Latest news with #FrenchCuisine
Telegraph
4 days ago
- Health
- Telegraph
Beef bourguignon
Time is the essential ingredient for a great beef bourguignon. In our kitchen at frozen ready meal company Cook, we braise the beef for hours, so it's meltingly tender and flavourful. At home, the long, slow oven cook breaks up the hands-on work, so everything feels more relaxed and your kitchen smells divine. Drinking red wine during this period is definitely allowed. If you're freezing this dish, cool and freeze it after the long cooking time, before you add the bacon, shallots (or silverskin onions) and mushrooms. Defrost, then add these and pick up the recipe at the final cooking stage. Mashed potato is our go-to companion for this dish. Liven it up by stirring through a couple of spoonfuls of horseradish. For veg, try braised red cabbage or creamed spinach, or some kale or broccoli sautéed with garlic and butter. Ingredients For the beef and marinade 1kg top rump beef (or stewing beef), diced into 3cm pieces 4 bay leaves 4 thyme sprigs 4 rosemary sprigs 700ml red wine, preferably a merlot For the sauce 6 tbsp rapeseed oil 2 onions, finely sliced 4 garlic cloves, finely chopped 2 tbsp plain flour 500ml good-quality beef stock 1 tbsp redcurrant jelly 1 tbsp tomato purée 200g smoked back bacon, sliced 175g shallots, peeled and quartered, or 30 silverskin onions 300g chestnut mushrooms, trimmed and sliced 30ml (2 tbsp) balsamic vinegar 1 tbsp demerara sugar 2 tbsp finely chopped flat leaf parsley, to garnish Method Step A few hours before you are ready to cook – preferably the night before – place 1kg diced beef into a large bowl or container with a lid. Step Place a large, lidded casserole dish on a medium heat and add 2 tablespoons rapeseed oil. Step Remove the beef from the marinade using a slotted spoon (keeping the marinade) and cook the beef, in batches, for about 10 minutes until brown all over, then transfer to a dish to one side. Repeat the process until all the beef is browned. Step Fry for 5 minutes, or until translucent, then add 4 finely chopped garlic cloves and fry for a further 5 minutes. Step Add 2 tbsp flour and cook, stirring, for 2 minutes. Step Add the rest of the marinade along with 500ml beef stock, 1 tbsp redcurrant jelly and 1 tbsp tomato purée. Simmer, stirring well, for 2 minutes. Step Add the browned beef and bring to the boil. Step Cover and cook in the oven for about 3 hours, or until the sauce has thickened a little and the meat is tender. Step After 2½ hours, place a large nonstick frying pan on a medium heat. Add the remaining 2 tbsp rapeseed oil and 200g sliced bacon. Fry for a few minutes, stirring well, until golden. Step Add 2 tbsp balsamic vinegar and 1 tbsp sugar. Stir until the sugar has dissolved. Step Carefully add the contents of the pan to the casserole dish. Stir to combine, then return the pan to the oven, uncovered, for the last 20 minutes of cooking time, or until the sauce is bubbling and the onions have softened. Check occasionally – if the sauce gets too thick, add a splash of water.
Forbes
4 days ago
- Business
- Forbes
Le Chêne Brings Cozy Chic Parisian Dining To The West Village
A new French restaurant on Carmine Street adds an extra touch of charm to the West Village. Le Chêne, which opened on May 23, marks the first solo project from chef Alexia Duchêne (previously of Margot, Frenchie in London, Passerini and Taillevent in Paris), and her husband Ronan Duchêne Le May (previously of Café Boulud). Duchêne, a semi-finalist on Top Chef France, envisioned the restaurant as a fresh take on French fare, with a New York City twist. 'We really thought of Le Chêne as the restaurant we dream of going to, a place where the food is centered about amazing ingredients cooked simply with an elegant platting,' said Duchêne. 'We like places that have this cozy Parisian chic atmosphere but doesn't feel like its overly designed, white tablecloth, nice lighting, cozy banquettes for comfort, amazing art and a tailored playlist to bring some fun to the evening.' Le Chêne's menu focuses on recreating traditional French dishes with local, seasonal New York ingredients anda. bit of extra Manhattan-specific flare. Currently, Duchêne is channeling her love for market shopping at the Union Square Greenmarket, where she's partial to the herbs, summer squash and peas. Later this summer, she looks forward to fresh sumac, to infuse stocks with for an unexpected sour note. Green Bean Beignets at Le Chene Andrew Bui 'Le Chêne will bring a different vision of French food, something a bit more Parisian, bringing back old school dishes but with a modern touch," Duchêne said. "We also focus on sauce a lot and for me that is what makes a good dish, sauces are addictive and I can't wait to show what we can do in this department.' The menu, which is serve ala carte starts with snack-style amuse-bouches including a sweet shrimp tartlette with crème fraiche, maple, and shiso; uni French toast topped with roasted pepper cream and bone marrow; and crispy but light green bean beignets served three to an order with tarragon sauce. Appetizers include Foie Gras Lucullus, Duchêne's take on foie terrine inspired by her time in Copenhagen with toasted brioche and sea buckthorn gelée; oeuf mayonnaise with confit tuna and mimolette cheese, an homage to the tuna melt, one of Alexia's favorite NYC dishes; and crab thermidor in a creamy vadouvan sauce. Halibut and scallop quenelle at Le Chêne Andrew Bui Larger Main Courses include halibut and scallop quenelle with dry-aged halibut topped with caramelized onions and sauce vin jaune, an iconic French sauce dear to Duchêne; lamb saddle, served with summer squash, huckleberry and mint sauce; and Pithiviers terre and mer, served on an elegant platinum-trimmed Bernardaud porcelain plate, is a riff on surf-and-turf, with puff pastry layered with potato gratin, pork and smoked eel, and a side of vinegary crisp green salad and beetroot - a staple during Duchêne's time working in France and during her residency at Fulgurances. 'It's something that takes a lot of time, and truly shows what French food is to us: craft, great sourcing and decadence,' she said. One the side, many potatoes, including French fries; patates gratinées, using Chef Joël Robuchon 1980s era recipe; and seasonal greens. Desserts include tarte au chocolat, with cocoa nib and maple potato ice cream; rice pudding, Duchêne's father's favorite dessert, made with mango caramel and toasted buckwheat; and a sundae d'été, made with goat milk, macerated strawberries, honey and sweet peas, round out the menu. With the check, come complimentary sour huckleberry pâtes de fruits. Inside Le Chêne Andrew Bui 'For us the perfect restaurant is a the perfect blend of great food, an amazing wine list and a cozy ambiance and that was really our only focus for Le Chêne, to show our version of hospitality as two French people living in NYC and wanting to bring a piece of home in the vibrant city," said Duchêne. 'We want guests to feel seen and understood, the experience at Le Chêne will be focused on attentive service, a tailored wine pairing, fun and playful food as well and just having a good time. We take our jobs seriously but not ourselves and we don't want this restaurant to feel pretentious. We believe in a laid back fun setting with amazing food and wine, people want that, we want that ourselves and that is what we will be offering.' Le Chêne is open at 76 Carmine St., Tuesday - Saturday from 5pm to 10pm with reservations available via Resy. Bar seats will be reserved for walk-ins from 5-7pm. The restaurant will open for lunch on the weekends in the coming months.
Daily Mail
27-05-2025
- Business
- Daily Mail
Popular Sydney restaurant announces shock closure - but its replacement is likely to be the city's hottest new venue
Sydney 's shrinking restaurant scene has claimed another scalp - but this time, it's making way for a French-flavoured comeback. In the heart of Potts Point, one of the city's trendiest postcodes, the high-end, Catalan-inspired Parlar is officially closing its doors. In its place? A more laid-back, all-day dining venue called Le Frérot - and it's not shy about embracing its French roots. The name - literally meaning 'little brother' - is a nod to its sibling venue next door, the polished Franca Brasserie, and marks a major pivot by veteran restaurateur Andrew Becher. Once known for its two-hatted dishes that looked more like art installations than dinner - think anchovy churros and Joan Miró-inspired plating - Parlar catered to Sydney's elite. But in a sign of the times, Becher is moving away from degustation and drama to something that actually pays the bills: croissants, coffee, and classic bistro fare. 'At night, it'll be a bistro,' Becher told the Sydney Morning Herald. But during the day, the venue will have all-day breakfast, boulangerie items, charcuterie, even a cheese room. Le Frérot is expected to open in late July on Macleay Street, and it comes with a not-so-subtle redesign. Gone are the moody 1970s tapestries that defined Parlar. French artworks and a softer colour palette aimed at appealing to Potts Point's changing crowd will take their place - which, according to Becher, is now more mature and looking for daytime options. It's a savvy read of the room. With Bistrot 916 also shutting down recently, which was another beloved French eatery in Potts Point from the team behind CBD darlings Clam Bar and Neptune's Grotto, Le Frérot steps into a gap in the market - and it trades exclusivity for accessibility. But Becher isn't walking away from fine dining altogether. Head chef Jose Saulog, who helped Parlar earn its critical acclaim, will stay on as group executive chef. But Becher admits Parlar's European-style operating model - closed at lunch, frequent staff holidays, and irregular hours - had become tough to sustain. Becher also runs Armorica Grande Brasserie in Surry Hills and recently reopened Pelicano in the old Hugos Lounge space on Bayswater Road. But it's Le Frérot that he sees as a flexible, long-game concept. 'In a few years, it might be Roman,' he teased, 'We want to keep it fluid.' It's a move that mirrors Sydney's broader dining shift. As food costs soar, hospitality staff become harder to come by, and diners tighten their wallets, the city is seeing a steady rise in casual, all-day venues - and a steep fall in haute cuisine. Still, the elegance isn't gone altogether. French onion soup, gruyère soufflé, and mussels will feature on the dinner menu. And yes, there will be proper pastries in the morning.
Arab News
26-05-2025
- Entertainment
- Arab News
Where We Are Going Today: ‘Cafe Boulud' – French restaurant in Riyadh
Riyadh's Cafe Boulud, a French restaurant founded by chef Daniel Boulud, offers a culinary performance as refined as its marble interiors and softly lit atmosphere. From the moment you're seated, you're in for a journey, not just a meal. The tasting menu is an elegant parade of flavors, beautifully plated and rich with French technique. Each course is executed with precision, but it's the taste that truly stuns. The raviolo, for example, with its herbaceous ricotta filling and a delicate touch of pine nut and parmesan, felt both comforting and complex. The wagyu striploin, served with panisse, salsify, and a black pepper jus, was a standout, tender and deeply flavorful. Even the lighter dishes, like the hamachi with horseradish and pistachio, were layered and bright. Of course, this level of dining comes with a high price tag. But when you consider the attention to detail, the ambiance, and the impeccable service, it feels justified. You're not just paying for food, you're paying for artistry. This is the kind of place you visit for a special occasion, or when you want to be reminded that food can be more than a meal, it can be an experience. For more information, check their Instagram @cafebouludriy.
South China Morning Post
23-05-2025
- Lifestyle
- South China Morning Post
Where a French chef in Hong Kong eats French-style pastries, pizza and dim sum
Thomas Caro is the executive chef of Rex Wine & Grill, which is now rebranded as a French steakhouse. He spoke to Andrew Sun. I tend to eat in a very polarised way: very regimented and healthy, or purely for pleasure and comfort. Growing up in the French countryside, I remember walking to our village's farm with my dad to buy eggs and milk, and picking cherries, Reine Claude plums – also known as greengages – and apricots at my grandparents'. My grandmother, Geneviève, was an exceptional cook, making classic cuisine bourgeoise – middle-class home cooking – staples every Sunday for lunch. Grandpa Jean, who cultivated my love of food, made endless batches of jam, stored in his basement cellar to be given away during the year. A pizza from Fiata Pizza. Photo: Fiata Pizza Signature dishes at New Punjab Club, where 'everything bursts with flavour'. Photo: Black Sheep Restaurants He would spoil me at brasseries, ordering a whole sole meunière, a classic French fish dish, for my nine-year-old self. Now the only cuisine that makes sense to me in the summer is southern French.
