gracecheung604 | write on time: #GoAlexGo - Bocuse d'or

Tuesday, January 22, 2013

#GoAlexGo - Bocuse d'or

Reactions: 
At the end of this month (January 29 & 30), Chef Alex Chen, the culinary architect at Moxie's Grill and Bar will be competing in Lyon, France to compete against the best chefs from twenty-four countries. After months of preparation, it all comes down to these forty-eight hours! We were invited to Railtown Cafe, where the catering kitchen has been transformed into his private Bocuse d’Or Test Kitchen.
20130120_135109
Chef Daniel Craig of Ebo Restaurant at the Delta Burnaby is flipping some of the fish for the first course. And Chef Alex Chen is on the right. Here they are making our French turbot entree. 
IMG_2308
The competition requires the chefs to make a Fish dish as well as a Meat dish. The chosen fish is the French Turbot, and judging from a few of the other plates I saw around me, I think I scored the biggest piece of turbot that day. Although the flavour of the fish is quite delicate, the seared outer crust was very crispy and well-charred. Also on the plate were Saffron Potatoes and a Cauliflower Puree. Lobster used three-ways, first, it was Butter Poached, and there was a bit of Lobster Hollandaise, as well as a lighter Lobster Vinaigrette. Presentation was also very delicate and artistic. 
IMG_2310
And now, onto our Meat Dish, a Roasted Beef Tenderloin Roulade with Bone Marrow. And rounding out the plate were Seared Foie Gras, pretty Black Trumpet Mushrooms and Shaved Black Truffles. On, and I can't say enough about the Potato Gratin with that layer of Ox Tail in between. The beef with the marrow and foie gras was so decadent, but despite the heaviness of the ingredients, I was able to finish the whole serving. But then again, I love all three ingredients so having them altogether was heaven for me. The truffle and mushrooms gave the dish an earthy balance.
IMG_2316
Now, here is a close up of the Ox Tail Gratin, can you see how finely sliced the potatoes are? This was really well done and the ox tail was braised til it was melt-in-your-mouth tender. I could have eaten a few of these. And I now have to remind myself to give this side dish a try at home.
IMG_2317
For dessert, we had some of Railtown Cafe's delicious Macarons. This is the cherry filled vanilla one but there was another Maple flavoured one as well.
For a chance to win an exclusive Moxie's and Bocuse d'or prize pack worth $200, simply Send Alex Your Best Wishes  Railtown Cafe on Urbanspoon

1 comment:

  1. Anonymous10:37 AM

    Thanx for the contest link to cheer on Chef Alex

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...