping cream 25 g (1 oz) caster (superfine) sugar 25 g (1 oz) water 2 egg yolks Melt both chocolates in a large heatproof bowl set over a pan of simmering water. In the meantime, whip the cream to soft peaks and set aside in the fridge (see perfect whipped cream).

By a theatre door. Under raindrops that looked like shooting stars by the glow of a lamp post. And then, one day, he was gone, leaving a hole in the shape of an empty bed in my life. A bed which would become my fortress for the weeks to come. I would wear that sweater he once loved. Too tired to eat, I would doze into dreams I wished would last forever. Dreams made of days at the beach, and gin and tonic we sipped through the same straw. Crab-hunting and late-night bonfires by the sea; road trips through the mountains where the clouds blanketed everything around us and it seemed like we were on an island.

One pâtisserie after the other. One restaurant at a time, it would grow on me; it would make me grow up. As a girl, as a chef. And yet, just like there is a hidden world behind puddles after a summer storm, there is also one behind the stainless-steel counters that we clean restlessly. It’s a world where the little stories matter. The big ones too, in fact. That kiss you can’t wait to tell your best-friend about. That beach you can never – oh no, ever – forget. That road-trip you took with the fog as the only horizon.

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Cuisine de Grands Chefs by Fabien Bellahsen; Daniel Rouche


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