A peek into Chef Julien’s Cookbook!

It comes as no secret that Chef Julien Bompard of Le Saint Julien at The Fullerton Waterboat House uses De Dietrich equipment extensively in his kitchen. Julien himself admits it, and he produces some pretty delicious dishes using it. Of course, he has skills honed over time and definitely not something that a new stove can do in creating that tantalizing flavour. But if it helps, it helps.

Saturday, I was at the De Dietrich showroom where Chef Julien shared with a small group of aunties and me (I’m the only boy) three of his recipes. Oeuf de poule cuit a basse temperature aux champignons. Croustillant de riz et de canard confit, just demi-grace. Caramelized Chocolate Mousse. Out of the three course menu, I probably would have understood (if without the english translation) that the first had mushrooms, the second a confit of sorts, and the third is without explanation. Curious to find out what they are and the recipes that go behind the scenes? Let’s take a peek into Chef Julien’s Cookbook.



Oeuf de Poule cuit a basse temperature aux champignons is Julien’s creation of a Slow Cooked Egg with Duxelles of Mushrooms and Mustard. After the demonstration, I made this dish myself whilst in one my craving moments the next day at Midnight. It was good but of course a lot needs to be polished up and I don’t have all that fancy equipment of a professional kitchen.

Mushrooms are one of my many favourites and this dish involves a good many. Diced Portobello and Mushrooms make up the scene. Of course, the main is still the egg and Julien uses one of De Dietrich’s steamer ovens to slow cook the eggs.

It would take 20 minutes, and I’m sure you wouldn’t want to see me chop mushrooms for 20 minutes”

Honestly, Julien sliced only a few pieces before retrieving from behind him a trayful of chopped mushrooms. Talk about being prepared.

For a bit of high tech equipment to make the emulsion for this dish, an espuma bottle is used.

The next high tech equipment would be a good slab of butter. Loads and loads of butter. Nothing goes wrong with good butter.

Fast forward to the process of presentation (after all the sweating of the chopped onions and simmering mushrooms), I was more than prepared to dig in.

The combination of textures is very light and airy due to the emulsion created. Itself a mix of Dijon Mustard and cream, the flavour is slightly acidic which lifts the spirits of the dish and tones down the heaviness of the cream a bar. Pair the emulsion with the heavily scented butter infused chopped earthy mushrooms and the slow cooked poached egg for a burstful experience, this becomes simplicity redefined. And it just seems like the very thing to have for a good morning breakfast. Mmm.

Slow Cooked Egg with Duxells of Mushrooms and Mustard (Serves 10)

  • 10 pcs Slow Cooked Egg.
  1. Cook the eggs with thermo cooker at 64 degrees for 25 minutes.
  2. Shock the eggs in ice water. Reheat at 60 degrees for minimum of 10 minutes.

Duxelle of Mushrooms

  • 500 grams Button Mushrooms, chopped (or your personal favourite)
  • 50 grams chopped onions
  • 50 grams butter
  • 100 grams cream
  • Chopped thyme to preference
  1. Sweat the onion with the butter at medium heat.
  2. Add the mushroom cubes, season with salt and pepper.
  3. Add the cream, thyme and cook to desired consistency. Set aside.

Emulsion

  • 30 grams Dijon Mustard
  • 200ml cream
  1. Combine the cream and mustard,
  2. Pour into espuma bottle and add 1 cartridge of gas.
  3. Reserve in warm water at 60 degrees.

Serving

1 tablespoon of Duxelle of Mushrooms, 1 Poached Egg, 1-2 shots of Mustard and Cream emulsion.

The main for today is Crispy Rice with Smoked Duck and Medley Confit, with Reduction Sauce. The duck confit is already prepared and can be bought at specialty shops.

 

Uncooked rice stir fried with onions and butter before simmering with wine and chicken stock.

The trick for this dish is the in between step. After the rice has been simmered to its grainy consistency with lovely shredded duck confit all about, the rice is moulded into a pan and set to chill. Thereafter cutting into cubes before frying the skin.

Smoked duck breast forms part of the sauce. That’s one very nice piece.

Interesting concept with a bundle of savoury flavours all about. The skin of the rice cake gives a crispy texture only to reveal the soft meatiness within. Great for parties and a dish to talk about. Even if the portion is a bit small.

Crispy Rice with Smoked Duck and Medley Confit, with Reduction Sauce

  • 200 grams Shredded Duck Leg Confit
  • 2 tablespoons chopped parsley

Risotto

  • 200 grams risotto rice
  • Olive oil, butter
  • 100ml white wine
  • 750ml white chicken stock
  • 30 grams grated parmesan cheese
  • 40grams butter
  1. Heat olive oil/butter in pan. Stir fry onions, then rice.
  2. Add white wine and simmer.
  3. Add white chicken stock and leave to simmer till reduced to a thick consistency and rice is almost cooked.
  4. In goes the shredded duck leg confit and chopped parsley. Add the 40grams butter and cheese. Mix.
  5. Set on tray with thickness of 2cm
  6. Chill and when cold, cut into squares of 5cm.

Sauce

  • 120ml Duck Jus Demi-Glace
  • 1 tablespoon hazelnut oil
  • 1/4 piece smoked duck breast, sliced finely.

Mix all.

Serving

  • Flour
  • Olive oil
  • Walnut oil
  1. Coat the risotto cake in flour.
  2. Pan seared the sides with oil till a nice crispy brown.
  3. Arrange on service plate, top with sides of herb salad.
  4. Pour the demi-glace on each serving.
  5. Drizzle oils to liking.

After the tasty (but small, French haute cuisine anyone?), it was on to desserts. Something really simple but excellently executed. Caramelized Chocolate Mousse is definitely not one hard to place in memory but the flavour and texture varies amongst chefs. And I simply loved the one Julien prepared.

Just a simple combination of sugar, cream, yolks, chocolate and more cream and there we have it! Now, this is one dish that the sides must be left clean.

So tenderly sweet, so airy with just the right touch of bitterness for a branch in flavours. Just like a very soft extremely smooth warm piece of jelly that melts in the mouth, the caramelized chocolate mousse is, divine. I think I’m going to try this at home.

Caramelized Chocolate Mousse

  • 150 grams Sugar
  • 100 grams Cream
  • 70 grams Egg Yolk
  • 180 grams chocolate
  • 400grams Cream
  1. Over medium heat, cook sugar till a brown caramel.
  2. Remove from stove and pour cream in slowly.
  3. Add egg yolk and then the chopped chocolate
  4. Keep aside till cool
  5. Fold the whipped cream to the chocolate mixture
  6. Serve (The printed recipe calls for its to be refrigerated for at least 3 hours before consume, but I think I liked mine warm.)

 

De Dietrich has an impressive set up. So metallic and cleanly organised.

 

A stove top that I might have in the future.

Chef Julien creates some pretty fascinating recipes and his De Dietrich equipment just flows naturally as part of his entire cooking routine. It looks good and very professional (and I hear they just launched a leather cased fridge.) but I guess that even when using my Takoma induction stove, I could try to produce something similar to Chef Julien’s dishes. Just something very similar.

Say Cheese!

Thank you Foodnews for the invitation.