A La Pomme was impeccably done with that classic apple tart look on the crust and all over slightly golden glazed brown with many goodsized pieces of apple inside the baked warmth . French style tarts is a liking to apple strudel yet is thicker , more of apple pie thick . Lots of apple and cream were accompanied by Hagen daz ( top shelf brand will only use )
vanilla ice cream , whipping cream . The sugar dough crust is made from scratch with sugar , flour , butter , no eggs .
Crème Brulee ’ is one you can get excited about tasting because it is made so special with a torch yet the cute little cup makes it adorable and dainty … making it feel much more special and personalized just for you ! Traditional Caramelized Vanilla Custard is inside this sugary crisp shell that makes your taste buds dance in complex ways .
24 iF Magazine | April 2017
Here we now have a new favorite after dinner dish delivered in the Crepe Suzette . Orange Grand Marnier overflows gloriously over crepe flambeed . The French do not take their crepes lightly , although usually made light weight . Crème plates ( a creamy dish ) with small meats and sour cream are commonly done in France then the crepe is utilized as a tool on the side to scoop the cream on- a thin pancake roll dish is smothered with cream and lots of cheese on it in Normandy ( perhaps creamy Brie cheese ) Flambeed flaming is then required , lightened with alcohol , set on fire … a fancy presentation similar to Mexican Queso Flameado . Taste is delivered yet not the hangover since flaming burns off
the alcohol . Orange taste is present , gets rid of alcohol . A crepe made from a true French person , better yet a chef is a dream come true !
The chef came out to say hello carrying porcelain 1919 Bistot Café Expresso cups and she gave a sense of why she does what she does . She grew up in Leon with a chef and one day they did not have one to which she then wondered why that is and took on the art of cooking herself she says . She did attend Art school formerly and then began cooking to merge her styles together . ‘ Cooking is like an art ~ artist ’ s life , culinary every day , you learn .’ I can now see why the room has Contemporary modern art all around onto the walls clearly supporting local artist ’ s talents exhibited .
Local suppliers , European products , farmers , deliveries , and topic of small to bigger company choices for food came up . I always ask where the products came from and what was made from the restaurant right there on hand . They make all their own as they do not have anything processed . The owners used to own a bakery on Westheimer called L ’ Apostrophe . At times , former customers come to see their new concept and I hope some will venture to learn what they are doing now … possibly taking that relaxing drive right next to our water and why we are called Space City to visit another culinary world sure to delight and ease all of your cares as did my photographer and I . Heidi , iF Magazine ’ s photographer , has some art on display out here and she enjoyed taking some bites in between shoots . She really enjoyed the tart and stew most .
The chef ’ s husband , Yan , is an artist in his own right . He is from Toulouse and his art comes in the form of materials so the construction company hubby owns shows itself in the materials the mirror and tables are made of . He decided to build the top of them and counters yet kept table legs of former bakery . Bar accents are pieces Yan made in his own art form , namely anything with wine bottles and he is also a carpenter so the bathroom floor was redone with exceptional quality of work as a bathroom goes . You can find his structural art in pieces throughout outside the café and inside . Lighting hits all of the right spots including where it needs to highlight art or framed French magazines that say Je Suis Charlie