Every morning, the Chef John along with his pastry commis are preparing and kneading differents types of bread that we are serving to our clientèle on daily basis. Our bread basket is composed of white bread and cereals & grain bread, gluten free seeds crackers and a delicious rosemary italian focaccia. Our most unique bread is the cereals and grain tin loaf as Chef John is the only one to know the recipe, he is mixing differents sorts of brown flours following very precise proportions.
We would like to share with you few photos showcasing the Chef preparing bread and focaccia at La Remise following the french and italian traditionals ways, enjoy the tour!
Our breads do not contain an additives, that is why you will only enjoy freshly baked bread of the day when dining with us.
The italian Foccacia
An italian focaccia taste like a light french brioche and it goes really well with our homemade whipped cèp butter thta we are offering as a "mise en bouche" to start the meal. Chef John served some wild mushrooms focaccia during the famous Golf competition of "Les Gastronomes" at the Chamonix Golf Course last September and the Gold players absolutely loved this unusual and refined bread. Back in the kitchen of the restaurant, we then decided to carry on making some facaccia that we would add to our selection of breads, the focaccia is now daily and freshly baked and will be flavoured according to the seasons.
To succeed in making the best focaccia, it is fundamental to have plenty of time to make it as well as using a high quality olive oil, here the Chef decided to use a lovely olive oil from Provence in the region of Aix-en-Provence. After having oiled the baking tray, you need to sprinkle some polenta grains over it and lay down the focaccia mix, this will be gently kneaded by the Chef finger tips. A pinch of fresh rosemary, some homemade sundried tomatoes, a generous pinch of Guérande sea flakes and you can enjoy a brilliant result...
"Bonne dégustation" and see you soon!