Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions.
Food Art & Techniques to make The Best Style Beef Sirloin Step By Step.
Burgundy
Capital – Dijon
Departments
Yonne, Cote-d’Or, the Saone and Loire. Les main cities are Auxerre, Dijon and Macon.
Gastronomy
Burgundy, historical area included between the Paris basin, the plain of the Saone and the Massif Central power station, were a kingdom drawing its name from that of Burgondes, a duchy, and, with the 14th and 15th century, a very powerful state.
It’s wine was appreciated as of the Burgundian vineyard attracts visitors from all over the world, who are astonished by the reduced dimensions of the famous names produced in a multitude of small pieces.
Beyond its vineyard, which covers only few hectares besides, Burgundy is a country of vegetale culture and breeding.
Other products which make the richness of Burgundy, marc, reisine, jam manufactured starting from pressed grapes, the mustard of Dijon and the Kir that were made famous for the canon of the same while offering, in the year 1950, of the rounds of ”white-case” at the time of it’s election campaigns.
Since the time of the record dukes of Burgundy, this area, continues withun the French gastronomy.
Regional Products
Farming
Sprinkle of Ruffey, gherkin of Appoigny, onion of Auxonne, truffle of Burgundy, turnips, French green beans and leeks.
Fruits
Blackcurrants of Burgunday, marmot cherries, prunes of Vitteaux.
Poultries
Poultries of the Burgundian Bresse
Meats
Charolais ox, charolais sheep. Others: Snail of Burgundy. Drinks: Liquor and cream of blackcurrants, marc and fine of Burgundy, ratafia, and of course all the white and red wines of Burgundy.
Pork-butcheries
Andouillettes of Windfallen wood and Clamecy, ham of Morvan, spotted ham, judru.
Cheeses
Ashed Aisy, Charolais, Citeaux, Claquebitou, Epoisses, Soumaintrain.
Saulieu Style Beef Sirloin, Grape pickers Potatoes Cake
Serve 4
Main Ingredients
- 700 g Beef Sirloin, Untrimmed
Sauce
- 3 Shallots, Cut into Mirepoix
- 100 ml White wine from Bourgogne
- 1/4 Bunch of Parsley, Chopped
Potatoes Cake
- 50 g Gruyere Cheese, Grated, thyme
- 200 g Bacon (smoked), Thinly Sliced
Forcemeat
- 3 Shallots, Finely Chopped
- 6 Golden Chanterelles, Chopped
- 1 Poultry Liver, Finely Chopped
Preparation
Beef – 30 Minutes / Oven – 180 / Beef – 52
Potatoes – 50 Minutes / Oven – 200 / Potato – 180
1. Add butter on the modem for kitchen and make a cover with a kitchen paper on the size of the kitchen modem.
2. Sliced all the potatoes with one Mandarin or kfine very thin. Add all the sliced in one boll with salt, potato starch, 3 spon of clarified butter, mix all the sliced and start add each sleced on the board and on the bottom of the kitchen modem. Add frist the cheese, sliced of bacon, sliced of potatoes, herbs, chesse again and clarified butter on the top of the cake and oven.
3. Clean the fat from the meat, take the string and wire 3 times. Cut all the trimmings (fat and meat). Add the fat in one pan, add the meat trimmings, add the shallots in mirapoiex and wait get some color to remove all the trimmings and add Madeira wine and wine, scrash and back all the trimmings, add stock, water and wait reduce.
4. Check the potatoes .
5. Chopped the Golden Chanterelles, all the herbs, shallots, garlic. Fry the shallots and garlic, add Golden Chanterelles, salt, pepper and wait.
6. Fry the chicken Liver and flambe with cognac, after done cut the liver in cubs and add on the Golden Chanterelles mix.
7. Add salt and pepper on the meat, fry very well to get a color and put on the oven for 30 minutes and Done.
8. Drain all the sauce, reduce to get texture and Done.
9. Remove the Potatoes, remove the modem and Done.
Le Courdon Bleu – Cuisine Class
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
