เมื่อเร็วๆนี้ โรงแรมอินเตอร์คอนติเนนตัล กรุงเทพฯ ร่วมกับ เมอร์เซเดส-เบนซ์ ประเทศไทย ฉลองครบรอบ 50 ปี ของห้องอาหารตำนานไฟร์เพลส กริลล์ แอนด์ บาร์ โดยเชิญเชฟมิชลินดังข้ามชาติ โทมัส บิวเนอร์ (Thomas Bühner) จาก ลา วี (La Vie) ห้องอาหารระดับสามดาวมิชลินจากเยอรมันนี มารังสรรค์อาหารในสไตล์แกสโตรโนมีร่วมสมัยให้คอนักชิมได้ล้ิมลองกัน
ในโอกาสมาร่วมงานครั้งนี้ นอกจากจะโชว์ฝีมือขั้นเทพที่ได้รับการยกย่องในระดับข้ามชาติกันแล้ว เชพโทมัสยังได้แชร์สูตรอาหาร 2 เมนูที่ชื่นชอบกันมากกับกอมเซต์บง เมนูดังกล่าวได้คือคือ เนื้อวางิว ‘Wagyu Japanese / Kogoshima /sea shallot / apricot’ และ ปลาเทอบัทกับผักชีฝรั่ง ’Turbot / parsley infusion/potato tandoori puree’ คนรักการครัวติดตามได้เลย
Wagyu Japanese / Kogoshima /sea shallot / apricot
- Wagyu Japan (Kagoshima)
- Bread
- Wagyu Consommé
- Apricot Chutney
- See Shallots
- Chives oil
1. Wagyu
- Clean and portion the meat. We need about 70gr per Portion
- Melt the fat which is leftover in a pot and mix it later, so that you get the pure fat.
- Use the fat later to cook the wagyu in the oven and to fry it before plating.
We paint the meat with the fat and then we cook the meat at a temperature of 105°C in the oven for about 20 Minutes (it depends on the size of the pieces).
After cooking we let it rest for a while in the hold o mat similar
Before plating we fry it hot and fast in a pan using the fat.
2. Bread
200g Butter
20g Soya Sauce
20g Sesame oil
20g Tahina (Sesame paste)
½ grated Lime-Skin
Grated Ginger
100g flour Type 405
100g Rice flour
75g Almond flour
15g brown Sugar
5g Salt
20g Trisol
1-2 Eggs
-Whisk the butter creamy, using a Kitchen Aid or similar
-add all the other ingredients instead off the flours
-Then add all the flours carefully
-let the dough rest for 1-2 hours in the fridge
-roll the dough thin and cut it into 6*2 cm pieces
-bake them at 160°C hot air for 12 Minutes
3. Wagyu Consommé
1 Day:
4 Beef Knuckles
1 Beef Brisket
8 kg including disk (osso bucco) of veal
10 big onions
7 carrots
1 Bunch green celery
2 garlic bulb
8 Tomatoes
1 celeriac/celery root
0,6 L Cognac
0,5 L Maderia
-Cut the meat and roast it in the oven
-half the onions and roasted on the white side
-Fry garlic and onions in a pot and caramellize
-add tomatoes, caramellize
-add the alcoholics, reduze
-add the meat and the Roasted Onions and fill it up with water, cook it, skim the stock
-let it cook for about 6 hours
- put the rest of the vegetables inside
-30 minutes cooking, let it rest for 2 hours
-pass the stock and put it cold
2 Day:
5 Carrots
4 Onions
4 Tomatoes
10kg Beef Brisket
6 Egg white
-Clean the vegetables and cut the meat
-grind all together in the mincer
-mix it with the eggwhite, mix it with the cold stock
-boil it slowly
-pass it, reduce it
Season with:
Cognac
Soya sauce
Salt
Before serving add fresh Thai Basil
1L Consommé
50g Thai Basil
4. Chutney (Apricot-Chili)
450g Apricots
13g Chili red
130g red Onion
410g Carrot Juice
1 clove of garlic
95g brown Sugar
4g Salt
80g Chardonnay Vinegar
50ml Water
Mustard, Mizkan
- pit the apricots and divide into eights
- roast the garlic at 130°C hot air in the oven for 12 Minutes
- cut the onions and the Chilis in fine cubes
- make from the Sugar and the water a dark caramel
- add the Chili, the onions and the garlic
- add the apricots and saute everything
- deglaze with the carrot juice and cook it for 3 minutes
- let it cool down
Season it with
Mizkan
Dijon Mustard
Chadonnay Vinegar
5. Sea Shallots
5 pieces of Sea Shallots per guest
-clean the shallots
-in the service steam the shallots for 30 seconds in the bamboo
6. Chives oil
500g Chives
300g Sunflower oil
300g Olive oil
Salt
Blanch the Chives in Salt Water and refresh it in salted ice water.
Squash the Chives, that the water goes out.
Mix it in the Thermomix at 60°C really fine.
Cool it down on ice and pass it really fine.
Turbot / parsley infusion/potato tandoori puree (25 pax)
Turbot with an infusion from parsley and smashed potato from tandoori
1 Turbo t 5/6 kg turbot filet
fine sea salt
150 g sunflower oil
4 bunch parsley
1,5 kg potatoes
Tandoori powder
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Turbot
Fillet the turbot and portion the fillets.
Fish oil
500 ml sunflower seed oil
200 gr. Fish bone(turbot)
We will cook the oil and chopped bones in a sous-vide device 65cº for one hour.
With this oil we will cook the portions of turbot later for the final plating.
Parsley infusion
Wash the parsley and cut roughly. Mix it in a blender with a little bit water, filter.
Fill in the infusion of parsley with help from a syringe. Salt the filet, put some soup spoon from the oil over the fish,cook sous vide 8min., 55 °C in a water bath.
Potato tandoori puree
Cook the potato with the skin (use the water later) and filter. Mash the potatoes
with the oil and the potato water. Tasting with salt and tandoori.
Biscuit
200 ml Parsley Infusion
260 gr egg white
140 gr egg yolk
10 gr. Sugar
7 gr. Salt
100 gr. Flour
3 gas charges for Espuma Bottle
We mix all the ingridients in a thermomix and pass trough a sieve.
We will put 340 gr of this charge in a siphon of 1lt capacity and 3
charges of gas.
We fill the mix from the siphon to a rectangular silpat and cook in microwave in 900W for 30 seconds.
Member Relais & Châteaux since 2009Krahnstrasse 1-2
49074, Osnabrück
(Niedersachsen)
Germany
Tel.: +49 (0)541 331 150
Fax: +49 (0)541 331 1525
Website:
http://www.restaurant-lavie.de/
E-mail:
lavie@relaischateaux.com