Several years ago I was in Paris, France to celebrate New Year’s Eve in classic Parisian style. During my stay, my friends and I indulged in a meal at the historic brasserie – Fouquet’s located in the Hotel Barrière Le Fouquet on the corner of Champs-Elysées and George V avenues. Since 1899, Le Fouquet has embodied the brilliant and festive spirit of Paris with its timeless bond to the Arts and Motion Pictures. The black and white photographs adorning the walls of the restaurant encapsulate memories from a bygone era.
Revamped in 2017, the timeless spirit of Fouquet’s Paris remains, with subtle touches made by craftsmen to enhance the decor. We sat beneath the golden chandeliers, in a chic and intimate atmosphere. Fouquet’s two sumptuous terraces are an alternative place to sit and watch the procession of passers-by. Next time!
Last month I connected with the General Manager at the hotel who shared their fabulous recipe for Le Fouquet’s Banana Cake, which I think is one of the best I’ve ever tasted. Last weekend I decided to try the recipe so I pulled out my mother’s Mixmaster and flour sifter, put on my favourite Jean-Jacques Goldman CD, selected my grandmother’s French Limoges plates, prepared coffee in my French press and served a classic Parisian breakfast. Having lived in the Caribbean, I have baked and tasted my share of banana cake! This recipe did not disappoint. Side Note: If you bake in Fahrenheit you will have to convert the temperature accordingly.
- 10 oz ripe bananas
- 10 oz caster sugar
- 3 eggs
- pinch of salt
- 3 oz butter
- 1 1/2 tsp baking powder
- 3 oz oil
- 10 oz sifted flour
Preheat the oven to 200 Celsius. Mash the bananas in a bowl with the sugar and mix in the eggs gradually, followed by the salt, melted butter and oil and then add the flour sifted with the baking powder. Once the flour has been added pour the mixture into a large loaf tin which has been lightly greased with butter. Bake in oven for approximately 1 hour. Prick with a skewer to check on progress. Turn the cake out of the tin immediately and leave to cool. Bon appetite!