How do you develop your famous recipes, including gastronomia argentina white bar thin cream with w

hef inspired attached to quality products, passionate and demanding trainer, Jean-Marie Gautier is a Companion of the Tour de France, gastronomia argentina a path of excellence. It happened in 1991 in Biarritz, with the idea of landing there five or six years. gastronomia argentina There is always present, twenty-two years later. At the helm of one of the finest restaurants of the coast (especially Villa Eugenie, 120 seats and a Michelin star), Jean-Marie Gautier is a specialist fish and game, he loves hunting in Sologne, each fall. Meeting a humble man, clear-eyed, who speaks little but always with authority.
Jean-Marie Gautier was born in 1955 in the north Indre (Berry), the wine country and the pyramid Valençay goat. Her parents had a farm, and his mother, Jeanne, real cordon bleu and confectioner, helped initiate the marriage of flavors and products. It produces goat cheese (Valençay) and has long watched over a herd of 80 goats. "Today, my brother took over. He is the head of a big modern exploitation, where he grows wheat, sunflower, sorghum, millet, clover. Working the land has become gastronomia argentina very high-tech. "
Jean-Marie Gautier bought a farm in Berry. He planted fruit trees he has grafted itself to most. "I gastronomia argentina have several kinds of pears, early production, late, but apple, persimmon, cherry. Currants, peaches, black currants, plums, cherries, I got my little living heritage. "
In his house in Anglet, he also loves to garden and grow its square tomato, lettuce, herbs (tarragon, rosemary, gastronomia argentina oregano), sorrel, chives, parsley. "And when it's the season, I'll gastronomia argentina look into the countryside with wild garlic, it's fine."
Jean-Marie Gautier. When I was a child I knew I wanted to do this job. In college, I preferred cooking classes with the girls to mechanics. At 14, I signed up for CAP spending my mail, and I opted for the Companions of the Tour de France. I started at the Hotel du Centre in Levroux. gastronomia argentina CAP my pocket, I was commis chef at the Hotel du Cheval black Argenton. Only three years later, gastronomia argentina I realized one of my dreams, working at Maxim's Rue Royale (three Michelin stars, Ed). I was chief of party dessert fish and half party leader for sauces. I discovered the rapid rates, services with silver plates. I love this pattern. When it purrs, I'm unbearable!
Summer in Biarritz, there is this fever of the great days. While in winter, the activity is sawtooth. After a year at Maxim's, I took my turn to France via Reserve, Bordeaux, the Inn of the Templars, gastronomia argentina in Sologne, and I was called gastronomia argentina in 1991 to take over the Palace. My dream then was to be a leader gastronomia argentina in a palace in Paris, even if it is not necessarily easy. Wink of history, the Palace has since become a palace official.
It can start at 6 in the morning and end around 23 pm or midnight, with a break from 3:00 p.m. to 6:00 p.m.. I then worked with the brigade gastronomia argentina in the morning and evening. I run the Villa Eugenie, the Rotunda and in the summer, The Seahorse, the poolside restaurant.
Today we have real service for breakfast, with an elaborate buffet. When I travel, gastronomia argentina I like to draw new ideas then I try to apply here. We want to get into the skin of the international client. I like influences, learn the specialties gastronomia argentina of distant countries, including Russia and Japan. gastronomia argentina
I love Japanese gastronomia argentina and Asian cuisine. They have an incredible knowledge do to prepare and cut the fish so that it retains its freshness. I also like Latin America. They are champions on the grill, cooking meat. We must never attack the meat!
How do you develop your famous recipes, including gastronomia argentina white bar thin cream with white wine Domaine Brana, seared red mullet fillets, squid, creamy rice, ink sauce with Espelette pepper?
I have my motto: nature is a large pantry for one who knows and respects. In truth, gastronomia argentina I seek constantly to improve my recipes. Like fine wine, a recipe should get better with time. And then, with the seasons, the taste of the products itself evolves. My recipe trout Banca, for example, is constantly changing.
You also have a biblical motto on the door of your office (Matthew 7.7): "Ask and you shall receive, seek and you shall find, knock and it shall be opened." Is this a message for your trainees?
(Smile). I actually like form and submit. For this, it is important to trust the young. The more you trust,