French toast recipe

RECIPE: THE WORLD’S BEST FRENCH TOAST

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Its memorable. Its incomparable. I refer to the amazing spectrum of tastes, flavours, cultures that I am feasting on. Here in France’s most magnificent over a century old  landmark, Im not only tripping out on the finest French cuisine, history and culture but also the most amazing vegetarian masterpieces.

Prime minister Mody being handed the Plaza Athenee book by Francois Delahaye.

Any wonder this Parisian landmark is patronised by our very own  Prime Minister ModI (confirmed vegetarian) heads of state, royalty, movie moghuls, haute couteriers and superstars from all fields.

For more than a hundred years this landmark has exemplified modernity luxury and timelessness Helmed by. Superstar Francois Delahaye over decades it has played host. to. many a superstar. And our very own Prime minister Mody too.

  Haute cuisine and haute couture are being seamlessly celebrated here. And Im overjoyed that “naturalness’ cuisines’ vegetarian masterpieces are  created in Michelin starred maestro Alain Ducasse’s shimmering restaurant located  in the iconic couture landmark Plaza Athenee.

For some inexplicable reason vegetarianism is always associated with asceticism,  the opposite of luxury and with tasteless food. But here maestro Alain Ducasse busts all those myths. It’s a starry glamorous experience in every sense of the term…Luxury drips in ten thousand Swaroski pendants which dangle instead of chandeliers. And the hushed elegance coddles and pampers like no other.

Michelinstarred maestro Alain Ducasse points out “To eat more healthily and naturally is today both an expectation and a necessity that must be translated into the field of haute cuisine”. And this is done by using only  exceptional produce. “This is the cuisine I sincerely love This very personal interpretation is indeed, here, in my restaurant at the Plaza Athénée.” Concludes the maestro.

Alain Ducasse designed his cuisine at the Plaza Athénée around the vegetables-cereal-fish trilogy. Its amazing that here in this temple to high gastronomy the gardener is being given as much importance as the chefs.

Chef Romain Meder with his vegetarian masterpiece

It goes without saying that the brilliant chef in the restaurant Romain Meder, ensures that the technical base of French haute cuisine remains intact and delivers the most luxurious vegetarian haute cuisine too.

 The food is not only healthier and more natural, more respectful of the Planet but it dazzles with flavour and taste. Therein lies its memorable magic.

 I watch Chef Romain Meder in action in the gleaming kitchens and admire the way he delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.


THE WORLDS BEST FRENCH TOAST

Where did I find the worlds best French toast? In the best Parisian Michelin starred landmark, Alain Ducasse au Plaza Athenee ofcourse. I could write a sonnet to it and still would not be able to express it’s dazzling exceptional texture so moist plump with flavour. Created by Winner of the World Pastry Cup and several other prestigious awards

Meilleur ouvrier de France Angelo Musa and Guillame Cabrol.

Ive always been a fan of The French toast, whose recipe dates back to the 4th or 5th century. Over centuries and in different countries it has had different names aliter dulcia(“another sweet dish”)

 Arme Ritter(“poor knights”)But the usual French name is pain perdu interestingly translates to  “lost bread”, reflecting its use of stale or otherwise “lost” bread. There are many versions and names but heres not only the worlds the best French toast but also its recipe, generously shared by  Pastry world champion Chef Angelo Must.

 

French Toast 

 

 

Ingredients:

oatmeal flour 785 g

Salt 15 g

Sugar 111g

Yeast 330 g

Eggs 480 g

Butter 490 g

Method

Kneat flavour, salt, sugar, yeast and the eggs until the dough is soft.

Add cold butter in three times.

Knead again until the dough is soft.

Leave for 30 minutes.

Form a ball and then a sausage shape.

 Put it in a form  (height 15 cm large 15 cm long 40 cm)

Leave the dough for 4 hours.

Put it in the oven for 1 hour – 160 °C.

 And I actually have this toast at breakfast. The most luxurious way to begin the day…he amazing array of boulangerie baked fresh. Chocolate croissants, butter croissants, brioche,  sultana swirls
walnut and lemon croissants, chocolate and pistachio pastries and kugelhopf too.
The menu is in English, Japanese, Russian, Chinese,
Spanish and, of course, French ensuring that everybody can
spread the message to every corner of the globe that breakfast
at the Plaza Athénée is the best in Paris! And it’s French toast the best in the world.  Which it is.

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