Enrico Baronetto

RECIPE: GOUGÈRES

Posted on Updated on

ITALY & FRANCE IN LONDON

CHAMPAGNE SHIMMER AND PASTA AT LONDON’S SUPERGLAM BAR, Guiliano Moraandin and Helene Pietrini

From freezing cold London, I send you a taste of sunny Italy and gourmet France. And to revel in both these, I don’t need to go out into the windy, rainy outside at all. Both are housed in the iconic, almost a century old,  stately landmark the magnificent Dorchester. It overlooks Hyde Park  and it fuses contemporary comfort with the timeless glamour and heritage of the property. What also excites me is it’s range of gourmet cuisines.

ITALIAN GUSTO

He’s a legend in his own right. The genial Giuliano Morandinhas been the heartbeat of the  fashionable buzzing see and be seen opulent Bar. Ofcourse as a bar manager he has played host to the whos who, his famous champagne shimmer cocktail (with gold flakes and complimentary lip gloss for the ladies)  continues to make waves in London. But now Giuliano, the bar manager is making history  by serving robust Italian flavors from his hometown.  Freshest of handrolled pasta, flavorful pesto, tiramisu…all made to his grandmother’s recipes.  Giuliano and his award-winning team of experimental alchemists shake and stir many a magical cocktail. He serves up the champagne shimmer to Helene Pietrini the lovely, dynamic director of the prestigious Worlds 50 best Restaurant Academy. We take a bite of the al dente pasta, go back for a full Italian dinner the next night and get happy high on the shimmering cocktail. All this in the  luxurious lacquered mahogany, mirrored glass, velvet and dramatic red bar!

FRENCH FINESSE IN LONDON

The brilliant chef Jean Phillipe Blondet at Alain Ducasse at the Dorchester.

It doesn’t get any better than this. At the three starred  shimmering temple to French gastronomy we dine in a shimmering cloud… fibre optic curtain at the superglam Alain Ducasse at The Dorchester.
I had dined here 11 years ago when it had just opened. It is better than ever. The dashing and brilliant Executive Chef Jean-Philippe Blondet ‘s French contemporary haute-cuisine is full of distinctive fresh flavors executed with a light and surprising twist.
We. try many a vegetarian masterpiece including the legendary cookpot. The signature “Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta; Halibut,
oyster and seaweed and Dry aged beef, artichoke and bone marrow dazzle.
——French contemporary haute-cuisine is full of distinctive fresh flavours executed with a light and surprising twist.
We. try many a vegetarian masterpiece including the legendary cookpot. The signature “Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta; Halibut,
oyster and seaweed and Dry aged beef, artichoke and bone marrow dazzle.
Restaurant Director Enrico Baronetto takes fabulous care of us.  We end with the heady chocolate light airy souffle and the traditional baba Rhum.

Ive been fortunate to dine at Alain Ducasses’ haute cuisine restaurants in Paris, Provence, Tokyo, NYC (before it closed down) and Monte Carlo (where I even shot my TV show). Celebrated  for his innovation,

attention to detail and dedication to both quality and technique, Ducasse reigns internationally supreme with the largest number of Michelin stars in the world. In all his restaurants Ive had these light, airy spheres of delight…French cheese puffs. Each meal begins with these. On my request Jean Phillipe Blondit shares the r4ecipe with us.

RECIPE

GOUGÈRES

(makes 2 baking trays)

A dedicated part of our guests’ dining experience, these delicate cheese puffs

are served warm and seasoned with paprika, black pepper, and Emmental

cheese.

Ducasse’s famed Gougeres.

INGREDIENTS

300 ml water

8 gr salt

240 gr flour (T55)

110 gr grated Emmental cheese

100 ml dry white wine

180 gr unsalted butter

380 gr whole eggs

1.5 gr ground black pepper

sweet paprika powder/ground black pepper (optional)

In a pot, make a choux pastry by combining water, white wine, salt and

butter and bring this to a boil.

Add the sieved flour to the liquid and continue to cook until a ball of dough

forms.

Transfer the warm dough into a mixing bowl and with a paddle attachment at

low speed, blend in the eggs little by little until fully incorporated and the dough is smooth.

Add the grated Emmental cheese and the ground black pepper and mix until

thoroughly combined.

Fill the dough into a piping bag fitted with a 10mm plain round tip and pipe little mounds (4cm apart), onto a tray lined with baking paper.

Refrigerate for at least 1 hour before baking.

In a convection oven preheated to 180°C, bake the gougères for 18 min-

utes or until golden brown and puffed.

Once baked, the gougères can be topped with additional ground black

pepper or sweet paprika powder and transferred to a cooling  rack.

Gougères are best enjoyed warm.

Advertisements