Category: Inside the Industry
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Flavour and Alchemy: On Bread Baking
Most people who know me understand the love I have for bread; kneading the dough, watching yeast come to life, and finally eating it, as-is or with a nice butter or soft cheese. Wheat supports a unique alchemy; the grain’s gluten structure and starches allow microbial life (yeasts) to grow, making bread and other products possible. Wheat has…
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Foraging for Herbs in Drome Region
One of my favourite moments from last summer in Grignan was between a busy lunch service and dinner at Cafe Lulu. Chef Romain, Sam and I left the town and drove out to the forest, in the foothills surrounding a neighbouring town. It was a beautiful day, the sun was aridly hot and seemed to be sucking…
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Le Clair de la Plume – Taste of a Michelin Star (Part 2)
Read part 1 here Between split shifts at Lulu Hazard, I am grateful that I was able to get 2 days off to spend learning in the kitchen at Le Clair de la Plume. After the owner, Jean-Luc Valadeau dined at our restaurant, I asked him if I could come for a stage (the culinary tradition…
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Le Clair de la Plume – Taste of a French Michelin Star (Part 1)
Dear followers, I have to apologize for the lack of posting! Adjusting to home life has been a wonderful whirlwind, and I am excited to continue to share the products of my summer in France, as well as my current cooking career with you on a regular basis. Lots of photography and writing to come! I…
Lauren Charman 