From Nashville to New York, chefs are wrapping bold, unexpected fillings — like cheeseburgers, kimchi, and duck à l’orange — in intricately scored puff pastry. Caroline is a Southern-born and New York-based restaurant industry writer, casserole aficionado, and former prep cook. She has covered the hospitality industry for more than a decade. CloseGet the full recipe here. Shareclose panelShare pageCopy linkAbout sharingRead descriptionEditor's recommendationsWeekend recipe inspiration with Nadiya's chicken pithivier 00:00:58Weekend recipe inspiration with Nadiya's chicken pithivier 0:58Up Next Watch: BBC reports from pier 33 - the gateway to Alcatraz 00:01:44Watch: BBC reports from pier 33 - the gateway to Alcatraz 1:44Watch: Prince Louis steals the show as royals mark VE Day 00:01:25Watch: Prince Louis steals the show as royals mark VE Day 1:25Watch: How Lady Gaga's record-breaking concert almost ended in disaster Video 00:01:21Watch: How Lady Gaga's record-breaking concert almost ended in disaster 1:21'Trump was the game-changer': Three things to know about the Australian election result 00:01:20'Trump was the game-changer': Three things to know about the Australian election result 1:20Prince Harry 'can't see a world' where his family will visit the UK 00:02:54Prince Harry 'can't see a world' where his family will visit the UK 2:54Watch: Key moments from the local elections.. 00:01:32Watch: Key moments from the local elections.. 1:32Watch: Reform by-election win raises questions for Labour and Tories 00:01:11Watch: Reform by-election win raises questions for Labour and Tories 1:11Russell Brand's court appearance explained.. 00:00:50Russell Brand's court appearance explained.. 0:50Ros Atkins on.. What's in the US-Ukraine resources deal 1:23Kamala Harris hits out at Trump in first major speech since losing election 00:01:18Kamala Harris hits out at Trump in first major speech since losing election 1:18Watch: Moment Columbia student Mohsen Mahdawi is released 00:00:46Watch: Moment Columbia student Mohsen Mahdawi is released A magnificent puff pastry pie stuffed full of cheese and spuds makes a showstopping dinner Our resident perfectionist takes you through the steps though these days a pithivier is just as likely to be savoury The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Difficult as it was to narrow it down, I’ve decided to focus on a cheese-and-potato filling, for the sole reason that a pithivier is, in Bake Off parlance and in my experience nothing stops shows as well as molten cheese which involves cutting out pastry like a tulip then bringing the petals together on top to seal but I’m too clumsy and end up with a cheese Vesuvius I’d stick with the standard two-sheet method below they’re rather crunchy for my testers’ tastes Franklin goes as far as to make a dauphinoise then baking them in a slab before putting them in his pie given that you’ve probably already been busy making pastry I’m going to keep things simpler with slices of cooked potato Australian food writer Phoebe Wood deserves a special mention for filling her pie with crushed potato we prefer something with a bit more structural integrity especially because the cheese layer above it should Mark Hix’s cheese pithivier features lactic lancashire.I use lactic lancashire in Hix’s recipe the results of which remind me pleasurably of our own cheese-and-onion pies mature cheddar in Franklin’s; the Waitrose version demands nutty gruyere and Wood salty crumbled feta are very tasty – potatoes and cheese always make a handsome couple – with the feta in particular adding a refreshingly light but I’m after a cheese that will melt almost like a gravy which makes Blackwell’s Alpine reblochon the obvious candidate Reblochon is not the easiest cheese to get hold of and its chief attraction is the obliging way it behaves when heated substitute roughly 150g grated hard cheese I’d strongly counsel ridding it of as much water as possible before letting it anywhere near the puff Because of the nature of the cheese I’m using I don’t think the potatoes need the creamy sauce that some recipes include as in Blackwell’s almost tartiflette-like filling because their savoury flavour works so well with the other ingredients If you’d prefer to keep your pithivier meat-free rest assured that you will not be missing out by omitting them Felicity’s hybrid pithivier: just right.I don’t think you need to get too clever here so I won’t be adding fennel or caraway seeds or rosemary (both Franklin and Desmazery); a pinch of thyme and a grating of nutmeg with the leeks will do Don’t be tempted to gild the lily; this dish is magnificent enough on its own preferably waxy ones (eg charlotte or desiree)Salt100g unsmoked bacon lardons or chopped thick-cut bacon (optional)2 sprigs fresh thyme to taste700g puff pastry (see introduction)Flour for rolling1 medium soft cheese (eg reblochon Bring a large pan of salted water to a boil add them to the pan and boil for about six to eight minutes If omitting the bacon fry the lardons in a large frying pan over a medium heat until it’s lightly golden and starting to give off its oil then add the potatoes and toss gently to coat then tip into a bowl and leave to cool completely Heat the fat over a medium-low heat in the same frying pan then saute the leeks until soft but not browned Meanwhile wrap one half well and put it back in the fridge Roll out the remaining pastry half on a lightly floured surface to about 5mm thick then cut out a circle the size of a large dinner plate and put on a lined baking sheet Chill until the filling ingredients are cold Spread out the cooled leeks in the middle of the pastry circle leaving a couple of centimetres free around the edges … … then arrange the potato and lardons mix on top Push the cheese down on top of the potatoes building the potatoes up around it to give the filling a gently rounded profile Roll out the second half of the pastry into a circle a little larger than the first Brush the edges of the filled piece of pastry with egg wash then carefully drape the second sheet over the top and press down all around the edges to seal Cut a small hole in the centre of the top then score curved lines all over the top down from the hole to the edge being careful not to cut all the way through Heat the oven to 200C (180C fan)/390F/gas 6 The pithivier: are you a frangipane traditionalist or do you agree that this beautiful pie is too good to confine to dessert chef Jacques Torres’ gâteau pithivier sits freshly baked in a display case The round cake is the color of honey and unadorned save for painstakingly detailed swirls cut into the flaky surface The first bite presents flavors of warm buttery pastry and lush almond cream Torres has memorized the details of this traditional French dessert by heart—he’s been working on it since he was 16 years old Today, Jacques Torres is a renowned chocolatier. His namesake shops dole out signature boxed chocolates, giant cookies and insanely rich hot cocoa to loyal fans. His path to acclaim included work at Le Negresco in Nice and Le Cirque in New York; currently he is dean of pastry arts at the International Culinary Center a leading training ground for professionals Torres’ success is linked to his culinary creations from the cocoa bean but less known is his love of another ingredient: the almond Torres’ first culinary apprenticeship was at a pastry shop in the Provençal seaside resort town of Bandol specialized in pithiviers ("pee-tee-vee-YAY") “We weren’t free to eat anything we wanted in that pastry shop,” says Torres “Every time I could get my hands on one—this is one of my great memories of doing the apprenticeship in France and having that cake.” “We used to put fresh almonds on the stove and let them roast very slowly and the whole house used to smell like almonds,” he remembers “Provence almonds are really good; they have great flavor.” These memories are embodied in Torres’ pithivier The dessert gains popularity in the wintertime due to its similarity to the galette des rois the traditional king cake that celebrates the Feast of the Epiphany The pithivier is made of simple ingredients Torres recommends buying premade puff pastry and almond flour That leaves timing as the main consideration “You cannot bake a pithivier in 10 or 20 minutes; it takes a minimum of 40 minutes,” he says “This is one of the things that a lot of pastry chefs make a mistake with You have to let that puff pastry bake a long time at a low temperature.” Otherwise the chef runs the risk of under-cooked pastry and an unpleasant mouthfeel pastry chefs created a shine on the cake by dusting powdered sugar over the top and cranking up the oven temperature to melt the sugar into a caramelized layer and it’s often difficult to achieve even distribution he adds a very thin layer of corn syrup and increases the oven temperature by a few degrees creates shine and enhances color and crunch A holiday dessert isn't complete without a tradition of sharing it with family and friends a lot of times they expect me to bring a cake,” Torres quips He keeps a handful of pithiviers in the freezer uncooked and brings one to holiday get-togethers Torres has the process down to a T: “During dinner the middle of dinner I go and put on the corn syrup and by dessert the whole house smells like buttery almonds—it’s delicious People jump on that thing like you have no idea,” he laughs the only thing left to do is pair the cake with an appropriate after-dinner wine Torres recommends a dessert wine that will complement the buttery mouthfeel of the gâteau Wine Spectator recommends 12 white sweet wines that have scored 88 points or higher including some of the more reasonably priced versions from the French regions of Sauternes and neighboring Barsac along with other wines from diverse regions and grape varieties that share flavor characteristics well-suited to this style of dessert place in a pastry bag (or large Ziploc bag) and set aside Whisk together the ingredients in a small bowl until well combined Cut the sheet of puff pastry in half and roll each half into an 8 1/2-inch circle Place one of the circles on a parchment paper–covered baking pan If using a plastic bag instead of a pastry bag for the almond cream then pipe the cream into the center of the puff pastry The mound of cream should be about 1-inch high Lightly brush the rim of the pastry circle with the egg wash Place the second circle of puff pastry over the almond cream Gently press down the outer edges to remove any trapped air Seal the edges of the two layers by pressing the top edge into the bottom edge This will keep the almond cream from running out as it bakes Use a sharp knife to give the circle a fluted edge It should look like a flower when finished Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the cake This will allow steam to escape during baking To create the classic pattern on the surface use a sharp knife to score a curved line from the center to the edge of the cake but be careful not to cut through the top layer of puff pastry Let the pithivier rest in the refrigerator for 1 hour before baking you can wrap the pithivier in plastic wrap and freeze for up to 2 weeks.) Increase baking temperature by 5° F and immediately return the cake to the oven to bake for another 15 minutes Whether you enjoy oysters grilled, roasted or fried, chefs like Tom Colicchio and Andrew … Find out how to fine-tune a classic to match your favorite wines. Plus, get four recipe … From the New Orleans–based chef’s upcoming first cookbook, this Creole recipe pairs well … This affordable, easy weeknight dinner comes together in around 30 minutes and pairs well … Get our tips, five great wine picks and two delicious recipes—one vegetarian and one with … You don’t have to stick with sake or beer. Here are 10 suggestions for white, red and … (CNN) -- French workers on Thursday freed the manager of a factory run by U.S company 3M held hostage in his office for more than 24 hours in a labor dispute over terms for laid-off staff eats in his office while he was held hostage was allowed to leave the plant in Pithiviers early on Thursday morning after talks between unions and officials from 3M France "We have an agreement with 3M that they will provide the means to respond to our demands," union representative Jean-Francois Caparros told news agency AFP "The negotiations will resume and that's a very good thing," said Rousselet as he left an office where he took refuge on Tuesday afternoon "I am very happy for the employees of the Pithiviers factory. I know that this was a very difficult lay-off plan for them," he said as workers shouted "Scoundrel boss!" Is there any justification for taking this action? The 3M factory at the center of the dispute makes pharmaceutical products and employs 235 people Of those 110 are being cut this year and 40 more are being transferred to another plant Rousselet was briefing the laid-off workers about a compensation package but retreated to his office after feeling threatened said: "Initially we didn't want to hold him "It was despair and distress which made us do this," added Cyril Foufelle has announced thousands of job cuts around the world amid the economic downturn and Europe over job cuts and high bonuses for executives whose companies have been rescued with taxpayers' money Earlier this month the boss of Sony France was held overnight before workers freed him after he agreed to reopen talks on compensation when the factory closed And last week angry tire factory workers threw eggs at their bosses in a protest over the closure of their plant about 80 kilometers (50 miles) south of Paris came as figures showed the number of jobless in France rose nearly 80,000 in February to reach 2.38 million This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page The Pithiviers train station in France is being turned into a Holocaust memorial museum (JTA) – An abandoned train station in eastern France that during the Holocaust became the first concentration camp for Jews in that country is being rebuilt as a memorial museum The Pithiviers station saw in May 1941 the arrival of more than 3,500 Jews without French citizenship whom authorities ordered to report to police stations in Paris following the Nazi invasion into France that month The massive deportations of French Jews from Paris and beyond began in earnest approximately a year after the deportation to Pithiviers of Jews without French passports That was even before Jews were being murdered en masse in Auschwitz The Pithiviers station had remained unused for years after the Holocaust and therefore was not changed from when it was used as a gathering and dispatch point for Jews sent to be murdered in Eastern Europe the France3 television channel reported last week Schools in the region have been bringing pupils to Pithiviers for years Local authorities said they would devote hundreds of thousands of euros to preserving the place setting up educational exhibitions on its walls and declaring it a historical monument I’d like to ask you to please support the Forward American Jews need independent news they can trust At a time when other newsrooms are closing or cutting back the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S rising antisemitism and polarized discourse This is a great time to support independent Jewish journalism you rely on See our full guidelines for more information, and this guide for detail about canonical URLs Copyright © 2025 The Forward Association, Inc. 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All rights reserved Connecting decision makers to a dynamic network of information Bloomberg quickly and accurately delivers business and financial information Underneath this pastry from Boulud is a decadent consommé with duck Photographer: Liz Clayman for Bloomberg Businessweek the resurrection of elaborate savory pastries is remarkable Dishes like beef Wellington were last seen dominating conversation in the Mad Men era but chefs today are back to wrapping crusts around ingredients in a manner that would make Henry VIII hungry With restaurants currently restricted in the ways they can wow diners belly-filling presentation that attracts attention on social media is a smart business model “It’s a culmination of key regional ingredients and a little nostalgia that transports you to a simpler time,” chef-owner Finn Walter says Georges Horan: "The Children Entering the Search Barrack Liliane Zonszajn's name on the wall of the Rosiers-Joseph Migneret Garden Holocaust survivor Jeannine Bouhanna (née Sebbane) describes the events that transpired in her building and her neighborhood during the Vel d'Hiv roundup on 16 July 1942 Jeannine Bouhanna (née Sebbane) relates how she would receive news of her deported neighbors by mail The members of the Sebbane family were not on the list of Jews to be arrested during the Vel d'Hiv roundup Their neighbors wrote to the Sebbanes from the Vel d'Hiv and from various camps in the Loiret region The Zonszajns were Polish immigrants from Siedlce who moved to Paris and settled in the Jewish quarter in the 4th arrondissement (district) They lived at 43 Vieille du Temple Street and deported on Convoy 4 to Auschwitz on 26 June 1942 was arrested with her children during the Vel d'Hiv roundup They were held together with their neighbors Sura was separated from her children and deported with the Polakiewiczs on Convoy 14 to Auschwitz 10-year-old Jacques (Jackie) Zonszajn and his 3-year-old sister Liliane Zonszajn were left behind in Pithiviers following the deportation of their mother and neighbors wrote a final letter to the Sebbane family describing their ordeal describing the attempt to survive in Pithiviers Jeanine Bouhana (née Sebbane) recalls how Jackie's letter described Liliane's extreme distress following the separation from their mother and how he was unable to comfort her Jackie was eventually deported with his sister on 19 August 1942 on Convoy 21 They were both murdered in Auschwitz five days later Szoma Zonszajn was already a registered prisoner at Auschwitz having passed the selection earlier that summer he was sent on the Gross-Rosen death march with 50,000 other inmates The appalling conditions he endured on the death march eventually took their toll and Szoma perished in Buchenwald on 20 February 1945 succumbing to frostbite and a septic infection “doesn’t want there to be any compromises” which employed the majority of this foursome the group decided they wanted to see their project through instead of going back.) Menu Extra’s “takeout pop-ups” entailed occupying a restaurant for a day churning out upscale takes on unpretentious Quebec classics like hot chicken and generating proceeds for local charities struggling to get the help they needed from the government ‘Why not use our visibility from winning the shows to help during these hard times?” Menu Extra’s first event was held at La Prunelle and hauled in $3,000 for Les Banques alimentaires du Québec equivalent to 8,000 meals dispensed by the food bank A few hundred shrimp rolls served at Île Flottante during the second iteration of the pop-up series fetched $4,155 for Pour 3 Point an organization supporting underprivileged youth in the region Menu Extra donated $7,007 to Foyer du Monde a mutual aid organization dedicated to asylum seekers and refugees settling in Quebec as the result of a lasagna night held at Griffintown’s Nora Gray Food wise, the thinking was to take beloved, albeit “kind of trashy,” Quebec classics and inject them with some “top chef” know-how, Blais explains. During their takeover of Little Italy restaurant Moccione, for instance, Blais and Nascimento took a stab at recreating the infamous pizzaghetti but with a sourdough crust that had been cultured over a long stretch of time and a nest of home-spun pasta where I was pitching some ideas to Luca Cianciulli [of Moccione] And I remember how I was kind of shy to pitch this idea because I knew it totally goes against everything he believes in,” Blais laughs the team transplanted Menu Extra to vineyards and farms outside of Montreal where large swaths of bare land gave way to more elaborate experiences in ways the abridged takeout stagings of their events couldn’t The tasting menu for a pop-up held at Fragments winery in Ripon the Menu Extra team this past weekend debuted a small takeout and delivery operation hinges on just one dish: a flaky enclosed pastry pie The dish holds a particular significance to Blais after having steered him to victory in the finale of Top Chef Canada “The pithivier allows me to prove to myself that I can pull off something really technical in a short amount of time and under extreme pressure But it also reflects my love for French cuisine and classics to a classic is also part of my cooking style,” Blais says the pithivier is made with foie gras and duck there will also be a vegan version.) It’s served alongside a salad of blackened onions and a corn-flavoured ice cream topped with a caramel miso syrup for dessert The miso cameo hints at another of Menu Extra’s ventures: a fermented Japanese condiment business (think soya “Our plan was to have both a restaurant and a condiment business but we decided to focus on condiments first while hosting these pop-ups,” Blais says The team is based out of the space once occupied by Osteria da Elda on Saint-Laurent and Blais says the Mile End location may someday house their restaurant But I don’t want to say much more than that because we might end up using the spot for something else instead and where the team’s first restaurant does open high-end outfit prioritizing high-quality local ingredients and carefully orchestrated tasting menus “We don’t even want transactions being done at the restaurant; you would have to buy your tickets online prior to the meal and we don’t want there to be any compromises.” Menu Extra is taking orders for takeout or delivery online at menuextra.ca Richard Frenkel received a carved wooden letter-opener from his father Nissan Richard and his mother Esther were arrested in Paris and sent to the Pithiviers camp Esther was deported to Auschwitz and murdered in a sealed cattle-car filled with strangers A few days after Nissan sent the present to his son A letter opener that served also as a penholder made by Nissan Frenkel for his son Richard The detainees were sent to the detention camps of Pithiviers and Beaune-la-Rolande was one of those sent to Beaune-la-Rolande Nissan sent his two-year-old son Richard a present: a carved wooden letter-opener thousands of French gendarmes arrested over 11,000 foreign Jews at the behest of the German authorities and was therefore arrested in Paris together with her son Richard They were incarcerated in the Winter Stadium The Jews were held there in extremely crowded conditions Esther and Richard were transferred from the Vel d'Hiv to the Pithiviers concentration camp south of Paris Esther was deported to Auschwitz and murdered In the two months after the Vel D'Hiv roundup approximately 1000 Jews were deported to Auschwitz every two-three days organized by the French authorities and carried out by French gendarmes has been seared in the French collective memory as a symbol of French responsibility for the fate of the Jews of France during the Holocaust Yad Vashem Artifacts CollectionDonated by Nelly Weinstock The Yad Vashem website had recently undergone a major upgrade The page you are looking for has apparently been moved We are therefore redirecting you to what we hope will be a useful landing page For any questions/clarifications/problems, please contact: webmaster@yadvashem.org.il leek and potato pithiviersBy 9Honey | Kitchen Line trays with baking paper.Melt butter in frying pan over medium to high heat place potato slices in boiling water and cook for 6 to 8 mins Let cool while cutting pastry rounds.Cut 4 x 15cm discs and 4 x 12cm discs from puff pastry Place 2 smaller discs on each lined baking tray and lay potato slices evenly on pastry bottoms then divide mushroom mix evenly among 4 pithiviers Top with larger pastry discs; press edges of each pithivier firmly together and brush with egg.Bake for 25 to 30 mins swapping trays around on racks after 15 mins Serve with salad.These traditionally sweet "cakes" are named after a town in France we've used savoury ingredients to make scrumptious little pies Property News: A beach box on an exclusive stretch of Victorian coastline has sold for a record price Updated 11/6/21 with new pictures and opening date frankly) Hot Dinners' heads always turn at the promise of Provencal rosé (we like it very pale in colour) So when news of a new rosé bar coming to Harrods reached us The bar is called Juliette's and comes from Unlocked Brands, the same people who are behind the recently opened Homestead on London City Island (and they're getting the help of Victoria Sheppard (who co-owns the recently opened Queen's of Mayfair) Details are thin on the ground right now - but we do know that it's going to have both indoor and outdoor dining which includes a large terrace on the Basil Street side of Harrods (taking up the space where Laduree used to be) As for food - we do know they'll have pithiviers This latest bar is merely the latest new opening from Harrods who have clearly been very busy during the lockdown with both a new Chocolate Hall and a new Jason Atherton restaurant being launched too.  How to book: book online Find out more: Follow them on Instagram @juliette_knightsbridge Subscribe to be the first to get the news from Hot Dinners Please enable the javascript to submit this form By signing up you agree to our privacy policy View on Google maps About us  |  Contact Us  |  RSS Feed  |  Site directory  |  Privacy policy  |  Log in/out Join 50,000 other Londoners getting exclusive news and restaurant offers from Hot Dinners. Please enable the javascript to submit this form By signing up you agree to our privacy policy See our previous newsletters here 2022Get email notification for articles from Gaby Levin FollowJul 27 2022Only half a mile separates the Eiffel Tower from a small garden in the 15th arrondissement at the corner of Boulevard de Grenélle and rue Nélaton Street where a plaque commemorates one of the most tragic chapters in French history the Vel’ d’Hiv’ – short for Vélodrome d’Hiver (Winter Velodrome) – stood in this location It was an indoor stadium with a cycling track and tennis and basketball courts Citing "mistakes" made by the collaborationist Vichy regime the council of state said the government's share of blame was clear in acts which had not been forced on it by the occupiers and which "allowed or facilitated the deportation from France of victims of antisemitism" which will be recorded in the official state legislative journal marks the first time any French judicial body has acknowledged in such stark terms the government's role in Nazi-era atrocities Calling for a "formal admission of the state's responsibility and of the prejudice collectively suffered" the court said it had concluded that acts such as the arrest internment and dispatching of Jews to transit camps were clear indicators of the government's guilt "As they led to the deportation of people considered Jewish by the Vichy regime The move was welcomed by historians and Jewish groups many of whom have expressed disbelief at France's unwillingness to face up to its actions From 1942 to 1944 a stream of Jews were rounded up by Vichy authorities and by the end of the war some 76,000 had been deported to Nazi concentration camps Although under the overall control of the SS from which 63,000 people were sent to their deaths "It is a decision with which I am content," Serge Klarsfeld, the leading French historian of the Holocaust "France is showing now that she is at the forefront of countries which are confronting their past which was not the case even in the 1990s." the suffering of French Jews at the hands of their countrymen was buried insisted France "was never involved" in ill-treatment of its Jewish population and it was not until Jacques Chirac in 1995 that a head of state admitted France's "inescapable guilt" issued in connection with the individual case of a deportee's daughter requesting damages did however find that the current French state had largely made up for the sins of its past Apparently ruling out any reparations for victims or their families the court said the acts had been "compensated for" through various means since 1945 whose postwar research was the first to reveal the extent of France's complicity in the deportations agreed that enough had been done in recent years "The people asking now for other forms of compensation have often already got something with the measures in place," he said With restaurant menus leaning heavily into retro dishes Originating in the French town of Pithiviers beautifully pleated top sits like a fancy cap above the filling – mushroom meat or even sweet almond – with a layer of pastry beneath travel spots and more – curated by those who know This article first appeared in Domain Reveiw in partnership with Broadsheet Looking for the best pies across Melbourne? Head here for our guide Australia Debuts at the Panettone World Championship in Italy Bakeries and Restaurants That Opened or Closed in April 32 of the Hottest Dishes and Drinks in Melbourne Right Now Menu Reveal: Five Things To Order at Junda Khoo’s Ho Liao It is now half a century since this work appeared But his life and writings continue to inspire and challenge Trocmé was no armchair scholar. Nor was he an easily swayed follower of cultural trends. He is best known for his remarkable work as pastor of Le Chambon Jewish people in France – including those who had escaped from other parts of Europe – found themselves in mortal danger when the Vichy regime agreed to collaborate with Nazi Germany "The duty of Christians is to use the weapons of the Spirit to oppose the violence that they will try to put on our consciences," he and his fellow-pastor Edouard Theis urged their Protestant congregation and doing good to our adversaries is our duty We shall resist whenever our adversaries demand of us obedience contrary to the orders of the gospel." Under the leadership of Trocmé and his wife Magda the villagers saved the lives of thousands of refugees hiding them and smuggling some to safety across the Swiss border and his cousin Daniel died in a concentration camp But the villagers continued to shelter those in danger After the war, Trocmé was awarded the Rosette de la Résistance by the French government. He served as European secretary for the Fellowship of Reconciliation and spent time in Algeria and Morocco before writing Jesus and the Nonviolent Revolution Based on a careful reading of the Gospels in their socio-cultural context, he argued that the concept of jubilee, based on the "year of the Lord's favour" when debts would be cancelled slaves liberated and land returned to its original owners was at the heart of Jesus's life and teaching This ancient law – though not always observed – was aimed at preventing accumulation of wealth and power in a few hands came to proclaim God's kingdom of love and justice to transform "institutions as well as hearts" The early church, as described in Acts, did practice a radical ethic of sharing, although, according to Trocmé, after Emperor Constantine converted to Christianity this was largely abandoned "Over the centuries the jubilee light dimmed but did not go out." "When the church turns its back on the way of Jesus its ethical teaching is lost in the intricacies of mediocre casuistry and its members fall into pharisaic moralism." But he added: "The church that announces God's jubilee and puts it into practice as the Spirit blows will show practical solutions to the problems of exploitation the church will once again find its place in the world." drawing attention to Gandhi's example: people could never be treated as merely a means to an end "Jesus proclaimed a unique revolution Unlike his contemporaries he refused to resist evil on its own terms." Christ-like nonviolence "is rooted in love and is therefore above all a witness to God" Nor could abstract principles or institutional interests be put above concern for individuals Since then there has been rapid technological progress deep inequality persists between and within countries and violence claims thousands of lives each day Trocmé's example and writings continue to be challenging and thought-provoking for church and society .prefix__st0{fill:#333}AccessAccount A warming pie from the executive chef at Adelaide restaurant Press Food and Wine. Words by Broadsheet· Updated on 23 Apr 2025· Published on 14 Jul 2017 “I want to make vegetarian dishes that anyone wants to eat.” On a menu with entire sections dedicated to offal the mushroom pithivier (pie) has become a crowd favourite Davies and his culinary team must be doing something right The dish combines creamy mushroom ragu with soft taleggio cheese and light disks of puff pastry “I go to the Gepps Cross Market on a Sunday and buy boxes of seconds mushrooms,” says Davies “They’re slightly older so when you make a ragu they’re gooey and mushroomy and deep in colour and pungent if you use brown mushrooms you have to cook the hell out of them It’s like trying to make tomato sauce out of unripe tomatoes.” Press makes its own puff pastry but Davies suggests using Carême pastry Truffled Mushroom and Taleggio Pithivier with Cauliflower Puree cut into 1cm cubes 100g butter 1 medium brown onion minced 4 sprigs thyme 250ml thickened cream 4 tbsp good quality truffle paste (tartufata) finely chopped 500ml cream 150ml milk 100g butter Salt and white pepper Pithivier Sheets of puff pastry Egg wash 100g good quality tallegio cheese To make the filling Place a thick-based pot on a high heat getting lots of colour and caramelisation on the mushrooms When suitably cooked and most liquid evaporated thyme and garlic and sweat until translucent Add the mushrooms back into the pot and cook for a further 2 minutes allowing the flavours to marry Add the cream and reduce until the mix becomes thick To make the cauliflower puree Heat a thick-based pot on medium bring to simmer and cook until the cauliflower is soft retaining both the cream and the cauliflower add the cauliflower to a food processor and blitz until smooth Add the butter and enough of the reserved cream for a velvet-like consistency Building the pithivier Cut an 11cm-diameter ring of puff pastry then place a 7cm ring cutter on top and fill it with the mushroom mix Egg wash the remaining pastry on show around the mushroom mix When you’re ready to put the pithivier in the oven place the 12cm piece of pastry over the top and press down the edges to seal starting from the middle and moving outwards Tip: after 4 minutes give it another brush of egg wash To serve Pour a generous amount of cauliflower puree into the middle of the plate and place the cooked pithivier on top Fill the rest of the plate out with some dressed Check out more mushroom recipes from top chefs with our mushroom recipe collection. And for more dishes to cook once the mercury drops, check out our winter recipe series 10 Vote-Winning Recipes for Your Election Party This Gin- and Vermouth-Spiked Chicken Is the Next Best Thing Recipe: Black Star Founder Christopher Thé’s Anzac Biscuits Are a Little Different Please upgrade your browser to improve your experience we take a look at the most labor-intensive dishes around creating a dish from scratch can be a labour-intensive process There’s only one way to put it: Making food for others is truly a labour of love we ask chefs of MICHELIN-starred restaurants about all the blood and tears that go into making their signature dishes—from pithivier to pigeon VEA One MICHELIN Star MICHELIN Guide Hong Kong Macau 2021Dish: Abalone pithivier True to VEA’s Chinese x French culinary philosophy the abalone pithivier is a testament to VEA’s commitment to excellence The star ingredients include a whole 27-head Japanese oma abalone and a pithivier both of which are prepared in the most traditional ways resulting in an art form that truly represents the best of both worlds The most labour-intensive part of the dish is the pivithier a traditional French pastry that wraps around the braised abalone “The pithivier is hand laminated with no machine involved,” says Vicky Cheng “The only way to make the process more efficient is to do more of it There’s no shortcut and it’s always going to be time-consuming.” The preparation work for the abalone is no easy task The cooked abalone is then tightly sealed with spinach leaves by hand finished with an abalone sauce that is made two days in advance to achieve the perfect consistency RELEVANT: MICHELIN Movers and Shakers: Vicky Cheng's WING, Jun Tanaka's Salisterra and More New Ventures Caprice Three MICHELIN Stars MICHELIN Guide Hong Kong Macau 2021Dish: Racan pigeon from Maison Bellorr cooked in a cocoa pod is cooked in a cocoa pod from Vietnam and served with salsify The most laborious step of this signature dish the pigeon is first pan-fried with a stock base that takes five hours to complete daily It is then oven-baked in a cocoa shell to bring out the aroma of cocoa The chocolate sauce serves as a final touch What’s chef Guillaume’s tips on nailing labour-intensive recipes the team has to execute the dish with the same quality every time and anytime.” Man Wah One MICHELIN Star MICHELIN Guide Hong Kong Macau 2021Dish: Deep-fried matsutake mushroom pudding Man Wah has reintroduced a couple of refined classics Originally made with sea urchin before the renovation the current version is given a vegetarian twist using Japanese matsutake mushroom An age-old recipe of Dashijie passed down to executive chef Wong Wing Keung Guo Ja is described as a “lost art” with a history that can be traced back to as early as the Ching Dynasty Guo Ja is made with egg yolks and corn flour which creates a pudding mixture that requires at least 14 minutes of continuous hand-stirring This labour-intensive step is essential to ensure the silkiness of the batter the hand-stirring part is now replaced by an electric mixer in the Man Wah kitchen it is then set in the freezer before getting deep-fried until golden brown RELEVANT: Man Wah To Reopen With A Focus on Time-Honoured Cantonese Dishes Tate Two MICHELIN Stars MICHELIN Guide Hong Kong Macau 2021Dish: Brioche with tofu butter that’s the case for restaurants that take their bread service seriously the brioche with tofu butter truly sets the tone for a French dining experience steep in Cantonese influence as “one of the most simple yet complicated processes in food making.” Patience is key as each dough needs to be proofed twice and the temperature has to be low for the butter to mix in while remaining creamy and milk mixed with yeast and flour exudes a sense of comfort that will leave you craving more RELEVANT: Meet The 22 Female Chefs Who Lead Michelin Star Restaurants In Asia AmberTwo MICHELIN Stars MICHELIN Guide Hong Kong Macau 2021Dish: Aka Uni an iconic dish that is almost synonymous with Amber culinary director Richard Ekkebus tasked himself with a challenge to reinterpret the Aka Uni with a dairy-free approach The richness of the cream in the original version has been replaced with enriched soy achieved by a technique that whips soy into a light cream texture Hokkaido full-fat milk has been swapped for almond milk while butter has been replaced with coconut fat “Animal fat doesn’t allow the quality of the seafood to express fully leaner and more expressive,” says the chef Topped with a heaping portion of dome-shaped Daurenki Tsar Imperial caviar the Aka Uni is layered with crustacean gelee cream sea urchin and sweet cauliflower purée all meticulously encased in a white porcelain uni cup Pearl is the Digital Editor of MICHELIN Guides Asia as much as the encounters with people behind it she writes to relive those moments and serve up a taste of different cultures Her ever-growing appetite for adventure has led her to some of the world’s most exotic flavours: from chelo kebab in Iran to green ant gin in the Northern Territory Singapore’s bustling melting pot of multiethnic cuisines wouldn’t be complete without a dazzling — and often Discover which dishes our MICHELIN inspectors loved in this year’s selection The city’s most celebrated sights are perfectly complemented by nearby world-class dining destinations From velvety porridge to bouncy noodles and iconic local delights these unmissable MICHELIN street food spots in Da Nang serve up the city’s best bites Hong Kong’s nightlife scene is globally renowned Be sure to visit these MICHELIN-recommended hotel bars during your next visit Glimpse the highlights of the 2025 ceremony and share in heartfelt reactions from the floor with these candid snaps From creamy egg tarts to indulgent French toast these Hong Kong institutions combine local ingredients with Western influences Step out of the revelry of Lan Kwai Fong to discover the many facets of Hong Kong’s nightlife From traditional Chinese art and edgy contemporary creations to refreshing street murals the city’s creative tapestry is sure to captivate your senses simultaneously modern and steeped in tradition… Hong Kong has endeared international travellers over the years with its many charms This might be the best year to book a trip to this fabulous metropolis as new attractions have taken its allure to another level The complete selection of the MICHELIN Guide Hong Kong & Macau 2025 has just been released MICHELIN inspectors have uncovered exciting new trends across the two destinations that have consistently shaped the culinary landscape bringing diners more and more delightful surprises The MICHELIN Guide Hong Kong & Macau 2025 has been announced and Amber has achieved a well-deserved promotion to three MICHELIN Stars We talked with MICHELIN inspectors to share exclusive insights and experiences garnered over years of visiting Amber and how the team continually pursues transformation and innovation to carve out a distinctive culinary journey Here is the full list of the MICHELIN Guide Hong Kong & Macau 2025 categorised by MICHELIN Stars The newly awarded restaurants are underlined and linked back to their respective restaurant pages Find out what impressed our MICHELIN inspectors in the newly awarded and promoted Starred restaurants in Hong Kong and Macau The MICHELIN Guide Hong Kong & Macau has unveiled its latest Bib Gourmand selection Find out what impressed our MICHELIN inspectors in the newly selected value-for-money establishments around Hong Kong and Macau The MICHELIN Guide Hong Kong & Macau 2025 Bib Gourmand selection has been announced with 10 new establishments joining the list—9 from Hong Kong and 1 from Macau This brings the total to 77 food establishments awarded this distinction celebrating exceptional value-for-money gourmet experiences Why choose between a luxurious stay and a world-class meal when you can have both These MICHELIN Key hotels in Japan and Thailand are home to MICHELIN-Starred restaurants offering the perfect blend of impeccable hospitality and cuisine Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels There\u2019s only one way to put it: Making food for others is truly a labour of love and tears that go into making their signature dishes\u2014from pithivier to pigeon VEA One MICHELIN Star True to VEA\u2019s Chinese x French culinary philosophy the abalone pithivier is a testament to VEA\u2019s commitment to excellence \u201cThe pithivier is hand laminated with no machine involved,\u201d says Vicky Cheng \u201cThe only way to make the process more efficient is to do more of it There\u2019s no shortcut and it\u2019s always going to be time-consuming.\u201d RELEVANT: MICHELIN Movers and Shakers: Vicky Cheng's WING, Jun Tanaka's Salisterra and More New Ventures Caprice Three MICHELIN Stars What\u2019s chef Guillaume\u2019s tips on nailing labour-intensive recipes the team has to execute the dish with the same quality every time and anytime.\u201d Man Wah One MICHELIN Star Guo Ja is described as a \u201clost art\u201d with a history that can be traced back to as early as the Ching Dynasty RELEVANT: Man Wah To Reopen With A Focus on Time-Honoured Cantonese Dishes Tate Two MICHELIN Stars that\u2019s the case for restaurants that take their bread service seriously as \u201cone of the most simple yet complicated processes in food making.\u201d Patience is key When torn apart while it\u2019s still warm RELEVANT: Meet The 22 Female Chefs Who Lead Michelin Star Restaurants In Asia AmberTwo MICHELIN Stars \u201cAnimal fat doesn\u2019t allow the quality of the seafood to express fully leaner and more expressive,\u201d says the chef cream sea urchin and sweet cauliflower pur\u00e9e There are definitely some pictures that don't need more than a handful of words to go with them and this is one of them All you need to know is that this braised ox cheek pithivier is going to be on the menu at Marcus from this Sunday Created by the restaurant's sous chef Craig Johnston the dish for two comes with pomme puree and Madiera truffle sauce Find out more: Visit their website or follow them on Twitter @marcusbelgravia View on Google maps SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Remove items from your saved list to add more SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Add articles to your saved list and come back to them anytime ShareThis is part of the "March 2022 hit list: Where to eat and drink in Sydney this month" collection See all stories.The best time to join the queue is 8am when the full range is available.Edwina PicklesCafe$$$$ When Lode Pies opened in Surry Hills in November they didn't expect so many people to turn up "We basically got smashed," says co-owner Federico Zanellato The team were pulling 700 pastries from the oven placing them on display and then watching them disappear Everything was gone within two hours of opening the queues have been long: one line stretched for 100 metres with people waiting over an hour to step into Lode Pies It has the aura of a beauty salon that deals in high-end treatments and serums it feels like you're about to eat pastries in an Aesop store The designer look reflects the intense level of craft that goes into every croissant It also partly explains the lines: you're queuing for baked goods by Zanellato LuMi and Restaurant Leo's award-winning chef and his co-owner Lorenzo Librino (also from LuMi) Lode co-owners and chefs Federico Zanellato (left) and Lorenzo Librino.Jessica HromasThe star pithivier from LuMi's two-hat degustation menu has been reimagined as the LuMi pie, filled with wagyu brisket instead of free-range Berkshire pork. This dome-shaped pastry, which the French have made for centuries, is so tricky to execute it was off-limits to Zanellato when he was a junior chef in London decades ago. He dreamed of being allowed to score the pinwheeling lines that adorn its puff pastry surface, but his first attempts at LuMi, in 2018, led to months of tears. The Crown On 487 is a croissant-dough bracelet adorned with raspberry glaze, rose petals and pistachio crumbs.Edwina PicklesAdvertisementSometimes the pithivier wouldn't puff properly, or stuffing would spill out of its trademark chimney or his hands would be bruised from laminating the butter into the dough with a rolling pin. Now he has a dough sheeter, which makes laminating easier (and bruise-free), but producing the pithivier is still an involving process. To make 50 serves, it takes one person 12 hours a day. Then there's the chicken jus, with reduced cream and shiitake mushrooms, that you pour down the chimney to fully flavour the pithivier. Mr Peanut: a croissant swirl richly flavoured with peanut butter frangipane, caramelised banana, chocolate and toasted brown butter.Edwina Pickles"The reason why we are charging $20 is because it's labour-intensive, it takes a long, long time to make it," he says. The menu's cost doesn't just reflect the intense handiwork required, but his pantry of premium nuts, organic Wholegrain Milling flour and European butter. Savoury pastry with 'nduja, eggplant and basil.Edwina PicklesThere are no shortcuts, even the tomato sauce is house-made and has extra depth, tang and kick from the fermented habanero in the recipe. Bite into The Crown On 487, a croissant-dough bracelet vividly adorned with raspberry glaze, rose petals and pistachio crumbs, and you might not realise the chefs can only make 30 of these a day – limited by the one special mould they own and the fact they can't find more anywhere, despite searching abroad. Knowing the full story might make you appreciate it, but without it, Lode Pies still feels deeply special and worth any queue. Blueberry tarts topped with a generous amount of berries.Edwina PicklesThe low-downLode Pies Main attraction Well-crafted pastries by Good Food Guide's 2017 Chef of the Year Federico Zanellato and his team. From specials (such as an excellent eggplant, harissa, Pecorino and basil croissant) to signature items (the Jin-ius remix of a pain au chocolat, with caramelised white chocolate, raisins and almond marzipan), everything is done to an impressive standard. Must-try dish The LuMi pie is the star, but you should also meet Mr Peanut, a croissant swirl richly flavoured with peanut butter frangipane, caramelised banana, chocolate and toasted brown butter. Instaworthy dish Mr Peanut or the Crown On 487, which looks like a giant piece of jewellery fashioned from croissant dough. Drinks From $4 for The Little Marionette espresso to $10 for Chamomile, Lime Lychee Easy Tea. Former Potts Point landmark Bayswater Brasserie to become Greek restaurant ErosLots of white paint, an olive tree and sculptured walls will help bring a touch of Mykonos to Bayswater Road. Fortuna Drink + Eat opens with a takeaway window pushing focacciaCraving focaccia? Look for the sneaky side window at this Darlinghurst newcomer. news and the hottest openings served to your inbox ShareLicense this articleMore: The team behind Pyrmont Italian-Japanese restaurant Lumi Dining has opened Lode Pies and Pastries creative twists and extreme attention to detail are enlisted to put a fine-dining spin on baked goods Since opening on Crown Street on November 3 the bakery has been inundated and frequently sells out of products “People were queueing every morning,” Federico Zanellato tells Broadsheet. He co-owns Lode with Lorenzo Librino, a former chef at Lumi, which Zanellato co-owns. Zanellato is also co-owner and chef at Restaurant Leo in the CBD word had spread about one of Lode’s star dishes: the Crown … on 487 It’s a doughnut-shaped croissant filled with white chocolate crème And it’s so labour-intensive Lode makes only 15 each day once featured on the restaurant’s degustation menu but a pithivier: an incredibly difficult-to-make French version of a pie but is filled with roasted white chocolate Laminated pastry is painstakingly built by placing one fine layer of dough upon a fine layer of butter – over and over again Lode searched the world before finding the ideal butter in Belgium Zanellato explains the perfect butter for laminating must be flexible This insistence on perfection extends to every ingredient The team works with a handful of boutique producers to source fresh fruit the drinks menu features handcrafted brews by Easy Tea and barista-made coffee using Little Marionette beans which displays one of each item on the menu to reflect our approach to the pastries,” says Zanellato There’s seating – inside and out – for around 15 people you’ll find plenty of green spaces nearby for picnicking including Shannon Reserve (on Crown Street Charcoal Chicken and Rosewater Desserts: A Local’s Guide to Merrylands Where Chefs Eat: Peter Gilmore Really Knows Crows Nest