Ever on the lookout for information about how to prepare a better cup of coffee, I recently attended a cooking presentation at Cook & Coffee, a showroom in Paris set up to demonstrate Kenwood and DeLonghi cookware.
Chef François Rosati first demonstrated how to make choux pastry using the Kenwood Cooking Chef, a mixer that cooks as it stirs. It is a beautiful machine that prepares breads, pastries, risottos, and a zillion other things. It was fun to watch Chef Rosati operate the device and even better to taste the finished pastries that had been baked in advance. (I had half expected the marvelous machine to bake the pastries and was disappointed to see that they had to be formed, using a pastry bag, on a baking sheet and then popped into a preheated oven.)
Following this presentation, Chef Rosati demonstrated the DeLonghi Lattissima+, a “one-touch” espresso machine and milk steamer that uses Nespresso capsules. He prepared a three-layered cappuccino: the bottom layer was a purée of green apple (prepared using the Kenwood machine); the middle layer was hot espresso; and the top layer was frothy, steamed milk. Chef Rosati told us that this drink was invented by Michel Roth, chef at the Ritz hotel. I was skeptical but tried it. To drink it, one is supposed to use a spoon to draw the apple purée at the bottom of the cup up through the layers of coffee and milk. Although I thought that the idea was clever, I did not find the combination of the three ingredients to be particularly appealing. I prefer my cappuccino prepared in the traditional way!
Cook & Coffee
3, rue Paul Cézanne
Open Tuesday through Saturday from 10:00 a.m. to 7:00 p.m.
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