Orice vizita in Franta nu poate fi completa fara o vizita la o “boulangerie” traditionala. O combinatie reusita intre o brutarie, cofetarie, patiserie si bacanie aceste locatii sunt teribil de potrivite pentru a fi vizitate in orice moment al zilei, insa parca cel mai potrivit este sa iti incepi ziua cu un mic dejun aici. Am descoperit Artisan Boulanger-Patissier-Snacking – Jean Luc Pelé in sejurul pe care l-am avut in micutul si cochetul Menton.
Jean Luc Pelé, Artizan patiser-ciocolatier, provine din marea traditie a patiseriei franceze. Dupa ce si-a facut mana intr-o recunoscuta casa pariziana, alaturi de Gaston Lenôtre, in 1988 si-a deschis primele doua ateliere la Paris.
Fost sportiv de top, el acorda o importanta deosebita echilibrului creatiilor sale, folosind pe cat posibil produse naturale sau organice, si reducand sau eliminand grasimile si zaharul, reinventand retetele traditionale pentru a elibera gurmanzii catre cel mai dulce pacat.
Nimic mai adevarat! Odata ademenita in interior, pentru un croissant si o cafea am fost prada sigura, si odata cu mine, si restul familiei. Am incercat (si bine am facut!) un sandwich cu salam si cornichon murati cu cea mai buna “baguette”, un melc cu vanilie si stafide, o madlena si.. un croissant. Mic dejun parfait, très authentique!
Am incercat si a doua zi, pe langa cele descoperite in prima dimineata, o alta varianta de sandwich (cu jambon si cascaval) in aceeasi “baguette” senzationala si o tarta cu lamaie. Din nou 10 din 10!
Dupa aceasta experienta am convingerea ca aproape orice ai pune in acea bagheta ar iesi un sandwich senzational!
Intr-o sesiune de dupa-amiaza am incercat si o bere cu o denumire care suna „funny” in limba romana bineinteles cu unul dintre sandwich-urile en baguette care ma vrajisera deja si … o patiserie.
Alors, je vous félicite pour votre préparations culinaires, Artisan Boulanger Jean Luc Pelé!
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English version
Artisan Boulanger-Patissier-Snacking – Jean Luc Pelé
Any visit to France cannot be complete without a visit to a traditional „boulangerie”. A successful combination of a bakery, confectionary, pastry shop and grocer, these locations are very suitable to be visited at any time of the day, but it seems the most suitable is to start your day with a breakfast here. I discovered Artisan Boulanger-Patissier-Snacking – Jean Luc Pelé during my stay in the small and charming Menton.
Jean Luc Pelé, Artisan pastry chef-chocolatier, comes from the great tradition of French pastry. After working in a well-known Parisian house, together with Gaston Lenôtre, in 1988 he opened his first two workshops in Paris.
A former top athlete, he attaches great importance to the balance of his creations, using natural or organic products as much as possible, and reducing or eliminating fats and sugar, reinventing traditional recipes to free gourmands to the sweetest sin.
Nothing more true! Once lured inside, for a croissant and a coffee, I was safe prey, and with me, the rest of the family. I tried (and I did well!) a salami and pickled cornichon sandwich with the best „baguette”, a snail with vanilla and raisins, a madeleine and.. a croissant. Breakfast parfait, très authentique!
The next day, in addition to the ones discovered the first morning, I tried another version of the sandwich (with ham and cheese) in the same sensational „baguette” and a lemon tart. Again 10 out of 10!
After this experience, I am convinced that almost anything you put in that baguette would make a sensational sandwich!
In an afternoon session I also tried a beer with a name that sounded „funny” in Romanian, of course with one of the en baguette sandwiches that had already enchanted me and … a pastry.
So, I congratulate you for your culinary preparations, Artisan Boulanger Jean Luc Pelé!
If you liked the article Artisan Boulanger-Patissier-Snacking – Jean Luc Pelé, I invite you to try Focaccia alla Genovese – Verde Salvia Bakery & Fossatello’s Border Café, Le Rune Genova – Ristorante con Funicolare or Caffè Monte Baldo – Canapes and Wine since 1909.
ENJOY OUR RIDE!
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- Pasta de sunca
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- Pate de ciuperci
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