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SAFFRON FILLET OF JOHN DORY ROASTED WITH FRESH FIGS, RED BANDOL WINE SAUCE AND ROSEMARY

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SAFFRON FILLET OF JOHN DORY ROASTED WITH FRESH FIGS, RED BANDOL WINE SAUCE AND ROSEMARY

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Ingredients

Main Ingredients
4 John Dory with their skin
100 grams fresh ripe figs
3 tablespoons fig vinegar
1.25 decilitre red bandol wine
2.5 decilitre fish broth and red wine
1.25 decilitre brown veal sauce
Olive Oil
fresh butter
Sugar
Ground Pepper
saffron
Side Order Ingredients
4 fresh figs
4 raspberries
zest of candied oranges
2 bulbs fennel steam cooked and sliced thinly
2 baglama figs diced, dried
sliced dill
Olive Oil
fresh butter
Decorative Ingredients
4 fig leaves
4 branches fennel
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

  • Main Ingredients

  • Side Order Ingredients

  • Decorative Ingredients

Directions

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StéphaneAntoineFrançois

Stéphane was born May 17, 1956 in Cholet, Maine and Loire, he is the eldest of three boys with an atavistic appreciation for cuisine and fine terroir produce. Every Sunday, the whole family would sit at their grandparents‘ table for endless meals. He can still remember the smell of home-made baratte butter that flutters around the house, through the corridors… making everyone’s mouth water.

Despite the clearly gastronomical family context, young Stéphane turns to a traditional scientific education before opting for the Paris Catering School, Jean Drouant. In 1974, he obtains a self-taught cooking C.A.P. degree teamed with a B.T.H. degree in hotel technology in 1975. In 1977, he graduates with a B.P. (Professional Degree). Stéphane didn’t find his calling. lt found him. <> in 2009.

Dynamic as any sportsman, business man and family man, he always pushes his endeavors to the limit.

 

Antoine was born in La Rochelle, Charente Maritime, April 7, 1958, Antoine quickly opts for a C.A.P. degree in cooking with a three-year apprenticeship. Back in the day, you had to see every aspect of the job. After an entire year as bus boy, cleaning up dishes, scrubbing pots and pans, he makes it to the starters’ base, then the main courses’… Tough schooling but oh how enlightening!

In 1975, with his diploma in hand, he joins his brother Stéphane in Paris and spends a year at <François was born December 6, 1963 in Parthenay, Deux-Sevres, Francois dreamed of becoming a wood carver and even entering the Fine Arts School in Paris… in the end, he followed in the footsteps of his older brothers to become a Pastry Chef. His siblings, who saw his artistic capacity to draw, oriented him towards the craft of pastry making, a domaine in which he can fully express himself. It is with Lucien Peltier in Paris that he truly discovers his creativity, attaining the level of excellence required to please all those with a sweet tooth. During 5 years, he managed to perfect his skill, learning from this immense mentor, from classical desserts, to ice cream, chocolates, candies, his mastered all the ropes. In the end, he gained his credibility as one of France’s finest pastry inventors!

On occasion the opening of a Peltier boutique in Osaka, he grew very fond of its culture. And Stéphane, who had been living there for some time, persuaded him to stay. Eventually, he was hired by the luxurious Hotel Okura in Tokyo, managing its entire pastry laboratory. The experience came to an end in 1991, with the opening of L’0asis and an understandable urge to rally up with his two brothers.

Francois Raimbault is the artist in the family : a craftsman with a gift for drawing, painting sugar all over your desserts, with soul, precision and love of his work. He has come to be a true leader in his team, with sportsmanship and dedication… an out-of-the-ordinary Pastry Chef and alchemist!

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