| 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: Daniel Galmiche – Executive Chef - The Vineyard at Stockcross – Berkshire
5 Red Star  - 3 AA Rosette  - Relais & Châteaux This month I have the great pleasure of welcoming Daniel Galmiche to our Monthly recipe feature. Daniel has kindly taken time away from his role as Executive Chef at the stunning ‘Vineyard at Stockcross’ to put together a recipe for one of his signature dishes. Along with his extremely busy schedule ensuring the continued success of The Vineyard, Daniel has just seen the launch of his first book, the ‘French Brasserie Cookbook’ - published 1st September 2011. Daniel has also recently launched his personal website which went live on the 6th September – To view, please click the following URL www.danielgalmiche.co.uk
Find out more about Daniel in our 60 seconds on the clock feature......... Daniel, where in the world are you from?
I was born in Lure in the Comte region of Eastern France – A wonderful place. Where have you previously worked?
Many places such as Le Gavroche under the tutelage of Michel Roux.
Posts in Portugal, Singapore and Scotland (awarded Master Chef of the Year in Scotland gaining a Michelin Star) I have achieved the award of a Michelin Star at Harvey’s in Bristol where I was Chef/Manager, I maintained the coveted Michelin Star at L’Ortolan near Reading and also regained a Michelin Star at the Cliveden House in Berkshire.
Which chef influenced you the most?
It would have to be Mr Michel Roux Senior when I worked at the Gavroche. His approach on food, his dedication, consistency and passion just gave me the will to have the same dedication, ethos and passion. What/where was your best ever meal?
I am afraid there are too many to quote- I have had several wonderful meals worldwide What’s your favorite cookbook?
It would have to be mine. I have just finished my first ever cookbook ‘French Brassiere Cookbook’ which is now out on sale. I am extremely happy and proud of this achievement. What is the next restaurant you want to visit?
It would be Gordon Ramsey’s Royal Hospital Road in London; I would be very excited to go there. What’s your favorite produce to cook with?
Definitely fish- I love it! It is so delicate, versatile and so beautiful
Who would be in your fantasy brigade?
This is a difficult question as there are so many people I would choose. I think the following people would have to be part of my team. Billy Connolly, Raphael Ibanez, Michel Roux Senior, my team here at The Vineyard of course, my son, my wife and Roger Federer! Where would you go on a stage?
Definitely not for me, I am now passed that age If you weren’t a chef what would you be?
I can’t imagine me not cooking but if I wasn’t a chef I would have liked to have been a photographer for the national geographic What would be your advice to anyone looking to get into the industry?
I think it’s really important to be very passionate about cooking and to love food. This will then show in your dishes and help you go further.
For more information on Daniel Galmiche and The Vineyard at Stockcross, check out the Hotels website www.the-vineyard.co.uk Daniel, it’s a real pleasure to have you feature with Platinum Elite Chefs, a huge thank you for taking time away from your busy day, good Luck with the book launch! If you haven’t had the opportunity to try Daniel’s stunning food yet why don’t you try and recreate his Saddle of Venison dish. Enjoy!! See you next month Andy
Saddle of Venison with Butternut Squash and Duxelle of Mushroom Tartlet and Butternut Squash Pureé Serves 4 Ingredients • Venison
• pancetta – thin slice – enough to wrap each loin – 200g - total
• venison (saddle, fillet) 4 piece of loin each 200g
• olive oil Method
Lay a piece of pancetta on a board. Trim the venison into fillets and roll the venison onto the pancetta (roll tightly).
Seal the venison and pancetta then cook in the oven at 56 ºC for 45 minutes.
Jus
• venison trimmings
• onions x 1 ½
• carrot x 2
• juniper x 1 clove
• celery x 1
• thyme
• red wine 1 litre
• chicken stock – 2 litre Method
Trimmings from venison – roast them in pan, until a nice colour – add the onion, carrot, juniper, celery and thyme.
Cover the meat with red wine and reduce the red wine completely, then de-glaze with chicken stock. Repeat the process with the chicken stock five times.
Pass the jus through muslin; this should leave with a thick jus.
Tartlet
• 1 butternut Squash
• olive oil x table spoon
• thyme x 1 sprig
• garlic x 1
• shallots – 30grammes
• 250g dried mushrooms
• 1 tbsp crème frâiche
• 2 x salsify root (cut to equal size)
• chicken stock – ½ litre
• garlic – 1 clove Method
Peel and slice the butternut squash (using the top only due to the seeds) into rectangular pieces which should be about 3-4mm thick.
Confit this in olive oil, thyme and garlic.
Add the shallots and mushrooms in a pan and deglaze.
Once cooked add one spoon of crème frâiche.
For the salsify add carrot, onion, thyme and garlic from the jus. Then add the peeled salsify, de-glaze with white wine and cook in chicken stock.
To construct the tartlet take the butternut squash rectangular pieces then place the mushroom on top of the butternut and then add the white salsify.
To dress – add spinach leaves.
Butternut Squash Puree
• butternut squash – use trimmings – about ½
• olive oil – table spoon
• garlic x 1 crushed clove
• butter x 100g
• whipped cream – 60 grams Method
Using the remaining butternut squash, cut into the same size pieces/cubes, cover with oil and roast in the oven with olive oil and garlic at 140ºC for about 30-40 minutes.
Once cooked add butter and whipping cream to make a puree.
If you’re interested in working alongside top quality chefs such as Daniel Galmiche send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.
| 
