Tarte Tatin is a traditional French dessert made by layering apples sautéed in butter and sugar until caramelized, then covering them with pastry dough and baking the whole thing to perfection.
However, the Tarte Tatin at Bistro Quatre Avril is unlike anything you’ll find at other restaurants or pastry shops. Their recipe uses no butter and no sugar at all! Above the pastry sheet, there are only apples and a touch of cinnamon.
This healthier twist comes from the creativity of Chef Bosco at Bistro Quatre Avril. With only the natural sweetness of apples, each bite feels as if nourishment is gently flowing into the body. You can really feel the love behind his philosophy of creating food that is gentle on both the heart and body, even when it’s dessert.
The apples are slowly and carefully cooked in a copper pot to draw out their delicate sweetness. According to Bosco, the pot heats up quickly, but still prevents the ingredients inside from burning. Once the apples are cooked through, they are left covered in the pot overnight to cool. By the next morning, the juice has seeped down to the bottom of the pot. When the tart is finally inverted, the apples cling together perfectly and hold their shape. － Look at this artistic thin layer of apples!
The finishing touch is a hearty sprinkle of cinnamon.
When I asked him about it, Chef Bosco even showed me on his phone what kind of copper pot he uses. His passion for cooking shines through whenever he talks about food. What makes him truly remarkable is the way he constantly creates original dishes that are not only delicious, but also healthy and deeply thoughtful.
Bistro Quatre Avril is a French bistro located in Shinagawa, Tokyo. Combining traditional French country cooking with Chef Bosco’s unique twists, it offers meals that are both wholesome and full of flavor. I’ll continue sharing more of these culinary stories from my “Visual Lunch Diary.”
**For the previous lunch diary at Bistro Quatre Avril, you can read about it here: Visual Lunch Diary: 3 Main Plate Highlights from Bistro Quatre Avril
◆Quick Update◆
I am currently preparing for a trip to Michigan. Although I've been studying English until now, I think it's best to take it easy without rushing at this point. I'll try to stay healthy and do only what I can comfortably manage in my daily life. Rose
