Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions.
Bretagne
Capital : Rennes
Departements
Finistére, Côtes-dÁrmor, Morbihan and Ille-et-Vilaine
With the exception of the capital Rennes, all the major cities are located on the Atlantic (Brest, Quimper, Saint- Malo)
Fishing (developed mainly between Douarnenez and Lorient) and fish farming, and tourism are the main activities of the seaboard areas that are therefore the most populated .
Gastronomy
The region of Brittany is not known for its gatronomic tradition. For instance, one does not find very many desserts using spples because of the emphasis on the cider production.
The Bretons are simole, country folk who do not place much importance on refined cooking but that isn´t to say that their cuisine is mediocre.
Until the turn of this century, meat was rare except for cured pork and goose, on the other hand, salted butter is quite common.
The Regional Products
Typical dishes are rye bread, buckwheat crêpes,blood sausages, boiled salt pork and sardines.
The sea shellfish (clams, bay sallops, oysters, sea urchins and shrimp) and crustaceans (lobster, crabs, rock lobster), salt and freshwater fish.
Livestock pork, cattle, poultry and some salt-marsh grazed lamb.
Farming strawberries from Plougastel and Saint Malo, couliflower, artichokes, leeks, onions, carrots, cabbage and beets.
Traditional desserts lacy crêpes, far breton, Kouing Aman, Brittany cake.
Monkfish Wrapped in Bacon with Braised Artichokes
Main Ingredients
800g Monkfish with Bones
150g Smoked Slab Bacon, Thinly Sliced
1 Egg White
4 Thyme Stalks
1 tbsp Parsley, Chopped
100g Butter, Clarified
Jus
2 tbsp Oil
300g Chicken Wings
80 ml Cider Vinagar
100 ml Veal Stck + Water
1 Shallot
1/2 Onion
3 Garlic Cloves
1 Bouquet Garni
Braised Artichokes
2 Artichokes
30g Butter
Salt, Sugar
1/2 Lemon
Cauliflower Gratin
Ingredients
400g Cauliflower
Mornay
40 g Butter
40 g Flour
500 ml Milk
2 Eggs Yolks
Nutmeg, Salt, Pepper
Preparation
Fish – 15 minutes / Oven 230° / Fish 59°
Cauliflower – 5 minutes / Oven 150°
1. Take the fish and remove all the back with a paper, wash and remove the skin of the fish. Now put your knife inside of the 2º skin and remove.
2. Now start cut the fish in fillets, with the fillets you remouve the baly part and rest in a bol with ice.
3. Take the fillets and cut the beginning and the final of the fillets, keep the good parts from the middle of the fish and start cut all the trymmings from the fillets. Take a bol and add all the fish fillets you cut, add egg white, hebs, thyme, salt, pepper and blend .
4. Take the wings to cut very well, take the shallot to cut, onions, garlic .
5. Now fraid the wings and when take a good color you add the butter and the vegetebol to fraid well, remouve all the meat and leave on the side, add the Cider Vinagar and scrub the bottom of the pot and retourne all the meat, add veal stock, bouquet garni, walter and boiling.
6. Now take the Cauliflower and cut just the small parts, take one pan and add butter, flour and mix well on the fire, add the milk bit by bit, add nutmeg, salt, cheese and this Sauce call Mornay . Take one pot and add water to start boiling with the Cauliflower .
7. Now take the fillets and add in one film plastic, after you add 1 you add the blend green stuff, add other fillet and close with the plastic and start rolling. Now open the fish rolling and add in aluminium with slices of bacon, start rolling the fish with the bacon on the alumic .
8. Now add the Boiling cooked Cauliflower in the tray with 5 pieces of smols Cauliflowers and add the Mornay Sauce on the top of the Cauliflowers and oven for 5 minutes / Oven 150° .
9. Take the Artichokes and cut like a orange on the middle, put your knife inside and cut around, clearne the Artichokes and cut in 10 pieces.
10. Now start Fry your Monkfish Wrapped in Bacon and oven for 15 minutes / Oven 230° / Fish 59° .
11. Fry your Artichokes with butter, add salt, sugar, water and cover to cook.
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
