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book of Culinary inspiration servair 2012 Pink peppercorns: inspiring? t hese peppercorns have a peppery-sweet, slightly aniseed taste. Mildly spicy, they give body to a sauce or carpaccio and with their crunchiness, they bring a new dimension to sauteed foie gras or scallops. Crushed with mango vinaigrette, they underline harmony. and in bunches, they color the plate! Pre-starter Be inspired with Servair! "breaking the rules, servair conceived this book of culinary inspiration as the exact opposite of tradition whereby secret family recipes are not shared! yes, this book opens the doors to Trend / 4 five global trends in today’s cooking to enable AuthenticityMenu you to master content and contours. you will Round of Seasons see, these trends mutually enrich one another, Round of Regions guided throughout by sharing and generosity, inherent to the spirit of gastronomy. a spirit which Emotion Trend / 10 must be exemplified for each airline, in a culinary Round of Senses signature at once distinct and developing loyalty. Round which crunches and melts o n behalf of servair, which holds a taste of the world at heart, i am proud to wish you an appetizing Wellness Trend / 16 and inspiring journey through these pages." Round of Shape Round of Flavors p atrick alexandre Trend / 22 Chairman and CEO Conviviality Round of Sharing Pleasure Trend / 26 Round of Colors / 30 Servair, a Taste of the World 2 i grn edients five trends to explore s Chairman of Studio culinaire Servair®, for innovation... a it is a pleasure for me to introduce this work. With my associates at Studio, the Servair chefs –foremost among them being Corporate Chef Michel Quissac– along with other chef friends, we have identified and illustrated five trends in contemporary cui- sine: authenticity, emotion, wellness, convi- viality and pleasure. and eight "rounds" For each of these trends, we imagined, to illustrate the through specific rounds, a whole universe M! destined to inspire you. Preferences, ingre- dients, utensils, tips and places to recom- mend abound and come together to, we hope, feed your own future thoughts and culinary creations! Joël Robuchon Chairman of Studio culinaire Servair® they share their ideas and hot spots: a s well as views froM: é ric augustine Bruno Goussault antoine Heerah Jacques Le Divellec Servair’s Executive Chef r&D Scientific Director Executive Chef at Chamarré Executive Chef Keiko Minamitani, essayist for Créa and Clocher de Montmartre at Le Divellec aliénor Massenet, perfumer Mathieu Lehanneur, designer Nicolas Dautricourt, violinist Bernadette Caille, curator Guy Martin Michel Quissac Joël robuchon Olivier rœllinger Executive Chef at Grand Véfour, Servair’s Corporate Chef Most starred Chef Chef at Cancale Sensing and Cristal room worldwide and spice composer 3 a uthentiCity trend a uthentiCity of reCipes, produCts, Colors... siMpliCity of table settings... and of presenting the dish! Cooks and guests go baCk to their roots, literally and figuratively! Mycryo butter, in its coat of glitter, has more than one trick up its sleeve! a by-product of cocoa butter, it resists higher cooking temperatures better than conventional butter while maintaining its flavor. it also provides a certain impermeability which helps g uarantee preserve juiciness. We are proud of tradition handed down by our elders, it’s the secret of a "true original recipe" and the success of handmade and homecooking We recapture the true taste of products and simple flavors and rediscover the value of seasons with ripe products that offer different tastes gi...) We think about the origin of ingredients (AOC, PDO, P and meet the people and places that produce them We decorate tables and dishes with simplicity: we choose curves, flowers, rustic and natural material (slate, wood, porcelain, glass...) or even transparence (verrines, jars, but also transparence in fine broth gelées and in herbal teas) On the gRill! Keiko Minamitani, essayist I have met many people through my work, both famous and not. What is powerful and authentic to me is when their stories and words which express what they have lived make me die of laughter 4 book of C ulinary inspiration t he secret of the Staub Casserole? servair its rimmed lid which allows it to hold water. once it starts boiling, we lower the flame and pour water on the lid: the b eef, yes, but exceptional! originally internal condensation is maximized from gironde (france), Bazas beef, which gives syrupy and consistency with its subtle hazelnut flavor, is a to flavored stocks. Juices and other gastronomic product of long-standing authentiCity sauces are imbued with flavor and tradition dating back to 1283. it concerns the result is delicious! a fatty steer weighing between 800 kg and a ton.the livestock is of 6,000 heads. Certified by the european standard PGI (protected geographical trend indication), the meat is very marbled –i.e., finely veined– and is very tender and juicy, regardless of how it is cooked. we appreciate it as much in stews (prepared a day in advance to degrease it...) as grilled! i st authentii C when... we revisit a culinary heritage and reinvent it: regional recipes which adapt to international standards or those of fast food we strengthen the identity of exotic dishes we savor good bread with butter, salts, mustards, crafted oils we invent a new life for tubers and other forgotten vegetables we celebrate sure things such as duck from Challans,ar-Coum black Bigorre, veal from aubrac and Salers, Gillardeau and Prat- oysters or foie gras from Perigord we create visual pleasure by presenting true colors we cook with generosity and for others... Keiko Minamitani, essayist or cry with emotion. It is these very moments, so precious, that I seek to share with my compatriots. Authenticity knows no borders. 5 ai tyuthent TREND Ci Round of Seasons t asting! Do you like tomatoes? start by eating them in season, which runs from early June to early october, and be imaginative in honoring their many varieties. Choice and preparation are unlimited: green tomato tartar, beef heart sorbet, yellow tomato coulis, plum tomato tarte tatin... hot spots! by Bruno + WheRe tO Buy the street cries of Concarneau for the quality of its catch and... its prices! (finistère, france) + WheRe tO eAt Always very trendy, the unique setting and menu of Per Se in Manhattan: the kitchen of thomas keller, the most starred american chef (new york) Drouant, legendary restaurant near the opera which feeds body and mind, with the prix goncourt! (paris) The influences of the rising sun with yoshi in Monte-Carlo, Japanese restaurant owned by Joël robuchon (Monaco) l’ami Jean, a true ambassador of traditional and regional cuisine, located in paris Browse the berkshire in search of “hip” sensations: the Fat Duck Restaurant, owner heston blumenthal (england) + SOurceS of inSPiRAtiOn the view of Mount Meije from oisans (dauphiné region, france), above the Chambon dam: a peaceful spot Molecular gastronomy of nicholas kurti, hervé this and pierre gagnaire The activity of Club Med where everyone cooks their dish (sauteed, grilled...) and tops it off with herbs and sauces flavor! SiGPr N CHEESE boarD Let yourself be tempted by Brie de Meaux, Chèvre Sainte-Maure, Fourme d'ambert, Murol, Camembert, Morbier and roquefort! autuMN CHEESE boarD Coeur de Neufchâtel, Vacherin du Mont d'Or, Beaufort, Cantal, reblochon cheese, Emmental, Cabécou, rocamadour, Laguiole... What could be more comforting? tE H H rMOMix® revolutionary! Of the size of a blender, it replaces 12 cooking utensils. But above all, with its emulsion function, it simplifies all your preparations. 6 Bruno's creed The less we work a product, the better it is. I love the product September“when it is as simple normandy: ideal for cooking as possible. Season foie gras with salt and tomato Calendar August pepper. A scallop, roma: the tastiest June perfectly sauteed. beef heart: orange, fragile but meaty end of June Salted rice with a pineapple tomato: yellow; early July tiger tomato: green with plum tomato: red and elongated; little something yellow stripes Camone "sardinian": red and green, firm and tasty added for flavor. Full stop. Authenticity in cooking, lemon juice is is the accuracy of authentic: to give a lift to fish, the product –in its to replace vinegar in a summer salad, to make a pastry dough seasonality and more tender (with a few freshness. The best drops) and a thousand other combinations ... and a lemon way to bring out its squeezer with a handle will save you a lot of time! best is to let it speak for itself!” Don’t miss Vegetables Meat Dishes the right season and fruit and fish asparagus, morel, escargot, lamb, milk-fed peas, salad, wild garlic, roast and mixed veal, guinea fowl, chick, vegetables... in France! Spring medlar, wild or gariguette langoustine... strawberry... summer vegetables, milk-fed lamb, beef, couscous, eggplant, zucchini, bell turbot, lobster... Summer pepper, peach, plum, grilled meat... fig, cherry, melon, red berrie... mushroom, chestnut, game, marinated meat, cured pork with lentils, Autumn pumpkin, apple, pear, duck... quince, grape... "poule au pot"... squash, kohlrabi, citrus poultry (capon, turkey, Winter fruits, dried and exotic cured pork, goose), milk-fed veal, beef stew... fruits... shellfish (scallops...)... 7 ai tyuthent TREND Ci Round of Regions t asting! Authenticity and variations in recipes. authenticity is not one single recipe: in China, there are dozens of recipes for Cantonese rice found in the region of the same name; in india,
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