Elite Chef Recruitment

Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Antonin Bonnet – Head Chef – The Greenhouse - London 4 AA Rosette 1 Michelin Star I’m proud to announce that Antonin Bonnet, Executive Chef at The Greenhouse restaurant has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes. Find out more about Antonin in our 60 seconds on the clock feature......... Antonin where in the world are you from? Lyon, France Where have you previously worked? Michel Bras, L’Oustau de Baumaniere. Which chef influenced you the most? Michel Bras. What was your best ever meal? At Le Pre Catelan, Frederic Anton. What’s your favourite cookbook? Kaiseki from Murata. What is the next restaurant you want to visit? Oaxen Krog in Sweden. What’s your favourite produce to cook with? Small game, grouse, partridge and woodcock. Where would you go on a stage? Kikunoi Honten, Japan. If you weren’t a chef what would you be? An architect. What would be your advice to anyone looking to get into the industry? Be passionate For more information on Antonin Bonnet and The Greenhouse check out the Restaurants website: - www.greenhouserestaurant.co.uk Why not try Antonin’s Pigeon dish Enjoy!! See you next month Andy Pigeon pomegranate, liquorice powder, turnips puree and salted almonds Pigeons and jus 10 Anjou Pigeons 500g Trimming 150g Onions 50g Garlic 150g Butter Clean and flamber the pigeon. String them. And keep them in the fridge. Use the trimming to make the jus into a cooper pan Pomegranate reduction 250g Pomegranate jus 2 Pomegranate Reduce the pomegranate jus to the desired consistency. Break the pomegranate in halves and pick them. Keep in a cool place. Liquorice seasoning 100g Muscovado sugar 15g Almond powder 100g Dry olives Mix both ingredients and chop them together until you get an even texture. Jus d’abat 200g Giblets 50g Raw pancetta 50g Raw lard 5g Grilled lard Black pepper Pass everything through the fine griddle of the grinder, cook with a part of the pigeon jus and pass through a fine tamis. Check the consistency and season with some black pepper. Turnips 20 baby turnips Olive oil Salt Peel turnips. Cook sous vide at 80°c for 20 minutes. A la minute, cut one turnip into quarters and glaze with honey. Honey Glaze 100g rice vinegar 20g Honey 1g White pepper Paprika smoked Put all the ingredients together and reduce to the proper consistency. Turnip purée 200g Cooked turnips 40g olive oil emulsion 40g almond powder Salt Cook the turnip sous vide until tender and emulsify with the olive oil emulsion and the almond powder until completely smooth.. Salted almonds 10g Malto 5g Almond oil 15g Praline a l’ancienne 5g Toasted chopped almond Mix all the ingredients together making sure the bowl is clear of all humidity. Keep in an air tight container away from humidity. Garnishes Sorrel leaf Wild sorrel leaf Cleaver sorrel If you’re interested in working alongside top quality chefs such as Antonin Bonnet send your CV to andy.sinclair@p-r-c.co.uk

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