Sweet sweet indulgence
Life has a way of bringing us to authenticity and new beginnings, and my recent move to Trouville-sur-Mer has been a testament to that. The move has allowed me to rediscover my culinary values and the joy of living authentically. Here’s a bit about what’s been going on.
Les Cures Marines feels like more than a workplace; like a creative haven that aligns with my core values. The team's commitment to using local and sustainable products has been a refreshing change. From flour to fruits, everything is sourced locally, allowing me to explore the unique terroir of the Calvados department and Normandy region.
One of the amazing changes at Les Cures Marines is the bi-monthly menu transformation. Unlike my former workplace, where the menu changes every 3-4 months, here, innovation is a constant factor. This approach allows us to showcase the best seasonal fruits and vegetables.
The regular updates of the menu and inclusion of everyone’s ideas in the menu have allowed me to be included in the dessert menu for the current and next menus. Currently, on the menu, I developed the Paris-Trouville, a local take on the classic Paris-Brest, showcasing a blend of flavours with a choux ring, cinnamon craquelin, reduced apple butter, and praliné mousseline.
Not long after my arrival, I introduced masala chai to my chef, which he adored! Of course, though, who could not? He loved the mix of spices, and how I put cardamom at the centre of it all.
Looking ahead to the February menu, my apple cake takes inspiration from masala chai, introducing cardamom and other spices to create a unique experience (at least for the French). It's a slice of classic apple cake filled with cream cheese icing, apple cardamom gel, maple granola, and ginger-white chocolate ice cream.
The journey ahead promises to be an adventure of flavours, a celebration of sustainability, and a testament to the joy of crafting desserts that resonate with the heart and soul. I’m so happy to have taken on this new job
Happy adventuring,
Ahmed