Brenda and I first met Master Chef Hervé Laurent in 1996. We’ve become great friends, co-authored a book with him and enjoyed his company on many occasions. I know Brenda will be doing another article on Hervé as we have so much to say about him. He has the ability to understand methods with easy terms. I’m including part of his bio, it would fill a book to write it all at once as well as a recipe.
Brenda and I first met Christian Guillut, French Master Chef and International Culinary Advisor for Elle & Vire on our first visit to Sirha and Bocuse d’Or in 2009. A good friend of our friend, French Master Chef Hervé Laurent, we were so impressed with his talent, creativity, personality, and teaching style, it is easy to see why he went from Le Cordon Blue in Paris to his position at the premier and highly respected Elle&Vire. When we returned in January 2011, I had the opportunity to interview him about Elle & Vire. I’ve liked what I seen and heard about this product, I wanted him to share the quality standards as well as his own background.
2 tablespoons of chopped herbs (chives, basil, etc.)
5 g (1 heaping teaspoon) ground Niora chilli pepper
10 cl (3.4 oz) olive oil
Method
Frothy sauce Américaine Brown the shrimp shells in 10 g of butter and flambé with the cognac. Add the cream and cook for 15 minutes. Cover and let infuse at the side of the range for 1 hour. Strain, season and blend with the remaining butter using the stick blender.
Grilled jumbo shrimp
Squeeze the citrus fruits, grate the zests.
Mix together with the olive oil.
Marinate the shrimp in the citrus juice mixture.
Drain and grill à la plancha. When done sprinkle with the herbs and ground chilli pepper.
Serve the shrimp with the sauce.
I hope you’ve enjoyed the interview with Christian and the Elle & Vire recipe. Please let me know when you try it. You can find more of Christian’s and other chefs’ recipes at: www.thechefsweb.com. They are in several languages.
When visiting Australia, our goal was to explore areas within 1 to 2 hours of Melbourne. We had no idea we would find such talent with all of the food and wine–in Melbourne itself and all of Victoria. While exploring the Grampian region, we stayed at the well-known Royal Mail Hotel in Dunkeld, Victoria. We were able meet and interview Executive Chef Dan Hunter. Dan also in the Hotel Manager. His talent during the past 3-1/2 years and earned the honor of being a 2 Chef Hat restaurant since the first review. We enjoyed a 12 Course Degustation Menu that Dan prepared.
