Top Chef. The culinary trick found in the 1st episode

The chef’s top culinary competition made its return on this Wednesday, March 26, with his sixteenth season. This year, 14 candidates are competing for the title, which is born of stars. The chiefs loyal to the show answered: Philip Elebest, Hemlren Darrosis, Stephanie Le Kuelek, Paul Couple and Glen Wil. This season promises to “be like no other”, has already made a lot of noise in the small world of GasRonomy. For the first time in the history of the competition, the inspectors of Michelin’s guide will appreciate the Great winner.

In this first OPUS menu. Meeting of the first seven candidates, a trial around traditional chicken and potatoes, and most of all, a number of culinary counseling. Here’s to remember one.

Fragrance of salty Sabayo

If we know it mainly for its sweet version, Sabayo has also eaten salted and enveloping sauce, ideal for delicate fish or crispy asparagus. Great classic of gastronomy is in the center of the dish depicted by Quentin Mauro. Inspired the next day, chicken remains with a tasted mayonnaise, 24-year-old candidate was able to tempt three -ST cook Glen Vill, made with a paternal oil, which is made with roof oil.

To praise this Chicken Sabayon by the jury, the Sous-Chef prepared “Chicken Butter” or chicken bodies with chicken carcasses in a double star restaurant. He continues to make a classic Sabayon, shaking the egg yolks by shaking energy. “It should not be very hot, you shouldn’t make snow,” warns the candidate before adding cream and chicken juice.

The whole is then placed in chicken butter, that is, mixed, emulsified until smooth and light foam. It is enough to convince the head of Stephanie Le Kuellek.

Thus, Sabayon can taste in all ways through its choice of products. Champagne Sabayo, Internet Omar, which is a lemon butter that is a robbery. Up to you.

Chicken Sabayon recipe for 4 people

Ingredients:

• 140 g butter
• Chicken bodel or piece with body
• 10 Curse of Chicken Reduced Juice
• 4 egg yolks
• 8 Cl dry white wine
• 10 CL all liquid cream
• Salt and white pepper

Steps:

Prepare the chicken butter

Restore minced chicken cooking juices and reduce it on low heat until you receive a centralized liquid. In a small saucepan of a pagan one tablespoon of olive oil or butter on medium heat and add chicken bodies (or pieces). Mix meat for 10 to 15 minutes, add the butter in the same frying pan and melted it softly on the medium heat. Let them break in regularly mixing 5-10 minutes. Filter it. Butter should take a nice golden color and a rich chicken scent.

Make Sabayon

Mix egg yolks and white wine. Place the bowl on a piece of two-sided boiler and shake tightly until you get a foam and slightly thick texture. Gradually add reduced chicken juice until it continues to mix. Add liquid cream for extra dimension and continue to make a few minutes.

Completes

Remove from heat, gently include chicken butter, whispering for good emulsions. Season with salt and pepper. Serve immediately.