Tatin, a woman’s story in the kitchen…
Tarte Tatin is a French specialty that originated by accident in the 1880s. The story goes that the Tatin sisters, Caroline and Stéphanie, ran a hotel-restaurant in Lamotte-Beuvron (Loir et Cher). One day, while preparing an apple tart, Stéphanie forgot the pastry before baking the apples. To save the dessert, she placed the pastry on top of the apples and turned it upside down after baking, creating the famous upside-down tart.
Maxime Maniez, a globe-trotting chef back in France
Born in 1991 in La Ferté-Bernard (Pays de la Loire), Maxime Maniez began his apprenticeship in a village bakery. After obtaining his BP, he continued his studies in Versailles and worked for Cyril Lignac in Paris. In 2014, he moved to Shanghai, then to Seoul in 2018, where he worked for Yannick Alléno. Returning to France after the Covid crisis, he joined the Fleur de Loire hotel-restaurant, a Relais & Châteaux establishment in Blois, as head pastry chef in March 2022. Responsible for creating desserts for the restaurant, boutique and hotel, he focuses on local produce and authentic flavors in the creation of desserts to which he brings a sophisticated gourmet dimension.
Tatin with Père Magloire calvados
During a demonstration organized by our importer SINODIS in Shenzhen last December, chef Maxime Maniez presented his Tatin flavored with Calvados Père Magloire, one of 5 original recipes.
Calvados Père Magloire brings a unique depth and richness to Tatin, thanks to its fruity and woody aromas. It enhances the natural flavor of the apples, creating a perfect harmony between the sweetness of the fruit and the complexity of the spirit. As the calvados partially evaporates during cooking, it leaves a subtle woody touch that enriches the tart without overpowering it.
4 more of the chef’s recipes will be unveiled in the coming weeks, to be followed on our social networks (RCGastronomie).
