Enderun's Restaurant 101 welcomes a new executive chef

Chef Nicolas Cantrel debuts as Restaurant 101’s new Executive Chef with a special dinner that showcases his culinary savoir-faire, on Saturday, the 1^st of October 2011, 7:30PM at Enderun Colleges; he will be joined by French Chefs Jérôme Lacressonnière and Franck Geuffroy from Alain Ducasse Formation. La Cuisine d’Alain Ducasse by Nicolas Cantrel celebrates the culinary philosophy of world-renowned Chef Alain Ducasse, applying the best techniques to the freshest ingredients, cooked with the passion and attention to detail that are the hallmarks of the great chefs. The dinner will be complemented with carefully selected French wines from the local wine distributor Sommelier Selection.

Diners will whet their appetites with a first course of seasonal vegetables complimented by a marmalade of tomato and truffle. Then, a fish course of a seared red snapper with a burst of citrus and scallions will be paired with a wine from the Domaine Robert-Denogent, in Pouilly-Fuissé, Burgundy; the meat course, a roasted rack of lamb served with artichokes and melting potatoes will be paired with a wine from the Château Gombaude Guillot in Pomerol, Bordeaux. Dessert is a whimsical confection from the former Pastry Chef of 3-star restaurant Alain Ducasse at the Plaza Athénée, Chef Franck Geuffroy—a ‘chocolate bar’ that is both melting and crispy, and captivates with the unexpected local tang of calamansi—featuring the fine Valrhona chocolate. It will go beautifully with a10-year old, Tawny Port from Portugal.

Restaurant 101 is the application restaurant of Enderun Colleges. It charms with its blend of chic Parisian elegance and the youthful energy of its student wait staff. Chef Cantrel adds his own vision to the seasonal menus that highlight the contemporary French techniques, using the vibrant flavors of Asia, and fresh, sustainable local ingredients.

Chef Cantrel’s dynamic style and classic techniques helped him to win over Iron Chef Marc Forgione in Battle Gruyere Cheese on Season 9 of Iron Chef America. He has spent years honing his craft in the kitchens of Alain Ducasse, at La Relais du Parc (Paris), La Bastide de Moustiers (Moustiers Sainte Marie), the three-Michelin-star Le Louis XV (Monaco), Aux Lyonnais (Paris), and Mix in New York. For this dinner he teams up with Chef Jérôme Lacressonnière, who built a reputation for using French techniques, and respecting local tradition, while handling the most delicate Japanese ingredients at Beige, the signature restaurant of Alain Ducasse in Tokyo, Japan; and Chef Franck Geuffroy, whose beautiful desserts have won him accolades in the Championnat de France du Dessert. These two chefs now share their knowledge with others at Alain Ducasse Formation.

La Cuisine d’Alain Ducasse by Nicolas Cantrel is a dinner not to be missed by those who appreciate an innovative and thoughtful approach to cooking with ingredients so fresh that they will make your senses sing.
 

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Pour Patienter

Velouté de chou fleur à l’huile de curry, croutons dorés

 Cauliflower velouté and curry-flavored oil
 

Entrée

Légumes et fruits cuits et crus, marmelade tomato/truffe

Seasonal vegetables cooked and raw, tomato/fruffle marmalade

(Pouilly-Fuissé, Domaine Robert-Denogent, Les Reisses, Jean-Jacques Robert Borgogne 2008)
 

Poisson

Daurade à la plancha aux agrumes et jeunes poireaux

Seared red snapper, citrus and scallions

(Pouilly-Fuissé, Domaine Robert-Denogent, Les Reisses, Jean-Jacques Robert Borgogne 2008)
 

Viande

Selle et côte d’agneau rôties au sautoir,

Artichauts et pommes de terre fondantes, vrai jus

Roasted rack of lamb, artichokes and melting potatoes

(Pomerol Château Gombaude Guillot, Claire Laval Bordeaux 2001)
 

Dessert

Barre crousti/fondante au chocolat lactée et calamansi

Melt’ n’ crisp milky chocolate bar and calamansi

(Tawny Port, 10 years old, Messias-Douro, Portugal)
 

Mignardises

Bugnes et pâtes de fruits à la framboise

French bugnes and raspberry fruit paste