French Master Exclusive Taste Of New Bistro Flavours (Part 1) - Baby vegetable salad with soubise

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With the paint still drying on the walls, Guillaume Brahimi invites us into his latest Sydney restaurant for an exclusive taste of his new bistro flavours.

There was shock and disbelief when Guillaume Brahimi closed the doors to one of Sydney’s most iconic restaurants, Guillaume at Bennelong, for the final time on New Year’s Eve 2013. Tears followed by questions: what would be the Paris-born chef’s next move? His three-hatted restaurant set the bar for fine-dining in the city, offering refined French fare against a sparkling harbour backdrop at the Sydney Opera House for 12 years, so expectations were high, to say the least. It’s a good thing then that Guillaume was able to convince the owner of another Sydney institution, Darcy’s in Paddington, to hand over the keys. While still mulling over his next move, Guillaume dined at London’s The Ledbury. “It reminded me of Darcy’s,” he tells us when we catch up with him at his new digs in Paddington. “It’s the perfect setting for an elegant neighbourhood restaurant.” It will be called Guillaume, and the food will be “traditional yet contemporary” French bistro classics. “We want people to come in and feel good, whether it’s five-courses, or a quick meal and a beautiful bottle of wine on the way home,” he says. And while it may be set in a leafy suburban street, the custom-made Laguiole cutlery, Mud plates, Riedel glasses and Matisse prints on the wall are très chic: “We want to be a local restaurant with an international reputation,” Guillaume says.

Baby (Dutch) carrots

Baby (Dutch) carrots

 

Baby vegetable salad with soubise

Serves 4

·         4 baby beetroots, trimmed

·         4 baby golden beetroots, trimmed

·         4 baby (Dutch) carrots, trimmed

·         1 baby fennel, trimmed

·         2 tbs olive oil

·         4 baby purple carrots, trimmed

·         40g fresh or frozen baby peas

·         3 packed cups torn kale leaves

·         100g snow peas, trimmed

·         2 radishes, thinly sliced

·         1 punnet micro herbs

Beetroot puree

·         1 large (250g) beetroot

·         1 tbs white wine vinegar

Soubise

·         30g unsalted butter

·         1 onion, finely chopped

·         1/4 cup (60ml) pure (thin) cream

Vinaigrette

·         1 eschalot, finely chopped

·         1/4 cup (60ml) extra virgin olive oil

·         2 tbs white wine vinegar

For the beetroot puree, preheat the oven to 190°C

For the beetroot puree, preheat the oven to 190°C

For the beetroot puree, preheat the oven to 190°C. Wrap beetroot in foil and bake for 50 minutes or until tender. When cool enough to handle, peel, chop and puree with vinegar. Season, then set aside. For the soubise, melt butter in a saucepan over medium-low heat. Add onion and cook for 10 minutes or until softened. Puree with cream and season, then set aside. Wrap each baby beetroot in foil and roast for 35minutes or until tender. When cool enough to handle, peel and halve.

Place orange carrots and fennel in a saucepan filled with water, add 1 tbs oil and season. Bring to the boil over medium heat, then reduce heat to a medium-low and cook for 8-10 minutes until tender. Drain and cut carrots in half lengthways. Repeat with purple carrots. Bring a large saucepan of salted water to the boil over high heat. Cook the peas, kale and snow peas for 2-3 minutes until just tender, then refresh and drain. For vinaigrette, whisk all ingredients together. Place vegetables in a bowl with vinaigrette, season and toss to combine. To serve, divide vegetables among plates with radish and herbs, then dot soubise and beetroot puree around plates.

Baby vegetable salad with soubise

To serve, divide vegetables among plates with radish and herbs, then dot soubise and beetroot puree around plates.

 
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