Chef David Marteau gazette: Epicurrean Escoffier Gala Dinner
As most of you who are following my culinary adventure, you must know by now, that i was inducted into the internationnal chefs association “Les Disciples D Auguste escoffier”, well as part of being a menber, and wanted to give back, i was lucky enough to have hosted this month epicurrean gala diner at the parkyard Hotel Shanghai, where 52 VIP guests attended. Let me tell you what a night it was. The organisation alone, took us 2 weeks to do it (very well), from the elaborate menu, which is of course the must, to the restaurant ambience decoration, as well as the training of the service side. As we do have an open kitchen inside our restaurant, i decided that we will prepare the entire menu in front of the guests (here comes the stress), noting that we don’t have anything to hide and very proud of what we do. As the first guests came to register, we started with some beautiful canapes, which to my delight were also a success. keep in mind that i created all of the dishes just for this special occassion. Basically, a night to be remenbered. For those of you who are note in the restaurant or hotel industry, here is a little recap of our master, Augusted Escoffier: Auguste Escoffier was born in Villeneuve - Loubet, a small provincial village near Nice, on October 28,1846. He died in Monte Carlo on February 12, 1935, at the age of 89. During his entire life he had a prestigious career, first as a chef, then as Director of the restaurants of eminent hotels, as a writer and simply as a “very noble man,” in the 18th century sense of the world. The Chef of Kings and King of Chefs. Auguste Escoffier’s cookery career began at 13 when he worked as a kitchen apprentice at his uncle’s restaurant in Nice. He learned not only how to cook but also all the other service, including buying for the restaurant and serving at table. In 1865, he left Nice and went to Paris, then he worked in various department of the kitchens in the famous Parisian Restaurant Le Petit Moulin Rouge. After the war, he returned and served as a chef de cuisine from 1873 to 1878. At this prestigious restaurant, he met and catered to many famous personalities of the time including Sarah Bernhardt, Juliette Adam, and Gustave Doré. In August of 1878, he married Delphine Daffis, the daughter of a prominent editor. Until 1884, Escoffier had established his reputation both as cook and as wrier in the culinary world, in the same year he joined the Grand Hotel in Monte-Carlo as chef de cuisine, at the invitation of César Ritz, the manager, and Mrs. Jungbluth, the owner. This is the beginning of a long standing and mutually fruitful collaboration between the two men that would lead to an era of luxury hotels. From 1890 to 1920, Escoffier took over the management of the kitchen in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. for almost thirty years, he served the most famous people of the world and created his own dishes which became renowned till this time. After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. On March 22,1928, he was awarded the highest French honor of “Officier de la Légion d’Honneur” at the Palais d’Orsay in Paris, and became the first chef to ever have received this distinction. Auguste Escoffier never ceased writing culinary books until his death in Monte Carlo in 1935. Due to the gratitude and unforgettable memory of Auguste Escoffier, people including his best friends and colleagues in London and Paris, created Auguste Escoffier Foundation. The culinary art museum was established in his honor in 1959 in the house where Auguste Escoffier was born. Auguste Escoffier’s Great Contributions: Escoffier has a constant concern for the revolutionary changes in the cookery art and people’s food habits, and never ceased to make generous contributions to his gastronomic philosophy of refined simplicity in dining. He eliminated flour from sauce and invented new meat stocks and glazes. He instigated the organization of professional kitchen brigades & divided the staff into different sections of chefs; His talent was also recognized as a writer, his great articles and books have since become classics. Escoffier remains today the first and foremost theoretician of modern cookery. Now, that you know more about him, let me introduce the menu that i did for this memorable culinary experience: The canape menu: Salami with basil, mozzarella cheese wrapped with roasted red pepper Mini smoked salmon rose, cream and roe Goose liver mousse in chocolate cups, cocoa powder and orange marmalade Cherry tomato wrapped with basil and mozzarella wrapped with basil on skewer with olive oil Fried camembert cheese with blueberry sauce The Epicurean gala dinner menu:
Ravioli tiède aux champignons et fromage de chèvre, concassée de tomate et mousse a saveur d’huile d’olive
Chef David Marteau Gazette, Carrot and Orange Soup Recipe
Orange and Carrot Cream Soup, Herbed Whipped Cream
I created a similar recipe in my previous book, where I mentioned not to add any cream to the soup to keep the earthy flavors. So I wanted t give you a different version, the whole idea with this recipe is to have a soup veloute like, rich and smooth.
2 tablespoons (30 mL) chopped parsley
½ cup (250 mL) whipped cream
¼ cup (60 mL) unsalted butter
2 tablespoons (30 mL) extra virgin olive oil
2 cups (500 mL) chopped white onion
1 pound (500 g) carrots, peeled and chopped
½ pound (250 g) medium potato, peeled and chopped (½ cup, 250 mL)
Salt and pepper, to taste
2 cups (500 mL) orange juice
6 cups (1.5 L) vegetable stock
2 tablespoons (30 mL) chopped parsley
½ cup (250 mL) whipped cream
In a small mixing bowl, stir in the whipped cream and the parsley together and mix well. Add the salt and pepper to taste, then keep refrigerated until ready to serve.
Melt the butter with the olive oil in a medium-size saucepan over medium heat. Add
the onions and the ginger and sauté until golden brown. Reduce the heat to low and add the carrots, potato, salt and pepper, then sauté for another 4 minutes.
Pour in the orange juice and simmer, for about 10 minutes, or until it has reduced by half. Add the vegetables stock and simmer for another 10 minutes or until the vegetables are tender. Purée the soup with an immersion hand blender, and then taste for seasoning, then serve immediately topping each soup bowl with a spoonful of the herbed whipped cream.