Le chef Xavier

May 31, 2008

Xavier was kind enough to treat us to a morning in his cuisine. The lesson consisted of Pâte à Génoise, La crème mousseline and Baguette.
From the time Xavier was 14 his father owned a boulangerie, Xavier invited him to come and join the party and show us how a pro makes all these wonderful French treats.

I asked him when he had to start his day in order to make all the delicious pastries the French expect to see gracing the windows on their way to work in the morning. He told us he started at 3:00a.m. everyday!
It was fun to watch the two of them stirring it up, you could tell they had worked together for some time. Xavier felt like this cake needed a little color so he flicked his wrist and gave it an "American" flare-sprinkles.
He made it look so easy-rolling the dough two at a time, one in each hand-a little tricky.
I am anxious to practice all these new techniques so I can produce some real French bread.
The two Tracy's joined the force to help whip up this great looking cake.

It's not everyday you find a friend who will wear a goofy white hat and a twinner apron with you.