Valerie Mudry was born and raised in Cleveland, Ohio and earned a degree in graphic design, but was making pastries while putting herself through art school. After graduation, she decided that baking was her forte, so she moved to Seattle and apprenticed at the Sorrento Hotel and at Café Sophie, before moving over to work under Great Chef Tamara Murphy at Café Campagne. Her passion is to take simple ingredients and create an elegant dessert both to the eye and the palate.
The Great Chefs television crew showed up in 1994 to tape Chef Valerie at Campagne for their Great Chefs – Great Cities series to be aired on the Discovery Channel.
In 2005 she and several friends decided to open a fun restaurant just outside Walla Walla in Waitburg, Washington, and to this day in 2016, she is still having fun creating classic and country pastries from the south of France.
Provencal Fig Tart with Cognac Crème Anglaise and Caramel Sauce
Serving: 8 to 10 Print Provencal Fig Tart with Cognac Crème Anglaise and Caramel Sauce By Great Chefs October 20, 2015 Hearty country flavors are beautifully blended in this glistening rosy tart. Goat cheese, nutmeg, cinnamon, and Cognac combine wonderfully with the fresh figs. The crust, with its ground almonds, does not have to be […]