Roux est arrivés!

Michel Roux desserts has arrived! Now along with eggs, sauces and pastry our essential 'Roux' set is complete. Dessert have been a lifelong passion for Michel and he is certainly regarded as an authority by chefs around the world. Beautiful presented and photographed, each chapter focuses on a particular type of dessert - fruit ideas, soufflés, puddings, ice creams, sorbets, meringues, mousses, pastries and gâteaux - over 120 fresh classic and contemporary recipes in all.

We can't wait to share this lovely book with you and even better, to welcome Michel Roux in fitting style. So, we put on our thinking 'toques' and came up with two very special events. On Tuesday, December 6^th we will host an exclusive evening with Chef Roux to celebrate the release of his highly anticipated new book. While guests enjoy a glass of champagne and sample of treats from desserts, Chef Roux will demonstrate a recipe and share stories of his lifelong passion for dessert artistry. As a special surprise, guests will receive a bundle of three of his books: desserts, sauces and pastry. Hidden inside one of these bundles is a highly coveted prize: a gift certificate for one night’s stay and exquisite dinner at Chef Michel Roux’s Relais & Chateaux destination, The Waterside Inn in Bray, England.

On Wednesday, December 7^th we gather at Thierry Busset’s recently opened beautiful chocolate patisserie, Thierry to fête both chefs at a delightful evening of bubbles and sweets. Having worked under the tutelage of Chef Roux at La Gavroche in London, Chef Busset will have some fascinating stories and tips to share with us at this unique event.

For more details on these and other events this fall visit the events schedule on our website or call us.

Au Cinema with Laura Calder

On Monday, May 11, Laura Calder delighted guests as she hosted our first Barbara-Jo's Books to Cooks movie night. Laura introduced the very entertaining, Who is Killing the Great Chefs of Europe. Guests enjoyed French wine and hors d'oeuvres catered by So.cial while Laura met guests and signed copies of French Taste, her latest book.

More photos from this delightful evening may be found here.

Film & Food with Laura Calder

Television host Laura Calder will host an evening of film and conversation over French hors d'oeuvres and French wine at the VanCity Theatre at the Vancouver International Film Centre on Monday, May 11th at 6:00 pm.

Laura is beloved in many kitchens for her approachable take on French cooking that she demonstrates on her Food Network show French Food at Home. Now, Laura has shared those magnifique techniques in her new book French Taste: Elegant Everyday Eating. French Taste evokes the beauty and refinement of French cuisine with exquisite photographs, but the recipes stay true to Laura's belief that French cooking can remain free of pomp and circumstance.

Tonight, guests will have the opportunity to ask Laura questions about her experiences in food. Attendees will receive a copy of French Taste which Laura will happily sign at the reception following the film. Laura has selected one of her favourite European films which she will introduce to commence the evening. Cost: $75.00. Please call 604-688-6755 to reserve your seat at Laura's movie night. Bon appetit!

The Joy of Béarnaise

There aren't many things that go better than beef tenderloin and béarnaise sauce. Traditionally French, this silky buttery sauce, which gets its flavour from a reduction of white wine and tarragon, adds an elegant touch to not only beef, but also poultry and fish dishes. Although I could have chosen any number of recipes from the myriad of French sauce books from our store, I selected my rendition from the very tried and true Joy of Cooking by Irma S. Rombauer. You will find every recipe you could hope for in the Joy of Cooking making it the must have cookbook in any kitchen.

Béarnaise Sauce from Joy of Cooking

Yield: 1 cup

3 tablespoons dry white wine

3 tablespoons tarragon vinegar or white wine vinegar

1 shallot, minced

6 sprigs tarragon, leaves removed, chopped, and reserved

8 whole black peppercorns, lightly crushed

Bring to a simmer and simmer, uncovered, until reduced by two-thirds. Remove the tarragon sprigs and reserve the liquid. Melt over low heat:

10 tablespoons (1 1/4 sticks) butter

Skim any foam off the top and keep warm. Place in the top of a double boiler or in a large stainless steel bowl:

3 large egg yolks

1 1/2 teaspoons cold water

Off the heat, whisk the egg mixture until light and frothy. Place the top of the double boiler or the bowl over--not in--barely simmering water and whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl and whisk to cool the mixture slightly. Whisking constantly, very slowly add the melted butter, leaving the white milk solids behind. Whisk in:

Tarragon leaves and reduced liquid to taste

Season with:

Salt and white pepper to taste

If the sauce is too thick, thin it slowly with a few drops of the reserved liquid or warm water. Serve immediately, or keep the sauce covered until serving to prevent a skin from forming. Serve warm.