The “Tarte Tatin” was created unknowingly in the kitchen of the Hotel Tatin in Lamotte-Beuvron, France around 1880. Stephine Tatin, the chef that night meant to make an apple pie. She prepared the apples leaving them to cook in butter and sugar for too long. She then tried to rescue the dish, as the apples were burning,
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This classic French dessert is an all time favorite. Creme Brulee is a dessert that is made of baked custard and topped with a brittle, thin crust of caramelized sugar. It can be served at room temperature and even while cold or warm. Some may ask if Creme Brulee is the same as the Latin
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