Every two years, some of the finest chefs representing the créme de la créme of restaurants around the world gather in a quest for gold. This year, Andre Garrett, head chef at London’s acclaimed Galvin at Windows, was among the culinary artists invited to compete for the coveted Bocuse d’Or.
During a career spanning two decades, Garrett has earned a reputation as an innovative and creative talent. In 2001, he represented the United Kingdom in the Prix Culinaire International Pierre Taittinger. Established by Claude Taittinger in 1967 to honor his father, the Prix Culinaire International Pierre Taittinger is designed to recognize the talents of young professional chefs dedicated to the innovative expression of French cuisine.
In January, Garrett was among 24 chefs from across the globe who qualified to compete for Bocuse d’Or. The contest, founded by and named for Chef Paul Bocuse in association with Albert Romain, the organizer of the International Food Trade Exhibition, brings together some of the greatest chefs in the world. To qualify, chefs go through an intensive selection process. Once accepted, chefs have five-and-a-half hours to prepare a prearranged menu. The winner brings home the gold in the form of the coveted Bocuse d’Or. Check newgtsite.wpengine.com/chef to see how Garrett fared in the contest which took place Jan. 23-24 in Lyon, France.
Foie gras with salsify, molleaux raisins and sauterne sauce Serves 4
For the foie gras:
1 pound extra grade fresh foie gras
Salt and pepper, to taste
Cut the foie gras into four 4-ounce portions. Season with salt and pepper. Heat a nonstick pan. Sear the foie gras for two to three minutes on each side. Remove foie gras to drain on a paper surface. Hold in a warm oven until ready to assemble.
For the salsify:
5 sticks of salsify
Juice from 2 lemons
4 cups ice water
Sea salt, to taste
1 3/4 sticks salted butter
In a saucepan, combine ice water and lemon juice. Wash and peel the salsify, then add it to the ice water and lemon juice. Bring mixture to a boil. Season with sea salt and slowly poach the salsify until tender. Remove from heat and let the salsify cool in the water before draining. When ready to assemble, heat olive oil in a saute pan. Cut the salsify into finger-length pieces and fry in oil until browned. Lower heat and add the salted butter, allowing butter to foam and color the salsify.
For the raisins:
1 cup large molleaux raisins
2 cups water
Place raisins in a bowl. In a saucepan,
bring two cups of water to a boil. Slowly pour water over the raisins. Let steep. Cool.
For the sauterne sauce:
1 1/4 cups sauterne wine
3/4 cup veal stock
1/4 cup unsalted butter
Salt and pepper, to taste
In a saucepan, bring the sauterne wine to a boil and cook until it has the consistency of syrup. Add the veal stock and reduce by half. Holding pan above heat, slowly whisk in unsalted butter. Season to taste.
PRESENTATION: Place one portion of foie gras on each of four plates. Add the salsify. Garnish with raisins and sauterne sauce. Finish with a bit of sea salt.
Pacific wild salmon with vegetables and verbena vinaigrette Serves 4
For the vegetables:
20 spears asparagus
20 stalks marsh samphire (also known as glasswort)
1/2 pound small Jersey royal potatoes
1/2 pound purple sprouting broccoli
Salt and pepper, to taste
Lemon juice, to taste
Wash and peel all vegetables. Place each type of vegetable in a separate pot of boiling salted water and cook to al dente. Plunge cooked vegetables into ice water and set aside.
For the verbena vinaigrette:
2 cups extra virgin olive oil
1/2 cup still mineral water
1/2 cup chardonnay vinegar
3/4 ounce fresh verbena
In a saucepan, bring vinegar to a boil. Place the verbena in a bowl and add boiled vinegar. Add olive oil and mineral water. Refrigerate overnight. Pass infused mixture through a strainer.
For the salmon:
4 5-ounce portions of Pacific wild salmon
Salt and pepper, to taste
Season fish on the flesh side with salt and pepper. Place fish in a heated nonstick fry pan and cook on each side for two to three minutes, maintaining a pink color.
PRESENTATION: Reheat vegetables in boiling water for one minute. Season with lemon juice, olive oil and sea salt. Arrange vegetables on each of four plates. Top vegetables with salmon and drizzle with vinaigrette.
Vanilla panna cotta with poached cherries Serves 4
For the vanilla panna cotta:
2 cups heavy cream
2 bourbon vanilla pods
3/4 cup sugar
1 envelope granulated gelatin
4 small stainless steel timbale moulds
Cut the vanilla in half, lengthwise. Using the back of a knife, scrape out the seeds. Combine seeds, pods and heavy cream in a saucepan and heat the mixture to 175 degrees. Add the sugar and mix until dissolved. Remove the pods. Set mixture aside to cool and infuse. Mix gelatin according to package instructions. Add the cream and heat to dissolve. Pass the mixture through a fine sieve. Divide mixture among four small stainless steel timbale moulds. Refrigerate.
For the poached cherries:
1 bottle red wine
1 cup sugar
1/2 cinnamon stick
5 black peppercorns, crushed
2 1/4 pounds fresh black cherries, pitted
Chopped pistachios, for garnish
In a saucepan, bring the wine to a boil. Add the sugar and spices. Slowly reduce by half. Pass the mixture through a fine sieve and return to stove-top. Heat the mixture to 175 degrees. Add the cherries and poach slowly, being careful not to overcook. Let cool.
PRESENTATION: Remove panna cottas from moulds by dipping bottom of mould into hot water, then giving each a good shake. Place cherries and poaching liquid into individual bowls. Top with panna cotta. Garnish with chopped pistachios.
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.
I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
Are you looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own refined adventure of a lifetime. You can custom order your new Volvo, tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.
When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.
Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.