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David Werly’s Ventrèche de Thon Blanc
Chefs Recipes
by Ronny Smith
Aug
14
, 2014
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A simple and easy way to prepare white tuna

Master Chef of France David Werly’s White Tuna Belly Recipe

Executive Chef, David David Werly, brings his wealth of knowledge and international perspective while leading the talented food and beverage team at Mandarin Oriental, Las Vegas. With a rigorous educational background at École hôtelière de Strasbourg and an impressive career history spread across three continents; Chef Werly provides a fountain of inspiration and wisdom in the culinary department.

Born in Colmar and raised in the northeast part of France, Chef Werly began his culinary journey early as a child. He found so much magic in the process of creating desserts for his family that it eventually led him to begin his professional career as a chef. After his four years of specialized schooling, Chef Werly went off to Paris and spent his first year working at the Relais & Châteaux 3 Star Michelin restaurant Le Pré-Catelan from Gaston Lenôtre. Following this, Werly became a private chef for the Minister of Industry before working at the legendary Ritz Hotel. Werly’s other culinary accomplishments include working at Alain Ducasse at Montes, and The Square Restaurant which was the deciding factor in furthering his career.

Some of Chef Werly’s most prolific points of his career include opening Le Cirque in Mexico, re-opening the new Le Cirque in New York, and earning his Michelin star and Five-Diamond AAA during his time at Le Cirque at Bellagio Hotel in Las Vegas. He became the Executive Chef in charge of Food and Beverage at the esteemed Setai Hotel in Miami where he was there given global recognition when his restaurant was named one of the Top Ten Hotel Restaurants of the World by Hotels magazine in 2011.

Since the beginning of his role at Mandarin Oriental, Las Vegas, Chef David Werly has imparted a sense of creativity, originality, and sincerity in his approach to fine dining. He continues his quest for inspiration with new challenges that will add a creative touch to his dishes but stays true to what he knows matter most, the refined details. A meal by Chef Werly is not one to be easily forgotten as his dishes are created with a passion for food and a love for his industry.

We asked Chef Werly what set him off on his culinary destiny, he said “I decided to become a cook during my childhood. I began my culinary journey making an apple tart for the family. I use to make a dough, lay it down in a mold, add some apple and make a flan. While I watched the baking, the perfume of the tart cooking would fill the air with exquisite scents and the raw preparation would start to raise and get a golden crust, it was MAGIC!”

Of his Ventrèche de Thon Blanc (White Tuna Belly Recipe), Werly says “This recipe accurately reflects my work in the Kitchen of the past five years. I have tried to use more fruits and products that are kept raw not really transformed, unless absolutely necessary.
I want to create dishes that are more health conscious, exploring new flavor combinations while being eye pleasing.”

Ingredients for 4:

11 Oz Hamachi yellowtail or kampachi
1 lb Fresh heart of palm
300 ml Mirin Hontori
100 ml Rice vinegar
50 ml Saké
1 Avocado
1 Fresh Mango
1 Red Onion
1 Oz Hijiki seaweed
One petite mâche
100 ml Yuzu juice
100 ml Olive oil
Fleur de sel “Maldon”

Preparation

Thinly slice the heart of palm with a Mandolin and marinate with the Mirin, wice vinegar, and sake overnight.

Quarter the avocado

Slice the red onion into thin strips.

Julienne the fresh mango.

Thinly slice the Hamachi, and marinate with Yuzu juice, olive oil and season with sea salt.

Blanch the seaweed in water without salt.

Dressage:

In a square plate (Preferably Black) arrange 5 slices of Fresh hearts of palm, place the quartered Avocado on top and season with the Maldon salt. lay the Slices of Hamachi on top of the Avocado and arrange the mango and red onion on top. Dust on top of the preparation the seaweed and finish with the mache.

About the Mandarin Oriental Las Vegas

Stunningly designed and beautifully appointed, Mandarin Oriental, Las Vegas brings modern style and unbeatable service to the Strip.

You can start your evening at The Bar and get set for a glittering night with cool cocktails. Our hotel Mixologist and team hand craft fresh original cocktails with a local and Asian twist according to the flavor and sensation of your preference. Executive Chef David Werly’s innovative dishes compliment perfectly for a pre-show meal or light fare during cocktail hour. With a chic décor incorporating dark wood floors, jewel-toned armchairs and high-backed bar stools, the bar exudes contemporary style.

MOzen Bistro Restaurants enjoys a relaxed ambience where guests travel thru a culinary tour through Asia with a wide variety of delicious dishes served alongside a selection of American classics.

Our acclaimed signature restaurant, Twist by Pierre Gagnaire, is the only venue in the US where you can experience the extraordinary cuisine of Chef Pierre Gagnaire. Chef Gagnaire has garnered three Michelin stars for his eponymous restaurant in Paris,
and Twist received the coveted Forbes Five Star award for 2014.

 

Hotel Mandarin Oriental Las Vegas
3752 Las Vegas Blvd, Nevada 89158
USA

Bruno Lopez’s French Toast Bread Pudding Recipe
Chefs Recipes
by Ronny Smith
Aug
8
, 2014
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A decadent French Toast Recipe

Master Chef of France Bruno Lopez shares his decadent French toast bread pudding recipe

Master Chef of France, Bruno Lopez opened the new Ritz-Carlton, Rancho Mirage from The Ritz-Carlton, Toronto, where he served as Executive Chef following a heralded culinary career at some of the world’s most noted luxury hotels and dining establishments, including The Ritz-Carlton, San Francisco and Ritz-Carlton properties in Marina del Rey, Half Moon Bay and Dubai. Lopez has brought his cooking prowess to leading restaurants and hotels in Beverly Hills and Bel-Air as well. While on the West Coast, he also served as Executive Chef for the French Consul General in Los Angeles, gaining acclaim for his creative and flavorful use of California’s fresh seasonal vegetables, meats, wines and cheeses, He is a member of the Confrérie de la Chaîne des Rotisseurs, Club Culinaire of Los Angeles, Les Toques Blanches Internationales, the James Beard Foundation, and L’Académie Culinaire de France. Additionally, in 2011 he was recognized by the French government and knighted “Officer in The Agriculture Merit Order.”

Maitre Cuisinier de France Bruno Lopez

Master Chef of France Bruno Lopez at the Ritz Carlton Rancho Mirage

Bruno Lopez brings his talents to all three restaurants and to the banquet and in-room dining divisions of The Ritz-Carlton, Rancho Mirage, which is located in Southern California’s popular Palm Springs Valley. The resort’s three-meal restaurant, State Fare Bar + Kitchen, presents the Best of California cuisine, complemented by scenic desert dining experiences.

When asked about being a member of the MCF, Chef Lopez says “MCF means a lot to me , it is a recognition of your career by your peers and mentors. This means that you transmit the right way of French cooking techniques and show respect to the products that you enhance. You teach what you learned the right way in order to be an ambassador of French culture and its gastronomy.”

Chef Lopez grew up in Paris, cooking alongside his mother and preparing favorites such as watercress soup, roast and apple tarts for his family. He trained at the Ferrandi School in Paris and then apprenticed at L’Espadon, the famed Michelin one-star restaurant at Hotel Ritz in Paris. Honing his skills in Versailles, France and in South America, Lopez ultimately brought his talents to the United States, which he now calls home.
MCF: Maitre Cusinier de France ( French Master Chef)
ACF: Academicien de France
Officier dans l’Ordre National du Merite Agricole ( Agriculture Merit Officer )
Chaine des Rotisseurs (Chef Grillardin)
Toques Blanches Internationales

Today, Chef Lopez shares his French Toast Bread Pudding Recipe. He told us:

“As a child I always enjoyed “ le Pain Perdu” ( Lost Bread) which is the bread pudding that my mother frequently cooked. With the leftover bread, brioche or croissant she soaked everything in milk and then added a custard mix before to bake it.
My sisters,  brother and I could not wait for it to cool down. We ate it warm with whipped cream and sometimes berries…We always also enjoyed it with homemade jam…This one not the first recipe I learned, however. Homemade desert and pastries were the first. I am half Bearnais and half Berrichon.  As a military child, I moved around in France and learned to enjoy the cuisine of the different regions of France…Back home cooking is not only an art, but also part of the culture and a way of defining the characteristics of different regions. It is the best way to introduce local products. “Happiness is in Cooking” as Paul Bocuse always says.

French Toast Bread Pudding

Custard base
64oz (weight) eggs, beaten
4 cups milk
1 cup crème fraiche, kendall farms
1 cup maple syrup

Whisk all ingredients together until smooth

Whipped crème fraiche
1 cup crème fraiche
1 cup whipping cream
2 tbsp simple syrup

Whisk all ingredients together until smooth
Fill an ISI canister and charge
Hold for service

Blueberry apricot compote
3 pint blueberries
1 cup frog hollow apricot compote

Mix together and hold for service

Caramel Sauce
6 cups sugar
3 cups butter
2 tsp salt

Heat butter all ingredients over medium heat until melted, and sugar dissolves.
Stir frequently to ensure even cooking
Reduce to low, and cook until the caramel is copper color (the butter will separate but the sauce will eventually bring everything back together)

French toast – 12 servings
Serving dish: small rectangle staub cast iron

18 slices brioche ¾” cut, cut in half to make rectangles
Custard base
3 cups caramel sauce

Soak slices of brioche in custard
Ladle ¼ cup caramel sauce into each cast iron
Place three slices of brioche overlapping in each cast iron with the crust side down
Hold for service

French Toast – Final dish

Serving dish: wood board with French toast in cast iron, crème fraiche and berries in red mini cocotte

1.5 oz Blueberry apricot compote
¼ cup berries

At pick up bake for 12-15 minutes, brush with melted butter and brown in salamander
Top with blueberry apricot compote
Fill cocotte ¾ with crème fraiche from ISI, Place berries on top

The Ritz-Carlton, Rancho Mirage beckons guests to re-discover one of Southern California’s most scenic havens in Rancho Mirage.  Opened on May 15, 2014 the resort is less than two hours from the world-renowned destinations of Los Angeles and San Diego.  The luxury desert resort is beautifully enveloped by the Santa Rosa Mountain range, on a 650-foot bluff overlooking Palm Springs and the Coachella Valley.

The prominently-situated Palm Springs hotel features 244 resort rooms and suites, residences, a two-story luxury spa, more than 30,000 square feet of indoor/outdoor meeting space and destination dining with sweeping valley views.

Throughout the resort, there is an embrace of indoor/outdoor living, an emphasis on muted natural hues and tactile materials, and a stylized interpretation of the desert environment will create a more harmonious transition between the luxury hotel and its surroundings.

Dining venues will include a visually dynamic exhibition kitchen at State Fare Bar + Kitchen and a restaurant specializing in steak, seafood and fine wine, The Edge. Perched bluff-side with unparalleled views of the Palm Springs valley, The Edge will offer the perfect gathering place for year-round cocktails, celebrations and stargazing.

The Ritz-Carlton, Rancho Mirage
68-900 Frank Sinatra Drive
Rancho MIrage, CA 92270
(760) 321-8282

Guy Reuge’s Chocolate Mousse Cake Mirabelle
Chefs Recipes
by Ronny Smith
Aug
7
, 2014
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A simple and deliciou gluten free dessert: chocolate mousse

Gluten Free Chocolate Mousse Cake recipe from French Master Chef Guy Reuge

Chef Guy Reuge was born in Saint-Lô in the Normandy region of northwestern France. He spent his childhood in Orléans, in the Loire River Valley and began his culinary adventures at 14 years old with his first apprenticeship. By age 17, he became involved with the Tour des Compagnons, which teaches students traditional trades.

By the time he was 20, Reuge was the personal chef for the director of the École Polytechnique, General Pierre Briquet. While there, he got to cook for French president Charles de Gaulle. Reuge came to the US in 1973 and began to work with some of the greats such as René Pujol, Maxwell’s Plum, Le Cygne, as well as Tavern on the Green. Reuge and his wife, Maria, who at the time was an editor at Gourmet magazine, began to plan their own restaurant. This became Mirabelle, it was situated in an old farmhouse in St. James in 1983. Twenty five years later, Lessing’s Hospitality Group invited Reuge to bring the Mirabelle aesthetic to Stony Brook’s Three Village Inn which now houses Mirabelle Restaurant and Mirabelle Tavern in Stony Brook Village.

In 2006, Les Maîtres Cuisiniers de France (Society of Master Chefs) awarded Reuge their coveted Toque d’Argent, along with the title, “Chef of the Year.

When asked about his membership in the Maîtres Cuisiniers de France, Chef Reuge says “Being a member of the MCF since 1991 has helped me to become a better chef. Over the years I have tried to live my professional life at the highest level possible to match the very meaningful logo I wear on my jacket. I also became dedicated to teaching young people, and the rewards have so far met my expectation, thank’s to the MCF”

We asked Chef Reuge to tell us why he chose this recipe, he told us that “This is an homage to chef Jean Banchet who left us recently. He gave me this recipe years ago, and my love of chocolate has made me use this cake on my menu for years. I love it paired with a caramel-sea salt ice cream. In addition, this cake is gluten free… an omen.”

Ingredients

7 ounces Valrhona Manjari chocolate
1/2 cup sugar
5 egg yolks
1/4 cup Grand Marnier liquor
5 egg whites
8-inch round baking pan, butters and dusted with cocoa powder
Cocoa powder for garnish (Valrhona)

Method

Combine the chocolate and the butter in a large bowl set over a double boiler and let the chocolate melt.
In another bowl combine 3/4 of the sugar with the egg yolks and beat the mixture with an electric beater until a ribbon is formed when the beater is lifted.
Add the remaining sugar and the Grand Marnier to the chocolate mixture and combine it well.
In the bowl of an electric mixer beat the egg whites mixture until they form soft peaks.
Fold the chocolate mixture into the egg yolk mixture and then gently fold in the beaten egg whites. Transfer the cake mixture to the prepared baking pan. Fill a deep-sided baking pan 1/2 full with warm water in order to create a bain-marie (the water should reach about 2/3 the way up the baking pan), and bake the cake in a preheated 230F degree oven for 40 to 50 minutes. After the mousse cake is baked, let it cool, and transfer it to the refrigerator. Let the cake chill for about 12 hours before unmolding it.
To unmold the cake warm the pan slightly in hot water. Sprinkle the cake with cocoa powder, Keep it at room temperature for a least 1 hour before serving it.

About the Three Village Inn

The 3VI is a very old inn opened since the late 1,600. We have 21 bedrooms and suites, 2 dinning rooms, and a large catering facility.
Over the years I have dedicated myself on using exclusively American produced food (mostly from farms) except for truffles. We welcome people eating at the bar and created many small dishes to satisfy the demand. Tasting menu is also available and can be paired with an extensive wine list.

Mirabelle Restaurant & Tavern at The Three Village Inn
150 Main Street, Stony Brook, New York, 11790

Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot
Chefs Recipes
by Ronny Smith
Aug
6
, 2014
0 comments
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The best Chocolate Mousse Recipe

Master Chef of France Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot

 

Chef Marc Bauer is a Master Chef at the International Culinary Center in New York where he has spent the past 22 years honing his culinary and technical skills , and engaging in his passion to educate and inspire.  We reached out to ask him to share a recipe that was dear to his heart.

When asked what makes this recipe special to him, Chef Bauer told us that “Bergamot is a flavor reminiscent of my youth in Alsace. it is probably the first tropical flavor  I was exposed to in the form of a candy. I was able to bring that taste back in a classic chocolate mousse. You taste the chocolate first and finish with a linger of Bergamot”.

Ingredients

For the Candied oranges:
300g or 10 oz sugar
1 orange (washed, thinly sliced)

For the Chocolate biscuit:
5 egg whites
5 egg yolks
100g or 3 ½ oz sugar
80 g or 2 ¾ ozflour
40 g or 1 1/3 oz cocoa powder

For the Chocolate bergamot mousse:
200g or 7 oz Chocolate (71% cocoa barry or similar Dutch Processed Chocolate)
3 yolks
1 egg
150g sugar or 5 ½ oz
50 ml or 2 oz water
450ml or 1 pint heavy cream
3 gelatin sheets or 6 g powder
Bergamot oil 20 ml or 1Tbsp and 1 tsp

Procedure

For the Candied orange:
• Cover the sliced orange with cold water; bring to a simmer and drain. Repeat procedure 3 more times, and drain,
• Simmer in500ml (1 pint) of water with the sugar for about 25 minutes, drain, and dry the slices.
• Chop to ¼ inch dices and reserve.

For the biscuit:
• Butter a half sheet pan, dust with flour.
• Whisk the yolks until fluffy.
• Make a meringue with the whites
• Fold the yolk mixture into the meringue
• Sprinkle the sifted flour and cocoa powder into the mixture in three stages (to avoid lumps).
• Spread into your sheet pan with an offset spatula, evenly.
• Place in a 350F oven for about 5 to 7 minutes (or until the dough springs back when gently touching with a finger)
• Cool down and line a mold with the soft biscuit.

For the Mousse:
• Bring the water and sugar to soft ball stage (238F)
• Whisk the egg yolk and egg in a kitchen aid (whisk)
• Melt the chocolate over a water bath

Bloom the gelatin in cold water
• Whip the cream to soft peak, add the bergamot , reserve
• When syrup is at soft ball stage, pour into the thick egg and egg yolk mixture, (this is a pate a bombe)
• Add the gelatin (stir)
• Whisk until cool,
• Fold the chocolate, the candied orange dices into the pate a bombe
• Fold the whipped cream (make sure it is soft peak or it will become grainy) into the pate a bombe.
• Pour into the lined mold
• Let cool for 4 hours serve as is or unmold and serve, preferably with a Bergamot flavored crème Chantilly.

The International Culinary Center is a culinary school and “l’Ecole”, its restaurant allows students to practice the skills taught by our Chefs, and share the art of cooking with our guests.

The International Culinary Center
462 Broadway,
New York, NY 10013