By his own admission, Nicolas Haelewyn fell into the caramel pot when he was small. A childhood in Normandy and grandparents who bred dairy cows has definitively sealed his fate: after a decade traveling the planet for Ladurée, the pastry chef opened his shop “Karamel Paris” last year. Meet the “Karaboss” is his Yvelines lab.
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
It was in June of last year that BLVD, the buzz of Chicago opened its doors in the West Loop, a previously seedy neighborhood turned into the haunt for up and coming chefs. At the kitchen’s head and creator of the restaurant’s menu: chef Johnny Besch.
The sparkling Cheffe Béatriz Gonzalez puts us in appetite with her potato gnocchi à la crème de Parmesan