Australia's #1 Magazine for French Style and Culture
Bistro Thierry was created with a single purpose: to give customers a chance to experience all the ambience, warmth and hospitality of a bistro in Lyon or Paris. From its striped black and white awning to the guillotine style bread board awaiting diners at the bar the décor and lively atmosphere are unmistakably Gallic. The restaurant was… [Continue Reading]
Tarte aux fraises et crème au basilic Strawberry tart with basil cream This is perhaps the most popular tart in the world. It is the most plain as well, because with this tart the strawberry is the star. So it is very important to buy the best local strawberries you can find: very red, not… [Continue Reading]
Writing a book about French pastry without mentioning millefeuille would be like eating a great cheese without red wine. So my duty is to show you how to create the real millefeuille, dusted with icing sugar, in the old French tradition. Millefeuille with fondant icing became popular relatively recently. 650 g puff pastry, prepared a… [Continue Reading]
Recipes are served in “Verrine” (glasses) for elegant presentation Oat Milk Custard with Tea Tree Honey, Blueberry Fantasy- Raspberry and Aniseed Merveilles Creme de Lait d’Avoine au Miel d’Eucalyptus “Tea Tree”, sa Fantaisie de Myrtille – Merveilles a la Framboise et a l’Anis Recipe for 4 Creme de lait d’avoine 3 organic eggs (2 egg… [Continue Reading]
