Tip / Guidance to the young chef , “chartreuse ” by Carem explained.

We don’t always pay attention or give the time to seek into the history and evaluation of dishes and great chefs whom layed out the foundation for cooking as we know today .

one particular chef is Antonin Carmen,whom was know for is extravagant way of work and presentation, here is a very famous dish of his I would like to share with you.

Introduction: first of all a little about the way Antonin Carem saw things, Antonin was a man of great interest , mainly architecture , which influence a lot of his work from designing is dishes, to designing his table setting , a great example for this influence is a dish named “Chartreuse” one of Antonin Carem signature dishes, notice the photos either the one from 1970 from the time life book or either one made by my self you can see that the outside envelope of the dish is constructed like a a wall or a great wood floor etc…. Carem influence and way of life can be seen in many chefs of our Era who many time explain there dishes by influence of object, nature etc….

The basic idea is a dish made of vegetable envelope that holds inside different textures , and flavors all photos in this album including are almost the same recipe the main difference is in their envelope .

The Envelope: is made of blanched vegetables of choice, they are “glued”  and held in place by a chicken moussline- a classic paste made of chicken meat, cream egg white, salt and caayan pepper.

The stuffing: classically braised cabbage with bacon, sausages and back fat. Roasted pigeon meat.

Once the dish is constructed it goes into the oven in a “Bain mary” mainly to cook the chicken mousslline thats holds the vegetables envelope. The dish was served to he center f the table either cold or hot.

A little about the photos in the album photos 1 and 2 from the “Haute cuisine de France ” Time life series 1970 edition.

photos 3 and 4 dishes I have made during demos at the LCB London in front of students , the photos were given to me by my student.

photos 5 to 12 – these photos were taken during the superior level practical basically each student had to make is owen dish but we have decided to do a team work and make a large one ,when you think of it 8 people working for 3 hours that makes 24 hours work of man this is good to have perspective how many people have worked with Anonin Carem to make is amazing banquette . Thanks for reading Michael

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About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.
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