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Jean Marie Le Reste

Chef introduction:

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:

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

 

Japan Hokkaido Pumpkin - Cut (300g)

BRUNO CALEGARI French Pink Paris Mushroom with Whole Foot (250g)

Australia New Potato (350g)

USA Organic Yellow Onion (250g)

  

Method:

  1. Peel and dice the pumpkin, onion and potato
  2. Add butter, salt, diced onion, pumpkin and potato
  3. Add water to boil
  4. Put the hazelnuts on the pan
  5. Slice the mushrooms and put on the pan, season with olive oil, salt and black pepper
  6. Put the mushrooms and hazelnuts in the oven at 200 ° for 10 minutes
  7. Chop the hazelnuts
  8. Pour the mixture into the blender
  9. Add hazelnut oil & thick cream and blend well
  10. Pass the soup in strainer stamen
  11. Add cream, mushrooms, hazelnuts & hazelnuts oil to the soup
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