Tag Archives: pastry

The Unstoppable Pastry Queen

There are a lot of chefs I admire. In fact I respect most of them for being so passionate about their craft and the hard work they put in unflinchingly. But some I deeply respect.

One such young chef with whom I share a good rapport and have followed her work closely from inception is Executive Chef and Partner, La Folie, Sanjana Patel.

Chef Sanjana Patel- La Folie

A creator par excellence, I love her dedication, her focus towards her work and her ability to learn and enjoy what she does. I have always found her to be extremely gifted and a cut above the rest. Not one to hobnob at social do’s or immerse herself networking, she goes about her work with quiet dignity. And her creations bear ample testimony to that.

An alumnus of Le Cordon Bleu, London,  Sanjana has done an apprenticeship with Pierre Hermé. After which, she worked with the likes of Emmanuel Ryon (of the famous Café Pouchkine in Paris) and Jean-Charles Rochoux.

Sanjana Patel returned to Mumbai eager to give the city the best dessert experience ever, using high-quality ingredients and keeping the menu limited and specialised. She started La Folie Pâtisserie in 2014 and changed the way, we Mumbaikars looked at desserts.

Avant garde creations are her forte as are classics. Less is more is clearly her mantra. A Sakura from Japan and the dessert Jardin – a grapefruit & yogurt pavlova, are two offerings which particularly impressed me at the La Folie Lab in Kamala Mills. Both labour-intensive and detailed.

Liege Belgian waffle - Nutella chocolate ganache

After opening La Folie Lab’s latest outpost in Kamala Mills earlier this year, she has now set up La Folie Du Chocolat at Kala Ghoda, a place where it all began. Basically she has reinvented it and presented the patisserie in a new avatar. “This is what I enjoy doing the most, ” she gushes effusively. She gladly delves into the myriad nuances of chocolates as she patiently takes me through her offerings. From Le baba to vegan bonbons and chocolate bars, Sanjana has them all.

Her inventive new menu features an affogato drip bar, a selection of coffees by Koinonia and premium teas by TGL. This tiny and vibrant Parisian Cafe is the perfect place to sip a Cortado and read a book or catch up with friends for a sweet treat.

Not one to rest on her laurels, Sanjana takes customer feedback seriously and is always keen to keep abreast of latest global trends and incorporate new learnings in her work. She painstakingly plunges into R&D, forever yearning to create new things – sometimes healthy alternatives to her desserts at other times indulging in experiments.

But none of all that she has created and achieved, I feel would be possible, if it was not for the rock solid support given to her by her sheat anchor, husband Parthesh. The way he handles the business, their customers, the operations making it all look like a breeze is laudable.

The effervescent and restless Chef Sanjana is simply unstoppable. And that’s what I love about Sanjana, among her many other qualities.

 

Advertisements

Decadent French Treats: Gaylord Mumbai

I have a fetish for Afternoon tea. Something I have fancied right from my Enid Blyton days. So an invitation for High tea at Gaylord Mumbai, an iconic restaurant excited me no end. And to make it even more exciting was the fact that Chef Lionel Villaron, a famed pastry chef from France was the chef in the kitchen, whose delicacies, we were to taste.

image9

I began with the coffee choux, my favourite. The appearance was inviting and the first bite, set my taste buds tingling. oved every bit of this dainty treat. Chocolate Mille Feuilles, were equally delicious. The mille-feuille, vanilla slice, custard slice, also known as the Napoleon, was well made. Chef Lionel had done justice to this French classic.

image8

In between sips of tea, I chatted with Chef Lionel who told me he loves to keep his pastries simple and enjoys working with fruits in puree form. He lauded how the taste buds of Indians had evolved and thus it became challenging to wow their palates now. His 25 years of experience comes handy no matter where he is.

The cronuts too did not disappoint but the highlight were the Raspberry and Blueberry Bavarois. This decadent dessert with whipped cream and fruits, took me by surprise. An absolute treat for the palate.

image15

Baba Au Rhum and Chocolate crunchy mousse were also on offer. This was pure sin. Having gorged on so many delicious treats, I knew I’d have to walk that extra mile the next day, but I did not seem to mind. Nothing could keep me away from these tasty treats.

With perfect hospitality at Gaylord and the delectable spread from Chef Lionel, I had an enjoyable evening.

Parisian Choux Pastry Goes Desi

Eclairs au chocolat used to be my favourite. Not surprising at all, as most of us love chocolates and when combined with an eclairs, the combination is pure sin. I say used to, as my preference changed just recently. On my recent trip to Delhi and Gurgaon, I sampled some new divine eclair flavours, which have led me to relinquish my fav chocolate eclairs. And I don’t regret the shift.

Le Méridien Hotels & Resorts recently launched their first-ever global éclair program in partnership with award-winning pastry chef and new LM100 member Johnny Iuzzini. who is from the Catskills region in upstate New York. I was lucky to get an opportunity to indulge in a variety of modern twists to the chic Parisian treat, including both classic flavours as well as unique creations inspired by the destination.

Iuzzini 2

It was an absolute culinary treat as I got to sample some unique eclairs at Le Meridien Gurgaon and then Delhi. As part of the programme, each hotel offered their own modern take on three signature éclair flavours – coffee, chocolate and vanilla – as well as one locally inspired flavour. It was a revelation to see each chef’s creativity and penchant for innovation.

I loved the Mishti doi eclairs at Le Meridien Gurgaon. The Bong in me could not resist that one. The chef had obviously perfected it. The Kalakand one at Le Meridien Delhi was delectable and the winner. Sweet and strongly reminscent of the North Indian sweet Kalakand. Absolutely loved it.

mer-150409-Eclaire Lifestyle

“Through local recipes and a modern perspective on this quintessentially French pastry, Le Méridien éclairs enable us to offer unique, memorable guest experiences in our signature Le Méridien Hubs and restaurants around the world, ”  Brian Povinelli, Global Brand Leader, Le Méridien & Westin, told me  I could not agree more with him.

Through this unique culinary collaboration, Chef Iuzzini will create eight signature éclair recipes exclusively for Le Méridien over the next 12 months, inspired by a global tour of select Le Méridien destinations.

“I am excited to work with Le Méridien in particular because of the brand’s commitment to unlocking the destination through locally-inspired cuisine, and I look forward to reinventing the éclair with the help of Le Méridien’s talented chefs around the world, ” gushed Luzzini.

Darjeeling tea, ginger and jaggery caught his fancy while in India and Luzzini created the Darjeeling Express eclairs. It was an amalgamation of unique flavours, subtle, spicy and sweet.

So the choux pastry—traditionally filled with pastry cream, custard, or whipped cream and topped with fondant icing just went desi. I am lovin’ it!