Paul Bocuse

The great chef of the French cuisine was born in Collonges-au-Mont-d’Or near of Lyon. His family was a normal one. Paul was a very serious child. Since childhood, he always found a way to get to his objective.

 

When Paul Bocuse graduated, he became a student of Eugénie Brazier, famous woman and chef of the cuisine. Thanks to recommendations of Blazier, Then Paul started to work as a professor of the French Cuisine.

 

He had a lot of talented students many of whom have become stars of the high art of cooking themselves. Bocuse became so popular and respectful that he established the Bocuse d’Or, a biennial chef championship. It’s a very prestigious competition equivalent of the Olympic Games and opened to the candidates from all countries.

 

For all his success Paul Bocuse was honored in Leadership Awards Gala and he has received the “Chef of the Century” award as his competitor Joël Robuchon.

 

We want to present a famous Truffle Soup of Paul Bocuse created by him for a dinner of the President of France at the Elysée Palace.

 

INGREDIENTS

  • Truffle oil
  • 500gr Madeira
  • 1,5 cup cooking onion
  • 1,5 leek white split
  • 1,5 stick celery peeled and sliced
  • 1 clove garlic crushed
  • 10 portobello mushrooms
  • 1 fresh bay leaf
  • 3sprig fresh thyme
  • 3sprig fresh parsley
  • 1L mushroom stock
  • 60 gr fresh truffle minced
  • 1,5 lb(s) butter diced

 

STEPS

  1. Heat the onion, garlic, celery.
  2. Add the mushrooms and cook for 10 minutes.
  3. Reduce juice and deglaze with Madeira.
  4. Add the parsley and thyme.
  5. Reduce Madeira.
  6. Add mushroom stock or water and cook for 15 minutes.
  7. Add truffle paste.
  8.  Remove the herbs and allow soup to cool slightly.
  9. Purée the soup.
  10. Add cold butter and drizzle of truffle oil to emulsify.
  11. Serve warm with Parmesan cheese.

Pierre Hermé

When you are named as  “The Picasso of Pastry”, it is obvious that you are an incredibly talented person. And such name got the pastry chef Pierre Hermé. First of all, it is famous for his fantastic macarons.

 

His pastry skills have made him well known and he has written more than a dozen books. He is the youngest person who was named “Pastry-cook of the Year of France”.

 

Nowadays he manages two Michelin-starred restaurants in France.

Here is his fantastic recipe of Lemon strawberry summer cake

 

Lemon Strawberry Summer Cake

Ingredients:

  • 1-¾ cups flour
  • 1-1/2 teaspoons baking powder
  • 1cup granulated sugar
  • Zest of 2 lemons
  • 4 eggs, room temperature
  • 3T milk, room temp
  • Juice of 1 lemon
  • 7T unsalted butter, melted and still warm
  • 2/3c extra-virgin olive oil
  • 1 pint fresh strawberries, sliced
  • whipped cream for topping (optional)

Steps:

  • Preheat oven to 350F. Grease a 10-in. round pan and set aside.
  • Mix the flour and baking powder.
  • In a large mixing bowl, mix the lemon zest and sugar and rub them together with your fingers until the texture becomes moist and crumbly. Add the eggs and beat on med-high speed until pale yellow, 3 – 4 minutes.   
  • Beat in the milk on low speed. Add the dry ingredients and mix only until combined.  
  • Pour in the lemon juice, melted butter, and olive oil. Mix until combined.  
  • Pour about 1/3 of the batter into the pan
  • Put 1/3 of berries on top. Cover it with another layer of batter and repeat until batter and strawberries are finished. Bake for 30-40 minutes and cool completely.

James Distefano

James Distefano understood he wanted to be a chef being a teenager. He grew up in New Jersey with a family that was always cooking on weekends.  

He studied in Hudson County Community College Culinary Arts Program, and after that, he had several jobs at local New Jersey restaurants. His life changed when his friend asked him to work at Park Avenue Café in New York.

At this place, Distefano assisted great Richard Leach and was eventually introduced to Chef David Burke. The Chef was impressed by Distefano’s work, and in 2003 asked him to work as the executive pastry chef at David Burke & Donatella. Working there, Distefano exhibited a remarkable ability to conceptualize and execute desserts that have since become signature items on the David Burke menu

 

In 2008 he was offered a place of executive pastry chef at Rouge Tomate, a place of a concept that was born in Belgium, this concept combines the sophistication of haute cuisine with a progressive dietary philosophy. And although he was not allowed to use much sugar and butter (which are the key ingredients to a pastry chefs), he managed to create delicious and healthy desserts that showcase a skillful combination of textures, flavors, and sweet-savory balance with an emphasis on purity of flavors.

 

As an example, here is his recipe of Gluten-Free Strawberry-Almond Frangipane, for those who care about their health but just can’t live without desserts.

Gluten-Free Strawberry-Almond Frangipane  

Ingredients:

  • 176 g granulated sugar
  • 6 g freeze-dried strawberries
  • 200 g almond paste
  • 172 g unsalted butter
  • Zest of ½ orange
  • Zest of ½ lemon
  • 4 eggs
  • 87 g almond flour 
  • 3.7 g xanthan gum
  • 0.5 g Madagascar vanilla powder
  • 0.5 g ground cinnamon
  • 1.6 g fine sea salt
  • 194 g dried strawberries, cut into small pieces

Steps:

  1. In an electric blender; mix the freeze-dried strawberry with the sugar and process until smooth.  
  2. Mix the almond paste and sugar in the bowl of an electric mixer and begin to process until both ingredients are completely combined. Add the butter and continue to cream the mixture until a batter is smooth. Mix the orange zest and the lemon zest with the eggs. Slowly add this substance to the almond paste base.
  3. Mix the almond flour, xanthan gum, vanilla powder, cinnamon, and salt. Slowly add the dry ingredients and the dried strawberries to the cake base and continue to mix until all ingredients will consist homogeneous mass. Store cake batter in an airtight container until you are ready to use it or place batter into individual molds (1 ¾” ring molds lightly sprayed with non-stick spray), then bake at 300°F for 16-18 minutes.
  4. Cut fresh strawberries, mix it with vanilla syrup.
  5. To serve, gently place fresh strawberries on top the cake, and put a few pieces of strawberry on the cake.

Richard Ekkebus

Richard Ekkebus is the Culinary Supervisor at Amber which is a 2 Michelin stars french restaurant located at The Landmark Mandarin Oriental hotel – one of the most luxurious hotels in Hong Kong. He is a citizen of the Netherlands and a promising chef, who was lucky enough to work under Pierre Gagnaire and Alain Passard.  

Richard began his brilliant career with an apprenticeship in the Netherlands under Michelin- starred cooks Hans Snijders and Robert Kranenborg. There he won the Golden Chef’s Hat for “Young Chef of the Year” that reassured him to further work on his skills under such great French chefs as Guy Savoy, Pierre Gagnaire, and Alain Passard.

Still being a relatively young chef, Richard is considered experienced and skillful, for he managed to conduct a journey from the Royal Palm in Mauritius to The Sandy Lane in Barbados. No, he wasn’t a bare tourist, he actually worked at both resorts. He became an executive chef at The Landmark Mandarin Oriental in 2005. Committed to the classic French cuisine, Richard is much admired by Chinese public for his innovative ideas and fresh spirit. Therefore Amber’s cuisine can rightfully claim to be contemporary and light, even though it is based on a solid foundation of traditional French cooking.  

Richard is mostly focused on superior produce and ingredients in long-established dishes with a modern variation. He is especially proud of the superb quality of his ingredients. “There is zero compromise regarding quality,” he confirms. “At Amber, we are using the best, the freshest ingredients you can find from all over the world. Our particular emphasis is on beautiful presentations applying various food colors and textures.”

Signature dish:

Beer Cooked Mussels

This is a dish I grew up with and I have so many fond memories being surrounded by my family members with a large bowl of mussels. It is the signature dish from the region I was born and raised. No cutlery is served to eat the mussels, as an empty shell serves your tongue. Mussels are eaten with crusty sourdough bread spread with salted butter only. Pair the mussels with a good lager!

Ingredients:

2kg Mussels preferably from Zeeland, Holland, cleaned and beards removed

200g Butter, unsalted

60 gr Leeks, shredded

60g shallots, peeled, cut in half & shredded

4 sprigs thyme

4 fresh bay leaves

White pepper from the mill

250ml white Beer

240g Crème Fraiche

1 lemon, juice & rind

1 lime, juice & rind

1 tablespoon Tarragon, coarsely chopped

1 tablespoon Italian Parsley coarsely chopped

1 tablespoon Chervil, coarsely chopped

1 tablespoon Lemon verbena, coarsely chopped

1 tablespoon Chives, finely chopped

Steps:

In a heavy saucepan with a lid melt the butter till blond, add shallots, garlic, leek, bay leaves & thyme.

Sweat 3 minutes without coloring, deglaze with the beer, then add the cream and a little white pepper.

Add the mussels and toss in the cream sauce. Cover the pan and toss the mussels constantly until all are cooked and opened (this will take 2 to 3 minutes).

With a spider, remove the cooked mussels and place them in a warm large bowl.  

Return the cooking juice to the stove, check the seasoning and add pepper if needed.

Brighten the cooking juice with lemon juice and emulsify with the handheld blender. Add little butter if needed.

Add the garden herbs and spoon the foamy sauce over the mussels. Grate the lemon & lime peel with a micro-blade over the mussels.

To Finish:

Serve with crusty sourdough bread and salted butter only.

Christian Bau

Christian Bau is a German cook who has been working as head chef in Victor’s FINE DINING since 1998. Bau started right off the bat, gaining his first Michelin star in his first year as a chef. In seven years he evolved into Germany’s youngest three-star chef, and since that he’s seeing virtually no slowdown.  

Due to his dedicated team, extraordinary ambiance, and brilliant culinary creations Bau was awarded his three Michelin stars in 2005, which he is still retaining.

Bau is prone to work with rare ingredients, even exotic ones.  

After completing his culinary studies, Christian worked under the supervision of  Harald Wohlfahrt, whom he impressed with his creative attitudes towards classic French cuisine. Following his voyage in South East Asia, he started to develop his own style for which he is known today. He was, in fact, one of the only chefs to combine haute cuisine with Japanese ingredients.  

Unlike many other chefs, Bau is not afraid of working with famous cooking artists like Nick Bril, Simon Taxacher, Jan Hartwig, and Sergio Herman in the same kitchen. Bau is famous for his motto: “Do things with passion or not at all.” We can’t be sure, but it seems he adheres to it, for his dishes appeared to be really delicious 😉

German Clementine Rumtopf recipe (Bau hasn’t shared his signature recipes yet):

Ingredients

For the rumtopf

  • 150g/5½oz caster sugar
  • 100ml/3½fl oz dark rum
  • 300–400g/10½–14oz clementine segments

For the upside-down cake

  • 100g/3½oz light soft brown sugar
  • 300g/10½oz unsalted butter softened
  • 4 clementines, peeled and halved
  • 200g/7oz caster sugar
  • 200g/7oz self-raising flour
  • 1 vanilla pod, seeds removed, or 1 tsp vanilla extract
  • 4 free-range eggs

To serve

  • vanilla ice cream

Steps:

  • Bring 150ml/5fl oz water and the sugar to the boil in a saucepan until the sugar has dissolved. Remove from the heat and leave the syrup to cool.
  • Pour the syrup into a large bowl. Add the rum and the clementines to the syrup. Cover and store in the fridge for a week before using.
  • For the upside-down cake, preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in cake tin with baking parchment.
  • In a large bowl beat together the brown sugar and 100g/3½oz of the butter until smooth. Spread in the base of the lined tin. Arrange the clementine halves on top. Beat the remaining butter together with the rest of the cake ingredients. Pour the batter over the clementines and bake for 35–40 minutes. Remove from the oven and set aside to cool for 10-15 minutes.
  • Put the marinated clementines into bowls serve with ice cream and a slice of upside-down cake.

Eckart Witzigmann

Eckart Witzigmann is one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars.

He was born in Austria, in Salzburg, the birthplace of Wolfgang Amadeus Mozart. Eckart passed chef-apprenticeship in the famous Hotel Straubinger in Bad Gastein, and after that, he went to France to become a student of Paul Bocuse.

 

The style of Bocuse and traditions of the French Cuisine had quite a strong influence on Eckart Witzigmann. After return in Germany, he opened his own restaurant named Tantris. The design was made by Swiss architect and writer Justus Dahinden. Eckart was cooking like French chefs.

 

In 1978 he was at the peak of their careers. Firstly Eckart Witzigmann became very popular in Germany and elsewhere. Secondly, he was awarded three stars by Michelin. We can say that Eckart Witzigmann is the first German-speaking chef of the cuisine who received this honor.

 

Eckart Witzigmann is the author of many cooking books. Rumor has it, he likes to cook Roast Broccolini & Pumpkin Tart. We found a recipe especially for you!

 

INGREDIENTS

  • 1 tablespoon fresh dill
  • 445g Sour Cream Shortcrust Pastry
  • 2 x Bunches broccolini
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • 300g Pumpkin cut into 3cm cubes
  • 1 egg beaten
  • 1 tablespoon Nigella seeds
  • 100g Feta
  • Chili flakes

STEPS

  • Line a baking tray with baking paper. The tray should be as big as possible. 
  • Lay the entire sheet of pastry on the tray.
  • Toss the broccolini in 1 tablespoon olive oil, put salt and pepper.
  • Lay the broccolini over the tart leaving a 4cm border.
  • Toss the pumpkin in remaining olive oil, salt, and pepper.
  • Brush the broccolini with beaten egg and sprinkle with nigella seeds.
  • Bake for 10 minutes.
  • Reduce oven temperature and bake for 20 minutes.
  • Remove from oven.
  • Serve with a simple green salad.

Jamie Oliver

Jamie Trevor Oliver was born in the family of owners of a pub ‘The Cricketers’. When he was 8 years old, he started to work there as a waiter. Jamie wanted to become a rockstar.

So at the age of 14, he formed his own rock band called “Scarlet Division”. But in the near future, Jamie was disappointed in his talent to music.

Because of this after school, he decided to choose a “serious profession” and went to study Economics at Westminster Catering College. There Jamie found his vocation in this world. He decided to work as a chef of cuisine.

For realizing it Jamie Oliver started his career as a pastry chef at Antonio Carluccio’s Neal’s Yard. He had a great mentor, Gennaro Contaldo.

Jamie decided also to make TV shows about cooking. His first show debuted in 1999 and became popular. It called “The Naked Chef” and it ran for three seasons. It was a real success. Next, he started the second show called “Jamie’s Kitchen”.

Now Jamie Oliver is famous British chef and popular author of cookery books. We found one of the recipes made by him according to legend. It’s a delicious Ice Cream Sandwich. Try to cook it for your children!

 

INGREDIENTS

  • 375g Puff Pastry, defrosted
  • 500ml tub Beer Salted Honey & Roasted Almond Ice Cream 
  • 500gr flour

STEPS

  • Put a flour on the baking tray.
  • Place the pastry on the baking tray.
  • Pop in the oven for 15 minutes.
  • Remove top tray and continue to bake for 5 minutes.
  • To assemble the sandwiches, place a pastry on a plate top with ice cream.
  • Serve warm.

 

Morand Dare

The career of Morand Dare began almost 50 years ago. His grandfather had a bakery, and a little Morand liked a lot to work there, helping his relatives. But at that period he loved music more than culinary, and he dreamed of being a music star.  

 

Unfortunately, he was not as talented as he wanted to be, so he decided to pursue a career in pastry, his second love. He studied and practiced culinary for 3 years in the pastry shop in the South of France, then he received his CAP (certificate d’aptitude professionelle) and Brevet de Compagnon. Then he studied chocolate work at a technical school in Switzerland.  

 

During next 30 years, Dare worked as pastry chef in restaurants of Europe, US, Canada. Lately, he decided to become an interpreter and opened his own restaurant –  Twiggs Café in Lenox, Massachusetts. He worked there for 5 years, until moving to New York to work in  Hilton Midtown. He still works there, trying always to improve his level and motivate his team to learn and do their work better and better. “You are only as good as the people under you,” he said. “To succeed you have to challenge the people you work with to make them great…. We have come a long way in pastries in my 50 years, and we need to continue growing.

Here is the recipe from Morand Dare

Lemon Mascarpone Mousse

Ingredients:

  • 480 grams heavy cream  
  • 60 grams egg yolks  
  • 180 grams sugar  
  • 45 grams water  
  • 10 grams gelatin sheets  
  • 225 grams mascarpone cheese  
  • 60 grams fresh lemon juice (1/4 cup)
  • 60 grams Lemon Curd (scant ¼ cup)  
  • freshly grated zest of 2 extra-large lemons (10g)

Steps

  • Whip cream gently and refrigerate until is cold.
  • Whip yolks until it is thick and pale in color, about 10 minutes on high speed, with the whisk.
  • Warm sugar and water to 240º F (115° C), while yolks are beating. Slowly pour the hot syrup in a thin stream into the yolks at the same time continuing to whip.
  • Bloom gelatin sheets in cold water until soft, about 10 minutes. Drain and melt in microwave 30 seconds.  
  • Add melted gelatin to the yolks, keep beating. Continue whipping until the mass has room temperature.
  • Mix the lemon juice, curd, and zest in a small bowl; add to the mixture slowly, continuing to whip.
  • Add mascarpone by the spoonful with the mixer running and whip until smooth.
  • Put lemon-mascarpone mixture to a large mixing bowl. Whisk in ⅓ of the whipped cream, quickly but lightly, then fold in the balance using a rubber spatula until completely mixed and smooth.

Eugénie Brazier: the Queen of the French cuisine

Eugénie Brazier was born in a poor French family. On the outside, she was just a simple country girl, but on the inside, Blazier was a productive and ambitious individual. She wanted to build a career.

 

Since childhood, Blazier knew a hard work. Her father had a farm and children worked there after school and during weekends. But Eugénie had only good memories of this period of her life because thanks to her mother she learned to cook.

 

During the First World War Eugénie Brazier worked in the bakery. 7 years later she opened her own small restaurant with a good food. She hadn’t money to invite somebody to help her. So Blazier served, washed and cooked herself.

One day Prince of Gastronomy, writer Maurice Curnonsky, spotted her. He was impressed by her talent and decided to help with promotion of the restaurant.   

In the 8 years before her little restaurant received its three Michelin stars, and Blazier had a reputation of the great chef. She started to teach young students wanting to become chefs. Paul Bocuse, another legend of the French cuisine, was one of them.

She turned Lyonn to the capital of the high art of the French Cuisine and cooked for Charles de Gaulle and Marlene Dietrich. Finally, the Queen of the French Cuisine became the first woman to win six Michelin stars.

 

Here we present one of the famous recipes of Eugénie Brazier, White Chocolate Raspberry Tart with vanilla.

 

INGREDIENTS

  • 300g Dark Chocolate Pastry
  • Sugar with vanilla
  • 200ml crème fraiche
  • 100ml thick cream
  • 180g white chocolate
  • 125g raspberries

STEPS

  • Heat the crème fresh with the thick cream.
  • Place the white chocolate and a sugar with vanilla in a bowl.
  • Cover with cling wrap and leave in the fridge overnight.
  • Line the tart tins with pastry.
  • Cut 9 or 10 squares of baking paper.
  • Pop baking paper in the tart tins and top with chickpeas.
  • Bake for 10 minutes, then remove weights and paper and return to oven for 2 minutes.
  • Serve warm with raspberries.

Scott Green

Scott Green is a legendary award-winning pastry chef. He has a Bachelor of Science Degree in Graphic Design, and he says that it helps him a lot in his work, that’s why his dishes look like such amazing.  

 

“My background in art and design has completely shaped the aesthetics of my desserts,” Green says. “I approach the flavors and composition of a dessert as a form of art.”  

 

In his work, he combines a high level of professionalism with fresh seasonal ingredients of high – quality. Nowadays he is the chef in The Langham, Chicago, and Travelle Kitchen + Bar from The French Pastry School.

Recently this chef started a project Devil’s Food Kitchen, a blog about baking, where chefs share their recipes, techniques, and advice with amateurs and professionals.

Here is one of the recipes from his blog – the most delicious pancakes you’ve ever eaten!

Pancakes

Ingredients:

  • 210g buttermilk
  • 50g whole egg (approx. 1)
  • 30g butter (unsalted)
  • 6g vanilla extract
  • 125g all-purpose flour
  • 25g sugar
  • 5g baking powder
  • 2g baking soda
  • 3g salt

 

Steps:

  • Warm the buttermilk and whole egg to room temperature, before you start cooking.
  • Melt the butter and add it to the buttermilk and whole egg, whisking well until the texture is homogeneous. Put the sugar into the buttermilk mixture and whisk it.
  • Sift and mix the all-purpose flour, baking powder, baking soda and salt and put it to the buttermilk mixture.
  • Let the batter sit for about 10 minutes in the fridge before using it. Meanwhile, prepare and heat your pan with a little butter
  • Pour the batter into the pan. Cook the pancakes in a hot skillet until bubbles appear on the surface.
  • Flip the pancake over and continue to cook it until it is golden brown on both sides.  
  • Top with maple syrup and butter.