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Invented by two elderly spinsters, the Tatin sisters, this sensuous dessert is one of Raymond Blanc's favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best creme fraiche (“full fat, please," says Raymond) or vanilla ice cream. Equipment
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Andrew Falk is our new Wine Development. Specialist for the North. West. Having grown up in a family with strong links to the trade, Andy also developed a passion for wine and completed his WSET Diploma in 2013. Before joining. Matthew Clark, Andy spent a number of years at Majestic Wine. He cites being half way up.
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Tarte tatin is a traditional French dessert and Raymond Blanc's recipe is divine – dark caramel, sweet apple and crisp pastry. 02.Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. Special equipment needed: a 21cm tarte
28 Jan 2016 The Gout de France / Good France event unites chefs from all horizons and from around the world on the same evening, with one shared goal: celebrating the excellence and creativity of French gastronomy. Following the great success of the first event last year, I decided to repeat the experience in 2016.
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Raymond Blanc shared some of his favourite recipes, apple tarte tatin, to celebrate the 25th anniversary restaurant Le Manoir Aux Quat'Saisons.
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