"Ganache au chocolat, pruneaux trempés dans du café, pain au levain, butterscotch, sel de Maldon" is what Chef Alice Quillet and Anna Trattles of Le Bal Cafè and Ten Belles, Paris, have in store for tonight's opening pop-up dinner. A dessert that will certainly seduce the Italian actor Pierfrancesco Favino, special guest of the evening and the face of the S.Pellegrino Campaign "Practice the Art of Fine Food every Time you Can".
We've previously met some of the women who will be in charge of the kitchen, lets get a few words from Alice and Anna as an anticipation of tonight's exciting event. Alice is "gourmande", pragmatic, grumpy" and Anna is "sweet toothed, creative, and doesn't suffer fools gladly", these two strong women know what they want in the kitchen:
Your philosophy in the kitchen?
Pickles, pickles and more pickles.
Most important person in your careers?
Ros Carrarini, Rose Bakery & Fergus Henderson, St John.
Describe what you will be cooking at le Fooding?
We are doing a bitter chocolate ganache with prunes soaked in coffee and Sicilian lemons. Because everyone loves chocolate! Sicilian lemons are amazing at the moment and pair really well with coffee. We definitely wanted to include coffee in our recipe. Bringing good coffee to Parisians is also a big part of our philosophy at LE BAL cafe and Ten Belles.
Plans for the future?
In the near futur, a "tue-cochon" meal. Our version of the traditional meal you cook after killing a pig.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.