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Master Chef Jean Joho’s Crème Brûlée
Chefs Recipes
by Ronny Smith
Sep
15
, 2014
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MCF Chef Jean Joho Creme Brulee Recipe

Master Chef of France Jean Joho’s Crème Brûlée recipe is heaven on a plate

Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef J. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. His formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill, and continued in kitchens in France, Italy and Switzerland. By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35-person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine.

Joho’s rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, which is now one of the world’s premier dining rooms. Today, his establishments across the country in Chicago (Everest, Paris Club Bistro & Bar, Studio Paris), Boston (Brasserie JO) and Las Vegas (Eiffel Tower Restaurant) set standards for dining and win accolades at every turn. Joho is also a partner in several other concepts, including Chicago’s Nacional 27 and M Burger.

Hugely inspired by the arts, Joho has filled his home and restaurants with the work of many of his friends, including Ivo Soldini, the Swiss sculptor whose bronze statues adorn each of the tables at Everest, and John Westmark, the painter. Joho has also authored “The Eiffel Tower Restaurant Cookbook: Capturing the magic of Paris” where he shared 50 of his signature dishes, transporting the magic of Paris into kitchens of gourmet homes across the country.

Recently, Chef Joho and his team at Everest were awarded four stars by Phil Vettel in his re-review in Chicago Tribune. Last year he was named ‘Restaurateur of the Year’ by Gayot.

I love Crème Brûlée. It is a classic dessert that seems simple, but it’s important to do it the right way so that the flavors of the vanilla and cream shine. Make sure to cook the custard the same day you will eat it, so the texture  stays soft and creamy, in contrast to the crisp coating of caramelized sugar.

Ingredients

1 cup heavy cream
1 cup half-and-half
½ vanilla bean, split lengthwise
12 tablespoons sugar
3 large egg yolks
1 large egg
Pinch of salt
Fresh raspberries, strawberries or blackberries for garnish

Method

Preheat oven to 325 degrees Fahrenheit.

In a small saucepan, combine the cream, half-and-half, vanilla bean and 2 tablespoons of the sugar. Warm over medium heat just until the steam rises. Set aside.

In a medium bowl, combine the egg yolks, egg, 4 tablespoons of sugar and the salt. Whisk to blend. Gradually whisk the hot cream mixture into the eggs. Strain the custard through a fine-mesh sieve into a large measuring cup. Discard the vanilla bean pod. Divide the mixture among six shallow ramekins. Place the dishes in a baking pan and then carefully transfer the pan to the oven. Add boiling water to the baking pan to come halfway up the sides of the ramekins. Bake the custards for 35 to 45 minutes, or until just set.

Remove the ramekins from the water bath and let cool completely. Cover loosely with plastic wrap and refrigerate until chilled, at least one hour or up to six hours. Dust each custard evenly with 1 tablespoon of the remaining sugar and caramelize it with a kitchen blowtorch, or under a broiler two inches from heat source for one minute, watching carefully to make sure the sugar does not burn.

Let cool for a few minutes. Serve each ramekin on a dessert plate, garnished with berries.

Everest
440 S. LaSalle Street, 40th Fl., Chicago, IL 60605

Located in an unforgettable setting on the 40th floor of the Chicago Stock Exchange, Everest allows you and your guests the opportunity to take in the glittering skyline while enjoying Chef/Proprietor J. Joho’s world-renowned personalized French cuisine. Consisting of the finest seasonal fare made with local and regional ingredients, our menus complement an award-winning wine-list that include the largest collection of Alsace wines in the world. Our luxurious private dining rooms, which can accommodate any size affair from an intimate dinner to a 175-guest soirée, come alive with attentive service and fulfilled requests including personalized menus, customized décor, music, audio-visual presentations and displays. As the only Chicago member of the prestigious Relais & Châteaux, Five-Diamond AAA Everest is also a member of Les Grandes Tables du Monde, Maitre Cuisiniers de France and Academie Culinaire. Complimentary valet is always offered. Reservations can be made by calling 312-663-8920 or visiting the Everest website.

MCF Chef Serge Devesa’s Bouillabaisse
Chefs Recipes
by Ronny Smith
Sep
11
, 2014
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Master Chef of France Serge Devesa with his famed Bouillabaisse

Master Chef of France Serge Devesa with his famed Bouillabaisse

Maître Cuisinier de France Serge Devesa recently joined the Willard InterContinental as Executive Chef. Chef Serge Devesa specializes French culinary traditions and will be looking to his background as inspiration in defining the hotel’s catering and banquet offerings, while overseeing the cuisine of Café du Parc. Chef Serge believes in using fresh, local ingredients and cooking traditionally, resisting modern short cuts. Before you learn how to make MCF Chef Serge Devesa’s Bouillabaisse, read on for a little background into his training and career.

A native of Marseilles, Chef Serge is trained in French, Asian, and Caribbean cuisine. His 24-year career is benchmarked by exceptional culinary creation, kitchen and service team management, and quality performance. He has successfully opened new restaurant operations, designs innovative menu offerings, and directs kitchen production operations. In 2013, Executive Chef Serge Devesa was named a Master Chef by the prestigious French Chef Association, Maîtres Cuisiniers de France. The organization preserves French kitchen traditions to ensure that the next generation has the skills to keep them alive. The organization is over 60 years-old and membership as Master Chef is one of that country’s highest honors.

Prior to joining the Willard, Chef Serge served as Executive Chef for InterContinental New York Barclay where he created exceptional culinary experiences for such notables as the President and First Lady of the United States, the United Nations Secretary General, foreign royals and heads of state. He worked on several community-based efforts to support local food banks including a Chefs of World Leaders cooking and tasting event at the Xavier Mission Food Pantry in New York. Prior to joining the InterContinental New York Barclay, Chef Serge served as Executive Chef for Colette Bar and Bistro at Hotel Sofitel, Minneapolis, where he gained considerable acclaim for his culinary artistry. While at the Sofitel, Chef Devesa also managed organization-wide chef services and providing world-class French and international cuisine to hotel guests and visiting dignitaries.

This bouillabaise recipe is special to him since it comes from his native Marseille.

Easy Bouillabaisse recipe

Maître Cuisinier de France Serge Devesa’s Bouillabaisse is said to be one of the best in the country

Ingredients

bronzini 2x 2oz
monk fish 2x 2 oz
red snaper 2 x 4 oz
mussel 6 pcs
shrimp 4 pcs
clam 10 pcs
tomato 1 large
mayonnaise 3 oz
onion 1 pc
garlic couple of cloves
celery 15 oz
thyme couple of branch
saffron 1/4 of oz
tomato paste 1 large spoom
fennel 1 pcs
parmesan 1 oz
potato 1 large cut in 6

**some love

Instructions

Sautee the onion, fennel, garlic, and celery branch in olive oil.
Add bones cut into small pieces.
Sautee again for 10 minutes until the bones start to break apart.
Add saffron, tomato, tomato paste.
Sautee for a couple minutes more.
Deglaze with Pernod.
Add water or fish stock to cover.
Cook for one hour.
Pass in food mill, reduce and check the seasoning of the soup.
Poach the fish and seafood inside the soup until the fish is cooked.
Poach the potatoes in saffron water and add on top of the fish.
Serve in large dish or bowl with garlic, saffron mayonnaise, garlic crustini, and shredded Parmesan.

MCF Chef Serge Devesa at the entrance of Cafe du Park in Washington DC

Master Chef of France Serge Devesa at Cafe du Park

Cafe du Park

A truly authentic French restaurant experience

Discover a relaxing continental counterpoint to the busy pace of Washington, DC as you savor the fare at Café du Parc, featuring delicious French bistro cuisine and exquisite house-made patisseries. Reserve a table on the languid terrace or dine inside in a modern, sleek Parisian-style setting. Indulge in gourmet salads, sandwiches and regionally inspired entrees. Sip a glass of wine from our extensive wine list. Or simply satisfy your sweet tooth with one of our specialty pastries, cakes and confections made fresh daily.

The Willard Washington DC: An Intercontinental Historic Hotel

A most celebrated historic Washington DC hotel, the Willard InterContinental Washington, has been the focal point for elegant dinners, meetings, and gala social events for more than 150 years. An institution, this grand Washington DC historic hotel has hosted almostevery U.S. president since Franklin Pierce in 1853. On August 28, 1963, the Reverend Martin Luther King finished his famous “I Have A Dream” speech while a guest at the Willard. Other notable guests have included Charles Dickens, Buffalo Bill, David Lloyd George, P.T. Barnum, Lord and Lady Napier, and countless others. Walt Whitman mentioned the hotel in his works; and Mark Twain penned two books here in the early 1900s. Throughout the ages, no phrase has raised eyebrows like “I’m staying at the Willard.”

Hotel Intercontinental at The Willard is located at 1401 NW Pennsylvania ave Washington DC, 20004-1010

Master Chef of France Claude Godard’s Maine Lobster, Pear Vigneron and Mache Salad
Chefs Recipes
by Ronny Smith
Aug
29
, 2014
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MCF Chef Claude Godard's Lobster Recipe

Master Chef of France Claude Godard’s Maine Lobster Recipe will make you a hero

Chef Claude Godard has been passionate about food and the art of cooking his entire life. Born in Burgundy into a family of prominent chefs including his grandfather, Gaston and his father, Jean-Claude, Godard received his formal training at the School of Culinary Arts in Paris. Godard made a name for himself in France early in his career by working with some of Paris’ most renowned chefs, including Alain Dutournier and Jean-Pierre Vigato, and in some of Paris’ most renowned restaurants, including Lasserre. In 1989, Claude ventured to Johannesburg, South Africa to work in Ile de France and La Bastille. A few years later Godard returned to Burgundy to work alongside his father in their Michelin star rated family restaurant, Restaurant Godard. While in Burgundy, he also worked alongside the distinguished, Anne Willan at the famous La Varenne Cooking School.

Godard came to the U.S. in 1998 with the mission of making high-quality traditional French cuisine accessible to New Yorkers. After falling in love with the dynamic energy and diversity of New York, he decided to open Madison Bistro.

In 2003 Godard was asked to become a member of Maitres Cuisiniers de France, joining the ranks of the world’s most renowned French chefs”Maitre Cuisiniers de France”

In 2008 Claude Godard is introduced in the prestigious “Academie Culinaire de France“.

Even after receiving such notable honors, Godard prides himself in serving exquisite, yet simple French food in a warm and inviting atmosphere. Since 1998, Madison Bistro has provided a comfortable, yet elegant dining experience for loyal neighborhood regulars, out of town guests, businessmen and women and any and everyone else.

Master Chef of France Claude Godard says his “Maine Lobster is a combination of Sea and Land with a wink to Burgundy from the “Pear Vigneron” (poached in red wine).”

Ingredients

3 Live 1 lb Lobster
1 Sliced Onion
1 Sliced Carrot
1 Orange skin
Bay leaves, Fresh Thyme, salt and pimento
3 Pears
3 cups of red vine
1 cinnamon stick
1 Teaspoon of sugar
1 Chopped Shallot
2 Soupspoons of vinegar
1 Egg yolk
1 Soupspoon of Mustard
1 cup of olive oil
Mâche salad

In a large pot, put 1 gallon of water with the onion, carrot, orange skin, 4 bay leaves and 3 branches of thyme, salt and pimento. Bring to boil for 10 minutes then plunge the 3 lobsters and let them cook for 5 minutes. Take out from the stock and let them cool down in the refrigerator.

In a shallow saucepan put the wine, the cinnamon stick, the sugar, 2 bay leaves and 1 branch of thyme. Bring it to boil. In the same time peal the pears and place them in the boiling wine. Let them cook for about 8 to 10 minutes.

Prepare the dressing: Reduce the wine with the vinegar until it becomes syrup. In a blander mix together ¼ cup of the wine syrup with the egg yolk, mustard and add the olive oil to make and emulsion. Taste for salt and pepper.

On a chopping board, cut lobsters in half from head to tail, remove the meat from the claw and the tail. With scissors cut the head in to an oval shape. Keep the legs for decoration.

Cut the pears in half and remove the center. Slice them and place half of a pear on each plate, use the shell of the lobster to hold the meat and place against the pear. Decorate around with lobster legs.
With a spoon put some dressing around the lobster and finish with a little bouquet of salad.

You can taste Chef Godard’s Creation at

Madison Bistro
238 Madison Avenue
New York, NY 10016

Jeanne & Gaston
212 West 14th Street
New York, NY 10011

MCF Jean-Louis Dumonet’s Steamed Green and White Jumbo Asparagus, Fresh Morel Fricassee
Chefs Recipes
by Ronny Smith
Aug
29
, 2014
0 comments
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How to make sweetbreads French Style

Master Chef of France Jean-Louis Dumonet’s sweetbreads are a delicacy for those very special moments

Master Chef of France, Jean-Louis Dumonet is the Executive Chef of The Union Club in NYC. A native of France, Jean-Louis comes from a family of restaurateurs. His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie.

Jean-Louis began his culinary career at 14 and earned his formal training at l’Ecole Hotelière Jean Drouant in Paris, where he met his wife, Karen.

By the time he was 26 years old, he and Karen ran “Restaurant Jean-Louis Dumonet” in Chateauroux, France. The restaurant was touted in all the guide books. Their heart of adventure set them on the path to New York City.

They opened Trois Jean which received praise from the likes of The New York Times “Breathtakingly good” (The New York Times), and Zagat “extraordinary”. The restaurant was sold in 2000 and Jean-Louis went on to work at some of NYC’s most prestigious kitchens.

As of January 1st, 2008, Jean-Louis has been the Executive chef of the prestigious Union Club.

Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House. In 1994 he was awarded the prestigious title of Maître Cuisinier de France. In 2010 he has been awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur.

Ingredients

2lb Sweetbread of veal
1 lb jumbo green asparagus
1 lb jumbo green asparagus
1 lb fresh morels
2 chopped shallots
2oz butter
4 oz Noilly Prat or dry Vermouth
½ quart of chicken stock or vegetable stock if you want to keep the recipe vegetarian
salt and cayenne
1 juice of 1 lemon
1 bunch of chives
4 tablespoon of hollandaise sauce (optional)
4 sprigs of fresh rosemary

Sweetbread

1. blanch the sweetbread (start in cold water, then take them out when the water is boiling)
2. cool off over cold water and peel them, divide them in 4 equal portions, press them to extract the water, and keep refrigerate for 4-6 hours
3. prick them with the rosemary sprig
4. salt and fresh ground pepper the sweet bread, and flour it very lightly
5. in a non stick pan, sauteer the sweetbread in olive oil and little butter, until golden brown, then finish it in a 350F oven for 8 to 12 minutes (depending of thickness)

Asparagus

6. peel the white asparagus up to the head (make sure the skin is all gone or it will be very hard to eat
7. peel the green half way
8. cook them separately in a steamer or in boiling salted water into bunches (the green are cooked faster than the white)

Fresh Morels

1. cut the morels in two or four to have the same size and to easy the cleaning
2. clean the morels in cold water until there is no more dirt
3. pat dry them on paper towels
4. in a hot sauté pan, add the butter and the morels
5. salt, and mix.
6. let the water evaporate, add the Noilly Prat
7. reduce a bit, add the chicken stock
8. reduce again.
9. rectify the seasoning ( salt, cayenne pepper)

Plating

On the plates, place the sweetbread, then alternate the green and white asparagus, sprinkles a lemon juice on them.
Add the morels sauce on them, and surround with the hollandaise sauce.
Bon appetit.