Zoë Bakes Deep Dive: Brunch Bakes
A Q&A with Vincent Francoual, executive chef at The Minikahda club.
I’ve known Vincent for about as long as I’ve been in the Minneapolis food scene. When I was a pastry chef, after a long shift in the kitchen, I would sit at the bar of Un Deux Trois, the French restaurant where Vincent was the chef. It was the first of its kind in Minneapolis and transported me from a cold winter day in Minneapolis to a bistro in France. The ambiance was matched by his flawless cooking. Later, when Vincent opened his eponymous restaurant, I’d bring my young boys there for escargot (snails) and moules frites (mussels and french fries). I loved watching them eat foods that seemed so exotic in Minneapolis, but were really just home cooking to Vincent. To this day, nearly two decades later, the boys still talk about Vincent and his restaurant. Food can create such lasting memories and I love that the boys have such fond ones of Vincent.
It was so lovely to spend time in the kitchen with him and his adorable daughter, Chloe. She is already showing signs of being a brilliant chef at the ripe age of 8 years old. Watching the love and respect they have for one another in the kitchen made my heart sing. I am so thrilled Vincent has shared Chloe’s favorite cookie, the Madeleine, with us, it’s my husband’s favorite too, so I can’t wait to make them. Bon Apetit!
Season 2 Episode 9: Brunch Bakes
I host a brunch for my women's small business group, The Ladybrainers, and prepare a rustic apple tarte Tatin. To expand my French-themed menu, I visit a renowned chef and native Frenchman to learn practical tips for making soufflé.