Food and Beverage,  Gourmet

Recipe: Lobster Poached in Court Bouillon by Jean-Claude Brugel, Chef, Café de Paris

lobster court bouillon cjef jean claude cafe de parisServings: 4

Ingredients: 

  • 2 European blue lobsters (500 g each)
  • 50 g carrots
  • 40 g leeks
  • 25 g white onions
  • 30 g celery stalks
  • 1 bouquet garni
  • 5 cl white vinegar
  • Salt and pepper
  • 16 green asparagus
  • Coarse salt
  • 4 cl olive oil
  • Different coloured carrots
  • ½ fennel bulb
  • Rocket salad
  • 5 cl olive oil
  • Juice from half a lemon
  • 20 g ginger root
  • Reduced beetroot juice

Recipe

  • Peel, wash and thinly slice the vegetables for the court bouillon.
  • Cook in 2.5 litres of water for 20 minutes and season.
  • Cool the court bouillon.
  • Place the lobsters in the court bouillon.
  • Simmer for 12 minutes and turn off the heat. Leave the lobsters in.
  • Peel and wash the asparagus.
  • Cook in very salty water then place in ice water.
  • Strain and mix in the blender.
  • Emulsify with olive oil and adjust the seasoning.
  • Peel and finely cut the vegetables to garnish.
  • Prepare the vinaigrette.
  • Shell the lobster tails and claws.

Plating

  • Plate the asparagus purée first.
  • Then place the half-lobsters and the finely cut vegetable. Drizzle with ginger vinaigrette.

About Chef Jean-Claude Brugel

Former chef at the Monte Carlo Beach restaurants and the legendary Brasserie du Café de Paris, Jean-Claude Brugel has been appointed chef of L’Hirondelle, a restaurant offering healthy and flavourful cuisine at Thermes Marins Monte-Carlo, by the Société des Bains de Mer Group. Committed to product quality, perfect cooking and precise flavours, Chef Jean Claude Brugel is adding a creative note and technical aspect to the already reputable cuisine of the restaurant L’Hirondelle. After honing his skills in the kitchens of the Monte-Carlo Beach for 12 years, Brugel spent another 5 years brilliantly demonstrating his knowledge of high-end gastronomy at the Brasserie du Café de Paris. Faced with the new responsibilities given to him by the Monte-Carlo Société des Bains de Mer Group, Brugel takes on this new challenge with obvious enthusiasm.

”It is a real privilege to bring my knowledge to refined, balanced cuisine inspired by the seasons and the Mediterranean”, states Brugel.

Originally from Tarn-et-Garonne, Jean-Claude Brugel grew up on his family’s farm where they grew fruits, grains, Chasselas de Moissac grapes and suckled calves. After studying hotel management and cooking in Souillac and Toulouse, he moved to the Côte d’Azur in 1988. There he perfected his technique and developed his creative style under chefs such as Roger Vergé and Joël Garault. Brugel joined the Société des Bains de Mer in 1992. Member of the Compagnon du Tour de France organisation, Brugel has demonstrated his tremendous expertise throughout his career in various competitions. He was awarded the Meilleur Ouvrier de France title in 1996. The restaurant L’Hirondelle overlooks the sea and has a breathtaking panoramic view of the Port and Rock. By offering dishes in harmony with the centre’s treatments, the cuisine of the restaurant L’Hirondelle is part of a wellness experience that combines culinary enjoyment with healthy, authentic cuisine. This resolutely modern culinary experience also widely appeals to a business clientele. The restaurant offers a Market Menu and Healthy Menu and specific dishes that are gluten-free, detoxifying, sauce-free or sugar-free. Vegetarian and detoxifying assortments are also available.

http://www.montecarlosbm.com/

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