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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
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
14
Ronny Smith
David Werly’s Ventrèche de Thon Blanc
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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
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
7
Ronny Smith
Guy Reuge’s Chocolate Mousse Cake Mirabelle
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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

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

 

Aug
4
Ronny Smith
Didier Lailheugue’s Low Country Bouillabaisse
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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
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

Jul
28
Ronny Smith
Jonathan Jerusalmy’s Tuna Tartar
Chefs, Recipes
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An easy and delicious Tuna Tartar Recipe

Master Chef Of France Jonathan Jerusalmy’s Tuna Tartar Recipe

Maître Cuisinier de France Jonathan Jerusalmy is the Resort Executive Chef and Director of Culinary Programming at Sea Island. He received his Bachelor of Arts in food service, wine technology and hospitality management from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he interned at some of France’s most coveted Michelin-rated restaurants, including those of  Master Chefs of France, Paul Bocuse and Gerard Boyer.

Today, Chef Jerusalmy shares with us his very special Tuna Tartar Recipe. He told us that “This was a dish that I created when I opened the St Regis Atlanta, it is refreshing and it is the perfect dish to share between friends.” We think you will love sharing it with your friends too.

Asian slaw

½ of a red onion julienne
½ of a medium size jicama julienne
15 snow peas
Daikon sprouts

Julienne all the vegetables and set aside

2 spring onions
1/4 bunch of cilantro

Soy-Ginger Vinaigrette

1 egg
1 tbl Dijon mustard
1 tbl Chopped garlic
1 tsp. minced fresh ginger
2 tbl Soy sauce
2 tbl Rice wine vinegar
Fresh ground black pepper
1/2 c. vegetable oil
1/2 c. sesame oil
Salt
In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, ginger, vinegar and soy sauce. Process until smooth Season with black pepper with the machine running and in a steady stream, add the oils. Process until the mixture is thick and creamy. Season with salt and pepper if necessary

TUNA
Place the tuna on a chopping board, and remove the skin. Cut it into rounds of (1/4-inch) thickness, and then cut it lengthwise into strips of about (1/4-inch) square.

FOR THE YUZU SORBET

1 quart of simple syrup
1\2 cup of bottled yuzu juice
1 egg white beaten
Whisk all ingredients together and freeze according to ice cream maker’s instructions.

SESAME OIL POWDER

6O gr of sesame oil
40 gr of tapioca maltodextrine
Mix both ingredients together until you obtain a light powder.

Dressage

Mix the Asian slaw and dress it lightly with the soy ginger vinaigrette and place it on the center of a plate
Mix the tuna with the chopped cilantro and scallions add some of the soy ginger vinaigrette and coat them in it, ring the tuna in to a mold and place the tuna on top of the Asian slaw nest.
Scoop the sorbet in the shape of a quenelle and place it on top of the tuna tartar
Add some wonton crisp for decoration.