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      I love macaroons !!!

      Actually, people think it is really difficult to cook macaroons but if you have all the good tools I can promise you that you will do a good job and impress your friends by offering them macaroons with their tea!

      Sophie created a macaroon kit at L’atelier des Chefs to enable you to cook again at home the macaroons you will learn to cook during our “All About...macaroons” class.

      You will need:

      • Piping bags
      • Exopat ( silicone tray)
      • Baking Tray
      • Chinese....

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      We are at the end of November and Christmas will arrive sooner that we can imagine! You will perhaps guest your relatives and cook during the whole week to be sure everything will be perfect.

      Train now by cooking a typical Christmas starter: Terrine of Foie gras


      Ingredients for 6 people:

      • 500g of Foie gras
      • 7 g of fine salt
      • 1 g of Grounded pepper
      • 1g of 5 spices powder
      • 3 cl of port


      1- Preheat the oven at 160 degrees Celcius.

      2-Take the foie gras out of the fridge 1 hour before working it. Soak it for one hour into a mix of water and milk .

      3-Take the foie gras and tear it apart, take the vains out there and season it with the salt, the pepper, the 5 spices powder and the port. Press down the foie gras in a terrine mould and cook it au bain marie for 20 minutes at 160 degrees Celcius.

      4- Once cooked take the terrine out and take the grease of, then place a weight on it and leave it with the weight on it in the fridge for 24 hours, before serving.

      The Chef's advise:

      You can use Armagnac or Cognac instead of Port

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      We welcomed 15 nice bloggers for a macaroon class on the 15th of Novembre. During 2 hours these happy guys learned how to cook sweet and salty macaroons:

      The classic macaroon : lightly salt butter caramel macaroon


      The original macaroon : Porto and foie gras mousse macaroon


      Flower power macaroon : Raspberry and rose macaroon


      Asiatic summer macaroon : Lime and fresh ginger macaroon


      This has been a wonderful day, I heard a lot of laughs in the kitchen. And… I shouldn’t tell it to you, but I tried those macaroons and I have to tell that they were very good !

      Thanks to:

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      The Cuisine Cup contest took place this Saturday at L’atelier des Chefs, in Wigmore street.

      You have perhaps heard about the free contest for foodie lovers that L’atelier des Chefs organises. To be selected participants had to post on ( a recipe ready in one hour around Norwegian salmon for 4 people.

      12 participants had been selected by our chefs last week and this Saturday, these cooks competed during the whole day for the 1/8 final and the quarter final.

      Let me tell you what happened on 19 Wigmore street yesterday:

      9:00 am: All the participants were welcomed around a delicious breakfast before the contest. Stress began to reach our participants as soon as they knew when they will start cooking thanks to the draw.

      9:30 am: Helene, the first participant, began to cook her salmon recipe. She cook during one hour before showing her dish to the jury who tasted it and gave her a mark.

      The Jury was made of 4 foodie lovers:

      • Niamh who is the “Trusted places” blogger and who is found of food
      • Pascal Aussignac, chef of the club Gascon. Pascal Aussignac was awarded "français of the year - best Chef" in 2007 in England
      • Will Torrent: confectionary, pastry chef. Will Torrent is an up and coming cooking star. He is barely 22 years old but he already had the chance to work with some of the best chefs in the UK

      Will Torrent, Pascal Aussignac, Jean-Sebastien Bompoil our French chef, Baldwin

      • Jerome: our manager, ready to be impressed and to taste knew culinary creations!

      From 9:30 am to 12:20 pm: the 12 participants followed one another to prepare their recipe and show it to the jury. The jury had the chance to taste amazing dishes such as Salmon with Caramelised Fennel en Papillote , Salmon Mille-feuille with its salty milk-shake , Roasted salmon served with spinach, roasted tomatoes and pesto , Spicy marinated salmon skewers, Leek frayed scented with clementines, ginger and passion fruit foam , Double salmon Tartare , crusty popato rosti, agamamé puree with a soya emulsion...


      Admire the result of the candidates’ hard work:


      Emmanuel's dish:Roasted salmon, lime condiment, black and yellow polenta fingers

      12:30 pm: The Jury chose 4 of the 12 candidates, 4 semi finalists who were about to run the second part of the contest in the afternoon.... Even if all the dishes were delicious, the jury had to make a decision. The selected candidates were:

      • Ilyas for his Grilled salmon, smoked milk, matcha and avruga meringue. On top of the good taste of this course, he made the difference thanks to the black (of the plate) and white ( of the sauce) presentation.
      • Emmanuel for his Roasted salmon, lime condiment, black and yellow polenta fingers. Emmanuel made a quite original presentation and impressed with its amazing sauce that left his dish
      • Luke (who is a 15 year old boy) with his "Roasted salmon served with spinach, roasted tomatoes and pesto". His dish was the only one to make sens: all the flavours were linked to each other. All members of the jury agreed on the fact that it was the only dish they really wanted to finish ( While it is quite hard to finish 12 dishes!!)
      • Nathalie for her Spicy marinated salmon skewers, Leek frayed scented with Clementines, ginger and passion fruit foam. This was a typical feminine and nice dish!

      Luke, Nathalie, Ilyas



      After a nice lunch with the jury, the members of staff and the candidates, the quarter final started: The candidates had to create a dish for 4 people, ready in 1 hour and a half with a piece of Lamb and a garnished basket ( potatoes, parsnips, onions, fresh herbs vegetables, butter, eggs, white wine, cognac...). As in the morning, the jury tasted all the courses and gave marks.


      The jury was delight and...Totally full! They were quite impressed by the imagination and the quality of these dishes.

      And the winner was...Luke by far!!!!

      Luke is a 15 year old young guy who trained a lot before attending Cuisine Cup. He is a foodie lover and has been cooking since the age of 10. He cooked a delicious Rack of Lamb served with honey glazed parsnips, carrots and mashed potatoes.


      Congratulation to all and we hope that you enjoyed this culinary day at L’atelier des Chefs!

      Want to cook some salmon this evening? Try Luke’s recipe!

      Roasted salmon served with spinach, roasted tomatoes and pesto

      Ingredients for 6 poeple:

      • 1 fillet of Norwegian Salmon (800g)
      • Olive oil
      • 100g of butter
      • 400g of spinach leaves
      • Maldon sea salt and freshly ground black pepper, to taste
      • Balsamic vinegar
      • 4 vines of cherry tomatoes
      • 200g of pine nuts
      • 8 large handfuls of fresh basil leaves
      • 3 garlic cloves, chopped


      1. Preheat oven to 180C/350F/Gas 4.

      2. For the salmon, heat the oil in an ovenproof pan until smoking and add the salmon, skin side down.fry for 2-3 minutes, or until the skin is crisp and golden. Turn the salmon over and fry for another 1-2 minutes, or until lightly golden. Transfer to the oven and cook for 6-7 minutes, or until the salmon is cooked through.

      3. For the spinach, melt the butter in a clean frying pan and cook the spinach for 3-4 minutes, or until wilted, then season with salt and pepper.

      4. For the roasted tomatoes, heat the oil in an ovenproof frying pan. add the tomatoes and stir to coat with the oil. Season with salt and pepper, add the balsamic vinegar, then place into the oven until soft.

      5. For the pesto, place the basil, the oil, pine nuts, salt, pepper and the garlic and blend in a food processor until a smooth paste.

      6. To serve, pile the wilted spinach onto the serving plate and top with the seared salmon. spoon the roasted cherry tomatoes alongside, then drizzle with the pesto.

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      You do not know where to organise your Christmas party ? L'atelier des Chefs can organise your special event that makes the difference!


      Our private events:

      • From 8 to 120 people
      • Personalised menus
      • At any time of the day
      • Lots of activities: oenology cocktail session, beer tasting, cheese tasting, vegetables carving
      • Flexibility and competitive prices that will suit your budget

      L’atelier des Chefs offers you the rental of the venue if you organise an event in November or December!

      Furthermore, Enjoy our special offer: From the 1st of November to the 23rd of December 2008 Organise your private 3-course meal, up to 20 people, for only £1 000 vat excluded, with wine, coffee/ tea included. We will send you the recipes afterwards. You are looking for a new and original idea for your corporate event! Do not hesitate to contact us, we will be very pleased to help you!

      We wish you a very good last term before Christmas!

      L’atelier des Chefs team

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      So nice, delicious and easy to cook! Ready in 30 minutes.


      Ingredients for 6 people:

      • 6 smoked salmon slices
      • 1 pack of fritter sheets
      • 30g of Butter
      • 20 g of sesame seeds
      • 1 Granny smith apple
      • ½ of Cucumber
      • 3 bunches of celery
      • ½ of beetroot
      • 1 green lime
      • ¼ bunch of dill
      • 10 cl of double cream
      • 5 cl of white balsamic
      • Few pinches of salt
      • Few pinches of Espelette pepper


      Wash and peel the vegetables. Trim the Granny Smith apple, the cucumber, the half of the beetroot and the celery into small dices. Chop the dill and grate the lime zest.

      In a bowl, mix the double cream with 5 cl of white balsamic vinegar, the dill, the lemon zest and all the cut vegetables. Season with salt and Espelette pepper and put aside.

      Preheat the oven at 200 ° C.

      Cut rounds of 12 cm in diameter in the fritter sheets. Use a brush to brush these rounds with melted butter. Overlay the sheets by 3 and sprinkle them with sesame seeds. Prepare 3 packs of 3 rounds per person. Bake them at 200 ° C for 4 to 6 minutes.

      Cut the smoked salmon into slices.

      Create the Mille Feuille: Lay the fritter sheets then the cream with the vegetables and then the smoked salmon. Do it again.

      In a blender, mix the remaining beetroot with water and some white balsamic vinegar. Decorate the plate with the Mille Feuille, the seasoning and some dill.

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      L’atelier des Chefs is not only a cooking school! This is also a place where you can find professional kitchenware selected by our chefs.

      After each class you can find all the utensils you need in our shop to cook again your recipes at home.

      If you can’t come at our atelier ( what a pitty...!) there is another option: do your shopping online!

      Thanks to our partner,, you can order products that L'atelier des Chefs has selected for you. Discover the tools our chefs use every day in the cooking classes:



      You'll save time and money!

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      You can win a “60’Flat” class at L’atelier des Chefs like Sharon did!

      It is really easy:

      1- Come at our atelier to learn a new recipe

      2- Cook it again at home with at least 3 of your friends

      3- Take a picture of your meal with you and your guests

      4- Send us this picture and win a “60’Flat”!!!

      Sharon came for a “Cook, Eat and Run” class to cook : Monkfish on a lemongrass kebab with a spaghetti of courgettes and onions.

      According to Sharon: “It was delicious and so simple I decided to try it again at home and feed my husband, brother and his girlfriend. My son oversaw the entire event from his high chair - as pictured!”


      Admire the result!


      Who will be the next one??

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      Christmas and winter are on their way. Don’t you would like to enjoy a delicious hot dish that you can cook and serve in the same beautiful cocotte. LE CREUSET has made the perfect Cast-iron cookware for you !


      LE CREUSET cast-iron cookware has long been the choice of serious cooks, professional and amateur alike, and is recognised for its high standard of craftsmanship and durability. This casserole is suitable for use on all heat sources (under the grill, on the hob or in oven). Stylish enough to be set on a table, it is perfect for your winter dinner parties and equally practical for an everyday use.

      Try this recipe with a Le creuset casserole:

      Scones with apple compote:

      Ingredients for 6 people:

      • 225 g of Self raising flour
      • 75 g of Butter (room temperature)
      • 40 g of Sugar
      • 1 Egg
      • 25 cl of Milk


      Preheat the oven at 220 degrees

      Peel and core the apples and cut into small dices. Place the apples in a LE CREUSET pot with the sugar and cinnamon and a splash of water. Cook for 25-30 minutes on a low-medium heat.

      Start by sifting the flour with a pinch of salt into a large mixing bowl. Add the butter; this must be at room temperature. Rub in using your hands until the mix looks like bread crumbs. Add the sugar and mix in. In a small bowl whisk the egg with the milk and start to add this to the rubbed-in mixture; mix with a pallet knife. Bring the mix together with your hands. It should be soft but not sticky.

      Flour a work surface and start to gently roll out the dough. Take care not to roll thinner than 1 inch. Use a stainless steel cutter to cut rings of dough out; do not twist the cutter.

      Place the scones onto a baking tray lined with grease proof paper. Brush with a little milk and dust with flour. Place the scones into the oven and cook for 10-12 minutes or until golden and risen.

      Serve the scones with a small spoonful of apple compote inside.

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      One of the first price of Cuisine Cup is a journey to Norway to discover this beautiful country. Three of our chefs, Alexandre Luccioni, Philippe Kratz and Jean-Sebastien Bompoil were invited to “le Bocuse d'Or” and had the opportunity to visit the Norwegian fish farms and to discover the Norwegian gastronomy. Jean-Sebastien tells us here their amazing journey.

      Day one: The trip

      Philippe, Alexandre and I took a flight in Roissy to go to Stavanger, in Norway. This was a quick direct flight of only two and a half hours, without important formalities (as soon as we stay in the Schengen zone) and without any jet lag. We arrived at the hotel at 10:30 pm in the city centre, close to the harbour. First observation: it is only 13 ° C! By 2h30, we lost 7 ° C.

      Day one: The farm visits

      The next day we woke up at 6:30 am and had a hearty breakfast. The menu was like in all international hotels, except for some local cheeses and especially a wide variety of kippers: kipper with cream, with dill, slightly acid ... One hour later, we took a fast shuttle: a nice boat almost private. We could feel that we were in the north, in the far north: the temperature did not exceed 12 °and the sky was overcast. After a welcoming coffee, we could admire the majestic fjords of Norway. The sea is omnipresent in Norway: 90% of Norwegian people live within 10 km of the shoreline. After a two hour travel, we discovered the haven where the famous halibut lives: the king-fish of Norway.

      The dark halibut is a fish that lives in the seabed. It can reach 2 m 50 long and weigh 100kg! It is a flat fish with four fillets and a black back - the white spots on this picture are due to the brightness. Like the sole and turbot, this fish likes quiet and flat seabed. This fish is really difficult to rise and that is why it is a big challenge for Norwegian farmers.

      It takes four months to get a 5 pound fish raised in open sea cages. The alevins arrive from hatcheries. The future halibuts are parked in large cages of 25 square meters and 30 meters deep - there are 600 m of water under the cage! The density of fish is calculated in pieces per sq. m., and the cage is divided into stages, depending on the number of halibut to rise. To avoid them to stay at the bottom of the cage, they immerse large floating buoys (the yellow buoys you see in the centre of the pool) that hold large nets - Imagine a plate pile . So there is a huge flat bottom in a closed space.

      The farm is fully automated, so that its maintenance requires only three people who relay each other. Their food which is 100% natural is given at the centre of the cages and is stopped when the fish stop eating - then the fish cease to swim and raise the bottom. All cages are monitored by cameras-robots that can detect the slightest problems. Every week, a diver checks all equipment and the nets.

      The halibut production is very low (1400 tonnes per year). The major consuming countries are Japan, the USA and England (As you know, we organise Special cod and white halibut classes in London: ). According to the orders and once a week, a ship-pool takes the mature halibuts to a cutting workshop before shipping. It is a kind of giant vacuum cleaner that takes the fish in the cages without damaging them, thanks to a pressurization system.

      We left this farm to reach one of the 800 salmon farms spread along the Norwegian coast. It was quite simple to find this farm: it is at the bottom on the right, well hidden in the heart of a fjord and landed in the centre of a sea stream which ensures a maximum renewal of the water.

      This is an experimental farm, built for optimum quality fish. The salmon spend 14 months in those open sea cages. The eggs are raised in hatcheries, and then each alevin is vaccinated before becoming a salmon. The food is very strict: salmon have their own nutrition coaches! The granules are mainly composed of fish, plants and oil. As soon as the salmon are omnivorous, they must receive various foods. But it also respects environmental standards: it must not include more than one kilo of fish for a kilo of salmon produced. The cages seem to be crowded, but this is normal: the salmon is a sociable fish, which needs other salmons to develop correctly.

      Like halibut farms, each farm is high secured. Cameras and automation are required. No loss of food and optimization of the natural environment are also required: everything must be as natural as possible.

      That is why there is no treatment against sea fleas (a scourge for salmon). A small fish put in the cages is in charge of the cleaning. What happens in case of illness? The problem occurs very rarely, because all the fish are vaccinated; after a diagnosis, a state representative comes, and faxes a prescription for the treatment. The treated fish will not be sold as soon as the analysis will show antibiotic residues. Thanks to this drastic control, last year Norway used only 137 kilograms of antibiotics for a production of 720 000 tons of salmon.

      What is the result? A perfect salmon. The Norwegians are very rigorous people and continue their research to provide a better salmon. Generally, fish are sent whole and cut in the welcoming countries (in France for example, there is a cutting workshop in Arras).

      According to the method used, it is possible to act on the texture of the flesh. Generally, fish is put aside 24 to 48 hours before being cut. This delay allows the flesh to relax, facilitating cutting and fish bone removal. However, it is also possible to remove the fillets just after the slaughter on high quality salmon. By taking off the salmon back before the rigor mortis arrives, the flesh texture is thinner, and that is perfect for sushi, for example.

      We also ate some whale during our trip. Norway and Japan are the only countries in the world authorized to hunt this animal and to eat it (be careful: the quantities are monitored by the government and the export is strictly prohibited. That is why it can be consumed only at certain periods of the year in these countries). We came back to France with lots of memories after this amazing trip to Norway!

      If you want to learn how to cook white halibut and cod from Norway log on to our webstite and book right now for the Special Norwegian classes: Thanks to a partnership with NORGE you will only pay the half price of the class, that is to say £18 for a one hour class instead of £36!! Fancy Norwegian fish???

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