Lucid dessert magazine issue 3 : INSPIRED

issue no.3

September 2015

L U C I D Dessert Magazine The third edition : Autumn's Internationally

INSPIRED

Published by J&D Corporation Co., Ltd. LUCID Th., 2015 All Rigths Reserved

LUCID Autumn's Internationally

INSPIRED

Creative Director & Founder Kritnakron Rooplek Editor In Chief Margaux Cintrano Director of Photography Mike Noppasut Contributors Author Philippe Germain Chef Jurgen Ederer Chef Mark Greenaway Pastry Chef Emmanuel Hamon Culinary Artist Martin Mairhofer Pastry Chef Nina Tarasova

18/9

Published by J&D Corporation Co., Ltd. Soi Sukumvit22 Sukumvit Prakanong Bangkok 10110 Issuu.com/Lucidmagazinethailand Facebook.com/Lucidthailand Lucidthailand@gmail.com Š LUCID Th., 2015 All Rigths Reserved Contact : (+66)946-638-222

Rd.

Philosophy Autumn´s Internationally Inspired ..

Dear Readers, Let me introduce myself: I am the Editor in Chief of Lucid Dessert Magazine, where we learn and share from one another all about the world of the pastry arts in our always changing seasons.

To start off, what does the word Inspiration or the verb to inspire denote ?

Autumn´s Internationally Inspired, Edition 3 of Lucid Dessert Magazine presents, a symbiosis, a combined effort, a collaboration, synergy and teamwork amongst all our Feature Articles, and including our features on Culinary Artist Martin Mairhofer, the Founder of Cookart; Chef Jürgen Ederer of Cookart, who efficiently delivers his true account on his amazing apprenticeship with Cookart.

Additionally, Professor Executive Pastry Chef & Chocolate Maker Emmanuel Hamon, and his professorship on chocolate making, his relocation from Brest, France to Kiev, Ukraine and his latest new chocolate.

Furthermore, the Publisher of Lucid Dessert Magazine and professional Pastry Chef Kritnakorn Rooplek and I have also interviewed, From Russia with Love´s Pastry Chef Nina Tarasova and Edimburgh´s Top Notch Culinary Artist Mark Greenway.

Our contributing Collaborator and dear friend, French Author & Photographer Mr. Philippe Germain of the his recently published book, Visions Gourmandes, shall capture all our attentions with three of the season´s most amazingly extraordinarily stunning dressage excerpts and how to instructions from his book, Visions Gourmandes.

Furthermore, Lucid Magazine aims to inspire, affect, animate, arouse, embolden, impress, influence, invigorate, motivate spur, sway and touch each and every reader and each and every culinary artist we collaborate with.

While efficiently and with impetus, we are delivering epicurean human interest stories, recipes, Pastry Chef Interviews, art of the plating dressage mentoring, gastro globetrotting adventures and cinematic scene making photography and editorial.

Have a spectacular autumn season ahead.

Stay tuned for our Christmas edition, The 12 Nights of Christmas with 12 Chefs, coming out at the end of November, featuring Japanese Culinary Artist Keiichi Hasimoto of Restaurant Le Sorcier in Yamaguchi, Japan, and Professor Georgy Valery at Horeca Culinary Institute in Brasov, Romania and modernist, contemporary Culinary Artist Georgeo Andrei plus 10 more Pastry Chefs & Culinary Artists from across the seven seas.

Margaux Cintrano Editor in Chief

PHOTOGRAPHER : gabriels santiago

CONTENTS 02 Masthead & Contributors

03 Editor’n Note

06 From Russia with Love 1 6 Coffee - Apricot Tartlets “Tubus” 24 Restaurant Mark Greenaway 26 Edimburg ‘s Top Notch Culinary Artist 32 Spiced Fruit Parfait Burnt Orange Jelly 36 Alien Kids

CONTENTS 38 The Greedy Dragon 40 I Broke My Collar 42 Let’s Rock in Brunico, South Tyrol 44 Culinary Artist Martin Mairhofer 54 The Snow - Sorbet by Cook Art 62 Chef Jurgen Ederer 72 Brittany’s Globe Trotting Patissier 84 Havana 88 Margaux’s Gastro Adventures

Photo Courtesy: Chef Nina Tarasova

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Pastry Chef Nina Tarasova FROM RUSSIA WITH LOVE

Young, beautiful multi - lingual Pastry Chef Nina Tarasova was born in raised in Saint Petersburg, Russia, called Lennigrad City by Russians.

Pastry Chef Nina´s main catalyst in motivating her to study the pastry arts, is quite extraordinary. Her studies began with the renowned French Pâtissier, Pierre Hermé, an heir to four generations of Alastian Bakery & pastry making traditions.

Pâtissier Hermé began his career at the age of 14, as an apprentice in Paris to the renowned Pâtissier Gaton Lenôtre.

institutes specializing in the world of baking and the dessert to upgrade her skills. Her mentors, all good friends, are Franck Geufr¡frey, the Head Pastry Chef from the Culinary Institute of Alain Ducasse ; Richard Hawke, Head Chef from the ESNP in Yssingeaux ; and Nicolas Pepin, in Lyon, where she held her first job. Furthermore, she worked with the Bellouet Conseil Jean Michel Perruchon, Johan Martan and David Bonet. She has been extraordinarily grateful for all the support, career guidance, and culinary mentoring they had given her and all the friendship.

She continued to tell me, that the distinctiveness of Russia´s gastronomy is due in large part to the country´s turbulent history and to the fact that Russia has played host to a great variety of cultures. Chef Nina Tarasova has superbly illustrated throughout her wonderful photographs and recipes, the visual splendor, the rich and varied nuances She additionally stated, she had studied of Russian Pastries and Desserts and the her in France, and every year she returns to new contemporary influences inspired by the French haute couture Pastries. different culinary Pastry Chef Nina further explained, his book PH10 was the first book she had bought on the subject of pastry making. One year later, day after day, she translated PH10, with the assistance of Google Translator, word by word, the recipes of her virtual mentor. She had prepared all the recipes at her home in her parents´ kitchen.

Written By: Editor in Chief of Lucid Dessert Magazine, Journalist Margaux Cintrano

Photo Courtesy: Chef Nina Tarasova

FROM RUSSIA WITH LOVE

Margaux

: Could you tell our readership about your culinary philosophy ?

Chef Nina

: “ Always be true with yourself, your students, with your guests, and clients.

Find inspiration around the world and listen to your own intuition and your own heart”.

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Photo Courtesy: Chef Nina Tarasova

Photo Courtesy: Chef Nina Tarasova

FROM RUSSIA WITH LOVE

Margaux

: To what degree of importance do you bring to the aesthetics of your presentations ?

Chef Nina

: Of course, it is quintessential for me. It is not only possible to bake or cook something, however, what you bake or cook, must have visual aesthetics. To combine the visual with delectable taste and a beautiful table setting are relevant rules of the world of gastronomy. I magine just a mass or blob of pastry !

Margaux

: When working on a new seasonal array of pastries and desserts, what is your creative process in terms of dressage ? Do you sketch the presentations or render in a art pad ? Do you research ? Which tools do you employ in the planning stage ? Do you refer to websites, books or Food Design Magazines ?

Chef Nina

: Inspiration .. I connect to humanity, people, feelings, travelling, the flowers, the sun, the wind, and stones ! I can see a new vision of a dessert from everywhere.All the pastries I create, are composed and constructed by my feelings. At moments, I may come up with an incredible idea, almost a “ healthy craziness” however, I do give it a shot. My feelings are never wrong. Call it women´s intuition. I once prepared Fresh Taragon with Beetroot, Raspberries and Roses.

Why not my inspiration tells me ? If you can create a great balance of a combination of ingredients, believe in yourself and trust your intuition.

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Photo Courtesy: Chef Nina Tarasova

FROM RUSSIA WITH LOVE

Margaux

: Let´s turn to, What is your gastronomic dream trip that you would like to go on and why ?

Chef Nina

Margaux

: I do not know exactly why, however, Australia. In Russia, we have an old adage: “We were born to make a fairytale come true”. Yes, I shall go to Australia ..

Chef Nina

: I believe Pâtissier Pierre Hermé. He was my first virtual teacher and mentor. I have tremendous respect for Pâtissier Hermé and am extraordinarily grateful to him, in respect to the changes I had made in my life. One day, in the near future, this shall be a goal accomplished.

: To conclude, could you tell our readership, if you had the opportunity to stage under a famous Culinary Artist or Pastry Chef, who would you select and why?

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Photo Courtesy: Chef Nina Tarasova

17 Coffee-apricot tartlets “Tubus” FROM RUSSIA WITH LOVE

Composition: Almond pate sable; cremeux with backed apricot with rosemary; coffee mousse; whipped coffee-milk chocolate cream; coconut-lime daquoise.

Makes 15 servings Almond sweet dough

Coconut-lime daquoise

250 g egg whites 50 g sugar 200 g powdered sugar 200 g coconut shavings 35 g flour 1 lime zest

240 g Butter 180 g Confectioner’s sugar 4g Salt 60g Almond powder 100g Whole eggs 120g Flour 350g Flour In a mixing bowl, with paddle attachment, mix together room temperature butter, salt, confectioner’s sugar, almond powder, eggs and the 120g of flour. Combine until the dough starts to homogenize and add the remaining flour. Place in the refrigerator for a few hours. Roll the dough at 2,5mm and

line the ring tube mold height

7 cm,

diametre 4,5 cm. Bake the sweet almond

dough at 150/155 C.

Mix sugar and egg whites to make a meringue. Gently stir in the dry ingredients and lime zest using a silicone spatula. Spread in a 0.5 cm deep baking dish and bake at 150° C for approximately 15-20 minutes. After the cake has cooled off completely, cut it into 3.5 cm diameter circles.

Photo Courtesy: Chef Nina Tarasova

19 Coffee-apricot tartlets “Tubus” FROM RUSSIA WITH LOVE

Backed apricot with rosemary

Coffee mousse

500 g fresh apricots 1 bunch fresh rosemary 100 g sugar 20 g butter

450 g heavy cream 60 g coffee beans 110 g Kahlua liquor 115 g egg yolks 15 g sugar 225 g milk chocolate 40% 15 g gelatin

Cut the apricots in half and remove pits. Lay the cut halves face up in a heat-resistant dish covered with foil. Crumble pieces of butter, sprinkle with sugar, and add fresh rosemary. Cover everything with the second sheet of foil and tightly tuck the edges under. Bake in a preheated to 200° C oven for approximately 15-20 minutes. Allow to cool slightly, then remove all of rosemary and puree the apricots in a blender.

Cremeux with backed apricot with rosemary 500 g baked apricot puree 90 g sugar 140 g egg yolks 20 g gelatin Soak the gelatin in cold water and allow it to expand. Use the puree, sugar and egg yolks to make English custard by heating the mixture to 85° C. Remove from heat, add the expanded gelatin and blend.

Toast the coffee beans in the oven at 170° C for approximately 10 minutes. In a saucepan, bring the heavy cream and toasted beans to a boil and allow to stand for 10 minutes.

Strain it, check the weight, it must be 450 g. If necessary, add more heavy cream. Pour the flavored heavy cream into the egg yolks with sugar and heat to 85° C. Pour in the melted milk chocolate and blend. Add the expanded gelatin and mix well once again.

Photo Courtesy: Chef Nina Tarasova

21 Coffee-apricot tartlets “Tubus�

FROM RUSSIA WITH LOVE

Whipped coffee-milk chocolate cream 112 g heavy cream 35% 12 g sugar 4 g coffee extract 12 g glucose 187 g milk chocolate 312 g heavy cream 33% -35%, chilled Heat the first batch of heavy cream with glucose, coffee extract and sugar. Pour into the melted chocolate and stir until smooth.

Blend. Pour in the second batch of chilled heavy cream. Blend once again. Cover with film and refrigerate for 12 hours.

Whip it to a firm consistency before using Assembly Spread the shortcut pastry with a thin layer of cocoa butter from inside and allow to harden.Place coconut-lime dacquoise in a circle on the bottom of the shortcut pastry tube. Fill half way with cremeux and the backs the apricot with rosemary and place in the freezer for 10 minutes. Then fill with the coffee mousse without reaching the edge of the shortcut pastry by 0.4 cm.

Refrigerate. Use a pastry bag with a star tip to apply whipped coffee cream with milk chocolate. Decorate with chocolate elements.

Restaurant Mark Greenaway is both an elegant and exciting venue, one of those rare dining rooms that manages to induce a sense of calm whilst encouraging anticipation.

With three AA rosettes for Culinary Excellence and named number 13 in the top 100 UK restaurants

by Square Meal. This is a most memorable dining treat yourself to a meal to remember.

The beautiful Georgian setting offers the perfect backdrop for some of Edinburgh’s finest cooking. With a passion for Scottish ingredients, Mark Greenaway uses only the very best local and seasonal ingredients, transforming them with modern techniques.

2015 has seen the exciting addition of a private dining room at Restaurant Mark Greenaway. The Balvenie Room at Restaurant Mark Greenaway is a private dining space like no other. The Georgian setting offers historic features; an exposed stone wall and the building’s original stone stove. The intimate space which can seat up to 16 guests had been finished using unique art installations to compliment 69 North Castle Street’s structure.

Restaurant Mark Greenaway, 69 North Castle Street, Edinburgh, EH2 3LJ 0131 226 1155

www.markgreenaway.com @markgreenaway www.facebook.com/markgreenaway

Photo Courtesy: CHEF Mark Greenaway

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CHEF Mark Greenaway EDIMBURG ´s TOP NOTCH CULINARY ARTIST

Mark Greenaway of Restaurant Mark Greenaway in Edinburgh was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012, his commitment and drive place him in the very top tier of Scottish chefs. Restaurant Mark Greenaway has now been awarded the number 13 spot in the UK by Square Meal in their 2015 list of the top 100 restaurants.

In 2014 Mark made a live appearance on the BBC’s Newsnight and as a guest chef on Channel 4’s Sunday Brunch. Mark currently appears as a weekly guest chef on STV Edinburgh’s The Fountainbridge Show. In April 2012 Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series. In early 2013, Mark mentored a group of teenagers from Linlithgow Academy in Scotland as they endeavoured to launch a healthy take-away business for Teen Canteen. This was filmed for a 3-part documentary series that was aired on BBC2 in November 2013.

Furthermore, Chef mark writes a weekly column for the Edinburgh Evening News and was a guest chef columnist for Scotland Now in September 2014. He writes

a fortnightly column for the heraldscotland. com’s Food and Drink section.

With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s signature style desserts; a visit to Restaurant Mark Greenaway, is an invitation to indulge in dessert.

Additionally, with a career beginning in Scotland in 1992. Mark, went to on to gain valuable experience during a 5 year stint in Australia, working at some of the nation’s

top establishments. On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders. Away from the kitchen, Mark has also taught outside the kitchen, at Braehead Cook School and the Edinburgh New Town Cookery School, as well as giving regular cookery demonstrations at food events including Foodies Festival, Taste of Edinburgh, Gardening Scotland, BBC Good Food Show, Ideal Home Show Scotland, IFE, The Speciality and Fine Food Fair, The Scottish Chefs Conference and Eat, Drink, Discover Scotland.

Photo Courtesy: CHEF Mark Greenaway

Throughout his career Mark has continued to support charities, for 2015 Mark Greenaway is a Patron for Bowel Cancer UK. In 2014 he worked with Marie Curie Cancer Care to raise awareness of their Blooming Great Tea Party. He has previously worked closely with Barnardo’s Scotland (2013), Breakthrough Breast Cancer (2013) and MacMillan Cancer (2012) and continues to see this as a large part of his work. Mark is also an ambassador for the Prince’s Trust, helping to train and support young people looking for a start in the hospitality industry. Mark continuously works with Young Scot to bring school-leavers aged between 16 and 18 into his kitchen for work experience as well as hosting regular stages for chefs from other restaurants. He also encourages his own chefs to take time off to gain further experience in the UK and beyond.

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EDIMBURG ´s TOP NOTCH CULINARY ARTIST

Photo Courtesy: CHEF Mark Greenaway

Photo Courtesy: CHEF Mark Greenaway

EDIMBURG ´s TOP NOTCH CULINARY ARTIST

Awards and Accolades Square Meal – Ranked number 13 in the top 100 UK restaurants 2015 The AA Awards - 3 AA Rosettes for Outstanding Cuisine Recommended in the Good Food Guide 2015 Recommended in the Michelin Guide 2015 i-On Food and Drink reader awards 2014 – Highly Recommended Restaurant Magazine - Top 100 UK Restaurants 2014 Scottish Hotel Awards 2011 ‘Rising Star Chef of the Year 2011’ Scottish Style Awards 2011 ‘Scotland’s Most Stylish Restaurant’

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Spiced Fruit Parfait Burnt Orange Jelly

Serves 6 Burnt orange jelly Ingredients 140g caster sugar 500ml fresh orange juice Zest of 1 lime Zest of 1 lemon Zest of 1 orange 2 vanilla pods, halved and seeds scraped out 7 leaves of gelatine, soaked in cold water •Place the sugar in to a heavy based pan and set over a high heat, stir with a wooden spoon until the sugar is equally melted to a golden caramel, take off the heat and add the zest and vanilla seeds •Very slowly add the orange juice, stirring frequently until all the of liquid had been incorporated, return to the heat and bring up to the boil •Add in the soaked gelatine, stir until dissolved, pour the liquid through a fine sieve and leave to cool •Pour into a tray and set in the fridge •Once set, cut out circles from the jelly using a small teacup or cookie cutter and set back in the fridge

Spiced Fruit Parfait Ingredients 150g mixed dried fruit 75ml rum 1/2 tsp cinnamon 1/2 tsp grated ginger 7 egg yolks 325g caster sugar 1 1/2 tbsp. liquid glucose 3 egg whites 750ml double cream 3 leaves gelatine, softened in cold water •Place the dried fruit in a pan with the rum, cinnamon and ginger •Bring the pan to a simmer •Remove from the heat and allow to completely cool •Whisk the egg yolks until pale and light •Boil 210g of the caster sugar with the liquid glucose until the soft ball stage is achieved (118C) and pour over the egg yolks •Stir in the softened gelatine •Whisk this mixture until it is cold •Whisk the egg whites and the rest of caster sugar to make a meringue •Whip the double cream to soft peaks •Fold all of the ingredients together including the spiced fruit mixture •Pour into 4cm hemispherical moulds and freeze till firm •When the parfait is frozen, turn out the moulds and stick the hemispheres together to make spheres •Place back into the freezer until ready to serve •Serve each sphere sitting on top of a round of jelly

Photo Courtesy: CHEF Mark Greenaway

http://visionsgourmandes.com/

Alien Kids

The Introduction Text By: Journalist Margaux Cintrano of Visions Gourmandes Publishing Projects. The Author & Photographer of Visions Gourmandes Book : Mr. Philippe Germain.

Anything that has to do with young children is always very well loved amongst all cultures. The discovery of the Renaissance French Macarons, reflect a profound pleasure of uncountable flavors, colors and textures for the young set. The voyage begins with the aromatic and sparkling qualities of freshly made French Macarons in all their rainbow and jewel tone colors .. These French Macarons shall take you and your dear ones on a special trip of memory for the palate.

Visions Gourmandes Publishing Projects

Alien Kids The concept is ..

There is nothing more charming than these little colored aliens to provide good cheerful opportunities to delight the tastebuds of the younger set, the children.

Their eyes shall shine with pleasure, and so simply harmonious, you can select to keep the secret, and select the perfect moment to surprise the little ones at their next special occasion.

INGREDIENTS ..

Pink macarons, green macarons and yellow macarons.

Glazes : Pink, green and yellow White frosting or icing Candied fruits in matching colors, pink or rose and green and yellow PLATING UP THE PRESENTATION ..

1. Draw 3 snowmen stylized with a pipette tube filled with white frosting or icing, and place evenly spaced on the plate as shown in the illustration and the photograph.

2. Dress the snowmen with the 3 glazes of different colors.

3. Arrange the macarons with the candied fruits as shown in the illustration and the photograph, and garnish each macaron the same.

4. Divide some candied fruit and scatter over the entire surface of the serving surface.

For gastronomes, this pastel presentation offers an entertainment for all ages, where the guests can guess one by one, all the elements that these macarons are made with.

The garnish dressing consists of 3 lines and a point or dot, and the snowmen are simply dressed as shown in the illustration and the photograph.

Despite a multi colored or variegated aspect, this presentation uses only 3 pastel colors and each is dressed in a glaze or frosted icing, and the macarons are trimmed with color coordinated candied fruits.

This composition shall look its best on a black rectangular porcelain plate ..

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The Greedy Dragon

The Introduction Text By: Journalist Margaux Cintrano of Visions Gourmandes Publishing Projects. The Author & Photographer of Visions Gourmandes Book : Mr. Philippe Germain.

Photo Courtesy: Author Photographer Philippe Germain

Nothing captures the enchantment of the moment like the fragrance of chocolate. Chocolate evokes the fascination of seductive voyage. Succumbing to the perfume of chocolate, and surrender the diet, for a taste of The Greedy Dragon !

Visions Gourmandes Publishing Projects

The Greedy Dragon A prelude to the holiday season or solitary pleasures, chocolate is a tasting pleasure renowned the world over. Whether, one likes it with strong kick, and intense aromas, or softly sensually, chocolate is always distinguishable by its subtle aromas and sublime perfume. Historically speaking, The Mayans had always attributed its the discovery of the chocolate bean to its deities or Gods. They characterized its divine character, that we still adore today.

INGREDIENTS ..

Marble sponge cake with chocolate marble pattern A scoop of vanilla icecream Cream Caramel A chocolate cigarette Gold Metal Foil Leafing Chocolate cake Gold metal foil leafing PLATING UP THE PRESENTATION ..

1.

Firstly, bake the cake prior and create a mold of a caramel cigar as in the illustration shown 2.

Create drops of different sized droplets, with the cream, using a pipette tube, and form an elongnated triangle diagonally on the plate 3.

Place a scoop of vanilla icecream as shown in illustration.

4. Install the caramel cigar upright, as shown in the illustration, and standing it up on a diagonal and the tail end, on the plate ..

5. The final touches are, the decorative .. Place small gold leafing foils on the cake .. as the illustration demonstrates.

Preparing the caramel cigar from scratch shall create the most beautiful effect. The simplest way to do is, is by pouring caramel on a sheet of parchment paper. It will provide a variety of shapes, to suit your style, and your presentation shall take center stage on your table, and the cigar shall provide the dessert creation with height.

All forms of plates may be suitable, for this presentation, however, on white plates, as we have chosen to draw the cream sauce droplets with a color reminiscent of chocolate, coffee or caramel ..

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I broke my collar

Introduction Written By: Journalist Margaux Cintrano of Visions Gourmandes Publishers Projects.

All Text By: Visions Gourmandes Book Author & Photographer Philippe Germain.

Chocolate, film scenes set not only the tone and ambiance, however, also creating a ritualistic feast for both the eyes and palate no matter where we are dining or lunching. “ I BROKE MY COLLAR “ possesses a well cast filmic on screen style which shall delight all one´s 6 senses !

Visions Gourmandes Publishing Projects

I broke my collar The Concept is ..

Chocolate, long considered an aphrodisiac, and stimulant, in addition to fulfilling our taste buds, presents itself in this presentation as an upscale signature dessert or snack with an imaginative, innovative and intuitively epicurean artistic flair.

INGREDIENTS ..

A 3 layer chocolate cake Currants Japanese pearls tinted and perfumed Caramelized sweet waffles or pancakes( The Head - Set looking sculptures )

Currants PLATING UP THE PRESENTATION 1. Firstly, place the cake on the plate in the background in oblique position as in the illustration and photograph shown.

2. Scatter and disperse, some currants and pearls around the cake as shown in illustration. Additionally, to finalize, place a currant sitting on the cake too. These pearls will have been colored and perfumed prior to the dispersement on the plate.

3. Place the pre-made caramel waffle and pancake slightly installed inside of the cake as shown in the illustration ..

This is a simple scene, to showcase a dessert, rather than a conventional one.

With a little imagination, one can create a savory salty profile or a sugary sweet one.

In regards to the caramel sculptures, there are numerous types of products one can use; waffles, pancakes, phyllo brick sheets, matzo meal, etcetera. You can soak in butter for a savory profile too.

This composition shall be amazing, with any type of porcelain plate you so desire.

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LET´s ROCK

IN BRUNICO, SOUTH TYROL .

Photo Courtesy: Culinary Artist Martin Mairhofer

Culinary Artist Martin Mairhofer

& Chef Jurgen Ederer

Photographer : Arnold Brunner

Cookart

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Culinary Artist Martin Mairhofer

Brunico or Bruneck, is the main town in the Val Puster Valley, situated in the Italian Province of South Tryol or Alto Adige.

Additionally, it has become a World Heritage Site, possessing the summits of The Central Alpine Crest to the south and is located at the confluence of the Ahr and Rienz Rivers.

Furthemore, Brunico / Bruneck, is nestled amongst the Plan de Corones Mountains, renowned for skiing and its extraordinarily upbeat rocking nightlife !

Culinary Artist, Martin Mairhofer, was born and raised in Brunico, thus the title, Let´s Rock, has quite a bit of significance to him and his rock and rolling mentees of his Foundation & Culinary Institute Cookart.

To look at the geographic and epicurean historic location, The Adige River rivets its way from the Tyrolean Alps at Austria´s Border, heading south to the Po Plain of Venteo, connecting these two regions as well as the epicurean dining penchants of Austria and Italy. The amazingly stunning

landscaping is the norm here, with most of the Alto Adige resembling a set design for the beloved film, Heidi.

Moreover, Hannibal and his elephants crossed this region enroute to war with Rome many centuries ago.

In the Alpine villages, people eat as they did, two hundred years ago. Secretive held family treasures, and their beloved ancestors´ recipes govern the spicing, smoking and dumplings of polenta and potato gnocchi, the region´s common specialties.

Is this Italy or Austria ? It is both .. Trentino and Alto Adige were linked in 1948.

This absolutely impeccably flawless region, consists in rustic simplicity, and sophisticated enchantingly magical luxurious country Inns, a winning place 2 hours from Innsbruck Airport, where one shall experience the alluring blend of Italian and Austrian gastronomic specialties and the amazing

Cookart Team .

Written By: Editor in Chief of Lucid Dessert Magazine, Journalist Margaux Cintrano

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Cookart

Let us now, return to Culinary Artist Martin Mairhofer´s background ..

As a child, Chef Martin had dreamt of becoming a chef, and his passion for the gastronomic arts, has continued to this day.

Furthermore, he used to watch his mother and grandmother cooking and buying the numerous local products of the Brunico region. He always had wanted to combine his creativity with his love of cuisine and he had decided to attend culinary institute ..

To move on, Chef Martin, attended the Emma Hellensteiner Culinary Institute in South Tyrol. He then, furthered his culinary education and received his Master´s Degree at The Kaiserhof in Meran. He graduated with a Degree in Dietary Nutrition and is licensed as a Dietarian Culinary Specialist.

Photographer : Arnold Brunner

Photographer : Arnold Brunner

Margaux

: What is your culinary philosophy ?

Chef Martin : “The product is the exclusive star in the kitchen�.

Margaux

: Tell our readership about Cookart. What inspired you to create Cookart, and what are the goals of this learning institution ?

Chef Martin : Firstly , Martin Mairhofer Cookart Social World

is an empowering organization, which is totally

involved in Social work projects, Team work,

Motivating & Inspiring, Guidance Counselling

and in developing friendships. We have been

in Italy, Austria, Germany, Luxemburg and

the United States up to date. I wanted to

create a place, where teenagers, especially

future cooks could find the answers to their

questions and solve their professional

challenges as well as their private dilemas in

addition to preparing and mentoring them to

become Chefs.

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Cookart

Cookart

“The product is the exclusive star in the kitchen�

Photographer : Arnold Brunner

49

Photo Courtesy: Culinary Artist Martin Mairhofer

Cookart

Photographer : Arnold Brunner

Cookart is also plans Events which provide all the interns a chance to meet other Cookart apprentices and have dinner together, do sports and “ Rock “ together ..

The professional world can have a profoundly negative effect on young cooks, and push them to the limits. So, I have labored to find solutions to prevent and / or at least ease the weight off their shoulders.

Additionally, Cookart Social World assists in strengthening the young cooks psychologically as well as physically. This is accomplished by the giving recognition of their achievements and supporting their them be it professionally and / or emotionally. It is my priority and commitment, that “the new blood” always keep cooking for it is their dream job, even if faced with stressful situations.

Furthermore, Cookart Social World is an international circle of friends. Over 1,000 members support the new blood in search of career opportunities. These young cooks have the possibility to intergrate and meet uncountable people when attending our special events. They also are given a chance to demonstrate their epicurean creative talents, cooking skills, sport expertise and simply to develop friendships.

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Margaux

: Chef Martin, this sounds amazingly extraordinary. Now, to move on to the next question, To what degree of importance, do you bring to the aesthetics of your plate presentations or dressage ?

Chef Martin : The aesthetics of my plate presentations is highly

relevant to me, quintessential. I believe every

dish should be “sexy” .. Without any visual

excitation, the client may become dis-interested.

“I do not believe it is possible to disconnect

cooking, seasoning and plate styling or designing”.

“The most important thing about a dish, is the

taste of the dish, and then the dressage is

complete unto itself” !

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Cookart

Photo Courtesy: Culinary Artist Martin Mairhofer

Cookart

Margaux

55

: Do you believe it is relevant to devote time and rigor to the dressage of your plates ?

Chef Martin : Tell us about the Autumn and Winter

Seasons 2015, in reference to local

products and specialties.

I have created “Snow-sorbet” ..

We are known for our ski slopes,

sleighs, snow mobiles and I like to

sip snow !

So, to produce snow in my kitchen,

I have tried uncountable variations

and the most effective one has been

to use a Pacojet.I place crushed ice

into a Pacojet and freeze it by

placing it at Minus 60 Degrees

Centigrade. In this way, I can create

a consistency that is similar to the

granules of real snow.

Then, I add 40 to 50 grams

of Snow-sorbet powder, to the

preparation and put it into the

Pacojet. In this way, I am able to

obtain Pulverulent crystals. I mix a

preparation with Buttermilk and serve

it in Martini Stemware and decorate

it ..

Margaux

: Fascinating, Chef Martin. I have an off the top of head question, What is your gastronomic dream trip and why?

Chef Martin : This trip, would lead me to

Chicago and Restaurant Alinea, to

meet multi Michelin Star Culinary

Artist Grant Achatz. Why ? Simply, I

am fascinated by the story of his life.

Margaux

Photographer : Arnold Brunner

: Yes, he is quite a “ Warrior “ and an example to humanity.

Photographer : Arnold Brunner

Cookart

Margaux : To point to the next topic, What are your

strengths and which things would you like to

improve upon ?

Chef Martin : My greatest strength is my humanness and

profound love of humanity. I believe one can

improve on almost everything. Times

are changing and just like one´s expectations

and realizations, one has to be a go beyond the

norm and step up the plate everyday “ anew “ ..

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Margaux

: My last question at the moment is, what has your former training been in regards to, the positives and the negatives, and did they focus on the art of plating ?

Chef Martin : My apprenticeships were ordinary of the time and

the real learning and hands on experiences,

developed when I had already finished Culinary

Institute.

The greatest positive, is I have learnt how to deal

respectfully with food and its products.

When you are in the process of studying and

learning, as an intern, it is very vital to have a

mentor that you can confide in and have

confidence and trust in, and this mentor, to

believe in you and your culinary skills, talents,

artistic ideas and aspirations ..

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Cookart

Photographer : Arnold Brunner

Margaux

30 Years ago, the dressage of plates were much less important than they are today. The Cooks of yesteryear, worked with their fingers, and today´s Culinary Artists work with tweezers and pipettes ! Cooking has become a filigree or visually more ornamental and scene making .. : Thank you very much Chef Martin Mairhofer for all your collaboration and the truly fascinating Interview.

Cookart

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Photographer : Arnold Brunner

Photo Courtesy: Chef Jurgen Ederer

Cookart

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CHEF JÜRGEN EDERER

CHEF JÜRGEN EDERER LIKES HIS PLATES TO BE REFLECTIVE OF NATURE Young Chef Jurgen Ederer, was born and raised in the legendary city of music, Vienna, Austria.

Additionally, Vienna is world renowned for its extraordinarily amazing Sacher.Torte.

Moreover, Vienna is also famous for housing Artist´s Gustav Klimt´s most celebrated painting, The Kiss, painted

in 1908, portraying a couple embracing in a field of flowers, at the Belevedere Museum and it is the only cosmopolitan metropolis that has an active, flabbergasting viti-culture within its city limits. The coffeehouse and café culture is booming, henceforth, a culinary career is not unusual. As a child, Chef Jurgen loved to spend time in the kitchen with his mother and grandmothers. He had known from a very early age, that there would be no other vocation

for himself, except to follow the yellow brick road, and become a professional Chef.

Having done apprenti ceships with Culinary Artists Hiroshi Sakai at the Grand Hotel in Vienna, and with Culinary Konstantin Fillpou, formerly of Novelli.

Currently, Chef Jurgen is working with Culinary Artist, Martin Mairhofer, the Founder of Cookart Social World and Culinary Institute in Brunico, Alto Adige, Italy, and also called Bruneck, South Tryol.

Chef Jurgen Ederer, briefly has explained the organization´s philosophy regarding teamwork, social work, motivation and inspiration, guidance and friendship.

He further revealled, Chef Martin wanted to create a place for teenagers, especially future inspiring cooks, where they can find answers to their questions not only professional career guidance wise, but also finding solutions to their private challenges.

Written By: Editor in Chief of Lucid Dessert Magazine, Journalist Margaux Cintrano

Photographer : Arnold Brunner

Margaux

: Firstly, where were you born and raised ?

Chef Jurgen Ederer : I was born and raised in Vienna, Austria.

Margaux

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Cookart

: What or who, were the catalysts in motivating and inspiring you to study the culinary arts ?

Chef Jurgen Ederer :

Margaux :

As a child, I loved to hang out in the Kitchen with my parents and grandmothers. I had known for sure from a very early age, that there would be no other vocation for me, except to be a professional Chef.

Can you tell us about your Mentors ? And about your apprenticeships ?

Chef Jurgen Ederer :

One of my instructors who really has given distinction to my culinary apprenticeships was Chef Hiroshi Sakai of the Grand Hotel Vienna. He had taught me alot about the Japanese Kitchen and I am forever grateful for this.

Additionally, Chef Konstantin Fillipou, who used to wrok at the Novelli Vienna, where I did my first steps into Modern XXI Gastronomy. He truly assisted me in perfecting my culinary skills.

Cookart

Margaux

65

Futhermore, Culinary Artist Martin Mairhofer, the Founder of Cookart Social World, is my present Mentor, and everyday, I learn something new, and the sifting through and sorting out in the thinking process is the most complicated target.

: What is your culinary philosophy ?

Chef Jurgen Ederer : “The perfection lies in the simplicity.”

Margaux

: To what degree of relevance, do you bring to the aesthetics of your presentations ?

Chef Jurgen Ederer : Two points. Firstly, I do my best to keep

them as simply as possible and moreover,

“ I like my plates to be reflective of nature” .

Furthermore, one cannot under-estimate the optical alignment of a plate. It should combine with the dish, however, taste is the key to success.

Photo Courtesy: Chef Jurgen Ederer

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Cookart

Margaux

: Tell our readership about the autumn and winter in reference to local products and specialties.

Chef Jurgen Ederer :

Margaux

Well, autumn is pumpkin time .. I adore pumpkins because one can create uncountable dishes with this product, appetizers, main courses and desserts.

: What is your gastronomic dream trip and why?

Chef Jurgen Ederer :

Definitely, Manhattan and Chicago to meet two exemplary examples in the world of gastronomy, Culinary Artist Daniel Humm in Manhattan and Culinary Artist Grant Achatz in Chicago.

Cookart

Margaux

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: Could you tell our readership about your creative process in terms of dressage ? Do you render, or sketch / illustrate ? Do you study websites or design and epicurean magazines ?

Chef Jurgen Ederer :

Margaux :

“ Everything is in my mind “. I collect impressions from nature, people, and I create a plate, step by step, “ a spontaneous patchwork “ let´s call it ..

My last question at the moment, is what have your culinary institutes and apprenticeships been in regards to dressage ? The positives, and the negatives

Chef Jurgen Ederer : “ One cannot really learn too much about

dressage. It is something that you visualise

and feel, as it reveals the artist within you “

Photo Courtesy: Chef Jurgen Ederer

Photographer : ana gulchenko

Photographer : ana gulchenko

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Pastry Chef Emmanuel Hamon BRITTANY's GLOBE TROTTING PATISSIER & CHOCOLATIER

Brittany´s seaside villages are a surprising tapestry of enchanting villages where life goes on as it has for centuries. The scenery amazingly breathtakingly stunning, the region´s memorable cuisine and the pastries, a paradise for the palate. Pâtissier and Chocolatier, ( Executive Pastry Chef & Chocolate Maker) Emmanuel Hamon was born and raised in Brest, Brittany, a small historic city just west of France´s FINISTERE, which denotes the final point. This is the most western region of France, with a rugged, coastline, home to the renowned sea scallops, mussels, clams, oysters and the Pride & Glory of Brittany, the Blue Lobster and the fisherman´s traditional and beloved dish called, Homard à L´ Amoricaine, a tomato based Lobster Stew.

of Atlantic Ocean, and thus, the interior farmlands, are extraordinarily rich in produce including the renowned artichokes and the prized salt marsh fed lamb called pré-salé. He continued providing me with geographical and historic knowledge. He mentioned, the sea, France has over two thousand miles of coastline, and nowhere do the waves crash rougher than on the coasts of Brittany. The fingers of the Brittany peninsula reach far into the Atlantic and so it is not surprising that the Bretons have for generations earned their living as fishermen and sailors. In the early morning hours, at dawn, the fishermen can be found repairing their nets for the fresh daily catch.

Here, one could also find a thicket of fishing boats, and for shellfish and fish enthusiasts, this is a paradise for the palate.

Pastry Chef Emmanuel additionally stated, that this is a pretty “ savage and wild region”, and the climate has not always been too nice either, henceforth, the inhabitants could be quite similar in character ! Furthermore, Chef Hamon explained that this region is situated on the rocky coast

Chef Hamon had grown up in this province, and he also told me, that he had left Brest at the age of 18 to attend culinary institute to study the art of pastry making.

He later, returned to his hometown in 2001, to open his own retail pastry business.

Written By: Editor in Chief of Lucid Dessert Magazine, Journalist Margaux Cintrano

Photo Courtesy: Emmanuel Hamon

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

Margaux

: Could you tell our readership, who or what were the catalysts in inspiring you to study the culinary arts and where did you attend culinary institute ?

Chef Hamon :

My parents had often told me that at the age of eight, that all I talked about was that I wanted to become a Baker of Cakes, Tarts and Desserts. I recall, baking cakes in the family kitchen.

Moreover, my father had a sweet tooth, and was extraordinarily fond of sweets, so there was always chocolates and tarts of all types at home. Every Sunday, we used to go to buy cakes at the local Bakery & Pastry Shop. In many ways, my father, did influence the budding fascination. When I was sixteen, I started an apprenticeship and had found a Pastry Shop in Brest, who agreed to train me and I spent the following two years laboring and learning the art of pastry making.

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Photographer : ana gulchenko

Margaux

76

: Can you tell us a little bit about your Mentors ?

Chef Hamon :

To be honest, I have never had a real Mentor. Things were very different than they are today. In my epic, there were no Star Pastry Chefs, like today. At most, very few specialised in this sector.

Some of the renowned have been: Lenôtre and Thuries and today´s prominent are, Conticcini and Pierre Hermé.

In my professional life, I have had bosses, or Executive Head Pastry Chefs, who have influenced me over the years, however, I would not call them Mentors.

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

Margaux

: What may I ask is your culinary philosophy ?

Chef Hamon :

“ In 3 words, Pleasure, Creation & Trying” ..

I believe, that it is quintessential after having mastered the basics, to try new combinations, new forms, new textures, and one should not be fearful to let his or her imagination guide them. “ If 90% of the time, something does not work out well, then there is 10% of success, then it was worth it “ !

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

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BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

Margaux

: When working on a new seasonal array of pastries, chocolates and / or desserts, what is your creative process in terms of dressage and the art of plating ?

Chef Hamon :

This depends on several things. Firstly, I love a year to year change in my style and finally what I would like to say, is that I do not repeat things that I have already done. I draw upon the subconscious, while adapting my own styles.

Finally, it is also the product, that sometimes guides us or dictates via their colors, shapes and textures.

Concluding points, I would like to mention are, there is nothing worse than a beautiful cake that has no taste, or an unattractive cake that is absolutely delicious. So, vital, is that if the cake merits excellence, then have fun creating the beautiful ..

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Margaux

: Do you render or sketch your dressage ideas ? Do you research in Pastry Magazines, Food & Wine Magazines, Websites, and / or traverse Bakeries worldwide and locally ?

Chef Hamon :

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For me, everything can be an influence, for example, architecture, colors, and shapes. I am not very influenced by magazines, however, it is relevant to view the latest. I would state, that my travels and encounters, influence me more. Last year I had the opportunity to coach and guide a class in a design institute. The subject was the Christmas Buche. or Yule Log. Each of the students had to re-work or evolutionalise a Yule Log. After 15 years in the retail business, I had also decided to cease retail activity and move on to new penchants which I have been veered toward for a very long time. I have found my preference is to feel more free, and travel the world, meeting other Pastry Chefs and Chocolate Makers and being a Professor - Coach - Trainer. Furthermore, since I was constantly travelling long distances, I had made the decision to relocate to a beloved city of mine, Kiev, The Ukraine. “So, this is my new life” ..

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

Margaux

: Well, firstly, Congratulations, Wow on this fantastic news and I wish you all the very best in Kiev. Now to move on to a couple of final points. Could you elaborate on the Autumn and Christmas Season, in reference to your latest compositions to be created and which products are you going to utilize ?

Chef Hamon :

I am just beginning the new collection and I am working with a new Chocolate from Luker Cacao.

I have always loved working at the pre - Christmas Season with various spices and infusions. I am doing some tests on tobacco infusions too. Citrus fruits have always been a favorite too. The work on texture play with praline is also a key player.

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Photographer : ana gulchenko

Margaux

: Sounds extraordinary. To conclude, let me ask you this, if you had an opportunity to stage with a renowned Pâtissier and / or Chocolate Design Artist, who would you select and why ?

Chef Hamon :

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I have mingled with uncountable Pastry Chefs however, I would select Italian Patissier, Gianluca Fusto in a celebration of Italian Pastries.

Why, because his work is always impeccable.

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

83

Havana Recipe for a frame of 30x40 Vanilla mousse Caramel and tabacco creamy almond and hazelnut biscuit whisky and milk chocolate ganache hazelnut streusel 84

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

Vanilla mousse 500 g Custard cream 680 g Whipped cream35 % 7.5 g Gelatin Custard 1/2 lit Milk 150 g Sugar 80 g Egg yolk 30 g Egg 1 Vanilla pods 40 g Custard powder Realize a custard cream with ingredients listed and Incorporate the gelatin previously soaked in cold water. When the custard is 35/40 °, fold in whipped cream.

Whisky and milk chocolate ganache 200 g fresh cream35 % 50 g glucose 320 g Milk chocolateConlombia45 % 8 cl whisky Heat together up to 80 cream, whisky and glucose.

Pour in repeatedly melted milk chocolate, realize a emulsion ending the blender.

Almond and hazelnut biscuit 250 g egg white 115 g Sugar 155 g Almonds powder 50 g h azelnuts chopped 95 g icing sugar 50 g flour Beat the egg whites and sugar until a soft meringue With a spatula, add the sieved mixture almond /sugar/Flour/hazelnut, then mix gently .On baking tray , spread a rectangle of 30x40 cm Bake at170° for 15/20 minutes.

85

Hazelnuts and almonds Streusel 180 g butter 180 g Flour 180 g brown sugar 140 g hazelnut powder 100 g almond powder 1 pich of salt Preheat oven to 155 ° in the robot, mix with the leaf , hazelnut powder, almonds, flour, brown sugar and salt then add the softened butter and mix until the dough is smooth. Rolling out in to the frame of 40 x 30, place on a baking sheet lined with parchment paper, Bake 10/15 min. let cool

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BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

BRITTANY´s GLOBE TROTTING PATISSIER & CHOCOLATIER

Caramel and tabacco creamy 225 g Egg yolks 165 g Caster sugar 375 g fresh cream35 % 375 g Milk 9 g gelatine leaves 60 g sugar 1/2 big Havana cigar .

Heat the milk and cream then add some Havana tabacco .leave to infuse a few second then pass through a sieve. , In a saucepan, realize a caramel with the sugar and then deglaze with mixed milk / cream / Tabacco . Pour over blanched yolks with the sugar and cook on 85 °. Off the heat, add the gelatin and mix well.

Method and assembly On the streusel already into the frame, pour the whisky and milk chocolate ganache , let crystallized. then place the hazelnut biscuit and cover with the caramel and tobacco creamy , put in freezer or choker until the creamy get frozen on surface .

Finish by covered with the vanilla mousse then smooth and place in freezer. When all frozen , cut four rectangular of 10 cm / 30 cm , with chocolate gun , spray a velvet with a mix of 60% of cocoa butter , 40 % dark chocolate and few yellow coloring powder. For decorate , spread out some tempered dark chocolate on guitar film of structure leaf, before full crystallization, cut rectangle of 30 cm x 10 cm.Mix 500g of melted chocolate with 125 grams of cocoa powder and 125 grams of powdered sugar, using a piping bag , draw up some rods on guitar sheet and leave to crystallize. Then place these rods in freezer few minutes then using the same mix to cover the cake , spray the rods with the chocolate gun. Place the dark chocolate rectangular on the top of the cake and then put some rods .

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MARGAUX´s GASTRO ADVENTURES

Relais Du Silence Disni Hotel Montpellier - Castries 1 Rue de Carriers Castries, Languedoc Reservations are highly suggested: 33. 467 41 97 86 Website: http://www.disni-hotel.com/ During a recent visit to Montpellier and Séte, my younger twin daughter and I had celebrated our birthdays over lunch at The 15 Room Boutique Relais Du Silence Disni Hotel´s Restaurant, in the amazingly enchantingly historical town of Castries, Languedoc, most famous for its Roman Aqueduct.

The combination of autumn´s luxuriousness and summer´s refined finesse that characterizes and hints of the season ahead, provided us with a most extraordinarily amazing lunch as the seasons have begun to mingle the close of summer. We had shared a sublime refined Foie Gras with Truffles and Hibiscus followed by a stunning Homard au Currí, a Curried Lobster. The conclusion was a flawless rustic goat cheese, unmistakeningly impeccably memorable

MARGAUX´s GASTRO

ADVENTURES

Culinary Artist David Bilcot had been more than honored to provide us with the recipe for the Homard au Cari ..

Homard au Carí .. Curried Lobster ..

Ingredients ..

1 Lobster per person 1 / 2 Stick of French butter 1 Cup finely minced shallot 1 1/2 Tablespoons of Powered Curry 1 Tablespoon of extraordinarily finely minced Lavender Garlic 1 Tablespoon of fresh Provençal red tomato blended 1 / 4 Cup Calvados Salt and freshly ground black, rose, green and white pepper to taste 1 Cup dry white wine 3 Fresh Thyme Sprigs 1 Bay Leaf 3 Fresh Parsley Sprigs A pinch of dried Thyme and a pinch of dried Parsley 2 Tablespoons of unbleached natural flour Reserve the Lobster Shells and their fluids in a large crystal glass bowl 2 Large bottles of Perrier or similar sparkling water MARGAUX’s GASTRO ADVANTURES

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MARGAUX’s GASTRO ADVANTURES

Preparation ..

1. Bring a large stock pot of sparkling water to medium to high simmer.

2. Place the lobsters gently into the boiling water, covering the pot for 8 to 9 minutes.

3. With a pair of Tongs, remove the lobsters and to a large crystal bowl of cold sparkling water.

4. Strain the lobsters.

5. Working over the large crystal bowl, gather the lobster own liquid, and take of the claws and tails.

6. Extremely carefully take out the lobster meat from their shells.

7. Crack the claws carefully, removing the lobster meat.

8. Reserve the lobster meat taken from their shells in a crystal bowl with all their fluids collected.

9. Melt 1 tablespoon of French butter in a heavy large sauté skillet over a low to medium flame.

10. Place the finely minced shallots, curry powder, and minced garlic and sauté all the ingredients for 2 minutes

stirring occasionally clockwise with a large wooden spatula.

11. Now, add the tablespoon of fresh tomato purée, then the Calvados, the shells of the lobster that were removed, and the 4 or 5 cups of the lobsters´ fluids.

12. Additionally, add the wine, the thyme sprigs, and dried thyme, the parsley sprigs & dried parsley and the bay leaf.

13. Lower the flame, and slow simmer the sauce until it is reduced to 1 and 2/3 cups, about 40 to 45 minutes.

14. Now, strain the sauce into a medium sized skillet and remove all the solids, the shells and sprigs etcetera.

15. Combine 2 tablespoons of French Butter, and the unbleached flour in a medium sized crystal bowl.

16. Heat the curried sauce once again on a low simmer for 3 minutes, whisking the sauce without stopping in a “ clockwise “ motion.

17. Put the Butter Flour whisked mixture into the sauce and whisk thoroughly in “clockwise” motion.

18. To conclude, now place 1 tablespoon of French butter in another medium sized skillet and place the lobster ( whole or in medallions ) in the sauté skillet.

19. Sauté for 1 minute per side ..

20. Share the sauce between 2 plates and arrange the

medallions or whole lobster on large square white porcelain plates.

Prices: Accessible prices range from 19 Euros - 25 Euros for lunch and Tasting Menus range from 25 Euros - 70 Euros including beverages, wine, coffee and dessert.

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Relais De Saint Ser Boutique Hotel & Restaurant Avenue Paul Cezanne Puyloubier Reservations Highly Suggested: 3304 42 66 37 26 Website: http://relaisdesaintser.com

The ancient Provenรงal enchanted village of Puyloubier, which is amazingly encrusted and sculpted into the base of Mont Ste Victorie, that Artist Paul Cezanne repeatedly painted in uncountable works, sets the scenic background for the landmark Escoffier inspired Relais Chateaux Boutique 8 Room Hotel and Restaurant Saint Ser. The restaurant presents profoundly flavored, fragrant seasonal local cuisine including: Braised beef, so aromatic of orange zest, Pommes Dauphinoise, which are potatoes with a crispy crust of gratin formed from heavy cream and the fresh catch of day. The classic sweet tooth pleasure of the establishment is a dessert called Dame Blanch, which consists of local Provenรงal pears, vanilla ice cream, pear sherbet and a chocolate drizzle .. The French epicurism served is veered towards the traditional with modern evolutionary presentations and highly aspired gastronomic deeply rooted cuisines from the lands in which it is located.

Appetizers and starters are priced at: 11 Euros - 14.50 Euros

Highly suggested are the Foie Gras and the fresh off the fishing boats, Octopus ..

The Main Courses are approximately 18.50 Euros 25.00 Euros

MARGAUX´s GASTRO

ADVENTURES

POACHED SEA BASS WITH ASPARGUS ..

2 large fillets of fresh Sea Bass 4 thin slices of lemon 1 tablespoon of fresh French Butter 2 tablespoons of finely minced Shallot 2 / 3 Cups of finely sliced fresh sorrel or spinach leaves 1 / 3 Cup whipping cream or heavy cream 1 / 4 teaspoon of freshly grated lemon zest Salt & Freshly Ground Pepper to Taste A sprinkle of The 5 Provençal Herbs ( fresh or dry ) 1. Firstly, season the sea bass with salt, freshly ground peppercorns, and the 5 Provençal Herbs.

2. Place the fish in a heavy medium sauté skillet or pan.

3. Cover the sea bass with 1 glass of French dry white wine of choice.

4. Now, add the very finely sliced lemon.

5. Place the pan over a medium low flame and bring to just a simmer.

6. Poach the fish very lightly in the white wine and reduce the flame to low.

7. At this time, melt the butter in a heavy small sauté skillet over medium low heat and add the finely sliced shallot and sauté for 30 seconds.

8. With a wooden spatula or wooden spoon, add and stir the aspargus or sub sorrel or spinach leaves, gently shredded to the sauté pan and add the cream, stirring clockwise gently and add the lemon zest.

9. On a gentle low flame, simmer until the sauce is thickened, approximately 2 minutes.

10. Season with salt and freshly ground peppercorns to taste and additional Provençal Herbs.

11. Take the sea bass fillets out of the poaching liquid and place on large square or round white porcelain plates.

12. Carefully drizzle the cream sauce in a lovely pattern with a Pipette tube ..

MARGAUX’s GASTRO ADVANTURES

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SPECIAL THANKS

Siwanee Rooplek Margaux Cintrano Pastry Chef Nina Tarasova Chef Mark Greenaway Culinary Artist Martin Mairhofer Chef Jurgen Ederer Pastry Chef Emmanuel Hamon Author Philippe Germain Visions Gourmandes Publishing Projects Arnold Brunner Ana Gulchenko Emma Louise McGettrick

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