Winter Hot Drinks! All homemade of course

 Matcha Latte

We make a sirup that we add to steamed milk.

Matcha is a japanese fine powdered green tea, high quality, initially used for the traditional tea ceremony. Nowadays, it's a very popular ingredient for cakes, drinks, sweets, ice creams, even noodles. 

The taste is slightly bitter, but very softened by the milk. We decided to minimise the amount of sugar for the sirup. At last but not least, our matcha is organic.

 

 Chai Latte

We cook a combination of spices, honey, brown sugar, and black tea to obtain our homemade chai base. We just add hot milk when you need it.
 

Le chocolat à l'ancienne

(old fashioned french hot chocolate)

On demand we prepare your hot chocolate. 
It's "just" real chocolate in you cup: tasty, creamy, soft and warm. You'll have your little milk pitcher so you'll be able to adjust the concentration of chocolate drink you wanna have. 
And it last as long as you got milk right?
The most comfy drink of the winter.

Remember APEROS in 2013!

 

       Summer 2013, we started specials events around APERO! Apero is a french tradition of having drinks and apetizers after work, before dinner. It's a very relaxing moment with collegues or friends around a glass of wine, kir or Pastis. Of course, it comes with some salty treats such as gherkins, crisps, olives, tapenade, bread etc... 

To make it even funnier, we always added a little extra feature. 

Here are our souvenirs. 

Thank you to all participants and guests!

 

The clothing swap was opened to anyone. For free, we all found nice new outfits! We'll definitely do that again.

✥

For this evening, Julie made around 20 dishes with 3 vegetables per plate. She also made a veggie option. Her Légumes Farçis were excellent, felt so homey and nostalgic!
What are Légumes Farçis by the way?
It's stuffed vegetables, usually tomatoes, peppers or eggplants (zucchinis too). The stuffing is made out of meet (beef / porc) and bread, onions and more. You bake them in the oven and enjoy them in summer.
For now, we're still looking for more pictures of the event...

✥

Pumpkin x Chanterelle Quiche

Pumpkin x Chanterelle Mini-Quiche

Mani's bread

Christian's bread

For the occasion, we baked autumnal quiches.

We also had the pleasant surprise to taste delicious homemade bread from Christian and Mani.

Again, anybody could come and sell their creations for free. Claude Cadi is our official illustrator (he made our menu /  logo) and shows his silkscreens on the wall.

We're big fans of Cúze's porcelains that you can find on his page. 

✥
 

Justine is a new comer in Berlin, she is initially from Paris where she worked in a restaurant. She offered us to make a dinner. She was helped by her faithfull partner. Great team!

Menu was butternut soup with black chorizo topping and beef cheecks in wine with carrots and agrumes, served with celeriac purée. Beautiful and delicious! When everyone has gone, we had our meal, sharing the last pieces of beef. Such a reward.


❦

We Go Viral

5th post of the day after more than a month of silence...

Last 3 news:
* this week, we're featured in Best Wishes From Berlin web magazine!
Such an honor!
Jessica collects stories from people who share a creative story with the city of Berlin.

** ... Back in May, Cee Cee, the famous Berlin's newsletter posted about us!

*** Amélie, our faithfull friend, talked again about Two and Two in her elegant blog culinaire Melopapilles!

We are truly amazed by so much nice attention, that was so unexpected. We love you back! Thank you so much!
XXX

Special guest #4: ADRIEN & his Tarte à la Praline

May 30th, Adrien from Lyon, came to visit us and our little café. As it's a custom now, we asked him to bake his specialty.
I met Adrien in Tokyo and he is one of the best cook I know. He is a burger master and a very exigent gourmet. With French and libanese roots, education in Japan and Biology PhD, you bet he can cook.
Here is his very surprising tarte: la Tarte à la Praline.
Ok, my pics are terrible and I couldn't take a proper sexy photo of the final tarte... but let me tell you, it's truly delicious.

What's Pralines de Lyon? 
It's a candy, almonds covered with sugar. It could be entire or crushed almonds.
For this traditionnal Tarte, we use crushed ones and this cake requires half pralines, half crème fraîche.
What about the taste?
You cannot guess. 
Again, surprisingly, it's quite "fresh" because of the acidity of the crème fraîche. Sweet of course, but not too heavy, the tarte is thin. You bite some almonds and the cream melt in your mouth.
Slice should be smaller than usual and we serve it with sugar free wipped cream.

We have a pack of pralines left, we'll make it again.