Fauchon Receptions: Chef Jérôme Dutois talks about his new creations
How did you imagine this new Fauchon Receptions card?
We wanted to build this new range around local products, respecting classic recipes of course, but adding an original and contemporary touch. The chicken in the pot for example, but also the shoulder of braised lamb or the beef cheek ...
How to modernize a local product?
We always work with excellent products that are part of the French terroir, but that still please the customers. The cooking methods have evolved, which allows us to work on the flavors or the tenderness of a meat for example.
What personal touch do you bring to these creations?
The braised lamb shoulder is for example accompanied by a marshmallow scented with turmeric. We have a mix of spicy flavors, a contrast between sweet notes and salty notes, that's exactly what I like to look for.
Are you the only instigator in the search for new creations?
It's me who throws the idea. The final result is always a piece that I imagined. I'm obviously not alone in the kitchen, but I would decide if I like it or not whether it is the form or flavors.
What inspires you then?
The products at the base obviously, but then it can be a recipe that I taste, simply a personal desire. There is also the daily challenge that pushes to do something new.
Becoming the new Chef de Cuisine Fauchon Receptions was a challenge too?
At Fauchon, there is a real respect for the culinary tradition and the French products, as well as for the valorization of the products of the soil and the small suppliers; and then there is also a true openness to the world. For me, the event part allowed me to touch on these different aspects. Without counting on the image of the house Fauchon, its luxury side, chic, surprising that I liked a lot too.
What original novelties do you present in this summer card Fauchon Receptions?
For example, abalone or hot abalone from Brittany accompanied by a tartar of seaweed, a true sea lettuce, of course breton. We are also very proud of our ice cream soups made with tomato-watermelon, basil melon or carrot-ginger that are served with vegetable ice cream (red pepper, mascarpone or beetroot).
What would be your favorite among all these novelties?
I have two! First, the Arctic char, a lake or river fish, which is proposed on a cream of peas and beans with an emulsion of verbena. And then the square of veal Correze, a very delicate meat that was cooked at low temperature, slightly braised in the oven with hay ...
Do you have water in your mouth? Discover very soon all these new creations!
