|
|
|
|
3290 Northside Pkwy, Atlanta Ga. 30327
Tel: 404-233-3500
|
Article
Courtesy of Atlanta Homes & Lifestyles:
Even if there is such a thing as culinary artistry, not every chef is
an artist. Head pastry chef, Philippe Givre is such an artist. Some know
how to mix colors correctly, but few have the flash of understanding
and imagination that illuminates the craft so that it becomes an art.
Chef Philippe Givre is such an artist. Expertly trained in the high art
of French pastry and dessert making – most recently at Fauchon (cake
shop) in Paris and as chef patissier at Michelin 3-star restaurants such
as Troigros in Roanne, France (where he met Joël Antunes) – and
now the chef patissier at Joël, Philippe is the veritable Da Vinci
of the Atlanta dessert scene.
“I like to taste
classic desserts and make mental notes about them. Then later I
can apply my own ideas, give them a new twist.” Such is the
case with Philippe’s Pavlova with Exotic Fruit Sorbet – a
spin on the classic Australian Pavlova. Philippe takes the dish
closer to heaven with a meringue filled with mango and passion
fruit juice and mousseline cream. Perfect winter dessert. And perfect
finish to a meal of Gazpacho with Tomato Sorbet and Olive Oil followed
by Roast Lobster with Fried Vermicelli, Snow Peas and Thai Sauce. |
Or try this Philippe-recommended combination: Sautéed Snails,
Parsley Tortellini and Garlic Broth, then the main course: Pork tenderloin,
Homemade Sausage and Sage Jus. And for dessert? Philippe’s own
decadent Chocolate Tart with Pistachio Ice Cream.
Everything in this restaurant has a French accent – with a little
cross-cultural twist. Like the ultra-hip space, Joël’s fusion
menu is designed to dazzle, and it does. Although the menu evolves
to reflect the bounty of each season, the quality of ingredients and
diligent attention to details of preparation is constant. “It
is about respecting the products.” Philippe says. “It is
a mission here at Joël.”
The philosophy is evident in Philippe’s swoon-worthy desserts.
We say try them all, if you can. They are the highest form of art we
know. See all the desserts on-line at www.joelrestaurant.com.
Recipe:
A simple way to make crème brûlée for your sweety
this Valentine’s Day!
Joël Crème brûlée:
Ingredients:
1/3 cup sugar
7 tablespoons egg yolks (about 4 eggs)
1/3 cup crème fraîche
1 1/3 cups whipping
1/2 cup milk
1 vanilla bean
Mix the sugar & egg yolks
Add the crème fraîche & whipping cream – mix
Add the milk and vanilla bean (slice the vanilla bean length wise and
scrape the inside)
Pour into crème brûlée cups and bake at 200º
For 1 1/2 hours
Let it cool, sprinkle sugar on top of each and blow torch the top to
caramelize.
|
|
 |
|
| |
|
|
Have our AC Paper
delivered to your
front door!
|
|
|
Click
here to search and/or post Atlanta restaurant Jobs.
Job ad posting is FREE!
|
|
|
|
