January was pretty cold, wet and miserable, wasn't it? I caught some horrible cold, felt ill, and everyone got sick of being rained on. I don't know about you, but the whole experience left me craving hot, rich, comforting food to provide a little internal central heating.
I don't know what we can expect from February. The weather in the UK is becoming..... more than a little unpredictable. But if we are due for more of the same, then I have a treat for you!
I was delighted to meet Chef Franck Raymond very recently, at his newly opened own restaurant, Augustine Kitchen in Battersea. Franck is branching out on his own for the first time in London, having run his own restaurant in his French hometown of Evian, called Le Cheval Blanc. Chef Franck has worked for Marco Pierre White at the Oak Room and Titanic as Executive Sous Chef, followed by a position as Head Pastry Chef at Kensington Place. After that, he became the Head Chef at Mon Plaisir in London's Covent Garden and Head Chef at Le Marignac in Geneva, Switzerland (where he achieved the accolade of two Michelin stars).
|Chef Franck Raymond and Augustine Kitchen|
Franck's home town of Evian (which is the place of the famous source of the mineral water) is close to the Franco-Swiss border. As a result, the food is influenced by both nation's culinary traditions. Alpine ingredients and cooking techniques are common in this area.
Many people who have been skiing have discovered the warming, rich joy of Tartiflette. A cheesy, oozy, satisfying baked dish, perfect with a glass of chilled white wine is an excellent restorative after a day out in the cold. I don't ski. I'm far too much of a motor skills moron to master this very physical sport. But Tartiflette is an apres ski ritual I think I can get used to!
So, here is the Tartiflette recipe that Chef Franck was willing to share with me and my readers. I hope you will give it a go.
|Chef Franck and I|
However if it all seems like too much hard work, you can always visit Augustine Kitchen and have Chef Franck make it for you. Tartiflette Tuesdays are starting at Augustine Kitchen and you can have CHef Franck serve you a big helping of Tartiflette, accompanied by a green salad and served the house aperitif of sparkling rose, priced at a very reasonable £14.95pp.
Tartiflette recipe by Chef Franck Raymond
You will need 2 frying pans, a skillet, a mixer, a saucepan and a gratin dish.
You will need to use Reblochon cheese for the Tartiflette to be made authentically.
(for 6 people)
450 grams of potatoes
160 grams of smoked bacon
200 gr onions
30cl dry white wine
25 cL creme fraiche
75 cL semi-skimmed milk
2g of chicken bouillon
salt and pepper
Remove the rind from the Reblochon.
Peel the potatoes. Cut into large cubes and put them into water before they get dark. Drain and cook in water 15 minutes.
Peel the onions, chop and sauté in a pan with 15g butter.
Add 30cl white wine and reduce until you have a syrupy juice.
Fry the bacon in a frying pan without fat. Slowly add it to the onions and let it rest.
In a saucepan pour milk 75 cL and 25 cL of creme fraiche. Add half Reblochon cheese (cut into chunks) and reduce by half. Add a pinch of salt and 2 grams of chicken bouillon.
At the end of cooking, add a pinch of salt to the potatoes. Cook for further 2 minutes and drain.
In the mixer, pour the sauce and the rest of Reblochon (add a little water). The sauce should be quite syrupy.
In a skillet, sauté the potatoes. They should be lightly browned. Toss bacon and onions with potatoes.
Put everything in a baking dish. Pour the Reblochon sauce evenly.
Cook for 10 minutes in an oven at 200 ° C.
Opening Hours: 12:00 to 3:00 6:00 to 10:30
020 7978 7085
63 Battersea Bridge Road, Battersea, SW11 3AU