Jean Marie Le Reste
Chef introduction:
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Chef Jean Marie Le Rest has been Intendant at Villa Bonaparte (Embassy of France to the Holy See) in Rome and taken care of the central part of Italy for Disciples Escoffier since 2016. When Jean Marie Le Reste was young, he had joined the Navy as a cook, a pastry chef & a baker for 9 years. Subsequently he had stayed at the Hotel Matignon for 4 years as a second de cuisine. Then he had officiated as chef and intendant of the Embassy of France in Australia for 4 years. |
Michelin Star Kitchen - Pumpkin & hazelnut soup
| Ingredients | Ingredients E-shop link: | ||||
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1/2 pc Pumpkin (1 kg) 1 pc onion 2 pcs Potato 30 g Hazelnut （Skin off） 50 mL Hazelnut oil 100 g mushrooms 50 g Fresh cream 1L water few Olive oil few Butter few Black pepper few Sea salt
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Method:
- Peel and dice the pumpkin, onion and potato
- Add butter, salt, diced onion, pumpkin and potato
- Add water to boil
- Put the hazelnuts on the pan
- Slice the mushrooms and put on the pan, season with olive oil, salt and black pepper
- Put the mushrooms and hazelnuts in the oven at 200 ° for 10 minutes
- Chop the hazelnuts
- Pour the mixture into the blender
- Add hazelnut oil & thick cream and blend well
- Pass the soup in strainer stamen
- Add cream, mushrooms, hazelnuts & hazelnuts oil to the soup