Monday, 06 May 2019 15:10

    Pams Brest

    Written by
    Rate this item
    (1 Vote)

    Whenever I see Paris Brest on a menu I'm reminded of Tony, my very eccentric head waiter who I worked with for many happy years at The Chalice Restaurant in Bury. I cooked, he was front of house. His first job when he arrived at work (usually late as he stopped to buy things on the side of the road, arriving in with eggs, flowers, vegetables and often a piece of furniture) was to check what was on the menu and then to hand write the copies. His handwriting was awful and his speciality was the deliberate misspelling of menu items hoping that I wouldn't find out before the end of service and allowing him to regale the customers with a verbal description of the desserts of the day.  30 years on I will never forget his squiggle, the r and i in Paris becoming an m. So dear followers, in honour of Tony I give you my recipe for Pams Brest.

    Read 1428 times Last modified on Tuesday, 07 May 2019 18:13
    More in this category: « Cheester Eggs Milkshake Wars »

    Leave a comment

    We welcome your comments.
    *there is no need to fill in website/URL column
    *email details are not displayed, shared with third parties or used for marketing purposes.