Chef Albert creates a fantastic France Turbot Artichokes a la Barigoule
FISH:
• 4 Turbot Pavé “France Turbot”
Season the fish
Pan roasted the turbot Pavé with olive oil skin on in a non stick sauté pan.
Finish in the Oven
When cooked, let the fish rest 5 minutes, then remove the bone,
Leave the crispy skin on.
Seasoned with fleur de Sel
BARIGOULE:
• 4 Medium Artichokes
• 1 Tablespoon of Dice bacon
• 1 carrots, slice finely
• 1 Onions dice finely
• 1/2 Cup Olive oil
• 4 cloves of garlic slice finely
• 1 Tablespoon Coriander seeds
• 1 Cups White wine
• 2 Cups Chicken stock
• 1 bunches of thymes
• 1 Bay leaves
Garnish
• 2 Oz Olive Nicoise Pitted
• 2 Oz Fava beans
• 2 Oz Serrano Ham julienne
• 2 oz Homemade Pesto
• Basil Oil
INSTRUCTIONS:
Turn Artichokes, Cut in half and soak in lemon water.
Pan Fry the diced Bacon then add the Onions with olive oil, stir, add the Garlic and the Coriander Seeds. Keep Stirring.
Add the Turned Artichokes and slice Carrots.
Deglaze with white wine, bring to a boil, add chicken stock, and boil it again
Add thyme, bay leaves and simmer until artichokes are done.
Season with Salt & Black Pepper
DO NOT OVERCOOK THE ARTICHOKES
DÉCOR
Heat up the Artichokes Barigoule, Add the pesto, stir to emulsion the sauce,
Add the Olive Nicoise and the fava beans
Top with Julienne of Serrano Ham, drizzle with Basil Oil.
Put the 2 fillet on top of the Barigoule
Fry Basil and leave on top
Bon Appetit les amis!
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Treat yourself to Patrick's Parisian-inspired dishes Map It
Café de la Presse Executive Chef Patrick Albert's strong commitment to creating traditional but innovative French fare infuses this Parisian-inspired café with authenticity.
"It is always busy. You can meet a lot of very different people enjoying an espresso or a beef bourguignon, sipping a Ricard or having cassoulet."
Collaborating and creating with owner and chef Laurent Manrique, Chef Albert's approach reflects his culinary savoir faire. Following stints in brasseries throughout Paris, Chef Albert's position as Chef de Cuisine at the consul of Savoie in Paris stimulated him to bring a touch of France to the United States. His move to San Francisco brought him together with Chef Bruno Chemel at the Milano Hotel and then with Chef Sylvain Portay at the Ritz-Carlton Dining Room.
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