At a glance
patisserie.
Q: What is your first food memory? A: Making a Croque en Bouche (essentially a cream puff tower) with my father at the age of 10 years old. It was magic.
Q: Who taught you to bake?
A: My father along with the Master Chefs that I had apprenticeships with in France.
Q: What items are always in your refrigerator?
A: Eggs, mustard, milk, European butter, fresh fruit and local vegetables, and French cheese — always cheese!
Q: What is your dream guest list of three people for a dinner party?
A: First, my parents as they are far away and I miss them dearly. Also, Stéphane Klein as he is a world-renowned sugar artist. And my best friend in France as he is a fellow chef and passionate about good wine and food.
Q: What is your favorite food? A: Raclette with saucisse de Morteau (a regional specialty of the Jura) with baby potatoes paired with either Vin Jaune or a Burgundy red wine.
Q: If customers could only try one sweet treat at Interim, what dish
Where: 5040 Sanderlin Ave.
Hours: 11 a.m.-2:30 p.m. for lunch Monday-friday; opens 5 p.m. for dinner daily; 10:30 a.m.-2:30 p.m. for Sunday brunch
Phone: (901) 818-0821 would you recommend?
A: The Opera Cake, which happens to be my wife’s absolute favorite. It is a delightfully decadent dessert made of chocolate cake, coffee buttercream and chocolate ganache. You will want to call ahead and make sure it is on the menu as it is a seasonal item in the fall and winter.
Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler @commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.
Online: interim restaurant.com