Sublime Creations

As a veteran chef, culinary adviser for Elle & Vire Professionnel® and trainer Philippe Girard loves sharing his ideas and creations to people all over the world.

As a veteran chef, culinary adviser for Elle & Vire Professionnel® and trainer Philippe Girard loves sharing his ideas and creations to people all over the world.

PHILIPPE GIRARD was recently in Jakarta to share his creation at a special dinner event for Elle & Vire Professionnel® at  French fine-dining restaurant Emilie.

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For dinner, he presented a line of inspirational dishes using Elle & Vire Professionnel® “Sublime Cream with Mascarpone”. The dinner creations included pumpkin soup with Sublime parmesan quenelles, Cappucino-style risotto with lemongrass and tuna skewers, and fresh strawberries with Sublime in red wine sauce.

“Sublime Cream with Mascarpone is thicker and more stable than your regular cream. It is very creamy and has a wonderful texture, lending a good mouthfeel for savory dishes,” Philippe shared his experience with the products.

The ingredient is an innovative blend, made from 30 percent of mascarpone and 70 percent of Excellence Whipping Cream. A dream ingredient for chefs, it is liquid, easy to work with and ready-to-whip, yet it has remarkable reliability, rich and creamy texture, and exceptionally holds its form for 48 hours at 4 °C with high tolerance to freezing and defrosting.

As part of his work of culinary adviser for Elle & Vire Professionnel®, and trainer for Alain Ducasse Education culinary institution, Philippe has trotted the globe giving training and also creating recipes with different types of cream and shares them with food lovers and practitioners, especially in the non-French speaking countries.

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Born in a small village south of Brittany, France, Philippe grew up in a farm, where his family raised pigs, cows, ducks and even rabbits.

“I love my mother’s cooking. She cooked for us everyday using everything in and around the farm,” said the wine connoisseur.

Philippe began his culinary career when he was only 13, working his way up while trying to get experience in as many regions in France as he could. “In France, every region has different culinary characteristics; it’s our aspiration as a chef to get exposed to as many of these different characteristics as possible,” he said.

He is excited that he can continue traveling the world and getting exposed with more cultures around the globe as he shares and creates new dishes with Sublime Cream with Mascarpone.

PHILIPPE GIRARD

Philippe is culinary adviser and trainer for Elle & Vire and the Alain Ducasse Education who, as part of his work as a trainer, shares culinary ideas and creations to people all over the world.
Read more about Sublime on pro.elle-et-vire.com/en.
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Stella Lowis, founder and executive pastry chef of passionate patisserie, La Maison wants to always be able to spread happiness through her creations, while keep working on innovations.

STELLA LOWIS

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Upon graduation from Le Cordon Bleu Diplôme de Pâtisserie, Stella opened La Maison Pâtisserie, which serves fine and freshly baked artisanal pastries.

AS A KID, Stella always got excited over desserts and could not wait to get over the mains and entrées. “I have always been a sweet-tooth girl and dessert has been my haven since forever,” she excitedly exclaimed in a recent interview.

Her further journey into the world of pastry, started with a curiosity. “Once I saw a pastry shop and wondered what’s so special about it that made tons of people willing to queue for hours. I started to browse and explore more about the pastry world and I found myself falling deeply in love with it.

Upon high school graduation, she pursued the passion in pastry by taking the Diplôme de Pâtisserie at Le Cordon Bleu, Australia. She went back to her hometown in Medan, North Sumatra, with a dream of creating and serving food that could ignite the same kind of feeling that inspired her in the first place.

“Through my patisserie, La Maison, I have the chance to spread happiness through my creations and keep working on innovative pastries that have lasting impressions,” she said.

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Working with Elle & Vire Professionnel® “Sublime Cream with Mascarpone”, Stella has created a cake she called “Into The Woods”.

She said that in the past several months, she has had the urge to create something related to nature, wanting to give people an experience into the flavors of nature.

“From the basic ingredients to the final presentation, I channeled the elements of nature as I picked cream, coffee and blueberry for this particular creation,” she said.

Stella used Sublime in two different methods for the recipe. First, she boiled the cream and then infused it with coffee for half an hour, before storing it in the fridge to chill overnight. The concoction was then whipped the next day to become coffee and mascarpone chantilly for the top of the pastry.

“Through my patisserie, La Maison, I have the chance to spread happiness through my creations and keep working on innovative pastries that have lasting impressions.”


Written by Andre Arditya Photographs by Dennie Ramon December 3, 2016.

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