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Le Cordon Bleu News, 09/22/2015
Taste the Season: the favourite flavour of our Master Chef
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September 2015

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Chef Eric Bediat - Girolles Mushroom

Taste the Season: the favourite flavour of our Master Chef

For many of our chefs “eating seasonal produce is almost like a religion” and a way of life, so in our monthly series Taste the Season, we speak to Cuisine Master Chef and Head of Technical Cuisine, Eric Bédiat to find out what his favourite September flavour is.

Autumn, when early morning frost replaces a hazy sunrise and when night becomes the same length as the day.

The 23rd September marks the official start of autumn, and it’s a day that many people dread! The Equinox – meaning equal in time is the start of a school year and the gateway to Halloween and Christmas which seems ever closer, but perhaps instead of dreading this time of year, we should embrace it!

But what can we expect to eat in such a changeable month? We speak to Master Chef Eric Bédiat to find out what his favorite September ingredient is.

“One of the most delightful autumn foods is a girolles mushroom, or golden chanterelles as they are sometimes known”, says Chef Eric. “The girolles mushroom sums up the end of summer and the start of autumn for me and always reminds me of some of my favorite family days out.

The ideal time to pick your own is on a sunny day when we have had a couple of day’s rain, the New Forest is an ideal place to find them. They tend to grow in the same place every year which means you can usually find some fantastic spots.”

Eric does warn to be careful when picking, as some other varieties can look similar. “Don’t be mislead, the girolles variety should be funnel-shaped, have a meaty consistency and should be yellow or slightly orange in colour, and a top tip! The smaller they are the better they taste!

Although quite light and delicate, the flavor you get from girolles is vibrant, almost fruity and quite peppery, and the best way to enjoy them is very simply so you can really taste the natural flavor of this ingredient.”

 

Eric advises to keep the washing of the mushroom to a minimum to maintain the flavor and only brush gently to remove the light mud. Try and eat the mushrooms as freshly as you can, so he suggests putting the mushrooms in an omlette or enjoy them pickled with cold meats or in a sauce.

Chefs tip of the month:

Be careful when cooking your mushrooms, if pan fried too quickly they can become rubbery.

 

Try your mushrooms in this sautéed duck ‘magret’, anna potatoes and wild mushrooms recipe: https://www.cordonbleu.edu/news/sauteedduckmagret/en

 
 
 
 
 
 
 

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