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Our evening at L’Angle Saint Laurent Restaurant in Bayeux was finished off with several dessert courses and an after dinner drink before venturing out to the romantically lit scene.   It was a memorable first evening in country!

L’Angle Saint Laurent still glowing as we departed

The coconut pineapple macaron served with lemon sorbet was beautiful and full of flavor.   But the one recipe we would have asked for from the night was that orange tart.   No question.   Blew us away.   Go there.   Order it.   If you have a small stomach, order the fried leek appetizer and the orange tart.

Madeleine’s Cookies – Chef Sebastien, Bayeux 

After Dinner Coconut Madeleine’s

2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration

Preheat oven to 375 degrees F

Butter and flour 12 (3 inch) madeleine molds; set aside.    Melt butter and let cool to room temperature.  In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.  Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

Sift flour into egg mixture 1/3 at a time, gently folding after each addition.  Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.  Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Contreau over the Baked Alaska

Our evening was completed with a surprise baked Alaska featuring homemade licorice ice cream in the center and expertly flamed by Caroline at the table with Grand Marnier.    It was lovely.   And perfectly balanced and presented.    A wonderful gift from Chef Alain in the pastry kitchen.   But, to be honest, we wished we could have let the orange linger on our tongues longer.

Calvados and fresh-from-the-oven madeleines completed our boozy and indulgent adventure before a tour of the kitchen to meet the staff – there were three counting Chef Sebastien plus one front of house to assist Caroline – and chat for a short bit with both Caroline and Sebastien.   We set off around 11 p.m. for our short trip to fall into our beds.

 

As world travelers and photographers, Henderson Productions joined forces with our friends from Poggio Amorelli B&B to explore culinary France.  Master Chef contestant Angela Perkins contacted chefs in five distinct regions and asked us to design and document the trip.   We knew it would be a journey for our senses: to see, taste, smell and touch France.   Above all else, we aimed to enjoy the adventure.  We are delighted to report those goals were met and more.   Along the way many chefs gave us permission to include their recipes to help you recreate some of our experiences.  We invite you to appreciate the bounty of their gifts.   Bon Appetit et Bon Voyage.