 |
 |
 |
|
|
|
Chef Frederic Prouvoyeur is known to many of Barton & Guestier's customers worldwide. He joined the company in 1987 as Executive Chef of Château Magnol.
Graduated from the Culinary School of Le Touquet in 1978, he worked his way through prestigious restaurants such as the Volkshaus Hotel in Bern - Switzerland, l'Oustau de Beaumanière (5 Forks and 2 Stars Michelin) with reknowned Chef Raymond Thuilier on the French Rivièra, and the Restaurant Le Gamin in London.
For a few years, Frederic also traveled his talent around the world and cruised with the Paquet Company on the Massalia and the Mermoz.
Barton & Guestier is proud to have a great passionate Chef highlighting luncheons and dinners for its customers, organizing food and wine pairing sessions, as well as cooking classes for all the participants in the Wine Connaisseur Program.
Upon request of customers or regional AOC wine councils, Chef Frederic also creates special recipes.
Fred's Rhône Beef-Burger is one of these, created for the Rhône wine council!
Here is the full recipe to try and enjoy with B&G Passeport Côtes du Rhône!
Guests: 6
Preparation: 45 minutes
Cooking time:
2 -3 hours for the Bourguignon beef-stew (shoulder or briscet)
10 minutes for apples
Ingredients for the beef-stew "Bourguignon": |
Ingredients for the hamburgers: |
To be done the day before
Peel, wash and cut vegetables into cubes.
Bring the red wine to a boil in a pot big enough to hold all the meat
Heat a frying pan, add salt and pepper, and color the meat. Then, turn the meat and move it into the pot.
Fry the vegetables.
Put them in the pot with garlic and veal stock
Simmer for 2 to 3 hours take away the foam and the fat from time to time
After 2-3 hours of cooking, drain the meat and reduce the sauce by half.
Filter the sauce ("passer au chinois") and adjust the seasoning with salt and pepper and add the chocolate.
Return the meat back into the sauce and cook 15 minutes.
The same day
Remove half of the meat and mix with an egg.
Add this mixture to the other half into a bowl. Mix by hand.
Adjust seasoning with salt and pepper.
Shape your Hamburger steaks.
Cut apples in half and remove seeds.
Place them on a buttered dish.
Butter the skin of the half apples and sprinkle the top with sesame.
Bake in the oven at 180°C for 10 minutes.
Slice the onions.
Cook them in low heat with butter, salt and pepper.
Color the Hamburger steaks in a frying pan
Cook the leaves of fresh spinach to the pan with butter, a little garlic and salt.
Prepare your Hamburger
Put the spinach leaves on one of the half apples.
Lay the onions on the spinach and put the hamburger steak on top.
Cover with the other half apple.
Dress the sauce around the hamburger.
Serve with potato chips or carrot sticks cooked in butter.
...and of course to be enjoyed with B&G Passeport Côtes du Rhône!
| Newsletter contact: Petra.Frebault@barton-guestier.com |
 |
 |
 Enjoy our wines responsibly - © Barton & Guestier 2010 - Terms & Conditions |