Chef Marc Aubry was Maya’s Kitchen guest chef during October for their Culinary Elite Series. I was curious about this as I’ve seen the restaurant that Chef Marc Aubry owns at Bonifacio Global City. I haven’t tried out Champetre restaurant so I felt like apart from learning from the chef, I get to try out his dishes. It’s almost equivalent as trying out Champetre restaurant 🙂
As I joined month per month the cooking demos at the Maya Kitchen, I got to know the different cooking styles of the chefs. With Chef Marc Aubry, what I noticed is that he is trying to be realistic with the way he presents his way of cooking. He taught us everything from the preparation of the ingredients to the cooking of the dishes. Other chefs usually already finished preparing the ingredients thus only showing us the process of cooking.
Another thing I noticed about Chef Marc Aubry is that he taste the food as he goes. This is also what I learned from watching Masterchef Australia. It is important to taste the dish every step of the way to ensure that we get the flavours right. Of course, it is critical to have a good palette.
The dishes Chef Marc Aubry smelled so good that I was extremely hungry while watching him prepare them. I couldn’t wait for the demo to finish so I could sample the dishes!
My goal in joining Maya Kitchen’s cooking demo is to learn. Thus, I share the tips that the chef shared while preparing the dish. Recipes are posted by Maya Kitchen on their website.
Chicken Liver & Cognac Parfait
- If the mixture gets too thick, put more chicken broth.
- to have stronger cognac flavour, add more after cooking.
- goal is to achieve creamy pastry mixture
Mediterranean Fish Soup
- Knives should be sharp or else it’ll be dangerous because of the pressure we put when cutting.
- remove tail, fins and scales of fish.
- refrain from using local saffron.
- the water will soften the fish.
- While simmering the fish soup, Chef Marc Aubry put the pot lid upside down and put the butter on top to melt it.
- be careful when adding salt, it should be just enough.
- don’t choose strainer that is too thin.
- put cheese at the bottom of the bowl before putting the drained soup.
Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus
- Prepare the ratatouille the day before.
- Cook onions, bell pepper, eggplant, zucchini, tomato in that order.
- Do not cut all potatoes at once as it has a tendency to turn brown.
- use 13 slices of potatoes to roll and put into holds.
- 160 degrees celsius is the best temperature to bake potatoes.
- push to insert cooked ratatouille inside the lamb.
- need strong fire to cook lamb.
- use the same pan that cooked lamb to prepare the sauce.
- The chef used electric knife to chop lamb loin.
Buttered Dark Chocolate & Espresso Coffee Mousse with Biscuits and Whipped Cream
- Add egg whites gradually.
- Mix until nice and smooth.
- Using fresh vanilla versus artificial vanilla flavouring makes a lot of difference when it comes to taste.
Cooking in front of a lot of people plus talking & answering questions while doing so for 3 straight hours is very tiring. However, I saw Chef Marc Aubry’s dedication. Even after the demo, he went straight to the kitchen to ensure that all the dishes were prepared right for the guests to sample. I couldn’t help but admire his passion for his work.
I loved every dish after tasting Chef Marc Aubry’s creations. I’m not sure if I’ll recreate any as I felt it was too tedious and technical for me to take on. We’ll see. Maybe I’ll try to prepare the dessert one time.
The Maya Kitchen Culinary Center
8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City, Philippines
+63-2-8921185 / +63-2892-5011 local 108