(This is part 3 of 3 parts – the first two parts of the story are composed of the posts of the previous two days . . . )
This is what Lenotre taught me to make that day.
And that was the day I decided to not quit that job. And it was probably the day I decided I could actually become a chef, also.
So it is the Strawberry Cake that I remember most, about all of it – when someone says ‘Lenotre‘.
You had to be there to see all the results – among which were some line cooks with slightly different attitudes.
But the best thing really was that buttercream.
Mille remerciements a Gaston Lenotre.