ABOUT MADELEINES...
A Tale of Two Torches - Meet Chef Paul
Photo from the Hippo
Madeleines, founded in 2004, is the creation of Chef Paul Brown, a New Hampshire native, life has taken him on many journeys. After attending the University of New Hampshire, he moved to the Seattle, WA area where he worked from Homer, AK to San Jose, CA as a journeyman ironworker. Wielding a welding torch, Chef Paul helped to build many buildings that are part of the urban western skylines.
An avid baseball fan, his favorite project, was the building of the Seattle Mariners Stadium, a modern stadium with a nostalgic baseball feel.
http://seattle.mariners.mlb.com/sea/ballpark/index.jsp
While in Washington State, Chef Paul, attended the culinary arts program in Spokane, WA. This piqued his interest in fine dining and pastry arts.
On returning to New Hampshire www.visitnh.gov, Chef Paul furthered his culinary training by taking up his second torch - used to finish pastries - at Delphin's Gourmandaise in Marblehead, MA. There he trained in classic french pastry techniques under Master Pastry Chef, Delphin Gomes. Gomes, now the Pastry Director at the Cambridge School of Culinary Arts, www.cambridgeculinary.com/pastrydirector.aspx had trained in Paris and worked at the famed Dalloyau in Paris. www.dalloyau.fr
Drawn to the artistry, fine ingredients, and elegant presentations of French pastrymaking, Chef Paul has brought the classic pastries to his shop in Concord. Please visit us on Main St. directly across from the N.H. State House. (Photo courtesy of the Hippo.)
Ginger Mousse by Chef Jessilyn Wojcik - Runner up N.H. Magazine 2009 Chocolate Challenge
Photo from N.H. Magazine Feb. 2009
Ginger Mousse prepared by Chef Jess for this year's N.H. Magazine Chocolate Challenge.
A classic french-style ginger mousse that is light and creamy with an infusion of ginger, atop chocolate genoise soaked with ginger syrup and layered with a rich ginger chocolate ganache. Garnished with fresh strawberries, blueberries and chocolate-dipped candied ginger. This lucious dessert, prepared by Chef Jess, is available at Madeleines.