Recipe: Crepes "Suzette"
Ingredients:
Crepe Batter:
- 9 oz. Flour
- 3 eggs
- 3 oz. milk
- -3.2 oz. sugar
- 4 oz. melted butter
- 1/2 Vanilla bean, seeded or Extract
- Dash of Grand Marnier & Rum
- Dash of Orange flower
Suzette: (4 persons)
- 12 crepes
- 4 orange juice
- 1 lemon Juice
- 3 oz. butter
- 8 oz. sugar (8oz)
- 4 orange & 2 lemon zests
- Dash Grand-Marnier or Rum
Method: Crepe batter
In a bowl place flour, make a well and add the sugar, then the eggs and start pouring the milk then the melted butter. Then start mixing until completely smooth. Add vanilla extract, orange flower, Grand-Marnier and Rum. Strain through a fine china cup and let rest for an hour. Then make the crepes in a 8 inch Teflon pan. Set aside.
Suzette method:
Zest the 4 oranges and 2 lemons and cut into a fine julienne.
In a hot pan, place butter, add sugar and caramelize lightly, then add the zests and deglaze with orange and lemon juice. Reduce a little and dip the crepes one by one in the syrup after folding each one in quarter and placing them on the side of the pan. When finish with the crepes, reduce syrup if necessary and flambé with Rum and Grand-Marnier. Then serve 3 crepes in quarter with enough sauce on the plate.
Recipe: Scallops
Ingredients:
- 8 pc. Large "DIVER" Scallops
- 12 medium size "KUMAMOTO" oysters (save the juice)
- 2 young Spring leeks (sliced)
- ¼ cup Dry Vermouth
- ¼ cup White wine
- ½ lb. of butter
- ¼ cup of truffle juice
- ½ lb of cinnamon honey cap mushroom
- Salt & pepper to taste
Preparation:
In a sauté pan work the butter with a spoon of water into an emulsion. Set aside.
In an other sauté pan, place scallops, oyster juice, vermouth, white wine, salt & pepper. Cook slowly until scallops are nice and tender then add the oysters. Cook 1 more minute then remove scallops & oyster from the pan and add the leeks & mushrooms, then truffle juice. Cook until tender then add emulsified butter, check seasoning and consistency. Return scallops & oyster in the pan; Reheat slowly and serve.
Fairmont Sonoma Mission Inn & Spa
Sante Restaurant
P: 707.939.2409
www.fairmont.com/sonoma
About Chef Bruno Tison:
A 15- year veteran and the youngest appointed Executive Chef of the legendary Plaza, Tison's nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS "Silver Spoon", a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics.Chef Tison trained in the kitchens of several of France's legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. Prior to joining the Plaza in New York, Tison worked in some of America's most prestigious kitchens: He served as Executive Chef at "Beau Geste", New York, where a critic noted that "Chef Tison has a firm grasp of color, taste and texture that produces a wide range of interestingly flavorful tastes." Executive Chef of San Francisco's famed Ernie's Restaurant, (one of the only restaurants in the US, rewarded with five stars by the Mobil Guide for 29 consecutive years). He served as Chef de Cuisine, overseeing all facets of Alain Chapel's first venture in the States, "Pierre" at Le Meridien, San Francisco. His background also includes stints as Chef Poissonnier at Alain Chapel, Mionnay, France, Chef de Cuisine of La Bastide Gascogne, Barbotan-les-Thermes and Chef Saucier at Les Pres et les Sources D'Eugenie, Eugenie-les-Bains for Michel Guerard, and Chef Garde Manger at Le Moulin de Mougins for Roger Verge. A native of northern France, Tison began his culinary education at Belgium's prestigious Institut Technique Des Metiers De L'Alimentation, where he graduated with highest honors.`
