Tag Archives: French Cakes

Classic Cakes by Takuya Hanai at Salon de The Hanai (2): Blue Cheese cake!

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Service: Extremely friendly and attentive
Equipment & Facilities: Overall spotless clean. Superb washroom.
Prices: Reasonable~slightly expensive (reasonable considering the quality!)
Strong points: Superb array of cakes and biscuits aimed at an adult clientele. Excellent lunch sets. Wine & beer available. Can be enjoyed as a cafe, restaurant and wine bar.

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I used to conduct tastings of Takuya Hanai/花井拓也さん at his former shop, Taky’s.
It is only natural that I continued with his cakes at his new shop, Hanai Salon de The!

But I actually conducted this second tasting thanks to my good friend Mika who preceded me and brought this new creation for the two of us to taste: Blue Cheese Cake!

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The concept of blue cheese for a cheese cake is highly risky for many obvious reasons.
But the combination with rum raisins, walnuts and dry figs will not only balance the strength of the blue cheese but actually create for an intriguing sweet and salty marriage.

It is a very creamy cheese cake riding a crispy biscuit, assertive but without any piquancy.
Actually, the whole approach is sweeter than expected mainly thanks to the addition of dry fruit.
Very elegant, with a superb balance, it is pleasure aimed at an adult clientele.
It definitely could be used as an appetizer!

To be followed (naturally!)…

Salon de The HANAI

420-0839 Shizuoka City, Aoi Ku, Takajjo, 2-10-23
Tel. 6 Fax: 054-255-2829
Opening hours: 10:00~20:00 (later if enough customers!)
Closed on Tuesdays
Parties (up to 25) welcome!

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So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
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Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

French Pastry: “Splendeur by Bernard Heberle at Abondance Patisserie in Hamamatsu City!

My good friend, Bernard Heberle, the owner/chef of Abondance Patisserie in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (almost 4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

Not only he is a first-class Patissier, but he also makes use of local products whenever possible, especially eggs, milk and fresh fruit!

He was kind enough to send me his latest creation with the following comments in French:
“Voici le dernier nouveau.
Splendeur. À la base de noisette croquante sur un mousseux aux fèves de Tonga. Avec un biscuit dit “Dauphinois”
Au plaisir.”
“Here is my new creation/
Splendeur/Splendor. With a crakling almond base on a mousse made with Tonga beans atop a biscuit called “Dauphinois”.
Best regards!”
He forgot to mention the cute little chocolate macaron and the golden leaves!

ABONDANCE
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
HOMEPAGE

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Strawberry Crumble Muffins

Still in my strawberry mode!
Here is a simple muffin recipe that will please everyone in the family (and the friend tribe!)!

Strawberry Crumble Muffins!

INGREDIENTS: For 12 muffins

-Unsalted butter: 110 g
-White sugar: 200g
-Eggs: 2 large
-Flour: 250 g
-Baking Powder: 2 teaspoons
-Salt: 1/2 teaspoon
-Strawberries: 2 cups (all cut in qaurters)
-Milk: 120 ml/cc

Crumble:
-Unsalted butter: 70 g
-White sugar: 60 g
-Flour: 100 g

RECIPE:

-Work the butter with a spatula to a creamy state. Add sugar and salt and mix well.

-Beat the eggs. Add to butter in three equal steps, mixing well every time.

-Sieve the flour and baking powder over the cream and mix well until smooth.

-Add chilled milk and mix well. Last add strawberries and delicately mix without breaking the fruit.

-Pour mixture inside 12 muffin cups

-Make the crumble:
Melt the butter. Add sugar and sieve the flour on top. Mix until it forms “blobs”

-Spread some crumble on each muffin.

-Bake in oven for 2-~25 minutes at 200 degrees Celsius.

Enjoy lukewarm or cold with some whipped cream!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

Strawberry Custard Gratin

Since I have just written about the nutritional values of strawberries, I thought that some simple strawberries recipes were in order!
Here is a simple recipe to please people of any age!

Strawberry Custard Gratin!

INGREDIENTS: 2~ people

-Srawberries: 10~
-Egg: 1 large
-Sugar: 5 tablespoons
-Cake wheat flour: 3 + 1/2 tablespoons
-Milk: 100 cc/ml/1/2 cup
-Fresh cream: 100 cc/ml/1/2 cup
-Vanilla essence: 5~6 drops

RECIPE:

-Thoroughly mix the flour and sugar in a bowl.

-Beat the egg and add to flour. Mix well. Add all the milk and half of the fresh cream. Mix well.

-Cover with cellophane paper and leave in a microwave for 2 minutes.

-Take out and add the remaining cream. Mix well. Put back into microwave oven for 2 more minutes. As it will have solidified a bit, add vanilla essence, stir and mix well until smooth.

-In an oven dish place the strawberries in a set pattern and pour in cream.

-Place some half strawberries on top for decoration. Bake in oven for 10 miutes at 200 degrees celsius.

-Eat hot or lukewarm.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cake by Bernard Heberle: Mystral

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation before taking some well-earned holidays back home in Alsace with the following comments in French:

“Voici la dernière nouveauté avant pour départ pour mes vacances , Mystral , non non ce n’est pas une faute d’orthographe ni de frappe , le mariage entre Myrtilles et Mistral car après avoir dégusté ce gâteau c’est comme une tornade de bien être qui envahie tout le corps et l’esprit.
La combinaison entre la verveine et ces myrtilles qui sont cultivées spécialement pour Abondance est un délice.
Le tout dans une crème diplomate verveine et une génoise mousseline au cassis.
Bonne dégustation !!!!”

“Here is my last creation before leaving on a long holiday:
Mystral. No, there is no mistake or typo in the name (usually written “mistral”). It is a marriage between Myrtilles/Blueberries and Mistral/Mistral wind blowing very hard down the Rhone Valley. After having tasted this cake, one feels like taken away by a tornado which spreads such great well-being through the body and mind!
The conbination of verveine with blueberries (especially grown for Abondance) is a delicacy!
The whole included inside a mousseline genoise perfumed with cassis!
Enjoy!”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cake by Bernard Heberle: Thé Citron

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Voici le Thé citron
Donc un mousseux a la bergamote sur un pain de Genes a l’earl grey entoure d’un biscuit joconde bicolore
Comme si tu mangeais un Royal milk tea , a ne pas prendre avec un espresso ou autre café…
Bonne dégustation.”

“Here is the Tea Lemon cake
A mousse perfumed with bergamotte on a pain de Genes perfumed with Earl Tea surrounded by bicolour joconde biscuit
Like if you were eating a Royal milk tea, not to be eaten with an expresso or other coffee…
Happy tasting.”

Hope you understand!
In any case another absolute marvel!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cake by Bernard Heberle: Foret Noire

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has just been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggets Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Biscuit léger au chocolat surmonté de copeaux de chocolat imbibé de liqueur de griotte sertie d’un moelleux au chocolat blanc et griottine et une mousse au chocolat amer et finition a la crème chantilly vanillée.”

“light chocolate biscuit topped with chocolate flakes imbibed with griotte/cherry liqueur surrounded with a white chocolate moelleux and griottine/cherry, and a sour chocolate mousse and vanilla scented Chantilly cream.”

Hope you understand!
In any case an absolute marvel!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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