| Christophe Letard,
Executive Chef
The Aerie
 Favourite
philosophy: "The work of a true chef starts
where nature stops. Your job is to transform what nature
created." Alain Ducasse
Favourite Trend: Simplicity. Where
the natural flavours of the food are allowed to come
through yet the cooking is still elegant, refined. It
should not be mistaken for a lack of sophistication.
Least Favourite Trend: Food that is
manipulated so that it looks pretty on the plate but
loses its natural flavour.
Words of wisdom for apprentices: Listen
to your chef! Be patient, be passionate and discover
as much as you can.
What to look for in a kitchen team member:
Someone who is not afraid to take chances and of hard
work.
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Key Influences in his cooking:
1. Hotel Savoie Leman, France (1981-85) - the oldest
cooking school in France where he trained for four years.
Very traditional, classical training.
2. Jean Pierre De Boissiere, Chef, La Ferme St. Simeon,
Honfleur, France (1989 - Chef de Partie - Saucier) Continued
training in classical cooking and was part of the team
when the restaurant was awarded its' first
Michelin star.
3. Jean Pierre Chalet, Chef, Inn at Manitou, McKellar,
Ont. - Chef de partie tournant, 1992 Sous Chef) Chef
Chalet taught him to watch for new cooking styles, mix
the old with the new and cook with as many local ingredients
as possible. It was here Letard learned to cook using
styles from around the world but incorporating local
flavours.
Letard joined The Aerie Resort in 1999, working as sous
chef. In March 2000, he took over as executive chef
and works with a kitchen brigade of 14, including four
apprentices, to serve The Aerie's 75-seat restaurant.
He began his career growing up on a farm in France and
assisted his mother in the kitchen, preparing meals
for his six older brothers. His first job was at 14
years of age, working in a San Tropez restaurant during
the summer, where he also learned his passion for pastry.
After his obligatory year of military service, he began
his journey through French, English and Canadian kitchens:
* Le Bimbo, Les Deux Alpes, France, Pastry Commis (1987)
* Aalborg, Les Deux Alpes, France, Second Chef (1988)
* La Reserved ( Relais & Chateaux) Albi, France,
Pastry Chef, Chef de Partie Tournant (1989)
* La Ferme Saint Simeon (Relais & Chateaux, *Michelin),
Honfleur, France, Chef de Partie-Saucier (1989)
* The Inn at Manitou (Relais & Chateaux) McKellar,
Ontario, Chef de Partie Tournant (1991) and Sous Chef
(1992)
* Langdon Hall (Relais & Chateaux) Cambride, Ontario,
Chef de Partie (1991)
* Normandie Hotel, ( 4 AA Rosette, * Michelin) Birtle,
Greater Manchester, Sous Chef (1993)
* Ston Easton Park (Relais & Chateaux), Ston Easton,
Somerset, Sous Chef (1993)
* La Joie de Vivre ( luxury cruising barge), Burgundy
and Upper Loire River, Chef (1994)
* The Domain of Killien, Haliburton, Ontario, Working
Chef (1995-1998)
|
A recipe from Chef Christophe’s
collection of favourites:
Roast of Vancouver Island Pasture-Raised Veal Tenderloin
Organic Salsify & Artichoke Pesto Croustillant,
Wilted New Zealand Spinach,
Elderberry Scented Pinot Noir Jus
~~~~
Serves 4
1 1/2 lb to 2 lb veal tenderloin
4 tbsp olive oil
garlic
bay leaf
thyme
peppercorn
salt
6 oz salsify
6 oz artichoke
1 shallot (chopped)
2 scallions (chopped)
4 tbsp parsley (chopped)
2 tbsp cilantro pesto
2 tbsp truffle oil (black)
2 sheets phyllo pastry
3 oz clarified butter
1 + 1 lemon juice
2 oz + 1 oz butter
salt & pepper
1 lb New Zealand spinach 4 sprigs of rosemary
Sauce
4 shallots (chopped)
3 oz elderberry
1 oz butter
2 cups red wine
3 cups veal stock
(or any brown sauce base)
fresh thyme, garlic
1. Clean the veal tenderloin from excess fat and silver
skin. Tie with kitchen string to form a nice regular
cylinder. Crush garlic, bay leaf, thyme, peppercorn
and salt together. Add 3 tbsp of olive oil and coat
the
tenderloin with it. Tightly wrap in cellophane and rest
in refrigerator for 2 to 6 hours.
For the Croustillant
2. Peel salsify and clean artichoke. Reserve in cold
water and one of the lemon juice. In a pan bring 2 litres
of water to boil with the second lemon juice and 2 oz
of butter. Cook the salsify and artichoke in the liquid
until they are tender. Cool them down and cut to pieces
1/2 an inch thick. In a bowl, roll the salsify, artichoke,
shallot, scallion, parsley and black truffle oil together.
Season and reserve.
Cut in half the 2 sheets of phyllo pastry. Brush them
with clarified butter. Fold them in half and mould each
of them in a 2 1/2 inch diameter mold. Fill each of
them with the salsify and artichoke mixture. Close them
up in the phyllo pastry to obtain a cylinder shape.
Reserve.
3. Make the sauce. Sweat the shallot, elderberry, butter,
thyme and garlic together for 3 to
4 min. Add red wine and reduce to a glaze. Add veal
stock and reduce by half to a syrupy consistency. Check
seasoning. Add 1 oz of
fresh butter to finish the sauce. Strain and reserve.
4. Start searing the veal tenderloin in a hot skillet
with 1 tbsp of olive oil. Make sure to sear all surfaces
of the veal tenderloin and roast in the oven at 425
F for 10 to 12 min. Turn it at half time. Let the roast
rest afterward for 10 min. At this point it should be
between medium rare to medium.
5. While the tenderloin is roasting, bake the salsify
croustillant for approx. 8 min. in the same oven, warm
up the sauce and wilt the spinach (washed) with garlic
and butter in a stainless steal pan.
6. After resting, cut the tenderloin into 12 slices.
On 4 hot large plates, place the croustillant on the
top part of the plate. Build up the spinach on top pinned
with the rosemary sprigs. Place the slices of veal tenderloin
stacked up in the lower part and a line of sauce in
between.
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For more information contact:
Markus Griesser, General Manager, The Aerie Resort
(250) 743-7115 or aerie@relaischateaux.com |
