The arrival of Jean Imbert at the Plaza Athénée, to replace Alain Ducasse, has created an earthquake in the profession. This young man does not have a classic course in gastronomy, and his image invades the screens on television and on social networks.
It’s the 21st century, notes Thierry Marx, who admits that televised competitions have become a way for young chefs to find a place among the big boys.
The critic François-Régis Gaudry, our colleague from France Inter, wonders about this development. The choice is now less on culinary training than on other talents of new chefs.
These are extra culinary talents such as ‘networking’, the talent to take pictures with famous people, the talent of the address book, the talent of building partnerships with brands, in short, the talent of business, glitter and money
Francois-Régis Gaudryat France Télévisions.
To mark this sequence around a new palace chef, whose media coverage is important, Thierry Marx (who adds that now we “consume more from the chef than signature kitchens”) offers a palace recipe and competition, not easy to make: an omelet with sole goujonnettes.
Ingredients for six :
16 small eggs for the omelet, 8 scrambling eggs, 8 goujonnettes (small fillets) of sole, butter.
Preperation :
Beat the 16 eggs and pass them through a Chinese. Place in a large skillet and start cooking to obtain a medium omelet.
In a buttered saucepan, prepare the 8 scrambled eggs by turning them with a wooden spatula for 2 to 3 minutes.
Brown the sole goujonnettes in butter in a pan.
Garnish the omelet with the scrambled eggs and place the sole goujonnettes on it, then roll it up on itself.
Serve in slices, accompanied by a salad.