Note: The background of our visit and the meal itself are in the next post.
We all donned aprons and joined chef de cuisine Josh Emett in the kitchen, where he demonstrated the Ravioli of Tiger Prawn, Beef Wellington, and Rice Pudding. Besides being a master chef, he was a patient teacher and a true gentleman, spending close to ninety minutes with us.
I was encouraged to take photos liberally, which I did: He said, “We’re very laid back about that, contrary to popular belief.” He also said that he speaks to Ramsay almost every day, but that he has complete freedom to design the menu.
We began with…
Ravioli of Tiger Prawn with Fennel Cream, Shellfish Vinaigrette and Chervil Velouté
First, Emett makes the pasta by hand:
There’s enough leftover for a heavenly linguini, which was not actually part of the planned menu. We ate right out of the skillet it was prepared in:
The ravioli are filled with a shrimp and tiger prawn mousse, then assembled and trimmed into a circle. They are extremely delicate and prone to puncture, in which case the whole operation must be repeated:
Now it was onto…
Fillet of Beef Wellington with Madeira Jus
The beef had been seasoned and pre-seared in a hot pan. A chicken, mushroom and shallot mousse was spread onto a light crêpe:
Then the fillet was wrapped inside, and the edges sealed:
Then, a flat puff pastry was brushed with an egg wash, and the crêpe containing the fillet rolled inside:
Rice Pudding with Raspberry Jam & Mascarpone Pecan Ice Cream
I’ve not much to say about the rice pudding, which was the most straightforward part of the demonstration, so I just offer the photos:
And some scenes from the kitchen:
Left: A line cook prepares venison loin for the dinner service; Center: There are two massive French stoves, which cost $750,000 apiece; Right: Emett is proud of an Apple Tarte Tatin, which is offered as a dessert for two.
It was time to sit down to lunch…