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Sep
15
Ronny Smith
Master Chef Jean Joho’s Crème Brûlée
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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.

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

Aug
14
Ronny Smith
David Werly’s Ventrèche de Thon Blanc
Chefs, Recipes
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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

Aug
4
Ronny Smith
Didier Lailheugue’s Low Country Bouillabaisse
Chefs, Recipes
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Didier Lailheugue's Bouillabaisse Recipe

Inspired by France, Touched by the South, perfect for your kitchen

Master Chef of France, Didier Lailheugue, is a native of the South West of France. Chef Lailheugue was trained under Chefs Patrick Henriroux of La Pyramide (2 Michelin Stars in Vienna) and Alain Ducasse (3 michelin Stars In Monaco).
He worked 7 years with the Relais & Chateaux group. Didier Lailheugue’s Low Country Bouillabaisse will make your mouth water and your guests beg for more.

From Cape Town, to Bora Bora, to Mexico City, to Atlanta; Didier always had the same objective, spread the fame of the French cuisine, teach and share his passion to young professionals.

He believes that the best dishes are made with quality ingredients, simple techniques, and natural flavors, emphasizing that once a recipe is over-complicated the flavors become masked.

Didier’s signature ingredients reflect his upbringing in France and include truffles, tarragon, olive oil and foie gras. He Joined the Intercontinental Hotel Group in Mexico City in 2005 and Moved to Buckhead Atlanta in 2009 as Executive Chef.

Didier is a member of the Academie Culinaire de France since 2006 and Maitre Cuisinier de France since 2012.

When we asked Chef Lailheugue about this dish, he said “This recipe is a Southern version of the Classic Bouillabaisse, I make it using only local fresh ingredients. My Team and I enjoy taking a classic dish and doing a Southern interpretation based on the regional products and local flavors using French Technique”.

Ingredients
10 pcs 4 oz Gulf Snapper Filet
30 pcs of South Carolina Clams
10 pcs Louisiana Crawfish
24 oz Smoked Seafood Sausage
5 oz Olive Oil
10 oz Diced Celery
10 oz Diced Fennel
10 oz Diced Carrot
10 pcs cherry Tomato cup in half
0.5 quart white Wine
2 quart Seafood Stock
Salt
Black Pepper
Saffron

For the Seafood Stock
2 pound Seafood heat and shell
8 oz chopped Onion
6 garlic glove
10 oz diced tomato
10 oz diced fennel
5 oz Olive Oil

The day before prepare the seafood stock:

Heat olive oil in a large pan and sautée the onions, garlic, seafood heads, and shells for 5 minutes.. Add the chopped tomatoes, bay leaf, fennel, salt, pepper and cover with water.
Cook for about 1 hour over low heat to medium.
Mix everything. Strain into a puree in a strainer and press several times to remove the maximum number of edges. Refrigerate.

D-Day:
In a large sauté pan, heat the olive oil. Sauté the diced vegetables (Celery, Fennel, Carrot, Onion) for 3 minutes add the clams , the wine and cook for 5 minutes. Add the snapper, Crawfish, Tomatoes, the seafood broth and the Smoked seafood Sausage, season with salt, Pepper and Saffron. Cook 12 to 15 minutes at low heat with lid on.
Serve the soup with Garlic croutons and aioli sauce flavored with light touch of old bay spice.

Bonne Appetit.

Located in the heart of the prestigious Buckhead neighborhood, Intercontinental Buckhead Atlanta is a stately and sophisticated hotel that offers the premier travel experience. Whether you’re traveling for business or pleasure, our luxury hotel features an inviting atmosphere with true southern charm. Enjoy local southern-inspired cuisine at Southern Art restaurant. Meet up with friends and colleagues at Bourbon Bar and enjoy and board of house made Charcuterie and Regional Hams.

Intercontinental Hotel Buckhead
Southern Art Restaurant
3315 Peachtree Road NE, Atlanta , 30326

Jul
30
Ronny Smith
Chef Daniel Boulud’s Loup de Mer Recipe
Chefs, Recipes
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Daniel Boulud's fish recipe

Master Chef of France Daniel Boulud shares one of his favorite recipes, Loup de Mer…which harkens back to his days with MOF Chef Roger Vergé at the Moulin de Mougins in the French Riviera

Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud, Boulud Sud, Café Boulud, db Bistro Moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef’s seasonal French-American cooking is found in Florida, Las Vegas, London, Singapore, Montréal and Toronto. In late 2014 Daniel opens a third Bar Boulud location in Boston at Mandarin Oriental, Boston and a second DBGB location in Washington D.C. Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, October 2013), the recipient of multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” and was named a Chevalier de la Légion d’honneur by the French government. He is a generous supporter and Co-President of Citymeals-on-Wheels and is also Chairman of the Bocuse d’Or USA Foundation.

When asked what it means to be a Maître Cuisinier de France, Chef Boulud answers “I chose to become a member of MCF because I believe it is important to carry on French culinary traditions. Furthermore it is necessary to communicate on the evolution and innovations surrounding that cuisine, in order to continue to inspire young professionals from around the world.”

About his Loup de Mer recipe, he states: “In my twenties, I worked for the great MOF Chef Roger Vergé at the Moulin de Mougins in the French Riviera. We often made Loup de Mer with a fennel-salt crust. We would wrap the fish in olive oil-coated parchment paper to protect the filets from the salt, while still allowing the essence of the fennel seed to penetrate. This recipe is inspired by that dish. It differs slightly because I use a little citrus zest in the salt, and rather than wrapping it around the fish, I simply bake the filets on top of it along with some slices of fennel. I serve it with a grape sauce vierge, which is also a nod to Vergé since he often used grapes or raisins in savory cuisine. One of his signature dishes was Filet Mignon Mathurini which is beef filet with golden raisin sauce. This recipe is easy to make at home, and it brings me back to my days on the French Riviera.”

LOUP DE MER:
4 cups (880g) kosher salt, plus more for cooking the fennel
3 fennel bulbs, with their stalks
Olive oil
Salt and freshly ground white pepper
Piment d’Espelette
1/4 cup plus 2 tablespoons (38g) dried herbes de Provence spice blend
2 (3- (1.4kg) to 4-pound (1.8kg)) loups de mer, scaled and gutted
4 lemons, sliced
4 limes, sliced

GRAPE SAUCE VIERGE:
1 pint (0.5L) cherry tomatoes
1/3 cup (43g) minced shallot
3 cloves garlic, peeled and minced
1/2 cup (70g) yellow raisins
1 small bunch baby white grapes, or quartered large white grapes
Juice of 2 lemons
Juice of 2 limes
2 tablespoons (4g) chopped chervil
2 tablespoons (4g) thinly sliced chives
2 tablespoons (4g) chopped parsley
2 tablespoons (11g) piment d’Espelette
1 tablespoon (6g) cracked black pepper
1 cup (240ml) olive oil
Salt to taste

SERVES 4

FOR THE LOUP DE MER:
Preheat the oven to 325°F (163°C). Bring a large pot of salted water to a boil. Trim the stalks from the fennel and set aside. Peel the bulbs and cut each one, root to tip, into 4 even slices. Boil the fennel slices for 4 minutes, or until just cooked; strain and pat dry (you can reserve the boiling water for the cherry tomatoes). In a bowl, toss the fennel with olive oil to coat and season with salt, pepper, piment d’Espelette, and 1 tablespoon (6.25g) of the herbes de Provence.
Score the skin of each fish fillet 3 to 4 times and season them on both sides and in the cavities with salt, pepper, piment d’Espelette, and 1 tablespoon (6.25g) herbes de Provence.
Stuff each fish with the reserved fennel stalks, half of the sliced lemon, and half of the sliced lime.
In the bottom of a baking or roasting dish large enough to hold the fish, combine the 4 cups (880g) kosher salt, the remaining 1/4 cup (25g) herbes de Provence, the sliced lemons and limes, and 1/2 cup (120ml) water. Top the salt mixture with a sheet of parchment paper and poke it several times with a knife. Line the fennel around the outer edges of the dish and nestle the fish into the middle with their bellies facing in. Cover with aluminum foil and bake for 20 to 30 minutes, until the thickest parts of the fish fillets reach 120°F (49°C). Remove from the oven and rest for 5 minutes before carving off the fillets.

FOR THE GRAPE SAUCE VIERGE:
Score the bottoms of the cherry tomatoes with an X and boil for 5 seconds. Rinse with cold water and peel the skins. Halve the tomatoes and put in a large bowl. Add the remaining ingredients.

TO FINISH:
Serve the fish fillets with the fennel and drizzle grape sauce vierge on top.Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. The restaurant is also a distinctive destination for weddings and rehearsal dinners, and is one of the few Manhattan restaurants to have a coveted three-star Michelin rating.

Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. The restaurant is also a distinctive destination for weddings and rehearsal dinners, and is one of the few Manhattan restaurants to have a coveted three-star Michelin rating.

DANIEL
60 East 65th Street
New York, NY 10065
USA