Chef Jocelyn Herland – Turned Simple Dishes to Gastronomic Experience

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It is through the culinary skills of Chef Jocelyn Herland, head chef of Alain Ducasee at The Dorchester, that the restaurant was included and was named as the 95th best restaurant of the world. His cuisine wholly speaks of the culinary philosophy that he has learned from his mentor, Chef Alain Ducasse, a world-famous French chef. With the use of nothing but the freshest and the finest of ingredients, Chef Herland has turned simple dishes to gastronomic experience.

Chef Herland was born in France, in the Auvergne region. He has received most of his culinary apprenticeship and training from Chef Ducasse. In fact, he has been with the great chef for more than a decade already, having joined the team in 1997.

He first worked at the Restaurant Alain Ducasse in Paris as a chef de partie, and he was with this three-Michelin star restaurant from 1997 to 2000. After his stay at the Restaurant Alain Ducasse, he then transferred to Hotel Intercontinental’s Restaurant Opera, a one-Michelin star restaurant, where he also was the chef de partie. After a brief stint at the Restaurant Opera, he then worked at the Royal Monceau Hotel where he became the sous chef of its restaurant.

It was in December of 2003 that he became a part of the Alain Ducasse Au Plaza Athenee and got to work under its new head chef, Chef Christophe Moret. At the Plaza Athenee, he worked as the sous chef and stayed with the restaurant until 2007.

His big break came in November of 2007 when Chef Ducasse appointed him as the head chef of his new restaurant in London, the Alain Ducasse at The Dorchester. Taking what he learned from his mentor and infusing his own culinary personality into its cuisine, he began giving his own interpretation of the dishes, creating a more modern yet refined version of Chef Ducasse’s famous cuisine but, at the same time, making sure that he stays true to the culinary philosophy of his mentor. He incorporates seasonal ingredients into his cuisine to make sure that their diners are served only the best food and makes it a point, too, to use only the freshest as well as the finest produce and ingredients in his cuisine so as not to compromise the quality of the dish as well as the service of the restaurant. Right now, he is working with Chef Ducasse in creating and perfecting new dishes for the restaurant.

All his efforts finally paid off when the restaurant received two Michelin stars in 2009 and, this year, it received its third Michelin star as well as earned the 95th spot on the San Pellegrino list of top 100 restaurants in the world.

Chef Jocelyn Herland’s Fillet of Sea Bass “Matelote” with Potato Gnocchi

Ingredients:

1.6kg sea bass
100g shallot
100g Paris mushrooms
1/2 litre red wine
200g quality bacon, cut into small pieces
40g honey
100g butter
Salt and black pepper
Olive oil

For the Gnocchi:

300g roasting potatoes (Mona Lisa variety)
60g flour
20g potato starch
0.5g nutmeg

Directions:

1. For the sea bass, prepare the fish or use fillets, putting aside four nice portions.

2. Use 2/3 of the butter to fry the shallots in a pan, adding 2/3 of the mushrooms, half the bacon, any trimmings from the fish, honey and red wine. Reduce by half.

3. Add 1 litre of water and cook for ¾ hours on low heat. Pass through a fine sieve and season with salt and pepper.

4. Sweat the sea bass fillets for two minutes on each side and sear the remaining bacon until golden.

5. For the gnocchi, cook the potatoes in an aluminium foil in the oven at 185°C for 35 minutes. Peal the hot potatoes and make a puree with them. Add the flour and potato starch, season with salt and pepper and add the nutmeg.

6. Make small bowls and use a fork to make the shape of the gnocchi. Put the gnocchi in boiling salted water. Keep warm with a little butter.

7. To serve, place the gnocchi in the plate, pour the sauce around it, and place the sea bass and the bacon on top.

Servings: Serves 4.

Image Credit: lhotellerie-restauration.fr

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