Introducing The Chefs Lab, a new category on Luxeat that will feature recipes by some of the most talented chefs. The first chef- Bruno Menard (3 Michelin stars) from L'Osier in Tokyo.He kindly agreed to share his recipe and answer a few questions. Bruno Menard's cooking is a rare combination even for a three Michelin stars restaurant- creative yet delicious.
The Chef
© Bruno Menard
What made you become a chef?
I come from a family of pastry chefs ,and my grandfather was an excellent cook ,so it was just natural for me to become a chef ,besides of the fact that it has always been a passion more than a job for me.
How would you describe your style of cooking?
I say that it is neo classic ,because it is base on very classical cuisine ,with a very contemporary twist ,but it is the more the quintessence of every thing i learned ,and also the influence of all my journeys and the people i met in my life ,so it is a never ending process ,in a very consistence yet evolution.
What is your favorite product? (in general and to work with)
I don't think i have ONE favorite ,or a least favorite product i love to work with i am very open mined,and i love the seasons because they bring new products that you are waiting for. And waiting for the seasonal products stimulate my imagination and my creativity.So i love everything so far ........except may be Nato !!!!
The Recipe
"Gremillon" pigeon in wasabi crust with ginger oil juice, potato crisp and roasted mushrooms
"Gremillon"
pigeon (half per person) (When translating the recipe from French, i
was wondering who is "Gremillon" , in fact it's a premium pigeon
supplier( supplying the birds to big tables ) in France).
Wasabi crust
Pigeon juice
Potato crisp
Mushrooms
Mustard leave
Ring mold ( 8X12X5 )
Pigeon:
Breast:
62 degrees in convection steam oven, 54 degrees "à coeur" (As i
understand, it means that the the center of the breast has to be 54
degrees)
Legs: 30 minutes in 85 degrees convection steal oven
Wasabi paste/sesame:
30g curly parsley
150 g unsalted D'Echire butter
150 g white breadcrumbs
20 g toasted white sesame seeds
20 g black sesame seeds
50 g wasabi in tube
salt
In
a blender, mix the parsley,breadcrumbs,add soft butter' 'beurre pommade"
)and wasabi,then toasted sesame. Adjust the taste,spread out between two
paper sheets, before putting to the frdige, cut with an oval cookie
cutter.("emporte pièce ovale")
Garnish
Potato crisp:
500 g potato pulp
65 g melted butter
5 g truffle oil
25 g buckweat flour
2 egg yolks
8 g salt
Mix all the ingredients and spread into 8X12X5 frames
Brik pastry
Buckweat seeds
Clarified butter ( butter doesn't burn in high temperatures)
Wrap the potato bars and few grilled buckweat seeds into brik pastry. Cook the crisps in the clarified butter.
Mushrooms:
Mushrooms(I suppose Boletus?)
Goose fat
Thyme
Garlic
Poultry juice
D'Echire butter
Xeres vinegar
Pigeon juice:
3.2 kg pigeon carcass
1 big onion
1/4 celery root
1 stick of celery
5 shallots
1 leek
Quantity needed of butter
Quantity needed of veal stock
Ginger oil:
120 g fresh, chopped ginger500 ml olive oil
Infuse the ingredients "sous-vide" , 85 degrees for one hour
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