“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.” — Julia Child
“....the pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.” — X. Marcel Boulestin, chef, food writer (1878-1943)
Away from the madding crowd and bright lights of Paris is the beautiful Chateau Domain du Verbios. The Chateau was built in the 19th century by a Parisian antique dealer for his mistress. It is one of my most favorite establishments in the world. Its picturesque view Neauphle Plain and Vallée de la Mauldre is breathtaking. The three-acre property is surrounded by rolling hills of green and blue skies. It is disarmingly quiet and the sleepy countryside road is shrouded with the fragrance of Grand Marnier or orange liquor from the nearby factory. I experienced serenity away from the hectic Parisian life. The gorgeous scenery is its charm, but the cuisine is magnifique.
My classmate Carlo Benedicto and I just finished our culinary classes in Ecole Ritz Escoffier, Paris — and our next destination was Ecole Lenotre near Versailles. Highly recommended by my aunt, chef instructor Lorrie Reynoso of the Institute of Culinary Education, New York. Ecole Lenotre is known for being the best pastry arts and baking school in the world.
Tita Lol said, “Ernest if you want perfection in classical and modern baking please don’t pass up Lenotre, you won’t regret the trip.
It was the best advice. Under the tutelage of the highly-touted chef Vincent Mary, my understanding and knowledge of new techniques were raised to a whole new level. We stayed at Domain du Verbois, and would be driven to and picked up from school by the Chateau’s staff, Nepalese nationals dressed in suits, whose disarming smiles and attention to detail should be a prime example of proper hotel etiquette. Their charisma and enthusiasm to serve added to the old-world charm.
I was billeted at the Chambre Grand Confort . I discovered I was staying in the same room that Ayatollah Khomeini of Iran stayed in when he was exiled in the late ‘70s. It was both a surprise and surreal.
Dinner was served daily to a full crowd chef Stéphane Pasquer succeeding in revving up our appetite, with every mouthful heralding a gasp of satisfaction. It had become a gourmet getaway, with each bite of foie gras melting like butter and savoring the sweet sauce of orange liquor. It had instantly become the best foie gras I’ve tasted in the world. The beef was spot on with its sumptuous and intense flavors of port wine and natural juice, it was tender and had good color. I was impressed with his deft touch, imagination and execution of the dish. The delectable combination of tangy and delicious flavors made soul-satisfying meals, the experience unparalleled, surprising, and even better than most restaurants we previously tried.
For the duration of our stay we had dinner at the three-story Chateau, I had no qualms as every dish sampled from salad, soup, main course, dessert always exceeded expectations. I admired the menu so much that I requested for a copy of it, so as to not forget. After dinner, guests would step out, stretch their legs, mingle and drink outside the veranda, in full view of the huge garden. The salubrious, laid-back lifestyle is a gentle reminder that good food need not be complicated, fussy, pretentious, expensive, nor a three-star restaurant, that tucked away in the countryside is a food paradise loved by many.
Monterey Beef Breakfast Steaks With Mustard Sauce
A) 1 k Monterey beef tenderloin. Cut into 1 1/2-inch rounds to total 6 steaks. Season with 1 tbsp. each of liquid seasoning, calamansi juice. Add 1 tsp. pepper.
B) Prepare 6 plates with 1 cup rice per plate.
C) Cook ahead of time: 2 medium carrots and 2 medium sayote. Peel and cut into 1/2 inch thick, long slices with French fry cutter. Boil with enough water to cover with 1/2 tsp. salt and 2 tbsp. sugar for 8 to 10 minutes, covered, drain.
D) Procedure: Heat a 12-inch frying pan until hot. Add 1/2 cup nutri oil.
Pan fry steaks both sides medium well. Set aside on a plate.
E) In another pan, add1/2 cup butter with 1/2 cup onions and 1 beef cube. Stir for 1 minute. Add 1/3 cup red wine, 1 tsp. Dijon mustard. Mix well, then add 1 cup all-purpose cream. Cook until creamy.
F) Put cooked vegetables beside the rice. Arrange steak. Top with sauce.
G) Tips: Cook until medium well only. Adding salt to vegetables will intensify their flavor. Cook beef partially frozen so that it will be juicy and tasty. Sugar will sweeten them. Food manufacturers do this to their frozen packages.
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