Posts tagged "cyrille pannier"

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Recipe: Grilled Farmers Market Carrots with Blood Orange

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Grilled Farmers Market Carrots with Blood Orange”

Recipe:Grilled Farmers Market Carrots with Blood Orange and Cilantro Puree

Chef: Cyrille Pannier

Restaurant: Four Seasons Hotel, Los Angeles

Serves 4

Ingredients:

24 each mix color baby carrots (or regular baby carrots) 

½ teaspoon finely chopped fresh rosemary

½ teaspoon finely chopped fresh thyme

½ teaspoon chopped garlic

1 teaspoon grated ginger

2 teaspoon white balsamic vinegar

1 teaspoon honey

2 teaspoon olive oil

2 each blood oranges peeled and thin sliced

Wash and trim the carrots (no need to peel them).

In a large bowl, whisk together vinegar, honey, rosemary, thyme garlic and ginger until combined.

Whisk in the olive oil and set aside.

Coat the carrots with some olive oil and season with salt.

Grill over medium heat turning as needed to prevent burning, until nicely charred and fork tender (about 15 minutes).

When the carrots come off the grill, toss them immediately in the prepared dressing and let them sit at room temperature until ready to serve.

For the Cilantro puree:

2 bunches cilantro, quickly blanched.

50 grams white balsamic vinegar

2.5 grams Gellan gum

½ gram xanthan gum

2.5 grams salt

In a Paco jet, combine and puree the blanched cilantro and vinegar.

Combine the dry ingredients gently by hand and whisk into the puree.

Transfer the puree in a pan over medium heat.  The Gellan needs to heat to 203F to hydrate.

Pour the puree into a bowl and place over and ice bath and slowly mix until completely cool.

Once the puree is fully set, transfer to a blender and blend until nicely homogenized.

Reserve in a plastic squeeze bottle

   

Divide the carrots in four servings and arrange attractively on each plate with the blood oranges and cilantro puree.

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Recipe: Cactus Pear and Tequila barbecued Pork Belly

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Cactus Pear and Tequila barbecued Pork Belly”

Recipe: Cactus Pear and Tequila barbecued Pork Belly

Chef: Cyrille Pannier

Restaurant: Four Seasons Hotel, Los Angeles

Serves 4

Ingredients

2 kg pork belly (skin removed)

2 each large banana leafs

Rub:

1 tablespoon mixed dried chili

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon grated ginger

I tablespoon tequila

2tablespoon pineapple juice

1 tablespoon sea salt

1 tablespoon cactus pear juice

Relish:

1 teaspoon fresh chili, deseed and finely chopped

2 tablespoon cactus pear pulp

2 tablespoon chopped fresh coriander

1 tablespoon tequila gold

1 teaspoon Grand Marnier

1 each fresh squeezed lime

Rub the pork with the spices and let marinate overnight.

First, wrap the pork in the banana leafs than wrapped tightly in tin foil.

Place the pork on the grill but not over the coal.  Cook on for about 2 hours at 160C.

After 2 hours unwrap your pork and place it on the grill, turn it over frequently for 15 to 20 minutes to obtain a nice coloration.

Let rest for 15 minutes, slice and serve with the relish. 

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A Minute with the Chef: Cyrille Pannier

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Cyrille Pannier”

1) First Dish I remember cooking:

I was making crepes to celebrate “la chandeleur” France crepe day. The kitchen was a mess, there was flour and eggs all over the kitchen counter and the crepes barely edible.     

2) What prep to you hate to do? Love to do?

I hate to slice onions and shallots because they make me cry each time.  I love shelling pea because it’s so relaxing!

3) What food is your guilty pleasure?

High quality dark chocolate late in the evening.

4) If you weren’t a chef what occupation would you like to try and why?

An athlete or a sailor.  To sail around the world is a dream I hope to fulfill some day

5) What or who inspires your culinary creativity and why?

It can be anything: the smell of an ingredient, a portrait, art work, people… The spark of turning something intangible into an edible creation!

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[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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