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Published June 24th 2016
Let's try the authentic fine French pastry
Who never dreamt to taste authentic French pastries made with love, requirement and savoir-faire ? The Boronia Tea Room, located in Mosman, overflows with it. Especially since pastry chef Rémi Bataille took his marks six months ago. Every month, fortnight or week, the professional changes the menu to cherish Australian tastebuds. Winter has come, it is now time to display a new seasonal card.
John Blomfield and Rémi Bataille displaying the newest menu
Currently, you might have the pleasure to try some healthy migniardises like a chocolate chantilly without sugar on a flour-free biscuit. Very intense. Rémi's golden rule is to "respect staples ingredients". He continues "my aim is to lessen sugar. If you put too much sugar you'll spoil flavours. I prepare chocolate desserts with a real taste of chocolate." Browsing the chef's resume, it is noticeable that the professional had a huge experience in fine pastry. "I have been working for ten years in Eastern France in a place where we always tried to put less sugar, in order to get light desserts," he adds. Motto? Please yourself, without feeling guilty. Then, his path lead him to Cannes, in a luxurious hotel where he has been working with Jérôme de Oliveira, winner of the world's championship of pastry in 2009.
For any savouries, head-chef Emmanuel takes over. Tarts, profiteroles, soups... The duo aims to surprise the clientele. "You will never know what you will get and I think it is the best way to try pastries, but I can tell you that for the high tea we always serve four sweets, home-made scones, three finger sandwiches on flavoured bread and three savories. Since Remi has been here, I haven't since twice the same desserts", explains John Blomfield, owner of the mansion built in 1885 and full of character. Getting the same customer base with different products so very often is such a challenge.
From Cannes to Sydney, Rémi Bataille seems to have found the right workplace. "I let him be free, be creative. It is really hard to find the right person," says John Blomfield. Not only you will be surprised by some of the chef's mixes but also by his passion to make edible decors. The desserts don't pop over the table without a home-made daisy or snowflake. That's for the trademark. But please don't feel upset if the little pistachio macaron you savoured last month is not on the menu anymore, the French pastry chef and his fellow have more to one string to their bows.