Bon Appétit

BY Dan Magazine   DATE 15/05/2017

Bon Appétit

La Regence Dessert

La Regence Dessert

La Regence restaurant at the King David Hotel hosted French Chef, Frédéric Simonin, as part of the Israel-France culinary week.

Parisian chef, Frédéric Simonin, one of 22 French chefs who came and participated in the French culinary week held in Israel, joined forces with the King David Hotel’s Chef, David Biton, in preparing a gourmet menu served as part of three special meals at the hotel’s La Regence restaurant.

Held for the fifth time in Israel, this culinary tradition entitled SO FRENCH, SO FOOD, requires the French chefs to cope with some difficult challenges. These challenges include cooking with unfamiliar local ingredients and adhering to kosher dietary laws, for example, not being able to use butter as an ingredient in a dessert, in a menu also serving meat.

Chef David Biton

Chef David Biton

However, Chef Simonin, who is the owner of a restaurant located in the 17th quarter of Paris with a prestigious Michelin star, is not at all bothered about such limitations or stresses, and actually emphasizes the importance of using local products in significant French dishes.

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The collaboration with Chef David Biton yielded a six-course gourmet dinner, combining classic French cuisine with the requirements of a kosher kitchen. The appetizer – tuna tartare with mashed roasted tomatoes and egg Basque with black powdered garlic, the second course – red mullet with scales of garlic and a citrus sauce, the third course – roasted duck, foie gras, soft turnip & jasmine stock.

The main course – char-grilled lamb fillets, shallots filled with lamb’s neck, fava beans with celeriac, pre-dessert meringue served with Oriental sorbet and finally dessert – chocolate, pecan and olive oil and petit fours praline.

Chef frederic simonin

Chef frederic simonin

This is the third year that Chef David Biton has participated in this event and anticipates that some of the dishes may be integrated into the regular menu. Biton adds that, thanks to the project, the restaurant’s team is exposed to innovative work techniques.

Chef Biton says, “Today’s kitchens prefer to use high quality raw ingredients from completely different cuisines rather than compromise by using substitutes. This means ensuring that kosher food is also recognized under a gourmet label.”

French Ambassador to Israel, Hélène Le Gal, noted, “The French culinary week in Israel represents a sharing of tastes, cultures and expertise between French and Israeli chefs, as well as turning the spotlight every year to a specific region, this year Alsace, with its aromas and prized dishes.” D

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Written by  Dan Magazine