Chef Pascal Barbot – No Dishes That Come Out of His Kitchen are the Same!

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Chef Pascal Barbot is one of the most unpretentious culinary experts around. He is everything that his admirers say about him. He possess an insatiable curiosity and an innate desire to provide the best meals and service to his clientele. It is not surprising why his 25-seat restaurant, L’Astrance. L’Astrance, is one of the hottest restaurants in Paris. You wouldn’t know it, though, if you would talk to him. You wouldn’t know that it takes a month to get a reservation in his restaurant. It has become even harder especially after the restaurant has been awarded with two Michelin stars. Pascal Barbot has also been named as the Chef of the Year.

Cooking with Barbot

If there is one ingredient that plays a vital role in Barbot’s cooking that would be the plain old milk. Indeed, he can do extraordinary things if his ingredient is milk. It is actually his origins that largely influence him. He is a native of Auvergne, a region in France where people use milk in practically everything. He grew up with endless supply of milk and so, he has learned to use it as an ingredient. His carrot puree alone is simply wonderful. It uses milk and cardamon-scented yogurt.

Of course, aside from milk, Chef Pascal Barbot also makes it a point to scour and forage for fresh and unique ingredients daily. He is often haunting food markets for the freshest ingredients. He is practically visiting various local markets on a daily basis. You will find him in Rungis, in Lena or in Marche. Here he looks for wholesale products and exotic ingredients. He is constantly looking for products that are in season. It is actually his pickiness and his criterion that ensure that quality of the meals that the restaurant serves. This is why you won’t find menus in L’Astrance. Instead you will find suggestions with ingredients that vary daily. The guests will find elliptical choices without detailed descriptions.

The Chef and His Love for Cooking

For Chef Pascal Barbot, culinary arts is not just about writing menus or preparing delicious dishes. He actually view his work as an art. He makes sure that he will serve only the best dishes. He ensures that no dishes that come out of his kitchen are the same. As a result, guests can always expect to eat something different and something new everytime they decide to eat at L’Astrance. This is why it is definitely fun to eat at his restaurant. It is not hard to feel the unique touch of Pascal Barbot with every bite.

Pascal Barbot Original Recipe

FOIE GRAS AND MUSHROOM GALETTE

Yield: 4 Servings

Pascal Barbot’s Foie Gras and Mushroom Galette dusted with mushroom powder on StarChefs.comIngredients:

* Foie Gras: 1 lobe foie gras

* 1 liter verjus

* 20 grams melted butter, warm

* 4 teaspoons maple syrup

* 3 sheets pate a brick

* Fleur de sel

* Freshly ground black pepper

Champignons de Paris:

* 12 large white stuffing mushrooms

* Juice of 1 lemon

* Zest of 1 orange

* Hazelnut oil

* Fleur de sel

* Freshly ground black pepper

Garnish:

* Mushroom powder

* 2 Tablespoons prepared lemon marmalade

Method:

For the Foie Gras:

Marinade the foie gras in the verjus for 3 hours. Preheat the oven to 325°F. Combine the warm butter with the maple syrup and brush one sheet of pate a brick with the maple butter. Season with salt and pepper. Top with another sheet; repeat with the remaining sheet. Cut a 12-centimeter disk from the pate a brick and place on a parchment-lined sheet pan. Top with a second piece of parchment (to prevent rising). Bake approximately 10 minutes until crisp. Set aside.

For the Champignons de Paris:

Wipe the mushrooms clean and rub them with the juiced lemon. Using a mandolin, cut the mushrooms into thin slices. Reserve a quarter of the mushroom slices. Toss the remaining mushrooms with lemon juice, orange zest, hazelnut oil, fleur de sel, and pepper.

To Assemble:

Place one layer of the seasoned mushrooms on the disc of pate a brick and top with a slice of foie gras. Repeat using the remaining mushrooms and foie gras. Top the final slice of foie gras with the reserved, unseasoned mushroom slices. Sprinkle the mushrooms with mushroom powder. Slice into four quarters and serve galette with lemon marmalade.

Portrait Credit: Identitagolose

Recipe via StarChefs

Food Image Credit: Starchefs

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