By Laura Rancie.
In the industrial backstreets of Burleigh Heads, far from the crowds and golden beaches, is not where you would expect to find one of Australia’s best patisseries.
Aux Fines Bouches (pronounced oh-fin-bush) was shaped, tempered and baked into the incredible French cake shop it is today by sheer passion for fine pâtisserie. But now that the secret on its location is out, we expect to be bumping into you there soon, perhaps even this Bastille Day weekend.
Read along as I interview Chef Richard and share his version of the classic French dessert Crème Brûlée.
For every Chef that has grown to follow their passion there must be an early memory of when you started loving the food scene. Can you describe that?
As a child, I always loved my birthday because my cakes were always from the local patisserie in my hometown of Hazebrouck in the North of France. My favourite cake was always the Royal.
Why did you want to get into pastry?
I wanted to live on eating cakes only and started baking when I was about 15 years old, even though there was no family history of baking. My father encouraged me to pursue the career of being a Pastry Chef. That's fairly common in France, not like here in Australia.
What is it that makes great pastry?
The love that comes from the heart.
What is a classic recipe that you think every Aussie should know in their home kitchen?
I think it's crème brulée and I would like to share my version of it for your readers.
Your favourite flavour combos?
Yuzu (Japanese citrus) and hazelnut.
Most popular item at Aux Fines Bouches
It's the Royal (my favourite). It's made from chocolate mousse and crunchy hazelnut.
How do you explain to an Australian what 'Aux Fines Bouches' means?
It would be like describing someone with a delicate palate or pleasing even the pickiest of eaters.
What’s something special about the AFB kitchen we may not know about?
We make our own hazelnut praline. It takes four hours to make, from roasting the hazelnuts to finger licking deliciousness.
You’ve received a lot of prestige through your incredible creations already, including being nominated as Pastry Chef of the Year by Gault & Millau. How did that feel?
It constantly encourages me to share my own love for desserts to customers and followers.
If you'd like to make Chef Pâtissier Richard Le Deunff's Crème Brûlée recipe click here.
To visit Aux Fines Bouches, head over to:
Unit 2/43 Taree Street, Burleigh Heads, Queensland 4220
Open Thursday to Sunday.
Unit 2/43 Taree Street, Burleigh Heads, Queensland 4220
Open Thursday to Sunday.
