Chef Bruno

Sablé Breton

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Get ready to experience the irresistible crunch and rich buttery flavor of classic Sablé Breton cookies, also known as galette St Michel. Originating from Sablé-sur-Sarthe in 1670, these cookies are a true French delicacy with a sandy texture that will leave you craving for more. With a high proportion of butter and egg yolks, these cookies are thick, crisp, and crumbly, making them the perfect treat for any occasion. The distinctive crosshatch markings on top add a touch of elegance to their appearance. Sablé Breton is a versatile delight, often used as a base for desserts.

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Succès

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“Succès” – a true emblem of traditional French patisserie. This delicate dessert features two layers of luscious almond meringue, generously filled with a decadent hazelnut praline buttercream. Originating from the renowned Chef Gaston Lenôtre, the “Succès” is a true celebration of flavor and texture. For a delightful twist, discover the “Plaisir aux Noix” variation, where the rich and nutty flavor of walnut praliné takes center stage, offering a unique and irresistible twist to this classic recipe.

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pistachio spread

Nut Paste

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Introducing the Exquisite World of Nut Butters! Imagine a world where the rich and creamy texture of nut butters meets the sweet and caramel-like flavor of praliné. This delicate balance of flavors and textures is what sets the stage for a truly magical culinary experience. In the pastry industry, nut pastes and butters play a starring role, adding depth and complexity to a wide range of desserts. The secret to creating the perfect nut butter lies in the quality of the ingredients. Carefully selected prime nuts, such as pistachios or almonds, are the key players in this delectable symphony.

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Pain de Gênes

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Originating in the 1840s, this delectable treat was created by Parisian pastry Chef Fauvel at the renowned Chiboust pastry shop. Pain de Gênes also called Ambroisie or Genovese Biscuit is a rich and moist cake made primarily of almond paste, eggs, and melted butter, with just a hint of starch. Resembling a genoise, this cake doesn’t rely on any leavening agents for its light and airy texture; instead, the perfect rise is achieved through the emulsification of the almond paste and eggs. The key to a truly exceptional Pain de Genes lies in using the finest almond paste available, as it is what elevates the flavor profile and gives this cake its distinctive taste. While Pain de Gênes is commonly known as a cake base for Fraisier, there are endless possibilities for incorporating this almond delight into other seasonal pastries.

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pate a choux

Pâte à choux

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Pâte à Choux, also known as Choux Pastry, is a versatile and classic French pastry dough that has a fascinating history dating back to the 16th century. Legend has it that Chef Pantanelli created this dough in 1540 after leaving Florence with Catherine de Medici and her court. Originally used to make a cake named Pâte à Pantanelli, the recipe evolved over time and the dough was transformed into small cakes known as Pâte à Popelin, shaped like a woman’s breasts. These delectable treats were made from dough that was dried over a fire, hence the name Pâte à Chaud (hot dough), which eventually became known as Pâte à Choux. Pâte à Choux is renowned for its light and airy texture, making it the perfect base for a wide variety of sweet and savory creations. With just a few simple ingredients such as flour, eggs, and butter, you can create delectable pastries like éclairs, profiteroles, and cream puffs that will impress your guests and satisfy your cravings for something indulgent.

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Pistachio Financier

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Financier, also known as Visitandine. These small, golden brick-shaped cakes have a rich history dating back to the 17th century in France. Made with a special blend of blanched almond flour and powdered sugar, the Financier offers a delicate and nutty flavor profile that is simply irresistible. Baked in rectangular molds, these cakes not only look like luxurious lingots but also carry a wonderful texture that is both crisp on the outside and moist inside. The Financier can be made with other nuts as well, offering a versatile twist to this traditional recipe. The secret to the Financier lies in the ‘Tant Pour Tant’ mixture, where equal amounts of almond flour and powdered sugar are finely powdered to create a smooth and luxurious texture. This preparation opens doors to a range of delightful applications, from macarons to almond cream, making it a staple in French pastry-making.

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Quatre Quart

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The Quatre-Quart cake, also known as the “four fourth” cake. This traditional pound cake recipe consists of equal parts of butter, sugar, eggs, and flour, creating a rich and decadent treat that is perfect for any occasion. Pound cakes have a long history, dating back to the early 1700s in northern Europe. Over the years, numerous variations of the pound cake have emerged, such as the popular lemon cake and fruitcake versions. In some recipes, vegetable oil is used instead of butter to create a moist crumb, while in America, sour cream is incorporated for a tangy twist on the classic recipe.

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Matcha Tartlets

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This exquisite tartlet combines the earthy notes of matcha with the tropical sweetness of passion fruit and the vibrant tang of raspberries. Matcha, a finely ground green tea powder with a rich history dating back to the 8th century in China, adds a subtle bitterness that perfectly contrasts the zesty passion fruit and juicy raspberries in this tartlet. The combination of these unique ingredients creates a harmonious balance of flavors that will tantalize your taste buds and leave you craving for more.

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vanilla raspberry bubble crown

Vanilla Raspberry Crown

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Indulge in the culinary masterpiece known as the Vanilla Raspberry Crown Cake by Bruno Albouze. This exquisite dessert is a symphony of flavors and textures, starting with a buttery crust as the foundation. As you delve deeper, you will encounter layers of luscious vanilla mousse, light lemon cake sponge, and a rich raspberry gel. The final touch? A delicate sprayed chocolate velvet shell that will tantalize your taste buds. Join me as we explore the intricate layers and exquisite craftsmanship of this show-stopping dessert, a true work of art in the world of pastry.

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Burgundy Snails

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10000 years of feast.
Snails have been used since prehistoric times. Remains of shells were found in the territory of modern Spain and the entire Mediterranean. Snails were gourmet fare in ancient Rome. In the middle age, escargots appeared on the table of nobles. Francis I and Henri II did elevate the dish to the royal rank. In 1814, during the dinner in honor of Alexander I, Talleyrand asked his chef Antonin Carème to think about an exceptional dish that will impress the Tsar. He came out then with a genius idea to create a recipe based on escargots stuffed with a parsley-garlic-butter compound. The success was immediate. The escargot dish as we know it today was born. The key to this dish lies in the herbed-butter compound that elevates the snails to a whole new level of deliciousness. Imagine savoring each bite of succulent escargot coated in a rich, licorice-garlic-infused-butter sauce, paired perfectly with a crispy baguette to soak up every last drop. The experience of indulging in this iconic French dish is truly one-of-a-kind. If you’ve never tried Escargots before, now is the perfect time to embark on a culinary adventure and discover the flavors of France.

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Charred Leek

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Introducing the exquisite land and sea Charred Leek (Poireaux Brûlée) appetizer. Stuffed with crab meat-seaweed butter compound, seasoned with mango-brunoise vinaigrette, and topped with bread tuile. A sophisticated twist on the classic poireaux vinaigrette found in traditional bistros, this dish takes the flavors to a whole new level. The process of charring the leeks adds a deep caramelized smokiness, complemented by a subtle sweetness and a soft, succulent texture that is simply irresistible. Inspired by the legendary French chef Eric Fréchon, this recipe is a true gastronomic delight filled with elegance and decadence. Stay tuned to discover the secrets behind this exquisite dish and learn how to recreate this culinary masterpiece in your own kitchen. It’s a culinary experience you won’t want to miss!

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Oeufs en Meurette

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Introducing the mouthwatering “Oeufs en Meurette” or “Eggs in Red Wine Sauce” – a classic French dish with a Burgundian twist. Imagine perfectly poached eggs nestled in a rich, flavorful red wine sauce, infused with the essence of the region’s finest ingredients. This dish beautifully captures the essence of French cuisine, balancing the delicate texture of poached eggs with the bold flavors of the meurette sauce. Let me take you on a culinary journey through the picturesque vineyards of Burgundy, where each bite tells a story of tradition and innovation. Join me as we explore the art of creating this decadent dish, marrying the elegance of wine and the simplicity of eggs to create a symphony of flavors. Are you ready to elevate your dining experience with this exquisite French delicacy?

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Brown chicken stock & Demi-Glace

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Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.

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Brown Veal Stock & Demi-Glace

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Stocks are the base for great recipes. They play an important role in the cuisine world. Stocks are easy to prepare and utilize scraps that would otherwise be wasted. Brown stock get its original color and flavor from the initial step of roasting bones and vegetables. The caramelized sugars from the tomato paste add a burst or color and a richer flavor. An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make demi-glace or glace de viande, the salt concentration can easily become too high if you add it at the beginning. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.

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Vichyssoise, Melba Toast

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Among the greatest appetizers, are the soups. Served cold or hot, the Vichyssoise belongs to this category. It was invented by Louis Diat, head chef at the Hotel Ritz-Carlton in 1917… working on new menu items, he recalled his mother’s soup. Interestingly enough, Julia Child’s absolute favorite soup was vichyssoise. Here is an upscaled version inspired by Chef Frédéric Anton, MOF and three stars at the Guide Michelin.

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White Chicken Stock

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Dive into the art of making homemade chicken stock from scratch. This essential base is not only a labor of love but also a key ingredient for a wide range of dishes, from hearty soups to rich sauces and veloutés. It worths noting that using homemade chicken stock in sauce enhances the final reduced sauce with a richer texture. The collagen from bones, released during slow cooking, gives the sauce a luxurious body that holds its shape—a quality often lacking in store-bought versions, which tend to be thinner and less gelatinous.

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Pot-au-feu

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Let’s delve into the rich history of the pot-au-feu, a classic French dish that has stood the test of time. Originating in the 17th century, the pot-au-feu, which translates to “pot on the fire,” holds a special place in the heart of French culinary tradition. Before the era of Haute Cuisine, this humble yet hearty dish was a staple in households across France. Picture this: a large pot simmering over an open fire, filled with inexpensive cuts of meat and an assortment of root vegetables. This is the essence of pot-au-feu – a dish that symbolizes simplicity, comfort, and tradition. It brings together the flavors of the countryside and pays homage to both the rich and the poor, bridging the gap between different social classes through the joy of good food. As you explore the origins and evolution of pot-au-feu, you’ll discover the magic of slow cooking and the transformative power of simple ingredients. Stay tuned to uncover the secrets of this iconic French recipe, where every spoonful tells a story of resilience, resourcefulness, and a love for the culinary arts.

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Hachis Parmentier

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Prepare to be transported to the cozy kitchens of France with a classic dish that has stood the test of time – the Hachis Parmentier. Dating back to the late 18th century, this French comfort food is often compared to the renowned Shepherd’s Pie. Imagine seasoned beef from pot au feu, layered with a velvety smooth potato puree – a truly comforting and satisfying combination. The beauty of the Hachis Parmentier lies in its flexibility, allowing you to get creative based on whatever ingredients you have on hand. This dish is a perfect choice for chilly weather, bringing warmth and flavor to your table. It’s no wonder that this hearty classic is beloved by children and adults alike. Are you ready to elevate your comfort food game with this French favorite? It’s time to discover the magic of Hachis Parmentier with Chef Bruno Albouze!

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Bruno Albouze Easter Vanilla Flan

Easter Flan

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Dive into a whimsical culinary adventure with a Parisian style flan shaped into a fish! Imagine the joy and wonder on your children’s faces as they discover this charming fish-shaped flan, perfect for adding a touch of magic to your Easter celebrations. This innovative recipe combines the classic French flan with a fun twist, making it a must-try for anyone looking to add a touch of whimsy to their dessert table. With just a few key ingredients, including rich custard and a perfectly baked crust, this Parisian style flan fish is a true showstopper. Join me in my kitchen as I guide you through the steps to create this delightful treat. From shaping the flan into a fish, to adding the finishing touches that bring this creation to life, you’ll learn valuable tips and techniques that will elevate your baking skills to new heights. Get ready to embark on a culinary journey that combines creativity and flavor in the most delicious way possible.

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birds nest plated dessert

Easter Chocolate Eggs Nest

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Looking to add a touch of originality to your Easter celebrations? Look no further than these adorable egg-shaped desserts! Imagine a sweet raspberry gel nestled inside a light and airy vanilla mousse, all encased in a crisp chocolate shell. To top it all off, these delightful treats are served in a nest made of delicate feuilles de brick strips. This creative and visually stunning dessert is perfect for any Easter gathering. Ready to learn how to make these egg-ceptional treats? Watch the video for a step-by-step guide from Chef Bruno Albouze.

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