Welcome to the chef’s kitchen I’m your host Maria Valletta and today we are in the kitchen with Chef Anne Olivier mr. Martin from Caribou cafe on Walnut Street in Philadelphia well sure what are we making today chef’s today we’re going to do a typical French meal like you will find in any
Household in France very simple good and fresh we’re gonna start with the escargot oh one of my favorites then we’ll have a rainbow trout prepared of a French Way and a port taught to finish sounds very French sounds very good so let’s get started okay great well what
Else we start with a little bit of my sparkling here and then you have a couple of cups of a glass over there I think and we can start warming so this is a sparkling wine that you see that’s part of the action so you’re actually from the region of champagne correct I
Am commercial thing absolutely but you’ve had this specially made for you and for the restaurant right because I believe I saw your name on it yeah it’s this caribou cafe what I am very good friend with cheese okay I’m very good friend with these winemakers and they
Made it for me since I’m from shopping what they did they shudder in this and it’s a little bit more brute that their typical wine Brut meaning dry for those exactly right great so egos so now we on the roll I’m gonna drink a little bit and we’re
Going to start with the apple tart granny smith apples I use Granny Smiths apple in the old days we used to use Gordon delicious but now they are not always as juicy all the time all year long so what I do I use granny smith apple and they always like little tart
And always juicy which is very good now I’ve noticed even at the restaurant you sometimes use Apple in your salads which is nice it’s a nice touch yeah it’s a wonder nice and fresh and crispy yeah it’s a very nice touch here so we cut it very Peppa thin which is very important
For the recipe because we’re going to cook that in about 8 to 10 to 12 minutes depending on the oven so if it’s the slices are a little bit too thick then they won’t work so what we’re going to do we’re going to take some puff pastry
Like this so there’s that there is a French name for this dessert right and how do you call it casino pond yeah because it’s very thin so thin and then we put the very thin apple tart apple slice on the top like this paper-thin butter and sugar and that’s
It that’s a so we can I’m gonna Precure it a little bit so the middle doesn’t raise doesn’t rise but the side can rise a little bit so once you do this now you put the Apple all along like this looks pretty you go so now dessert is is one
Thing that’s a specialty at Caribou cafe but I love that caribou is open all day you come for brunch on the weekends come for lunch during the day on the weekdays dinner at night happy hour with a special sparkling it’s it’s really a restaurant I feel that carries over
Through all the meals that you like to enjoy with your friends and with your family and it’s a very casual Bistro but fabulous food well the thing it’s it’s it’s exactly what you would find in Paris or in Lyon those big those big cities it’s a brass tree like I’d like you say
It’s open all your long so here we put a little bit melted butter on it French butter yeah French butter of course and then it really does have a better flavor all right so now for the sugar this is what the trick is I have and what I do
Order the vanilla beans that I have extra at the restaurant we process it with the sugar so the sugar always have a nice a nice flavor though of near vanilla so you put a lot of that’s a nice little secret and it’s of you what do you usually use the vanilla beans for
Well for a creme brulee the bread pudding we have and everything so you dry them you try the vanilla beans at the end and then you put them you process it with the wrister sugar and then smell it – smell delicious so we put that depending on the oven 380 to
425 so fairly hot fairly hot but the bottom of the crust have to be totally done and the the apples have to be nice and soft and the butter and the sugar will caramelize will be perfect stay tuned for more from master chef from live EA we now return to the chef’s
Kitchen you have such a great wine selection that I actually don’t even know how you choose well you do the wine list yourself since we are French restaurant what I do I serve French wines which is my favorite too but I do I do put on the wine list some wine that
Nobody is familiar with like of course we have the Merlot the Pinot Noir Cabernet all this stuff but we also have Kobe AF we have Carol we are maghirang which are those wines that the French people drink you know per region you get a different wine and that’s the one I
Have on a wine list I bet that goes very well with the food too because you do very classic almost everyday French food so the wines that you’re choosing you’re gonna go pair pair perfectly with that yeah if you drink if you eat a cassoulet or Sukkot of course you’re gonna want
This more hearty wine yeah yeah absolutely so that’s you know we say in French the tip while we talk about the terroir what if the food is from that tab while the wine has to come from that table as well so alright so I have this
Little brioche here which I and you know I carve a little bit the inside and what I do I put to some tomato concasse nice yep so the tomato concasse is nothing more than a bunch of tomatoes with onions that you cook in olive oil or
Butter and you let it you let it cook until it’s completely dry so for the taste of Texas and then we put that in the oven for the time being normally you make a bunch of those at one time for the restaurant right that’s right yeah yeah that the escargot we can
Take that up the menu of course not only because we’re French will people love or not people love that so we have two all right for the escargot what I do there is many kind of escargot there is about I think it’s about 180 kind of escargot
So I’m not your favorite well in this country we use the hallux escargot but of course in France some of the big white are their favorite the particularly are the other favorites you know depending on the different so anyway so we going to saute this escargot who is the little of shallots
So this is a dish that’s been on your menu for over ten years your restaurants been open for 10 years now right yeah but I’ve been in this city for since 89 and always that is covering in on my menu so I would like to add some
Mushroom with it so today it’s gonna be shiitake mushroom okay so shallots escargot yeah as well and we do we cook that a little bit to make sure you all the world the natural water of the escargot is completely out when I go into your restaurant it’s the decor you
Know the Bistro seating and the the artwork that you have up and the traditional feel of the space that really makes you feel like you’re at home in France yeah when I bought the restaurant in 2003 cause it’s about it’s ten years do but you know day to day
It’s it was a little bit like this I mean the bar was there the antique bar from Belgium was there but then I am provides it with new posters that I found in Paris and this this place there is not not a place like this I mean
Everybody who come to my place say it’s like we’re in Paris we’re not in Philadelphia alright so you see everything started to get nice and brown here it looks like it’s attaching so what I do I usually use some white wine but we don’t have white wine and you say
Hey what the hell you know and what we thing to do we put a little bit of scream no that’s just a little bit not too much and parsley and the parsley I am fighting about this with all my students who work with me pasta should not be a garnish it should be
Ingredient oh just like the Italians of the basil I have that I have the pasta you know the parsley now that that’s a that’s a great thing for those of us at home that are cooking to learn because I do think that most of us look at it as a
Garnish and not as a real ingredient and for French cooking you do see it used more often as an ingredient all right a little bit of salt and here we are that’s very simple you need the bread to soak up all that beautiful sauce you’re excited just like that it’s lovely
Alright stay tuned for more from master chef Olivier we now return with more from master chef Olivier so now we’re going to cook the trout then I put a little bit of olive oil and of course because we’re French we have to use a little bit of butter it’s not just silly
A little bit I don’t agree I mean not crazy well you’re see later for the sauce that’s gonna be a whole different story it’s okay so the trash here’s the chair okay so we have the chart what we do is the trout we can do a couple of things
Some people’s used scissors slice them in half yes so those one are the bones at this the weight is only become these days so we can take this with the scissors like they usually do like this and like this but what I do I go inside I pull the two
Sides like this and I go inside it just to make sure I got make sure I get all the order little bones in see if you just get the fin you might have some bone remaining now see I would not have known that okay here there is
On a bun so that’s good and on the other side here we go and this one so this one you’re gonna take the whole bond here with the knife see all the way to the jaw you know you have all the techniques here you go that’s where it all began you know
France all right so now we have a you know bonus okay so we’re going to season the trap very well and it doesn’t take long to cook so we’re just going to make sure that the you know all the guests are at the table before to start the
Trout you put the trial matter this you can flower on it too I mean some people flour the fish it’s okay we’re going to bring them to stove a little bit the heat because you wanted to brand but do you want also to cook it
Inside so if it’s a nice and brown and its raw inside it’s not the idea you’re gonna cook this fish entirely on the stovetop not in the oven isn’t happening nice so in the meantime what I’m gonna do I’m gonna cook a little bit of the vegetable that you would find in France
Again you know very very basic vegetable which is very very cool there and potatoes so we blanched haricots they’re in the salty water we call them off with ice so you can I use suggest to do that always the day before the morning so you
Don’t have to do that at a minute and the potatoes are same thing we just get some new potatoes there and you just pre cook them so you just have to roast them in a little bit of butter and parsley that’s actually nice that you can do
That ahead and it saves you steps later on so if you’re entertaining and want to make this dish at home right it saves you time the day up that’s great and this is a dish that you actually serve on the menu at Caribou cafe oh yeah all
This dish that are we going to have today they always on the menu at Caribou please are the classics and that’s really what the restaurant is about right being a bistro that there’s classic French food in a contemporary atmosphere I mean I don’t feel that Everest is the atmosphere
Stuffy or intimidating it’s always lively and inviting and friendly yeah I think the mix of people that that’s what makes it you know you have the people rule at the bar you have the diners that goes through theater in tuxedos and then you have the convention you have a tough
Day at the convention so they just enjoy a glass of red wine and the outside seating which is very nice that’s right that’s in the summer weather so the potatoes I’m just gonna put them this way you already cook that ready with the skin soft all right so the trap start to
Saw something I leave the skin because the skin protect the meat yeah some people like the to eat the skin some people don’t that’s their problem there is just as much nutrients in the skin as a refugee in France it’s typical you eat the skin
We do skin I don’t know I’ve been raised like that why don’t you check on the airport ugh I won’t feel bad and you have some of your mother’s recipes on the on on the menu at Caribou correct yeah chocolate mousse it’s good I’m going to take care of my my dish the
Trout is about eight minute in I see it’s a little raw at the thickest spot here so you’re just gonna put some butter here like this but now we’re going to finish it so we’re going to put some parsley into the vegetable our ingredients are ingredients okay I mean
You go in Paris and you’ll see that you’ll see all the time some parsley on all the potatoes or the mussels on oh yeah yeah I know like crazy but positive we’ll return with more from the chef’s kitchen we’re back with more classic French cuisine with master chef Olivier
What we going to do we’re going to make the sauce now and we’re going to add a nice chunk of butter I have a lot of almonds and a lot of parsley as well so you can finish the cooking in there I used my hand because I had a chef my
Oldest said the best specialized your hand your fingers are very adjusted to me that’s good okay tell me I did you can have it back no I’ll be saying fine snobby can’t say that all right it looks better on you okay so we get the nice try it like this
So this is that Almondine sucks there you go you can smell how they I mean of course the lemon so very simple but very very common in in France on every table all of the French oh yeah don’t forget that and I must feel like
I’m at home in France but all right it’s ready all right what I’m gonna do right before to take it out I’m gonna put some powdered sugar on it and I’m going to put it back in the oven for one second and by the time comes out yeah beautiful plate here I’ll tree
I have time to drink what is your favorite wine of choice from France is it champagne from where you’re from or I’m open to everything I love both I mean I love everyone in the world when it’s good it’s good but my favorite is still bottles yeah in white wine I like
The wine the crisp crisp crisp fruity dry white wine okay all right perfect yep all right so this Apple Todd is an individual tart very very light for one person for one person but it’s very fish no I mean it looks like it’s very very nice maybe two answers I mean a zoo
And what we do of course you’re gonna take a nice piece of ice cream on top and here you have it you have your three-course dinner typical French amazing shall we make a toast let’s do it again to you this is wonderful and I bet this will go great with the escargot
So why don’t you stop just kind of go right yeah all right oh this is great I’m just gonna get a little piece you like your skull cold I love escargot one of my absolute favorite choice you know you have to eat mmm that is wonderful mmm that cream sauce
Really makes it mmm right that’s right hmm okay let’s try the white zone okay so what’s the best way to go about this take the head for me well there is no body for you yeah right so everything here from here to tell it’s a shelter
It’s just meat mmm skin it’s so crunchy see how I perfectly cook it is oh it’s perfect you understand what like six seven minutes in the pan the problem is most of the people they cook too much everything the seafood the need so mmm even the haricot vert has a perfect
Crunch to it I didn’t taste the parsley even from the potatoes this is fantastic Egon are you ready for dessert the nd the caribou calf a sparkling wine goes perfect with this dish you know most of the most more and more people drink champagne during the
Time you are in it yeah that’s a very very good idea if you don’t know what to pick wine whatever you start with this and you finish with this all right I’m going for course number three and today we serve it a la mode but you don’t have
To have it a la mode I like this it’s a little ice cream absolute thing mmm see it’s it’s a one portion actually because it’s so sweet what a perfect end to a fabulous three-course meal I cannot wait to come to care of your cafe order the trout Almondine
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Ingredients what’s in a plate and all about the chef is not there is no blah blah blah You