Tealeaves Folio
title

BLOG

 

Composing a Culinary Harmony

Jul.20.2015

With over 20 years of culinary experience worldwide, Executive Chef Olivier Belliard brings an international perspective to the world of fine dining. Currently overseeing the exceptional culinary team at the St. Regis San Francisco, Executive Chef Belliard’s career has taken him to Beirut, Thailand, Egypt, Saudi Arabia and beyond. He has gained the unique ability to embrace ingredients of each region, while infusing them with a host of international techniques and flavors. Like his cooking, Executive Chef Belliard’s relationship with tea has developed over the years:

“My fondest tea memory is actually very interesting, as the first part of my life I almost never considered tea as something that could create memories…times have changed–I traveled to Asia and Thailand where tea is more popular than water. I have been amazed and impressed to see the relationship that people encounter with tea.”

· FUSIONS OF FLAVOR ·

In the spirit of summer, Executive Chef Belliard has created the perfect harmony of flavors; a light, dynamic meal followed by a refreshing infusion of berry, lemon verbena and mint. The experience begins with an Heirloom Tomato Carpaccio with Herb Goat Cheese & Jamaican Spice, which then meets its match with a Lemon Verbena Iced Tea that provides the perfect palate cleanse for the meal:

· Heirloom Tomato Carpaccio with Herb Goat Cheese & Jamaican Spice ·

Executive Chef Olivier Belliard, St. Regis San Francisco


· ingredients for Heirloom Tomato Carpaccio with Herb Goat Cheese & Jamaican Spice ·

1 of each color

Heirloom Tomato (Red, Yellow, Green, Black)

1 siphon

Herb Infused Goat Cheese*

Jamaican Spice Condiment**

Baby Radish Assortment

Pickled Beets

Confetti Flowers

Fresh Herbs

· *ingredients for Herb infused goat cheese ·

250 g

15 g

Tarragon

125 ml

Heavy Cream

· **ingredients for Jamaican Spice Condiment ·


· steps for Heirloom Tomato Carpaccio with Herb Goat Cheese & Jamaican Spice ·

1. Slice the heirloom tomato with slicing machine, very thin. Make sure you have various color of tomato as it will make it more colorful in the plate.

2. Prepare your sliced radish, portion in quarter your pickled beet and pick your herb.

3. Take a large ring and place it on your plate, it will guide you to place the sliced tomato. Alternate the different colors of sliced tomatoes on the plate. Fill the plate – making sure that you don’t pile too much of tomato; it needs to keep the feel of a Carpaccio.

4. Take the goat cheese mix, shake the siphon, and place some drops on top of the tomatoes.

5. Take the goat cheese mix, shake the siphon, and place some drops on top of the tomatoes. Season, et voila..

· *steps for Herb infused goat cheese ·

1. Have the cream heated, then add the tarragon, leave it to infuse.

2. Once infused, strain and add to the goat cheese. Texture need to be smooth and almost running.

3. Place the mix on siphon with 2 ISI chargers, place in chiller.

· **steps for Jamaican Spice Condiment ·

1. Prepare the tea with Jamaican Spice blend. Once infused, strain.

2. Add agar agar and bring to boil.

3. Pass through a thin sieve and set aside.

4. Allow the tea to set (~ time takes to slice tomatoes). Place it in robot coupe for 2 -3 minutes until it is smooth, and then place it in squeeze bottle.

· LEMON VERBENA ICED TEA WITH BERRY ICE CUBES ·

Executive Chef Olivier Belliard, St. Regis San Francisco


· ingredients for LEMON VERBENA ICED TEA WITH BERRY ICE CUBES ·

Berry Ice Cubes*

Lemon Verbena Iced Tea**

· *ingredients for berry ice cubes ·

1 tsp

Organic Honey

Blueberries

Raspberries

Mint

· **ingredients for Lemon Verbena Tea ·

1 tsp

Organic Honey

1

Lemongrass Stick

Mint


· STEPS FOR LEMON VERBENA ICED TEA WITH BERRY ICE CUBES ·

1. Take a tumbler glass, place 2 to 3 Mountain berry ice cubes into it and gently pour the chilled Lemon Verbena tea.

· *STEPS FOR BERRY ICE CUBES ·

1. Steep the Mountain Berry tisane, adding honey to taste, and chill.

2. Take an ice cube tray, add raspberries and blueberries with sliced mint to each compartment, then fill them with the chilled tea.

3. Place in the freezer for at least 2 hours.

· **STEPS FOR LEMON VERBENA TEA ·

1. Steep Lemon Verbena tea with additional crushed lemongrass drum, add the honey to taste.

2. Once infused, strain and chill.


T_logo_black

Post a comment