Opération Tarte Tatin!


UN Cultural Organisation Unesco has added France's traditional gastronomic meal to the world's intangible heritage list in 2010.
Opération Tarte Tatin is supported by The Embassy of France in New Zealand,
the owner of the "Hotel des Soeurs Tatin" la Maison Tatin in France,
and in partnership with Le Cordon Bleu in New Zealand.

Alliance Francaise Auckland presents,

THURSDAY 6 MAY
6PM-7PM

Online cooking workshop with Chef Olaf Pézard  more info >>

WEDNESDAY 12 MAY
6.30PM-8.30PM

Cooking Contest  more info >>

Bon Appétit !


A bit of history of the Hotel Tatin:


The tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s.
The hotel was run by two sisters, Stéphanie and Caroline Tatin.
There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day.
She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.
In an alternative version of the tart's origin, Stéphanie baked a caramelized apple tart upside-down by mistake, regardless she served her guests the unusual dish.
Whatever the veracity of either story, the concept of the upside down tart was not a new one. For instance, patissier Antonin Carême already mentions glazed gâteaux renversés adorned with apples from Rouen or other fruit in his Pâtissier Royal Parisien (1841).
One of the legends has it that Louis Vaudable, the owner of Maxim's, once tasted it and was smitten. As he described it: ''I used to hunt around Lamotte-Beuvron in my youth and had discovered, in a very small hotel run by elderly ladies, a marvelous dessert listed on the menu under tarte solognote; I questioned the kitchen staff about its recipe, but was sternly rebuffed. Undaunted, I got myself hired as a gardener, but three days later, I was fired when it became clear that I could hardly plant a cabbage; however this was long enough to pierce the secrets of the kitchen; I brought the recipe back and put it on my menu under "tarte des demoiselles Tatin''; In reality, Vaudable was born in 1902; the sisters retired in 1906 and died in 1911 and 1917; whereas Maxim's was purchased by the Vaudable family in 1932!


Operation Tarte Tatin is supported by The Embassy of France in New Zealand, in partnership with Le Cordon Bleu in New Zealand, and the owner of the "Hotel des Soeurs Tatin" La Maison Tatin in France

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