PARIS, June 24 – If you are what you eat, then it could be said that chefs are what they cook.
In an exclusive series from Relaxnews, some of the top chefs from around the world share their favourite food ingredient to prepare and eat, every week. Whether it be lemons, apricots, or sea urchin, the answers are as varied as the chefs themselves. Laurent Jeannin (right), head pastry chef at the Bristol in Paris, chose to highlight strawberries.
R: What led you to choose this ingredient?
LJ: Strawberries have several distinct qualities. Their taste and texture differs depending on the month and the variety. So each strawberry has its particular characteristics, making this a complex and interesting ingredient to work with.
R: What is your fondest kitchen memory associated with this ingredient?
LJ: I became a pastry chef all because of a strawberry cake. I was flipping through my mother’s pastry cookbook and stumbled upon Gaston Lenôtre’s famous fraisier. I was so moved by the sight of it that I wanted to become a pastry chef.
R: When is this ingredient in season?
LJ: The season starts in early March and continues through early September.
R: What is the best way to prepare it? Can you share a simple recipe?
LJ: Presenting ingredients in their purest form is a leitmotiv in my recipes, and a strawberry should be tasted in the simplest way possible: sprinkle with caster sugar, then add a dash of lemon juice and a light drizzle of balsamic vinegar.
R: What other products can be combined with strawberries to delight and surprise the taste buds?
LJ: Mint complements strawberries very well, and the combination is often surprising. You can opt for icy mint or wild mint for a more intense taste, and I often warm up the flavor of the mint with cubeb pepper.
R: What are the most common mistakes made when preparing this ingredient?
LJ: It’s hard to go wrong with this ingredient. People don’t taste their ingredients enough when cooking. Not all strawberries have the same taste, so recipes should be adjusted accordingly. For example, if your strawberries are bland, it is better to add a bit of strawberry syrup rather than sugar. If you add too much sugar, the strawberry loses its character.
R: How do you offer this ingredient on your current menu?
LJ: I created a dessert that we propose on the menu during strawberry season. It’s an exploration of strawberries and mint, with the fruit taking the spotlight. I wanted to recreate the sensation of an event I love so much: strawberry picking. The dessert is called “Carpentras Strawberries: creamy and mint flavored frappé milk with strawberry juice”.
R: What wine (or other alcohol) is best paired with this ingredient?
LJ: With a strawberry dessert, and specifically with the dish I propose, our sommelier Marco Pelletier suggests a semi-dry white wine, the Vouvray-Domaine Foreau 2007. – AFP/Relaxnews
