Thursday, March 25, 2010

Learn to make a variety of French bread directly from a visiting expert from Le Cordon Bleu



By Nancy T. Lu
Bread, bread and more yummy bread of different shapes, textures and flavors baked according to French recipes simply make your jaw drop at the Grand Formosa Regent Taipei’s azie nowadays.

Experienced French chef Stephane Reinat, who wears the hat of Le Cordon Bleu’s technical director of boulangerie, comes visiting with one message: Notwithstanding the wide range of industrially produced bread that is available, you will enjoy baking your own bread at home.

And so Reinat is teaching the art and technique of making French-style bread at 3 p.m. daily for four days until March 27. Only 20 students are accommodated each time. The fee is NT$1,200 per person. Call tel. (02)2521-5000 ext. 3157.

Reinat, who has opened seven bakeries of his own back in France, demonstrates to learners how to make food from a flour-and-water dough with yeast (sourdough) which is fermented, kneaded and baked in the oven. Get ready to enjoy a particular squarish baked bread with Provence-style soup, relish another one with fresh salad or even make a yummy smoked salmon sandwich with still another elongated bread. Bon app├ętit.


Tips from the French include going for the good bread with a crisp crust, an attractive golden color and a soft crumb. The popular baguette is an example. Develop a taste for quality bread that is served fresh but not hot. Rye bread, however, is something preferably slightly stale. And a loaf is cut only immediately before serving. Bread actually accompanies the French meal from start to finish.

Check out the bread choices at azie bun such as rye bread with agrumy, spelt wheat bread, potato and onion bread as well as grapefruit Danish with fresh fruits.

All photographs were taken by Nancy T. Lu.

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