I was in the middle of a lovely spring lunch at Chez Prune up by the Canal St. Martin the other day with Paule Caillat, a woman who teaches cooking classes here in Paris.
We talked about many things, but of course, the conversation quickly turned to the most important subject of them all: baking. And soon she began to tell me about this tart dough recipe that she’s been making for years.
I was expecting her to say, “You begin by taking some cold butter and work it into the flour.
But she started by saying, “You take butter. And you take water. You put them in a bowl. Then you put it in the oven for 20 minutes and let everything boil until…” which, of course, stopped me mid-swallow of my Côte du Rhone. I almost started choking.
“Surely, you jest!” I wanted to cry out in disbelief.
Except I couldn’t, because I don’t know how to say that in French.