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: Phil Thompson – Executive Chef – Auberge du Lac - Hertfordshire
3 AA Rosette  - 1 Michelin Star 
I am very proud to announce that Phil Thompson, Executive Chef Chef at Auberge du Lac has kindly provided Platinum Recruitments Elite Chef Division with the recipe, methodology and pictures for one of his signature dishes.
Find out more about Phil in our 60 seconds on the clock feature.........
Phil, where in the world are you from?
Dagenham, Essex Where have you previously worked?
The Lanesborough, St. Martins Hotel/ Orrery/ L'Escargot Which chef influenced you the most?
The Galvin Brothers What/where was your best ever meal?
I’ve had so many and been lucky enough to eat in a lot of restaurants like Per se, Le Manoir and even the local pub does a nice steak! What’s your favourite cookbook?
Don’t have a favourite; I think all cook books bring something different What would be your fantasy brigade?
Angelina Jolie – Sauce
Megan Fox – Fish
Eva Longoria – Larder Don’t think I’d get much work done!
Charlize Theron – Veg
Peter 23 from Essex – Hot Starters
Stacey Soloman – (X Factor from Dagenham) What’s your favourite produce to cook with?
I love all the different types of mushrooms that are available during the different seasons If you could go anywhere, where would you go on a stage?
Alinia - Chicago If you weren’t a chef, what would you be?
I’d love to play professional rugby What would be your advice to anyone looking to get into the industry?
Be prepared to sacrifice everything for the next 10 years, if not don’t do it! For more information on Phil Thompson and Auberge du Lac check out the Restaurants website: - www.aubergedulac.co.uk
Why not try Phil’s Pear and Roquefort Mousse dish. Enjoy!! See you next month Andy
Pear and Roquefort Mousse Poached Pear
2 Pears
250g White Wine
1 Lemon Zest
1 Vanilla
50g Sugar
½ Cinnamon Stick
10g Vege Gel Method
Bring the ingredients to the boil and burn off the alcohol; simmer for 10- 15 minutes until pear softens Allow to cool off the heat. Strain off Liquor and boil with vege Gel, Set on a plate and cut to dice same size as the pear. Roquefort Mousse
75g White Chocolate
200g Double Cream
50g Roquefort
Method
Melt the White Chocolate and semi whip the cream.
Whisk half of the cream into the chocolate and melt in the Roquefort.
Fold in the rest of the cream and allow to set in the fridge. To serve
• On the plate split some olive oil and melted chocolate.
• Using some tempered white chocolate squares place 4 jellies on the plate and the chocolate on top and build the layers up using the diced pear.
• Quenelle the mousse on top and place a curved square of chocolate.
• Finish with a grating of dark chocolate and chocolate cigarette. If you’re interested in working alongside top quality chefs such as Phil Thompson send your CV to andy.sinclair@p-r-c.co.uk | 
