Michelin Guide Website: The Ultimate Crème Brûlée Guide

From the Michelin Guide Website by Lani Furbank.

“Crème brûlée is one of the most quintessential French classics. Chef Raphael Francois, executive chef and partner of Le DeSales, remembers learning how to make the foundational dish while working under his first mentor, chef Claude Lavalle at Le Giverny in Tournai, Belgium. “I think It’s one of the first dishes that we teach you to make at school and in a restaurant,” Francois says.

Francois went on to work in many Michelin-starred kitchens across Europe, including Le Table d’Adrien and Château de Curzay in the French countryside, and the Hélène Darroze in Paris and in London.

Now, Francois oversees the kitchen at Le DeSales, including the pastry program, which focuses on tried and true recipes. “I’m very classic in terms of pastry flavor,” he says. You can’t get more classic than crème brûlée.

The crème brûlée recipe that Francois uses is the one from the famed Le Cirque in New York City, where he served as executive chef for two years. “The crème brûlée is one of the classics of that restaurant,” he says. “I was making it there, and to me [it] was working very well and I keep doing the same recipe.”

For those interested in recreating the French staple at home, Francois shares the recipe and some secrets to success.”

Read the rest of the story HERE!

Featured photo by Lani Furbank.

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