Le Gavroche Cookbook

Le Gavroche Cookbook

by Michel Roux, Michel Roux Jr

Paperback

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Overview

It was London's first Michelin three-star restaurant, the place where diners enjoyed the finest French cuisine, and still do after 35 years: now you can recreate the exquisite Le Gavroche experience in your own home. Michel Roux Jr., a second-generation chef and restaurateur, has won international renown for his lighter, "modern French" cuisine, gracing classical French dishes with subtle Mediterranean and Asian flavors. More than 200 recipes and 288 pages offer a remarkable sampling of the best and most popular dishes from the best French restaurant outside of France. Arranged seasonally to highlight key ingredients, the recipes here include such delights as Brie stuffed with truffles; seared peppered tuna with caviar vinaigrette; lobster cassoulet; and hot chocolate soufflé. Far more than a cookbook, this richly illustrated volume enables you to entertain with panache. Bring French ambiance into your home for both formal and informal occasions, and become an expert on selecting the appropriate wines. Plenty of tricks of the trade for planning, setting the table, and more are included to ensure that everything runs smoothly.

Product Details

ISBN-13: 9781841882338
Publisher: Weidenfeld & Nicolson, Limited
Publication date: 08/01/2003
Pages: 288
Product dimensions: 7.44(w) x 9.62(h) x 0.92(d)

Table of Contents

Introduction8
Le Gavroche: The Story of the Restaurant10
Planning and Preparation18
Selecting the Wine24
Canapes, Petits Fours32
Spring54
Summer104
Fall160
Winter208
Stocks, Sauces, Pastries262
Index282
Conversions, Acknowledgments287

Recipe

PARMESAN GALETTE

Always grate your own Parmesan as you need it, first because you know what quality cheese it is (Parmigiano-Reggiano being the best) and second because freshly grated cheese has maximum aroma and flavor. The addition of Fontal or Port Salut adds a little softness to the taste and makes the galettes easier to handle.

1/4 cup freshly grated Parmesan cheese
1/4 cup grated Fontal or Port Salut cheese

Mix the two cheeses together and sprinkle on a lightly oiled non-stick baking sheet. If you want circular crisps, use a round cutter to shape the grated cheese. Place the baking sheet under a medium hot broiler until the cheese begins to bubble. As soon as it is lightly browned, remove the baking sheet from the heat, let cool for a few seconds, and then remove the galettes with a palette knife and place on a cold flat surface to cool completely and become crisp. To achieve a perfectly round shape, snip the edges with a pair of scissors when set.

ONION SOUP WITH CIDER AND CALVADOS
Serves 6

It is most important the onions are of top quality, firm and strong in taste. My favorites are a pink-fleshed French variety from Roscoff. You will need heatproof porcelain or earthenware dishes for this, as it is finished under the broiler.

3 lb. French onions
1 tablespoons vegetable oil
3 tablespoons butter
1/4 cup all-purpose flour
3 cups dry hard cider
1 bouquet garni
2-1/2 quarts beef stock
salt and pepper
sherry vinegar (optional)
6 egg yolks
2 tablespoons crème fraîhe
6 tablespoons Calvados
1 country-style baguette
1 cup grated Gruyère

Cut the onions in half, slice thinly, and place in a large, thick-bottomed saucepan with the oil and one-third of the butter. Cook over high heat, stirring occasionally, until the onions start to caramelize. Turn the heat down and continue cooking until the onions are soft but still in slices, about 20-30 minutes.

Meanwhile, make a brown roux by melting the remaining butter in a large, thick-bottomed saucepan. Add the flour and stir well over medium heat until light brown and nutty smelling. Pour two-thirds of the cider into the pan in a slow stream, whisking vigorously to prevent any lumps from forming. Add the bouquet garni and bring to a boil. Add the stock and simmer for 30 minutes, skimming occasionally.

When the onions are soft, pour the remaining cider over them, and bring to a boil. Strain the thickened stock over the onions, stir, and season well with salt and pepper. Simmer for 15 minutes before serving.

To serve: For a slightly sweet and sour taste, add a few drops of sherry vinegar to the soup. In each soup dish, lightly beat an egg yolk with 1/2 tablespoon crème fra&icir;he and 1 tablespoon Calvados. pour the piping hot soup on to this mixture, stirring continuously. Place two or three slices of toasted baguette on the soup and top with a generous handful of grated Gruyère. Place under a hot broiler until the cheese begins to bubble, then serve immediately.

ICED RED BERRY SOUFFLÉ
Serves 10

8 cups mixed berries (e.g. strawberries, raspberries, blueberries, blackcurrants) plus extra to decorate
2 cups caster sugar
juice of 1 lemon
4 egg whites
2 cups water
1/3 cup whipping cream

Hull and, if necessary, wash the fruit. Blend with 2/3 cup of the sugar, then pass through a fine sieve and add lemon juice to heighten the taste if required. Prepare 10 individual soufflé dishes (3-1/2 in. diameter x 2-1/4 in. deep) by tying a piece of wax paper around the edge to form a collar that stands 2 in above the rim.

Put the egg whites into the bowl of an electric mixer. In a perfectly clean saucepan, dissolve the remaining 1 1/4 cups of sugar in the water over low heat. When the sugar has completely dissolved, bring to a boil, skim off the foam, and cook to 250° F on a sugar thermometer. Beat the egg whites until foamy, then with the whisk still running, pour the hot sugar directly on to the egg whites, avoiding the beaters. Continue beating until the meringue is cool.

Whip the cream until soft peaks form and fold into the fruit pulp. Delicately fold in the meringue, then spoon into the prepared soufflé dishes. Freeze for 12 hours.

Decorate with fresh berries and, if you like, serve with a sauce made by puréeing 7 cups berries with 1/2 cup caster sugar, sharpening the taste with a little lemon juice.

Copyright © 2001 Michel Roux.

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Le Gavroche Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
That's what Le Gavroche Cookbook embodies and makes available to the reader, whether aspiring chef or home cook. Michel Roux Jr., one of the world's leading chefs, bring the wisdom of his life long training and the creativity of his distinctive cuisine together in his first beautifully written and easily understandable volume, available in British or American format. Open the cover and commence by reaquainting yourself with the history of the renowned Roux Brothers, who laid the foundation of classic French cooking in London over 30 years ago, forever changing the dining scene there. Michel Jr., son of Albert, has continued building upon that foundation, demonstrating slight adaptations of traditional methods, not sacrificing, simply enhancing them to suit the modern palate's desire for lighter fare. A chapter on planning, and one on wine selection inspires you to entertain! He advises to plan ahead-- developing your menu by first reading and organizing recipes so that nothing sneaks up on you. After all, this is Michelin Star cooking! At this point, you'd better break out the linen, crystal, silver and heirloom china-- and brush up on your French cooking techniques... Because this cuisine deserves nothing less than your best! Even the quicker, simple dishes can feel like a celebration! So go for it! He encourages everyone to take pleasure in shopping for the highest quality ingredients, and enjoy what you are about to create, as it's all about nutritional value, flavor, but most assuredly the pleasures of nature's glorious abundance! When it comes to selecting wines to serve with your dishes, suggestions are made, and not all are priced 'out of this world'. Careful consideration by Le Gavroche's head sommelier has produced many listings for affordable vintages. French wines for French food... Exquisite! Then dive into the recipes for Canapes, and plan to test your skills on those richly flavored morsels that will stimulate the palates of your lucky guests while they enjoy their aperitif... The main recipes are proven Gavroche favorites, organized by season. He offers a variety of dishes, often highlighted by the use of caviar and truffles designed to enhance ingredients that are at their peak of texture, color, flavor and availability. All with appropriate accompaniments, garnishes and sublime sauces. These elevate it all to the next level of sophistication! Illustrated throughout with beautiful color photos, most demonstrating the plating techniques used at the restaurant, along with candid black and whites that lend a behind the scenes look at the kitchen and some of Chef's team members. Wrap your divine dinner party up with one of his stunning desserts (my favorite is the Warm Bitter Chocolate Tart!), or delightful assortment of delicate Petit Fours, and the only thing missing-- would be the top service team in London. Which alas, can only be found at Le Gavroche! Thank you Chef, for sharing your cultivated taste for the finer things in life!