...make for a perfect evening when combined.
Many years ago (gosh, it's almost 20 years ago now) I started to work for this man and his brother, Michel. In 2002 they were both awarded an OBE for contributions to British cuisine and were recognised by their peers as the UK's most influential chefs. In 2007 Albert Roux was awarded the AA Hospitality Lifetime Achievement Award. It would not be exaggerating to say that they started a revolution in British culinary and restaurant traditions.
At about the same time that I joined them, this guy took over the running of their London-based patisserie. Eric was extremely young for the role at the time but his talent was apparently unmistakable to the Roux brothers who are known for fostering the careers of young chefs, many of whom have gone on to become celebrities in their own right. In addition to Eric, Marco Pierre White and Gordon Ramsey are two of these.
I worked with the Roux brothers for five very satisfying years and one of the perks of the job was that we were extremely well fed. We were encouraged to learn about the food by eating it and one of the most valuable things they gave me is the opportunity to experience and develop an appreciation for fine food. Really fine food.
I also made some very special friends in that time. Friends who have stayed with me from those very early days - when we were young and carefree, living in London, working hard but enjoying all the city had to offer - to now, when we have almost all moved on to quite different roles and many different places, even different countries. A few are still in catering but several, like myself, have moved into other fields entirely. In addition to our shared history and affection for one another, we still have in common a love of fine food. And whenever we meet, we indulge.
One of my favourite ever desserts was - and is - Tarte au Chocolat. Made with only the very finest quality dark chocolate, butter and cream, it's a rich and sumptuous dessert. Not too sweet, velvety in texture, but definitely not for the faint-hearted. A tiny sliver is really all that's needed and if balanced with berry fruits, it's sublime.
So last night I was lucky enough to share a meal with friends (always one of my very best ways to spend time, regardless of what's on the menu) and we had a wonderful, relaxed and laughter-filled evening. And there was tarte au chocolat to round off the dinner. Perfect.
Unfortunately I didn't manage to take a photograph of ours before it was demolished but it looked like almost exactly like this - strawberries, blackberries, redcurrants and all. Delicious.
My claim to fame is that I enjoyed a daily croissant and many delicious desserts made by the same pâtissier that has since made wedding cakes for Madonna, Claudia Schiffer and Elizabeth Hurley. Okay, so not the closest association to fame I'll admit but hey, probably as close to A Lister's as I'm likely to get.
I worked with the Roux brothers for five very satisfying years and one of the perks of the job was that we were extremely well fed. We were encouraged to learn about the food by eating it and one of the most valuable things they gave me is the opportunity to experience and develop an appreciation for fine food. Really fine food.
I also made some very special friends in that time. Friends who have stayed with me from those very early days - when we were young and carefree, living in London, working hard but enjoying all the city had to offer - to now, when we have almost all moved on to quite different roles and many different places, even different countries. A few are still in catering but several, like myself, have moved into other fields entirely. In addition to our shared history and affection for one another, we still have in common a love of fine food. And whenever we meet, we indulge.
One of my favourite ever desserts was - and is - Tarte au Chocolat. Made with only the very finest quality dark chocolate, butter and cream, it's a rich and sumptuous dessert. Not too sweet, velvety in texture, but definitely not for the faint-hearted. A tiny sliver is really all that's needed and if balanced with berry fruits, it's sublime.
So last night I was lucky enough to share a meal with friends (always one of my very best ways to spend time, regardless of what's on the menu) and we had a wonderful, relaxed and laughter-filled evening. And there was tarte au chocolat to round off the dinner. Perfect.
Unfortunately I didn't manage to take a photograph of ours before it was demolished but it looked like almost exactly like this - strawberries, blackberries, redcurrants and all. Delicious.
I wish I could say I'd made this but my culinary skills being what they are, I stuck to pouring the wine. And eating.
It's about finding what you're good at and honing those skills...
.jpg)
.jpg)
10 comments:
My niece worked there in London and she learnt so much with them.
She is one of the best pastries chef here at this time, which is not good for my body.
OMG chocolate tart is my favourite especially when berries are involved!! I don't allow myself to indulge too often though ... It sounds like you had a great evening! PS Thanks for the links - those spirals are amazing! and the little japanese dolls!!
That tarte looks beautiful!
..velvety...is the word !
such a temptation..
:-)
karina - how lucky to have a talented pastry chef in your family - it's a gift as well as a skill to make good desserts! And I think a little of everything (in moderation) is good for both body and soul isn't it? 'Specially if it's really, really, really good! ;o)
anairam - you're right it's not something one can indulge in often but a little indulgence now and then is soooooo good! Glad you liked the links :o)
fifi flowers - almost a shame to eat something so beautiful, isn't it?
m.c.i.s.- nothing to beat it, and it's a temptation I can't resist!
I enjoyed reading this and thatrt looks beautful!
Thanks nadia! :o)
Sounds wonderful. The tarte, your time in London, evening with friends.
Lynne
What I should have said was,lucky you for having what sounded like a job you loved in your earlier life. It's the sort of job I could fancy now knowing that it would come in handy. Still, I don't have regrets. I enjoyed what I did, but ahh the thoughts of the paths one could have taken...
Lynne
You're right Lynne, it was a great opportunity (and a case of right place, right time!) One of the things I most treasure is the friends I made then. It is really interesting to consider alternative routes one's life might have taken, isn't it. I too have no regrets, but I do think about where and who I might be if I'd made different choices early on... Or maybe it's like that premise in "sliding doors" (did you see that movie?) where the main characters end up at the same place, just via different routes... Mmmm? :o)
Post a Comment