The RDPMAG Christmas menu by Chef Grégory Faye
As the holiday season comes up, we asked chef Grégory Faye, formerly of W Montréal, to make us the RDPMAG Christmas menu mixing French and Québec traditions, tasks to which he lent himself with joy.
Being until recently the Executive Chef of W Montreal, Chef Grégory Faye’s career is astonishing. He opened l’Atelier Joel Robuchon’s and the Ritz-Carlton’s Maison Boulud in Montreal, two of Montreal’s best restaurants. Before being in Montreal, he was part of the renowned restaurant team at the Four Seasons Hotel George V in Paris. Trained as a butcher, he studied at Ferrandi Paris, the French school of gastronomy and hotel management. Having discovered Grégory by Peter Chase of bpc, former manager of the W Montreal restaurants (you can read the interview in our holiday magazine last year), we interviewed him at the launch of the restaurant Nom Nom, which has replaced the EAT – Being With You.
The RDPMAG Christmas menu by Chef Grégory Faye for 6 persons
Having developed a friendship since that time with Grégory, it was normal for me to trust him to develop our Christmas menu. It is with pleasure that we present you this beautiful menu in 5 time. Here is his menu.
The RDPMAG Christmas Menu by Chef Grégory Faye: Oysters, mignonette, and watercress, Acadian caviar – pairing with Champagne Nicolas Feuillatte exclusive reserve brut
24 Trésor du Large oysters of the Magdalen Island : 24
- 5 fresh watercress bunches
- 4 gelatins in foil
- 400 g + 150g of cream at 35% for whipped cream
- 400 g of chicken broth
- 50 g of butter
- 1 Yellow carrot cut into small cubes
- 1 white leek cut into small cubes
- ½ white onion cut into small cubes
Preparation watercress green:
- Wash the watercress bunches, leave the elastic and trim the green leaves of the watercress only.
- Reserve the tails.
- Boil salted water and a pinch of baking soda.
- Add the watercress heads and cook at moderate boil for 27 minutes. Drain and immerse the watercress heads in ice water (ideally with ice cubes) this will fix the
- In a saucepan, melt the 50 g of butter
- Add watercress tails and vegetable dice, sweat without staining over moderate heat for 10 minutes
- Wet with chicken broth and cream (these items must be warm before wetting), cook 10 min.
- Stir often.
- Soften the gelatin sheets and incorporate them into the cooking, simmer for 1 minute, stirring during the minute.
- Remove 100g that you book for later use
Final mix :
- Mix in a blender (Vitamix or Kitchen Aid) hot
- Add the green of cold cress and mix at full power
- You must get a flash green
- Season with salt and pepper to your liking
- Pour cream of watercress in a bowl with ice cream
- Add the 150 g whipped cream
- Using a maryse induce the cream of cress, gently mix
- Put aside.
- By the minute, poach cream on open oysters, some croutons of rye bread would be welcome
The RDPMAG Christmas Menu by Chef Grégory Faye: King Crab, mayonnaise, fresh herbs, blood orange vinaigrette pairing with Chablis Domaine Séguinot-Bordet 2017
- 1 peeled celeriac and lemoned
- 1 branch of celery
- 300g of King krab from Alaska or crab from Gaspésie hulled
- 12 fresh blood oranges
- 10 g of lemon vinegar
- 10 g of orange oil
- Timut pepper
- 10 g of olive oil
- 1 liter of milk at 3.25% (Organic Natrel is suggested)
- 20g of fresh ginger
- 40g of mayonnaise
- 10 g chopped chives
- 1 Bay leaf
- Cut the celeriac into a rectangle 5 cm wide and 8 cm long, the height does not matter.
- In the Japanese mandolin, cut 18 slices in the rectangle, thickness 4 mm.
- Heat the milk 3.25% with the bay leaf and a pinch of salt, poach the strips of celery for 1 to 2 minutes
- Drain and cool
- You can keep the milk for another use
- Cut 30 grams of celery stalks, boil them in salted water with baking soda.
- Bake 1 minute, cool in ice water
- Peel a blood orange, remove the segments, dice and reserve
- Peel 1 blood orange to remove the skin without the white, cut into small dice and blanch in 5 different boiling water, reserve.
- In a juice press, pass the rest of the celery stalks, reserve the light yellow and green leaves for the final dressage.
- Add ginger and reserve
- Mix all the elements: crab, mayonnaise, chopped chives, blood orange flesh, dices of orange peel, cubes of celery stalks.
- Spread the celery strips, and stuff with the crab mixture. Roll and set aside.
- Squeeze the remaining blood orange, reduce to ice, add lemon vinegar, orange oil and set aside.
- For the assembly, put the celery broth, season with celery salt, in a verrine
- To the net surface pour, a few drops of a good olive oil
- On a plate arrange 3 rolls of crab-celery
- Saucer with the vinaigrette and finish with a round of timothy pepper mill, put the celery leaves yellow (iced)
RDPMAG Christmas Menu by Chef Grégory Faye: Half-cooked foie gras in terrine, apple chutney brioche toast pairing with Bolla Le Origini Amarone della Valpolicella 2009
- 1 terrine of Foie Gras Rougié
- 12 Cortland apples
- 5 Golden apples
- 1 Brioche Bread from Automne Boulangerie
- 30 g of Maple syrup
- 50 g of Olive oil
- Apple vinegar: 70 to 150 g according to taste
- Micro shiso: 1 tray
- Peel and cut the apples in large dice. In a nonstick skillet, heat the olive oil, sauté the apples and let stew for 5 minutes.
- Deglaze with apple vinegar and maple syrup
- Set aside.
- Pass the pink berries through the sieve, keep only the pink flakes
- Cut the block of foie gras with a knife and hot water.
- Put it on the plate, put the chutney in a cookie cutter or spoon
- Add fresh apple slice and pink bay flakes
- Toast slices of brioche bread
- Serve with some micro shiso leaves
RDPMAG Christmas Menu by Chef Grégory Faye: Quebec duck breast, potatoes stuffed with mushrooms and au gratin au Louis d’or with Osoyoos Larose 2014 Grand Vin
- 3 Rougié duck magrets
- 190 g Louis d’Or cheese without skin
- Duck juice
- 1 leg of Duck leg confit Rougié
- 200 g of milk at 3.25%
- 1 kg of potatoes spleen
- 1 bunch of thyme
- 1 clove of garlic
- 10 Brussels sprouts
- 150g of duck juice for the sauce
- 20g of Grand Marnier
- 4 French shallots
- Cook the spleen potatoes in the water with half of the garlic and half of the thyme to get a melting potato
- Reserve 18 potatoes then cut with ⅔ of the potato in length
- Empty with a spoon and put the duck confit crumble
- Set aside
- Heat the siphon in a bain-marie (50 degrees Celsius)
- Cut the Louis d’Or cube, hot peel the potatoes and put them in the mixer with the cubes of Louis d’Or, heat the milk then add it too
- Mix to have a smooth consistency and string
- Place in the hot siphon, gas with 3 cartridges
- Reserve in a bain-marie
- Cut the shallots and sweat them, deglaze with the Grand Marnier and flambé
- Add the duck juice, reduce and season to consistency.
Cooking of magrets
- Preheat oven to 350 Fahrenheit
- Season the duck breasts with salt and pepper.
- In a large nonstick skillet, arrange the ducks cold
- Then firing at full power to melt the fat
- Color the ducks well, turn over add a clove of garlic and a few branches of thyme.
- Bake in the oven for 10 minutes
- Remove from the pan, let stand 10 min
- Pass the potatoes with the frayed duck in the oven for 5 minutes
- In the skillet served with pan-fried duck Brussels sprouts, season
- Keep large leaves for decoration
- Set aside
- Reheat the duck for 4 min, cut in half lengthwise and add fleur de sel
- Take the potatoes with the duck from the oven, pocket the mousse and finish with a round of mill
- Add the sauce and Brussels sprouts
- If you still have blood orange vinaigrette from the previous recipe, you can add it to the sauce
RDPMAG Christmas Menu by Chef Grégory Faye: Chocolate and Nespresso Log – Espresso Martini Grey Goose pairing
Vanilla Biscuit roulade:
- 5 egg whites
- 4 egg yolks
- ⅔ cup of sugar
- ½ teaspoon of vanilla extract
- ½ teaspoon baking powder
- 1 cup all-purpose flour
- Beat the yolks with the vanilla and ⅓ sugar in a mixer
- In a bowl, beat the egg whites with a beater
- Sift flour and baking powder
- Mix the egg whites in the egg yolks (delicately)
- Add the flour
- Spread on a plate with greased parchment paper
- Bake at 325 Fahrenheit
- Cut strips, set aside
Chocolate butter cream :
- 3 eggs
- ½ cup of sugar
- 1 teaspoon of cocoa powder
- 1 teaspoon of vanilla extract
- 1 cup unsalted butter at room temperature
- ½ teaspoon of salt
- 170 g melted dark chocolate (75%)
- In a bain-marie, heat the eggs, sugar, cocoa powder, vanilla and salt, stir with a whisk, let the sugar melt and transfer to a blender
- Beat until it’s sparkling
- Cool to 50 degrees Celsius, add the butter ointment in small cube, then slowly, add the warm chocolate
Ganache with dark chocolate, espresso and tonka bean
Ganache base :
- 225 g of cream 35%
- 25 g of invert sugar
- 25 g of glucose
- 195 g dark chocolate 75%
- 1 capsule of Nespresso Cosi
- ½ tonka bean
Finale base :
- Ganache for the base: 450 g
- 35% cream: 450 g
- Boil cream, invert sugar and glucose
- Add the inside of the Nespresso Cosi capsule and the half tonka bean ground
- Infuse for 8 to 10 minutes
- Warm slowly
- Pour on the chocolate
- Using a maryse, add the cream in the chocolate
- Cool one night
- Beating the next day and raise the ganache
- Lay the ganache on the biscuit, roll tight
- Put at cold temperature for 3 hours
- Then, using a pastry bag, mask with the chocolate butter cream
- Decorate with pieces of meringue and shavings of Amandine
Serve with Grey Goose Espresso Martini
Grey Goose Espresso Martini recipe
It’s during a recent Master Class with the Canadian ambassador for French vodka Grey Goose, Stephanie Lamb, that I learned to know better the espresso martini that I knew well enough to have tasted it several times.
The exact origin of the Espresso Martini is a little blurry, but according to popular belief, it was created by Dick Bradsell, the godfather of the London cocktail, in the late 1980s when he was a bartender at the Freds Club in London’s Soho district for a young model who was asking for something that would ‘wake me up’ and make me feel like I’m getting fucked (Wake me up and fuck me up). “Bradsell has confirmed this several times. So this cocktail is certainly not the one that will make you sleep. Here’s your new third service: the perfect way to end your dining experience and start your evening.
- 1½ ounces of Grey Goose vodka (try with White Keys Vodka for a different result)
- 1 ounce of espresso
- ¾ ounce of premium coffee liqueur such as NOLA from St. George Spirits (courtesy of Breakthru Canada) or Patrón XO Cafe
- 1 pinch of single flower
- 3 coffee beans
- Add all the ingredients to a shaker and shake vigorously
- Filter everything in a martini glass
- Garnish with salty dark chocolate powder and 3 coffee beans
Products used in the recipes
- Duck magrets from Rougié
- Rougié duck confit
- Block of Foie Gras in a tray by Rougié
- Brioche Bread Pullman from Autumn Bakery
- Nespresso Capsules – Limited Edition Variations Les Saveurs de Paris and Coci.
- Fromagerie Hamel – Jean-Talon Market (Louis d’Or)
- Chez Louis – Jean-Talon Market (fruits and vegetables)
- Andrea Jourdan – Jean-Talon Market (Decoration for the log)
- La Mer Fish Market (seafood and shellfish)
- Grand Marnier
- Grey Goose
- San Pellegrino
- Acqua Panna
- Golden satin utensils: Simons
- Tablecloths and sub-tablecloths: Simons
- Wine glasses: Trudeau
- Martini glasses: Stokes