Le Gavroche – Review, recipe and worldwide giveaway
September 7, 2017 by Jenny
Le Gavroche Cookbook by
Michel Roux Jr is a slice of culinary history packed into a
cookbook. Leading London restaurant, Le Gavroche, created and run
by the Roux family, is now in its 50th year. When the restaurant
opened its doors in 1967 with Albert and Michel
Roux at the helm, it was the only one of its kind in
London.
Half a century later, the Roux family is a name synonymous with quality French cooking and the highest standard of service. Even mother and daughter team Giselle and Emily have a book coming soon New French Table: A Fresh Take on Classic Recipes.
Michel Roux Jr. has been chef de cuisine at Le Gavroche for over 25 years now. In this book, he selects 200 of the most popular classic recipes from its kitchens. Roux Jr. worked with many of France’s top chefs and as a personal chef to the President of France before taking over at Le Gavroche. This edition of his first book marks the restaurant’s 50th year anniversary, showing how to create the atmosphere and cuisine of Le Gavroche at home, with advice on dining French style and how to select what to drink, from aperitif to sweet wine.
From the more sophisticated Stuffed Saddle of Lamb with Spinach and Garlic, Saffron Jus to Waffles with Poached Pear, Bitter Chocolate Sauce and Poire Williams Cold Sabayon to a one pot, but still elegant, Coq à la bière and Hot Cherries with Chocolate Brownie and Pistachio Ice Cream there is a full range of French dishes to whet your appetite and stretch your culinary muscles.
Special thanks to Orion for sharing this luscious dessert below with us and for offering three copies of this title in our worldwide giveaway – scroll down for giveaway information.
Vanilla crème brûlée with almond puff pastry
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You can use any ramekin dishes for this, but I like to use large shallow ones, for a higher proportion of crunchy brûlée to rich cream. Demerara sugar gives a crunchier topping, but does not stay that way for long.
Serves 4
- 250ml double cream
- 75ml full fat milk
- 1 vanilla pod, scraped
- 4 egg yolks
- 50g caster sugar, plus 3-4 tablespoons for the topping
- 2 teaspoons vanilla essence
Heat the oven to 140°C/275°F/gas 1. Put the cream, milk and vanilla pod into a saucepan and heat to boiling point. Cover and leave to infuse for 10 minutes.
Whisk the yolks and 50g of the sugar together until pale and thick, add the vanilla essence and pour the boiling cream on to the mixture; stir well, then pour into four ramekins.
Cook in a water bath in the oven until just set, about 20 minutes. Leave to cool.
Sprinkle with a thin, even layer of sugar and caramelize with a blow-torch or under a very hot grill. Repeat several times until you have the desired degree of golden brown crackling toppin. Leave to cool; serve within 2 hours.
Sacristains
Heat the oven to 190°C/375°F/gas 5. Roll out a sheet of puff pastry to 3mm thickness, brush with beaten egg and sprinkle with finely chopped almonds. Using a long sharp knife, cut strips of pastry 12mm wide and 10cm long.Twist five times and place on a baking sheet. Cook until golden and crisp, dust with icing sugar and serve warm with the crème brulée.
The publisher is offering three copies of this title to EYB Members worlwide. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index are you excited to try first?
Please note that you must be logged into the Rafflecopter contest
before posting or your entry won’t be counted. Please be sure to
check your spam filters to make sure you receive our email
notifications. Prizes can take up to 6 weeks to arrive from the
publishers. If you are not already a Member, you can join at no cost. The contest ends at
midnight on October 14th, 2017.
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