There is noth­ing but love in Nathalie Ar­be­feuille’s kitchen. BAZAAR talks to the chef and founder of Nathalie Gourmet Stu­dio and Cui­sine Gourmet on culi­nary se­duc­tion. By Sharmita Sum­mugam.

Harper’s Bazaar (Malaysia) - - The Fashionable Life -

You’re an ex­pert on ro­man­tic food. Ro­man­tic food for me is a de­lec­ta­ble dish that you first feast with your eyes. It must be ed­i­ble art, metic­u­lously beau­ti­ful in form and flavour. Your thoughts on French lovers? The French lover is em­blem­atic! You can im­me­di­ately tell when French peo­ple are in love. Scents that re­mind you of some­one dear? The scents that take me back to my child­hood. I have re­worked my grand­mother’s clas­sic French dishes and the tan­ta­lis­ing aroma that they ex­ude re­mind me of yes­ter­day. A recipe filled with pure love? My grand­mother’s ‘Float­ing Is­land’ dessert. It is out of this world! A gi­ant scoop of vanilla crème Anglaise in a trans­par­ent bowl with de­li­cious pra­lines cov­ered in over­flow­ing lush caramel drip­ping all over. The per­fect din­ner? A de­li­cious meal spent with my lover (my hus­band of 20 years). It def­i­nitely has to be at a French restau­rant. Al­ways wash your palate with a gor­geous glass of cham­pagne paired with canapés, fol­lowed by a del­i­cate, ex­quis­ite starter, a sump­tu­ous and in­tense main course, and the per­fect end­ing, a sweet but light dessert. Culi­nary idol? Anne-So­phie Pic; she is the first woman to gain three Miche­lin stars for her restau­rant, Mai­son Pic, in southeast France. De­fine pas­sion. Pas­sion is my work. With­out it, you will never be suc­cess­ful. My pas­sion has driven me to where I am now, and I have not a sin­gle ounce of re­gret in me, even though what I do de­mands hard work. I am on my feet for hours, and it is pure pas­sion, that holds me stand­ing. A heav­enly break­fast? I like a glass of freshly squeezed or­ange juice fol­lowed by a bas­ket of pure French but­ter crois­sants, brioches, sweet choco­late crois­sants, canelés, and of course, a rich home­made rasp­berry jam with a del­i­cate cup of Earl Grey tea or per­haps a creamy cap­puc­cino. An un­for­get­table meal must in­clude … That ex­plo­sive dessert, bal­anced in por­tions as it is in flavours. Valen­tine’s sur­prise at Nathalie’s Gourmet Stu­dio? I am whip­ping up a spe­cial menu filled with del­i­cate, colour­ful smooth palates and a lit­tle sur­prise here and there. My mac­arons will be in the shape of hearts. www. nathaliegourmet stu­dio.com

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Dom Perignon Vin­tage 1998

Choco­late prof­iteroles and

Tahiti vanilla ice cream

Blue Brit­tany lob­ster, crispy cele­riac, and ap­ple curry chut­ney

Mango and white choco­late dome

thalie Arb Na efe f ui he lle C

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