Famous Chef Jean-Marc Villard welcomed a group of American people in his private townhouse for hands-on cooking classes in English in Champagne au Mont d’Or, just 15 minutes from Lyon center.
No need to be an expert to learn how to cook gastronomic cuisine and share the dishes after the cooking class in a very friendly atmostphere.
Here are the two recipes made by the groups during chef Jean-Marc Villard’s Cooking classes:
Beef from Salers in red wine sauce, pumpkin blinis, snow peas with goat cheese and arugola pesto
Ingredients serve 4
Beef rumsteck 520 gr
Brown veal stock 300 ml
Shallot 1 unit
Red wine 250 ml
Butter 20 gr
Pumpkin 800 gr
Flour 80 gr
Cream 2 tablespoons
Yolks 2 units
Egg white 2 units
Gingerbread 1 tablespoon
Snow peas 50 gr
Goat cheese 20 gr
Arugola 20 gr
Parmesan cheese 1 teaspoon
Pine nuts 12 gr
Garlic clove 1 small
Sprouted seeds 1 pinch
Fine table salt
- Peel, cut and cook the pumpkin in water with coarse salt until soft.
- Drain and blend the flesh, pour the cream, add the yolks and the flour into the mixture season with salt pepper and flavour with gingerbread.
- Beat the egg whites until they are firm then fold them into the first mixture.
- Fry the pumpkin blinis in a pan with oil, lightly brown them on both sides.
- Poach the snow peas in boiling salted water for three minutes and stop the cooking in cold water. Cut them in small pieces.
- Purée the arugola, pine nuts, parmesan cheese, olive oil with the blender season with salt and pepper. Add the chopped garlic at the end.
- Finely chop the shallot, sweat it in olive oil then deglaze with red wine let reduce from 3 quarter, pour the brown stock in and let reduce from one third, add the butter at the end season with salt and pepper.
- Pan fry the beef in olive oil, season after cooking with salt and pepper, deglaze the frying pan with the red wine sauce and readjust the seasoning.
- Mix the snow peas with the cut goat cheese and the pesto. Serve them in a small glass add some sprouted seeds on top.
- Serve the beef on plate with the pumpkin blinis and the snow peas; coat the beef with the red wine sauce.
Mushrooms velouté with sautéed
foie gras in balsamic sauce
Ingredients serve 4
Regular mushrooms 400 gr
Trompettes mushrooms 200 gr
Shallots 2 units
Garlic clove 1 unit
White stock 300 ml
Olive oil 2 tablespoons
Liquid cream 150 ml
Brown veal stock 100 ml
Balsamic vinegar 1 tablespoon
Duck foie gras 200 gr
Fine table salt to taste
Ground pepper to taste
- Peel, trim and wash the mushrooms.
- Mince the shallots and sweat them in olive oil, add the chopped garlic in.
- Add the sliced regular mushrooms and sweat them, cover with white stock. Bring to the boil for 10 minutes. Add the cream and recook for 5 more minutes, blend the velouté and check the seasonning.
- Sweat in a pan with olive oil the wild mushrooms, season and keep them on side.
- Reduce the brown veal stock from half, add the balsamic into the sauce, salt and pepper.
- Fry the sliced and seasoned foie gras in a pan without fat, remove them in a plate with an absorbent paper.
- Reheat and blend the mushrooms velouté before serving, reheat the trompettes and the brown sauce.
- Serve the velouté in a plate or in a big cup, starting with the black mushrooms in the centre of the plate, pour the liquid around and reheat the foie gras into the sauce.
- Set down the foie gras on top of the black mushrooms and coat the slice with the sauce.
Atelier de Cuisine Gastronomique Jean-Marc Villard
1 rue de Bellevue
69410 Champagne au Mont d’Or
tél. (33) 04.78.35.06.07