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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.

Sep
11
Ronny Smith
MCF Chef Serge Devesa’s Bouillabaisse
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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

Aug
29
Ronny Smith
Master Chef of France Claude Godard’s Maine Lobster, Pear Vigneron and Mache Salad
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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
29
Ronny Smith
MCF Jean-Louis Dumonet’s Steamed Green and White Jumbo Asparagus, Fresh Morel Fricassee
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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.

Aug
8
Ronny Smith
Bruno Lopez’s French Toast Bread Pudding Recipe
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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

Aug
6
Ronny Smith
Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot
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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

 

Jul
28
Ronny Smith
Herve Malivert’s Billi-Bi
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Billi-Bi is a traditional French mussel soup

Chef Herve Malivert’s Billi-Bi is a gorgeous French Mussel soup. Perfect for Summer

We asked Maître Cuisinier de France Herve Malivert to tell us a bit about what it means to him to be an MCF chef. He told us “I’m proud and honored to be a Maître Cuisinier de France, to be part of this prestigious association. My motto it is to spread the French Culinary Arts, and the best way for me to do it, is here at International Culinary Center to teach the French tradition, to aspire young cooks to pursuit their passion.

We also asked him to share a special recipe. Chef Malivert said “My idea here came from the classic Billi-bi recipe from the early 1900, and the Daniel Boulud version adding watercress to be peppery. I decided to play with the recipe a bit more, and be served more as a sauce and bring a creamy peppery finish to a grilled monkfish dish. I added lime and lemon and oil to bring some acidity to the sauce , and some earthy root vegetables mix with the mussel to garnish.”

For the sauce
2-T butter
150-gr Shallots emince
1-kg mussels
200-ml white wine
Black Peppercorn
150-gr onion emince
150-gr leek white and light green emince
100-gr celery emince
500-ml chicken stock
1BG
100-gr crème fraiche
100-gr (1 bunch) of watercress leaves
Salt
100-ml Extra virgin olive
Juice of 2 limes

For the garnish
300-gr fingerling potatoes
1 pinch of curry
8 baby golden beets
16 baby carrots
Chive in 1 inch battonet

For the fish and finish
1 monkfish
XVO oil
S/P

If you want to learn from Master Chef Malivert, or taste his creations and those of his students, stop by the International Culinary Center in NYC. It was founded as the French Culinary Institute by Dorothy Cann Hamilton in 1984 and has locations in New York City, the San Francisco Bay Area and Parma, Italy. The facilities include industrial kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, libraries, theaters, and event spaces. The Center has several renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella, José Andrés, and Alan Richman.

Our Program: Classic Culinary Arts and Pastry arts is a six to nine month program that teaches students classic French techniques and training for the stations on the line at Center’s restaurant, L’Ecole.

The International Culinary Center also offers a cake, sommelier, bread, Italian, and Spanish program + plus a variety of amateurs programs.

The International Culinary Center 462 Broadway New York NY 10013

L’Ecole Restaurant 462 Broadway New York NY 10013

Sep
17
Ronny Smith
Master Chef Jean-Robert de Cavel Opens French Crust Café in Cincinnati
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Master Chef Jean-Robert French Crust Café

Master Chef Jean-Robert Teams with Pastry Chef Jean Philippe Solnom to Open French Crust Café

Master Chef of France Jean-Robert de Cavel (owner of Jean-Robert’s Table), has opened his second restaurant, French Crust Café, at 915 Vine Street, in downtown Cincinnati. The restaurant will serve breakfast and lunch and feature scrumptious desserts by pastry chef and chocolatier, Jean Philippe Solnom.

Maitre Cuisinier de France Cavel said that “Jean-Philippe and I have talked for a long about opening a café just like this. So when the space became available, it was the right opportunity to collaborate with my longtime friend, Jean Philippe. Especially because it is so close to the Table”.

French Crust Café will have capacity for 26 people and will offer French pastries such as croissants and brioche, fruit tarts, as well as soups, sandwiches, quiches, and casserole entrees. The café will have a casual elegant feel with an ecclectic touch.

French Crust Café is locted at 915 Vine Street, Cincinnati, OH 45202. 513-621-2013

Hours of Operation

  • Mon-Fri 7 a.m. to 4 p.m.
  • Breakfast 8 a.m. to 11 a.m
  • Lunch 11 a.m. to 2 p.m.
  • Coffee and pastries are available all day.
Aug
14
Ronny Smith
Congratulations to River Oaks on their 2013 Wine Spectator Award
Chefs, Press & Awards
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River Oaks

River Oaks Restaurant which is led by led by Master Chef José Gutierrez has received the 2013 Award of Excellence from Wine Spectator for their wine program. This prestigious award is given to restaurants with an exceptional selection of high quality wine, along with a thematic match to the menu in price and style.

Congratulations to Chef Master Chef Gutierrez and his team.

River Oaks Restaurant is located at 5871 Poplar Avenue in Memphis, TN 38119

Mar
17
Ronny Smith
Master Chef Serge Devesa Featured in the Santa Barbara Independent
Chefs, Press & Awards, Uncategorized
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Serge Devesa

Ray Navis of the independent recently paid visit to New York City’s Midtown to explore everything it had to offer. During the visit, Navis visited all of Manhattan’s most famous landmarks including Rockefeller Center, Central Park, Radio City Music Hall, Carnegie Hall, Times Square, and stopped at the Intercontinental Barclay where Master Chef Serge Devesa crafts dishes that harken back to his native home of Marseille. For the complete piece, click here.

The Intercontinental New York Barclay is located at 111 East 48th Street in Midtown NY.