CHEF'S PROFILE AND RECIPE – FEBRUARY 2018

JEAN MICHEL LORAIN

JEAN MICHEL LORAIN

CHEF/PATRON

The progeny and owner of the 3 Michelin Star La Côte Saint Jacques family run restaurant, Chef Jean- Michael Lorain is a force to be reckoned with. Warm and approachable, he exudes self-confidence and sincerity and has a personality as big as his ambition. “I don’t cook traditional French cuisine, this is my own style, which reflects my personality” he asserts. “I don’t like arrogance on the plate. Food should be recognizable, with no more than four elements. It’s respect for the ingredients being utilized at the peak of their freshness and the efforts of the people who work so hard to cultivate them”. Every dish he creates is a work of art and no element is irrelevant or superfluous. Working from humble beginnings and seeing his world renowned restaurant grow over three generations has allowed him to appreciate simplicity in the pursuit of perfection. Never one to sit on his laurels, he insists that working with his family and creating new dishes every day is what makes him truly happy. “When you think it is time to sit back and relax, that is the beginning of the end” he shared. A passion for life, family and food are what drives Chef Jean- Michael and what keeps guests coming back time and time again.   


JEAN MICHEL LORAIN SHARES A RECIPE

LIGHTLY SMOKED SEA BASS WITH SEVRUGA CAVIAR SAUCE

LIGHTLY SMOKED SEA BASS WITH SEVRUGA CAVIAR SAUCE

Ingredients for 4 pax :

800 g of sea bass fillets (1.8 kg sea bass) (12 slice of 50g ) 48g of caviar Sevruga
120 g of snow pea net
120 g of celeriac net

100 g of shallots 250 L cream
62.5 g of butter 250L fish stock 200L white wine 1⁄2 lemon juice
Salt – white pepper

 

Preparation:

  • Lightly smoke the sea bass sides for 15 minutes at low temperature in a smoker. Cut the sea bass side in 4 portion of the same size. Refrigerate it.

  • Split the snow pea, cut them in a julienne and blanche them in salted boiling water.

  • Peel the celeriac cut it in a julienne and blanche it in salted boiling water.

  • Chop the shallots.

  • Cook shallots and white wine together and let the wine reduce ‘till dry. Pour into it 1Dl of fish stock and bring to boil. Add the creame and let reduce. Season with salt, pepper and lemon juice.

 

Finishing:

  • Season and cook the sea bass portion in a steaming oven.

  • Put the caviar in 10ml of cold fish stock. Pour on it the boiling white wine sauce and stir constantly .

  • Reheat the snow pea and celeriac garnish with 10 g of fresh butter.

 

Plating:

  • Spread the garnish consistently in the center of the plate.

  • Put three slice of sea bass in each plate.

  • Add the sauce on the plate without covering the fish and distribute consistently the caviar.