fab – Page 3 – Fabàtable

In Berlin, again….

fab · February 21, 2015February 25, 2015

Yes, I know, I have not been writing for a very long time…. I spent the last year working at Le Môle in Marseille, which was a great experience but also a tough one. It was my first time working in the gastronomy business in France. The kitchen team is young, nice and very proficient. …

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Les Restos du Coeur at Le Mole Passédat, Marseille

fab · May 5, 2014January 5, 2021

Le Mole Passédat hosted the charity event Les Restos du Coeur a couple of sundays ago. Chefs Passédat, Troisgros, Portos and Charial and their teams cooked for the event. We assisted the Valrhona team to plate the desserts. It was a great opportunity to look at other Chefs working and try some very fine food. …

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La Nuit Magazine launch at the WAAW bar, Marseille

fab · April 25, 2014January 5, 2021

La Nuit Magazine launched their new website last wednesday. The party and presentation took place yesterday at the WAAW bar in Cours Julien. La Nuit Magazine is an online platform for all news and events regarding the marseille night life. As it was said in the presentation of the team, they are a young team …

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Favorite desserts from the WA

fab · January 11, 2014January 5, 2021

Before I left, Chef Pelloie was working on new desserts for the restaurant. It was a real pleasure taking part in the creation process. I got to try a lot of the recipes. The pistachio soufflé especially……there is just so much one can eat, even for the job!! I love the plating, the colors and …

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Changes……..from Berlin to Marseille

fab · November 12, 2013January 5, 2021

I know, I have not been very effective at writing since last time…..But I have good reasons for that! It’s been a very good year, and I can only hope that it carries on….So many things have been happening. In 1 word: We left Berlin to move to Marseille 2 months ago! I had been …

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Impressions from Le Chateaubriand – Paris

fab · May 6, 2013January 5, 2021

Le Chateaubriand is considered one of the world’s 50 best restaurants. Read here. It is THE place to be and therefore, you should make sure to reserve a while in advance. After a complicated reservation process from our part, being first 2 persons then 4, the friendly staff managed to find us a table by the kitchen …

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Culinary Wednesday NeugrünsKöche – Berlin Prenzlauer Berg

fab · October 17, 2012January 5, 2021

Wednesday evenings have never been as pleasant than since the restaurant NeugrünsKöche organises the culinary wednesday, a lively evening where a mixed crowd enjoys a 7 course meal, all that for 26€. The price is of course an extra appeal to dine at this cosy place in Prenzlauer Berg, but I find the evenings to …

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A new beginning

fab · July 27, 2012January 5, 2021

Who said that 40’s are the new 30’s? well it is fantastic that one can change her/his life and start something new. I chose to follow my passion and threw myself into French pastry. Even though it was not a given considering that I’m almost 40. You would usually start with 15 or so as …

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Modern entremets and a vanilla raspberries Charlotte…

fab · April 9, 2012January 6, 2021

Here are some of the latest delicacies we made in the last few months. I will add more photos and recipes in the coming posts. The exam CAP is 2 months away and some of us are already looking for work. This is an exciting but also scary time, for we know it is not …

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Food design – Meat for dessert?

fab · March 16, 2012January 6, 2021

If you are into food design you should have a look at this food design website. They featured a photographer, Jasmin Schuller, who made this great series: Photos by Jasmin Schuller via