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      What do you know about HALLOWEEN?


      Sophie prepared an Halloween quizz for you. Take the challenge today:

      1- Answer today to this Halloween quizz by sending me an email with your answers:

      2- The winner will get a free "Cook, Eat & Run" cookery class at L'atelier des Chefs!


      1-Who celebrated first what we've come to know as Halloween?

      1. The Druids
      2. The Romans
      3. The Christians

      2-The tradition of dressing up started because:

      1. We try to scare away evil spirits
      2. It's a way to honor the dead
      3. When the evil spirits came, they wouldn't recognize you

      3-What are young virgins said to see if they light a candle and look in the mirror on Halloween?

      1. A dead relative
      2. A ghost
      3. Their future husband
      4. Their future self

      4-Where do vampires assemble on Halloween?

      1. In a pub in Camden
      2. They stay in - it's all too commercial
      3. Transylvania
      4. Their local cemetery

      5-Which of these 20th century American icons died on Halloween?

      1. Jeff Buckley
      2. River Phoenix
      3. Kurt Cobain
      4. James Dean

      6-From which phrase is the word Halloween derived?

      1. Hello, weenie one
      2. Hell of an evening
      3. All Hallows Eve
      4. Hall of screams

      7-The Romans called Halloween Pomona Day. Who or what was Pomona?

      1. The town where the Romans first celebrated Pomona Day
      2. The goddess of fruits and gardens
      3. The place where evil spirits dwell

      8-Why is Halloween the busiest time of the year for David Bowman?

      1. He heads a theatre company that re-enacts Hammer horror films
      2. He runs Britain's biggest fancy dress shop
      3. He owns the UK's biggest pumpkin farm
      4. He is Britain's chief vampire

      9-What were the first jack-o-lanterns made out of?

      1. Pumpkins
      2. Marrows
      3. Turnips

      10-By how much have British Halloween spending increased over the last five years?

      1. 50%
      2. 100%
      3. 900%
      4. 600%

      (Read 1836 times)

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      Oct 08

      Celebrate Halloween today by cooking a funny dessert: Pumpkin Tartlets with liquorice


      Ingredients for 6 people:

      • 400 g of pumpkin
      • 30 g of butter
      • 100 g of sugar
      • 1 puff pastry roll
      • 1 liquorice roll


      Preheat the oven at 180°C

      Peel and cut the pumpkin in little cubes.

      In a pan, put the sugar and let it melt until it becomes caramel. As soon as it is brown and homogenous, take off the pan from the fire and add the butter. Put the pan again on the fire and add the pumpkin. Wait for the caramel to be liquid and blend the mixture with a wooden spoon. Take it out of the fire.

      Cut 6 rounds in the puff pastry with a tartlet mould. Put the pumpkin cubes in the tartlet moulds. Put the puff pastry rounds on them and put the edge of the puff pastry inside of the mould.

      Put in the oven for 20 minutes. Serve luck warm and enjoy!

      (Read 1986 times)

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      Tomorrow is the 31st of October...yes we are already at the end of Ocotber...Time flies....

      What happens on the 31st of October?? This is Halloween! As a child, you perhaps used to go out in the streets, dressed up as a vampir, to ask for sweets. Your mother used to cook some pumpkim recipes and you used to celebrate Halloween with friends. Now you are not a kid anymore but you can still enjoy delicious pumpkin recipes and have fun for Halloween!

      L'atelier des Chefs organises special Halloween classes tomorrow:

      - Come in the morning to cook during one hour Pumpkin risotto with mushrooms and tarragon scented with cinnamon as a main course and then enjoy a delicious dessert, Pumpkins and plums caramelised and served in a glass

      - Prepare Mini pumpkins stuffed with chicken and tarragon for your lunch in only 30 minutes

      - In the afternoon, children will cook lollies and do pumpkin carving with our chef

      Do something different for Halloween this Friday!

      (Read 1746 times)

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      You want to impress your guests by cooking something different ? You want to surprise your friends ? You’re trying to cook lighter meals ?

      Try the mousse and sauce dispenser!


      This metal dispenser is specially designed for hot and cold preparations such as fruit and vegetable mousses, sauces, creams and whipped cream. Be innovative in your kitchen and take inspiration from the greatest chefs: asparagus mousse, fish mousse, strawberry mousse, crème caramel, chestnut espuma...


      The chef's recipe: Coffee Espuma

      Ingredients for 6 persons:

      • 35 cl of milk
      • 4 egg yolks
      • 150 g of cream
      • 10g of Nescafé
      • 55 crush coffee beans
      • 2 sheets of jelly
      • 85 g of sugar


      Let the jelly sheets into cold water for 10 minutes. Mix the egg yolks with the sugar. Boil the milk, add the coffee beans and then seep the mixture in a thin strainer. Add the eggs to the boiling milk. Cook again to 83°C, cool down in a bowl that you can put on ice. Add the jelly and the freeze-dried Nescafé.

      Put the mixture in the dispenser. Add one or two cartridges of air, shake, mix and trap.

      Do not wait to enjoy it!

      (Read 3458 times)

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      Nassera, an atelier des chefs’addicted, came to visit us in London on the 8th of October. Let’s discover her funny story!

      "As usually we met with my colleagues at L’atelier des Chefs in “Les galeries Lafayette” in Paris to spend a nice time together ( It is a way to keep in touch and to see each other as we do not work on the same missions) and to relax by cooking fresh products with our Chef Nicolas. Nicolas told us a lot about L’atelier des Chefs in London and answered all our questions about the opening day, the Chefs... After the class one of my colleagues told us:”What about doing the next class in London?” and I retorted: “ Who will dare??”

      The next day, I had a looked at the Eurostar tickets and at the new atelier in Wigmore street on the website. I called London to know the menu and I also praid to have a nice weather on the date we had chosen.

      We took one day off on the 8th of October with my colleague Christian and came to L’atelier des Chefs in London to cook Large vol au vent stuffed with creamy chicken and mushrooms. We spent a wonderful time at L’atelier des Chefs and a nice sunny day in London. It was our way to inaugurate this new atelier!

      What did we win for our bet? Only happiness!"


      (From the left to the right: Jerome, Christian, Nassera, Baldwin, Romain)

      We were really please to meet you, Nassera. If you come back to London, keep an eye on our menus, we are waiting for you!


      (Read 1576 times)

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      Why not to cook something different this week-end? Prepare some sushi rolls at home and eat them in front of a good movie this week-end!


      The chef recipe:

      Ingredients for 6 people:

      • 6 slices of smoked halibut
      • ½ piece of mango
      • ½ cucumber
      • 1 avocado
      • 600 g of japanese rice
      • 660 g of water
      • 100 g of goat cheese
      • ½ bunch of coriander
      • 1 lime


      1-Wash the sushi rice with cold water, until the water which is coming of the rice is clear.

      2-Boil the rice in 110 % water in a rice cooker. If you do not have a rice cooker put the water in a pot and close the pot with an aluminium film. Make it airtight. Make a small hole in the middle of your film and bring your rice to a boiling point. Once at boiling point the film will blow up. Take it of the high fire and place it on a warm spot on your stove. Once the film is failing and there is absolute no tension on the film your rice is done. Let it cool down.

      3-Cut the piece of smoked in thin slices. Peel the cucumber and the mango and cut them as well in thin slices.

      4- Place on the sushi rolling mat the sea weed sheet shining side down. Garnish the sheet with the rice but leave a space at the end to "glue" your roll. Garnish the rice with a slice of smoked halibut and a slice of cucumber. Fold the rice with the help of the mat behind the smoked halibut, and tighten the roll. Now with the help of the mat fold the roll once more and squeeze it gently. Let it rest on the glued side for a little bit.

      5-For the vegetarian sushi rolls: Do the same but replace the smoked halibut by vegetables and goat cheese. You can add some wasabi as well.

      6-Make sure you got a sharp knife to cut the sushi rolls. Clean the knife after every cut so the stash which get stuck to the blade will not tear the roll a part.

      Serve them on a plate with soya sauce, ginger and wasabi and enjoy!

      (Read 3156 times)

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      Why to use this condiment?

      Thanks to its transparent, clear consistency it is ideal for sauces, white meat and fish as it does not darken or alter the original color of the food. Its characteristic flower-scented aroma and sweet and sour, fresh and well balanced, harmonic taste, make it ideal for all uses.


      This wine vinegar is aged in oak barrels. A little seeds in the bottom of the bottle testify the genuineness of the product and it’s not going to compromise the qualitative characteristics of this wine vinegar. Unlike wine vinegar, this condiment has a more complex production process, and some familiar characteristic: an intense fragrance, thickness and flavour, a fruity bouquet and an agreeable bittersweet taste.

      It is recommended to flavour and enrich many courses, especially poultry and fish, as well as steamed vegetables and fresh salads.

      The Chef’s recipe :

      Fillet of cod with a white balsamic glaze and beetroot

      Ingredients for 6 people:

      • 6 Fillets of Cod
      • 500 g of precooked beetroots
      • 2 red onions
      • 50 cl of White balsamic vinegar
      • A quarter bundle of dill
      • 20 cl of honey
      • 10 cl of olive oil


      1-Start off by making the vinaigrette so that it can infuse: Take the red onion and cut the top off, leave the root on. Cut in half and peel. Place half of the onion on the board and make a horizontal cut towards the root (do not cut all of the way) next make vertical cuts along the top of the onion. Turn the onion and cut into small dice. Add the ‘picked’ leaves of dill and white balsamic. Combine all of the ingredients and add a pinch of salt.

      2-Use a mandolin to finely slice the beetroot. You can place the sliced beetroot straight onto your serving plate.

      3-Take the cod and search for ‘pin’ bones use your hands to do this. When you find the bones take the fish tweezers and remove the persistent!

      4-Heat a non stick pan to a high temperature, add the olive oil and fry the cod skin side down. Cook for 3 to 4 minutes turn the fish over and finish cooking for a further 3 minutes.

      5-Deglaze the pan with white balsamic and honey.

      6-Serve the fish on top of the beetroot and spray your vinaigrette on and around the fish.

      (Read 3407 times)

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      It was Apple day yesterday and we organised an activity around apples in the street.

      Sophie and I built an apple pyramid (kind of...!) yesterday. We displayed it outside of our atelier to enable people to take part in our game: people had to find how many apples there were in this pyramid and had to write a number on a piece of paper with their name and email address. The person who was the closest to the right number would win an apple slicer!


      There were exactly 94 apples in our Pyramid and Hissah Al-Sabah, who found it out, is the winner of apple day!

      (Read 1525 times)

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      This is apple day today so our friend Sam gave us some Jazz apples ( to celebrate this event. Jazz Apples are a cross between a Braeburn and a Royal Gala apple with a strong red and yellow colouration, a dense crisp flesh, a juicy sweetness and a peardrop-like taste. They are a versatile fruit, perfect as a snack and equally as tasty when used as an ingredient in cooking.

      Why not cooking new apple recipes?

      Jazz Flapjacks

      Take a couple of bars to school or work to give you an energy boost between meals.


      Ingredients to make 12 bars:

      • 3 tbsp crunchy peanut butter
      • 100g good quality clear honey
      • 1 tsp ground mixed spice
      • 175g rolled oats
      • 60g mixed dried cranberries and cherries, or raisins, or 8 dried apricots, chopped
      • 30g Macadamia nuts (or pecans, almonds or cashews) roughly chopped
      • 2 Jazz apples
      • 1 tsp sesame seeds
      • 20cm (8 in) square tin, lined with Bakewell paper


      1-Set the oven to 180°C/Gas 4. Soften the peanut butter in a bowl, mix in the honey and spice then the oats, dried fruit and nuts.

      2-Chop one unpeeled, cored, apple finely and mix into the oat mixture, with your hand is the best way.

      3-Spread the mixture into the tin. Quarter and core the remaining apple and cut each piece into 3 wedges. Arrange the wedges on top of the oat mixture in 2 rows, pressing them in well. Brush the apple with a little more honey and sprinkle with sesame seeds.

      3-Bake for 30-35 minutes until browned. Cut through into 12 bars while still hot, then leave to cool in the tin. Take out and keep wrapped in foil.

      The flaps will keep for a week in the fridge.

      Jazzed-up Gypsy Toast

      Quick to make for breakfast or a pud


      Ingredients for 2 serves:

      • 1 large egg
      • 1 tbsp crème fraiche
      • Good pinch ground cinnamon
      • 4 tbsp caster or demerara sugar
      • 3 slices richly fruited tea bread (or plain brioche)
      • 60g butter
      • 2 Jazz apples
      • 2 tbsp Calvados or brandy, optional


      1-Whisk the egg, then whisk in the crème fraiche, cinnamon and half the sugar until frothy. Dip the slices of bread into the mixture, turning them a couple of times to make sure they are coated evenly.

      2-Melt about a quarter of the butter in a frying pan until it starts to foam. Add the bread slices and fry for a minute or two on each side or until lightly browned and the egg has set. Cut each piece in half and arrange on two warm plates.

      3-Slice the unpeeled apples across the core and take out the seeds.

      4-Melt the rest of the butter in the frying pan. Add the apples slices and cook over a high heat for a few minutes, turning once, until just browning. Add the Calvados, if using, then arrange the apple slices on the plate, spoon the buttery juices over and sprinkle with the rest of the sugar. Serve straight away with a spoonful of crème fraiche if you like.

      (Read 1585 times)

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      I will take time this week-end to cook for my flatmates because I promised them I can cook delicious recipes! I have decided to cook an Aubergine Charlotte with a parmesan crumble. It takes only 30 minutes and it is really delicious. Let’s go!


      Ingredients for 6 people:

      • 4 Aubergines
      • 1 Red pepper
      • 1 Onion
      • 100 g of Pinenuts
      • 5 g of Curry powder
      • 5 g of Cinnamon
      • 5 cl of Olive oil
      • 50 g of butter
      • 50 g of Flour
      • 50 g of Grated parmesan
      • 30 g of Grounded almonds


      Mix the butter, flour, grated parmesan and the almond powder with your fingers in a bowl. Let it in a fridge for 10 minutes.

      Preheat the oven at 200 degrees celcius. Break the crumble on a baking tray and cook it into the oven for 20 minutes.

      Wash the aubergines. Cut 2 aubergines in slices from 5 mm thick. Sprinkle salt over them and let the salt soak the water out the aubergine for about 10 minutes.

      Peel the remaining aubergines, and cut them in 1 cm cubes. Peel the onion and cut it in small cubes, peel the pepper as well and cut it in small cubes. Heat up a frying pan with olive oil and fry the pine nuts, once they are nice and golden brown add the pepper, the onion and the aubergines. Add a glass of water and cook on slow fire until the water is desolved. Dry the aubergine slices and fry them on each side in a hot pan with olive oil.

      Serve the aubergines in a stainless steel circle, making layers with the slices and the cubes. Garnish the plate with the parmesan crumble.

      (Read 3726 times)

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