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Alain Ducasse on the Wagon

Alain Ducasse on the Wagon


On the top floor of I.M. Pei's stunning Museum of Islamic Art in Doha, the capital city of the Persian Gulf state of Qatar, there is a glamorous restaurant designed by Philippe Starck, with cuisine overseen by multi-Michelin-starred French chef Alain Ducasse. The room, giving onto the museum atrium, has soaring ceilings, full-length windows with a view of the city skyline, towering mirrored cases full of books, shelves of colorful decorative glassware, and opulently set tables with deep-cushion white leather chairs inscribed with fragments of Arabic romantic poetry. At each place setting is a heavy cut-crystal goblet designed to hold the finest vintage of… Evian.

In this very Islamic nation, alcohol is served only in the big international hotels, which, not coincidentally, are home to many of Doha's better restaurants. One notable exception is IDAM, M. Ducasse's museum outpost. Here, the food is finely crafted French–Mediterranean with frequent local accents, and the "wine list" is a compendium of bottled waters, soft drinks, and what are openly described here as mocktails. Oh, and don't even think about rôti de porc or lardons in the salad.

Chef Frédéric Larquemin, who has been in charge of the kitchen since January of this year (the restaurant opened with the museum in 2008), is a 10-year veteran of the Ducasse operation, most recently at Alain Ducasse au Plaza Athénée in Paris. He sources 70 or 80 percent of his raw materials in the Gulf region, he says — including a number of varieties of excellent fish (the main one is hammour, a type of grouper) — and tries to bring regional flavors into his dishes.

Photo Credit: www.alain-ducasse.com

Every table gets a non-regional amuse-bouche of tiny blinis served with smooth pâtés of tuna, chicken, and basil. The mezze ("small plates") selection combines French and Middle Eastern notions. A standout is a bowl of braised lentils and chickpeas topped with very light, very flavorful hummus under a coating of edible gold leaf. Crisp samosas of slightly spicy cod and similarly shaped rissoles of lamb with fig were delicious. Not everything hits: Little escargots, out of their shells, with baby carrots, endive, and fennel with bits of vegetable-stock gelée melting in, seemed unaccountably bland. Small cubes of locally caught bonite (skipjack) topped with golden caviar were overwhelmed by their lemon marinade.

Back to the good news: A dish of "soft/crunchy" short-grain Egyptian rice with seafood-stuffed squid and a few octopus tentacle tips was enhanced with hints of kaffir lime, galangal, and cumin; the result was like an exotic take on some simple Spanish seafood rice dish. The restaurant's signature creation — talk about a marriage of France and the Middle East — is "tender camel" with duck foie gras in a black truffle sauce. The camel was almost disappointingly tame, not at all tough or gamy (as camel is rumored to be), but rich in flavor and formed into a neat little round of meat so savory it could have been long-cooked beef cheek or oxtail. The sautéed duck liver atop it blended superbly with the sweet, juicy meat. A small salad of shredded lettuce in vinegar dressing (not only wine but wine vinegar is forbidden here, so this was vegetable vinegar of some kind) cut nicely through the richness of the meats. The pommes soufflés on the side were unfortunately a little soft and occasionally soggy, but they helped soak up the truffle sauce. On the top floor of I.M. Pei's stunning Museum of Islamic Art in Doha, the capital city of the Persian Gulf state of Qatar, there is a glamorous restaurant designed by Philippe Starck, with cuisine overseen by multi-Michelin-starred French chef Alain Ducasse.

A dessert called "soft, crunchy and iced Iranian pistachio" was a small confection that was half moist pistachio cake and half short-crust pistachio tart, with pistachio ice cream on the side.

In lieu of wine, a couple of daily special mocktails were Spicy Mango (mango juice, chile, lime, agave syrup, and soda) and Badiane Star (litchi juice, pineapple juice, elderflower syrup, star anise, and soda). Both were agreeable. Either would have been redeemd by a shot of vodka. Interestingly, as actual substitutes for wine, the beverage list also carafes of red, white, and rosé grape juice blends. Recommended with the camel and foie gras was Red Harvest, red grape juice, cranberry juice, tonic, and a shot of Tabasco. The point of the Tabasco, said a waiter, is to leave a slight burn in the back of the throat, similar to that left by alcohol. Well, um, okay.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


RECIPES: Alain Ducasse's Gourmet Plates

Fall vegetable cocotte, roasted rack of lamb from world renowned chef's kitchen.

Oct. 21, 2009 — -- Simmered Autumn Vegetables with Pork Belly

Ingredients:Vegetables:

1 bunch seedless green grapes

5 teaspoons unsalted butter

2 cups beef or chicken stock

Freshly ground black pepper

Preparation for the vegetables/fruits:

Peel the celery root, butternut squash, and rutabaga, cut into 8 pieces of the desired shape and reserve in cold lemon water. Peel the sunchokes and cut into thick slices horizontally. Peel the carrots and the salsify and cut into 4 pieces removing the tops. Reserve the salsify in cold water with a few drops of lemon juice. Skin on, cut the potatoes into thick slices horizontally. Clean and halve the porcini mushrooms vertically. Wash the trumpet mushrooms and reserve whole. Remove the outer skin of the pearl onions. Remove the leaves from the radishes, leaving some of the tops in place and reserve whole. With the Savoy cabbage, blanch the green leaves and reserve the raw yellow leaves. Cut each leaf into quarters. Reserve 8 cloves of garlic skin on.

Core the apples, remove the skin, cut into quarters while reserving 1 apple in cold lemon water and the other for the raw apple shavings. For the pear, remove the skin and seeds, cut into quarters and reserve in cold lemon water. Delicately pick grapes off of the bunch and reserve. Core the quince, remove the skin, cut the fruit into sixths and reserve in cold lemon water.

Preparation for the chestnuts:

Preheat oven to 350 degrees Fahrenheit. With a pairing knife, mark an 'x' in the skin of each chestnut. Put in a pan in oven until outer skins break. Peel off outer and inner skin while hot. If any inner skin is leftover, place in the microwave and peel with a pairing knife while hot. Reserve.

Preparation for the cocotte:

Cut the pork belly into 8 large pieces. Place cocotte over medium heat. In a drizzle of olive oil, slowly cook the pork belly turning over periodically. Add the root vegetables -- salsify, rutabaga, and celery root -- as well as the quince and 4 whole garlic cloves en chemise (skin on). Season accordingly.

Continue to add sunchokes, potatoes, carrots, radishes, pearl onions, and butternut squash. Stir until golden brown.

Add chestnuts and the porcini and trumpet mushrooms. Over low heat, add two teaspoons of butter. Cover for 5 to 10 minutes.

Add 4 quarters of apple, 4 quarters of pear. Continue to stir until colored. Deglaze with a small ladle of stock. Bring heat back up medium and cover until the vegetables and fruits are cooked. After 3 to 4 minutes, check the doneness of each vegetable and fruit with the tip of a pairing knife.

Add raw yellow Savoy cabbage quarters. Season accordingly. Deglaze with a ladle of stock. Cover for 2 to 3 minutes until the liquid has evaporated.

Add cooked green Savoy cabbage quarters and grapes and deglaze with a ladle of stock.

Add a teaspoon of butter. Deglaze the whole with a splash of vinegar and one final ladle of stock. Season to taste.

Finish and Presentation:

Arrange the vegetables and a few pieces of pork belly in a soup bowl. Pour a generous amount of cooking jus over them and a drizzle of olive oil.

Core an apple, shave over mandolin to obtain 8 thin slices. Cut the porcini in half and shave over mandolin. Garnish each plate with the apple and porcini shavings.

Roasted Rack of Elysian Fields Lamb:

Potatoes boulangères, scallion, natural jus.

Executive Chef Joel Dennis

Ingredients:

For the potatoes boulangères:

4 large Yukon gold potatoes

Preparation for the lamb:

Trim the lamb of silvery sinew and excess fat removing the bones close to the meat. Wrap with twine to keep a compact shape.

Season the lamb with salt and pepper and brown in a hot sauté pan. When well browned add 2 tablespoons butter, 1 clove garlic and a branch if thyme. Baste the lamb with the foaming butter until desired doneness. Rest 10 minutes in a warm place.

Preparation for the potatoes boulangères:

Rinse and peel the potatoes. Slice the potatoes ½ inch thick slices and punch out to desired shape. Dry well and season with sea salt. Saute the potatoes in olive oil until golden brown. Flip and repeat with the other side. Add a dab of butter and a garlic clove and cook in the frothy butter until tender. Add the chicken stock and glaze the potatoes.

Wash and peel the scallions. Slice finely and reserve. Cut the country bacon in small strips. Saute the bacon strips in olive oil until crispy. Add the scallion and season. Glaze with a touch of chicken stock.


Watch the video: Avec son restaurant sur la Seine, Alain Ducasse promet un délicieux et savoureux voyage