Chef Christophe Moret – A Protégée Of Chef Alain Ducasse

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Chef Christophe Moret is considered a protégée of Chef Alain Ducasse in the culinary world, and although he infuses his own culinary personality into his distinctive cuisine at the Alain Ducasee Au Plaza Athénée, you can still appreciate the fact that his dishes fully embody the culinary philosophy of Chef Ducasse. In fact, Chef Moret’s dedication to his craft and passion for creating exemplary dishes pushed the restaurant back into the top 50 list of San Pellegrino after landing on the 86th spot last year. Right now, they are at the 41st position.

Chef Moret grew up on a farm in Saint Benoit sur Loire, and one of his duties when he was a child was to help his grandparents out in their farm as well as inside the house. This sparked his interest in cooking that, in 1984, he began his journey to fulfilling his culinary career.

He first found work at the Hotel de la Poste, which can be found in Corps la Salette. After his stay here, he then went on to work in several restaurants across the country, including Nice and Avignon. However, Chef Moret’s real interest in creating exemplary dishes was sparked when he met Chef Bruno Cirino. The two of them met in Saint Jean de Luz, and, in fact, it was Chef Cirino who introduced the young Moret to the concept of being creative and spontaneous in the kitchen. Aside from this, Chef Cirino also emphasized the importance of using only the freshest produce and ingredients in any meal, stating that the freshness of the produce will bring out the natural flavors of each element.

It was in 1990 that Chef Moret joined the team of the famous Chef Alain Ducasse, and he took with him the lessons that he learned from Chef Cirino. The first Alain Ducasse restaurant where he worked at was the Le Louis XV in Monaco where he became an apprentice chef. However, he left the restaurant later on to work on his own, but three years after, he rejoined Chef Ducasse’s team and worked at the eponymous Ducasse restaurant in Avenue Raymond Poincare where he became a sous chef. Pretty soon, Chef Ducasse appointed him as the head chef of his ultra-modern and stylishly eclectic restaurant called the Spoon Food & Wine. Chef Moret was the head chef of Spoon for five years before he became the head chef of Alain Ducasse au Plaza Athénée in 2003.

Chef Moret is indeed a protégée of Chef Ducasse. He fulfills the latter’s philosophy in all his dishes, giving careful attention to minute elements in each dish and using only the best and freshest ingredients as well as the finest produce to their cuisine at the Alain Ducasse au Plaza Athénée.

Together with Chef Ducasse, they have developed a very distinctive cuisine at the restaurant that has earned it numerous awards and titles.

Chef Christophe Moret’s Fregola Cooked Like Risotto With Tuna Sauce and Citrus Sicilian

Ingredients:

200g fregola
400g tuna fillet without skin
2 ripe tomatoes
1 small white onion
1 clove garlic
10 cl white wine
50 cl chicken stock or white
3 c soup, lemon juice
1 bunch chives
2 tablespoons olive oil
Ground pepper
Salt and pepper

For the Citrus Sauce:

1 ripe tomato
1 lemon
2 limes
1 pink grapefruit
50g black olives taggiasche
4 c olive oil

Directions:

Cut the tuna steak sticks 7 cm long and 1.5 to 2 cm thick. Place them on a tray, salt them on all sides and sprinkle with coarse pepper. Place in the refrigerator.
Wash the tomatoes and peel them. Cut them into quarters and remove seeds. Cut the flesh into small pieces. Wash the spring onions, peel and chop it. Peel the garlic and crush it. Sauté garlic and spring onion in a saucepan with oil, without browning.
Add pasta and let sweat. Add salt and pepper, pour the white wine and scrape the bottom of the pan with a spatula to dissolve the juices. Let it reduce until dry. Pour the broth gradually and let it continue to boil for about 15 minutes. Remove from heat and add the tomato pulp, lemon juice, and chives. Stir and let it cool on a plate.
For the citrus compote: Peel tomatoes, cut into quarters, remove seeds, and cut the flesh into strips. Peel three citrus and remove the segments. Mix them in a bowl together with the tomato pulp, olives, olive oil, salt and pepper.
Cover the tuna sticks with pasta, like a crust and garnish with citrus compote.

Comment: The dough is fregola typical of Sardinia.

Servings: Serves 4.

Original Source: histoiredepates.net

Image Credit: entrechefs.fr

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