Archive for the ‘recipe’ category
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Concert piece
Saturday, December 26th, 2009
Speaking to the Isigny Sainte-Mère chef Ivan Vautier about his jazz concert performance with Andy Sheppard earlier this year, he was clear that he wanted to turn out recipes that would be impossible with a conventially-equipped domestic kitchen. His recipe for galettes, topped with a 65 degree egg and laid out on a cappucino of [...]
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Preparation first and foremost
Thursday, December 24th, 2009
Finger food need not mean undistinguished or bland, but it does mean presenting food in a form in which it really can be eaten with fingers. Isigny Sainte-Mere chef Ivan Vautier puts a lot of time into his preparation which means that most of the real work is done before service starts: take his recipe [...]
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Foods that span centuries
Friday, December 18th, 2009
A Croque Monsieur is standard offering at bars and cafes across France: it comprises melted cheese on toast with a slice of ham between the cheese and the meat. When the Isigny Sainte-Mère chef Ivan Vautier prepared his version, he used Normandy’s charcuterie speciality, andouille, with Pont l’Evêque cheese. The andouille is a speciality sausage [...]
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Lobster on a plancha, Normandy style
Wednesday, December 16th, 2009
Fancy a change from turkey at Christmas? The Isigny Sainte-Mère chef and Michelin-starred restaurateur Ivan Vautier has a dramatic recipe for lobster on an onion tart base. Working in the opposite way to the celebrated Tatin sisters, Ivan cooks his onions on top of greaseproof paper atop a plancha or Spanish worktop hotplate, before adding [...]
