WA win for Jeune Chefs Rotisseurs
Fans of real-life chefs getting down to it will be pleased to know that WA chef, Luke Wakefield, has taken out National honours in the Jeune Chefs Rotisseurs. The Jeune Chefs Rotisseurs is organised by La Chaine des Rotisseurs and is a devilishly tricky 'Black Box' competition. Chefs are given a must use list of ingredients - here it was whole snapper, duck legs, rhubarb, and fennel - and are then give 30 minutes to compose a menu and then 3 hours to cook 4 dishes each of an entree, main course and dessert.
Luke Wakefiield is of Chez Pierre in Perth and North Star Cruises in the Kimberley and will be going to the finals in Helsinki in September. We've popped his final menu over the fold.
Entree:
Snapper fillets, braised in white wine; with scallops in smoked salmon; fennel and Pernod beurre blanc.
Main Course:
Confit of duck leg with slices of rhubarb; potato cubes sautéed in duck fat and deep fried, soft boiled egg.
Dessert:
Apple and blue berry tartlet with creme patissiere.