Mise en place avent livraison
L’emblematique et tradionnel noisette
My uncle Ovide works for an amazing French chocolatier in Paris called Patrice Chapon who once used to cater to the Queen of England in Buckingham Palace .
J ‘ espere que un jour mon oncle Ovide will have his own shop . His not only an amazing husband , dad and uncle But his an amazing pastry chef and chocolatier who’s work hopefully one day will have a market .
He works for an amazing guy whose work not speak perfection,but his chocolate are a work of art itself
When you Chocolat Chapon’ website , the website takea you on a journey and it’s nicely designed and my uncle’ work is becoming a work of art also thanks to Mr Patrice Chapon .And fingers cross hopefully have a place in the market . I hope that one day my uncle Ovide will step out from Mr Chapon’ shadow and do great things in Paris , Congo , Gbadolite etc etc
When he is not working at chocolat Chapon . His making cakes and what not at home and selling it to friends and family member with a sweer teeth
According tohttp://www.letrianoncakes.com/cakes.html : Le Trianon is a Premium 3-layer chocolate indulgence. Trianon’s top layer is a smooth and pure imported dark chocolate, dusted with dark cocoa powder. Sandwiched in the middle is a layer of dark chocolate mixed with crunchy chocolate praline, with its base made of biscuits.
My little cousin turned 10 years old on the 30th May and my uncle made her homemade birthday cakes
By no means am I a pastry chef guys just have days I like to bake . Anyway my attempt at making Pineapple Upside Down Cake
Chaussons aux pommes fait a la maison
Coque d’eclair fait a la maison
Palmiers au saveur vanille
I took a birthday trip to birthday November of 2016 and one of the food I tried whilst being there was Kürtőskalács .
According to Wikipedia it is is a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the Székely land made from sweet, yeast dough . The way in which is made is through the raised dough which get strip is spun and then wrapped around a truncated cone shaped baked into split I guess and oh rolled in granulated sugar .
Once that is done it is roasted over charcoal whilst it getting basted with melted butter, until its surface cooks to a golden-brown color. During the baking process the sugar stuck on the kürtőskalács is caramelized in a way and forms a shiny , crispy crust . And the surface of the cake can then be topped with additional ingredients such as ground powdered cinnamon or walnut.
Me and my food buddy were recommended to try a deli cafe in Newcastle called Mascalzone out and it was money well spent.
For our starter my friend and decided to have a INSALATE Salads as starter . We were initially going to other a Bosa salad and a Clementina salad which had Tuna, green beans, new potatoes, boiled eggs, mixed salad & cherry tomatoes
And the waitress told us that the salad is quite big portion so we shared the Bosa salad instead . The salad consisted of : Salmon, prawns, avocado & mixed salad. The portion was so big that we both couldn’t finish it .
The Bosa salad cost £6.95
For my main I had a Pollo Gutturu. Chicken breast with fresh mushrooms in a rich mustard & cream sauce. For someone who isn’t really a fan of mustard , the sauce was so dann divine I would definitely come back to have that again .
It only cost £8.25
I cannot recall what my friend had nor do I have a picture of her meal . For my dessert I had a cheesecake and she had peach Ice tea .
The service was amazing the staff where very friendly and the people dinning there also were lovely .If ever in Newcastle please visit Mascalzone its located on 18-, 20 Goldspink Ln, Newcastle upon Tyne NE2 1PP
Buche pralin noisette et Fraisier fait a la maison