Freshly baked croissants, pain au chcocolat and other pastries and desserts draw a steady stream of customers at Chef Ali’s Picton Street pâtisserie. Meanwhile, PECHE is packed on weekends with diners hungry for the restaurant’s excellent breakfast and lunch menu.
We’re equally besotted with PECHE PATISSERIE and got to wondering about the man behind the food. What food makes him happy, what does he eat at home, how does he start his day…here are some answers:
# 1 Favourite Peche pastry to make and/or eat? Lemon or blueberry bichons, which are made of puff pastry and include a lemon or blueberry cream filling.
#2 Most pleasant food memory from childhood? Curried tripe!
#3 Favourite local fruit? Mammy apple (mamisporte) from my cousin’s estate.
#4 Typical breakfast for you? Pan-fried fish roe. I get my fish in the Central Market or from a guy in Chaguanas. I filet the fish, remove the eggs and sauté them in a Chardonnay garlic butter.
#5 White or red wine? I like sweet wines like Sauterenese, Rieslings and Canadian Ice Wines.
#6 Favourite local vegetable to cook? It’s Cassava! I boil it, pan fried it and then boil it again in cream and add saltfish. (It’s actually on the menu at Peche as Cassava Saltfish.)
#7 Favourite street food? I don’t eat much street food, but I like to get doubles on Endeavor Main Road in Chaguanas.
#8 Best tip for home bakers? Measure your ingredients using a kitchen scale!