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Taste of Kalorama - Recipes from the Chef of the French Residence

Taste of Kalorama - Recipes from the Chef of the French Residence

Published on April 13, 2015

Ever wondered what the French Ambassador and his guests eat?
No one is in a better position to answer that question than Christophe Tanneau-Kervran, the Chef of the French Residence in Washington, D.C. He has prepared thousands of dishes for heads of state, diplomats and ministers who visit the French Residence on Kalorama Road.
Now, if you do not have the chance to be among these guests, Christophe Tanneau-Kervran has agreed to share some of his favorite recipes.
For more information on chef CTK, visit chefchristophetanneaukervran.com.

La liste des recettes


Barigoule of Artichokes

Preparation time: 45 minutes
Cooking time: 30-35 minutes

Difficulty:



Ingredients (12 serves)


Juice of 3 lemons  
baby artichokes 56
Extra virgin olive oil 2/3 cups (0,16 l)
Garlic cloves 7, peeled and crushed
flat-leaf parsley leaves,
stems reserved
3 tablespoons
Bay leaves 4
White onions 2
Bulbs fennel 2
Carrots 3
Stalks celery 2
Kosher salt
Freshly ground black pepper
White wine 3 cups
Chicken broth 4 cups

 

La Recette

Step 1: Fill a large bowl with water, and add lemon juice. Peel the dark green outer leaves from the artichokes, and peel stem to remove fibrous outer layer. Cut off spiny tops of leaves. Add artichokes immediately to water.

Step 2: In a large pot, warm olive oil over medium low heat. Add the crushed garlic, parsley stems, bay leaves, onion, fennel, carrot and celery cut into tiny small cubes. Season lightly with salt and pepper. Gently cook vegetables until onions are translucent but not brown, stirring frequently, about 10 minutes. Add white wine, and cook until reduced by 3/4.

Step 3: Add artichokes to pot, and pour broth or water over them. Bring to a boil, then reduce heat and simmer, covered, until artichokes are tender, offering no resistance when pierced with a knife—about 35 minutes. Taste and adjust seasoning if necessary. Discard parsley stems. Add whole parsley leaves to pot, and let wilt slightly. Spoon artichokes and vegetables onto plates with a bit of the cooking liquid.

Bon Appétit!


Lime Sorbet

Preparation time: 15-20 minutes
Resting time: 24 hours

Difficulty:



Ingredients (12 serves)


Limes 6
Granulated Sugar 13 oz. (370 g)
Water 2.5 cups (0,6 l)
Egg white 3 oz. (85 g)

 

La Recette

Step 1: In a pot, combine the sugar and water.

Step 2: Bring it to a simmer until the sugar is well dissolved enough to obtain a syrup.

Step 3: Squeeze the limes to extract the juice and add it to the sugar syrup.

Step 4: In a mixing bowl, whisk the egg whites until there are stiff peaks in the texture.

Step 5: Pour in the warm sugar lime syrup and continue to mix until you reach a meringue texture.

Step 6: Pour the lime meringue into the ice cream machine until it freezes to consistency.

Step 7: Scrape out the lime sorbet when frozen and keep in the freezer for 24 hours before enjoying it.
I like mine with grated lime zests, a touch of fresh mint and fresh watermelon and strawberry juice.

Enjoy!


Duck Leg Confit

Cure time: 24 hours
Cooking time: 10-12 hours

Difficulty:



Les ingrédients (8 personnes)


Duck legs 8
Garlic cloves 4, peeled and split in half
Coarse salt 2 oz
Peppercorns 8
Bay leaves 4
Fresh thyme 4 sprigs
Fresh rosemary 4 sprigs
Duck fat 32 oz
Honey 2 Tbsp.

 

La recette

Rub the duck legs entirely with the split garlic cloves and put them in a hotel pan with salt, pepper, bay leaves, rosemary and thyme. Cover with a tea towel and refrigerate overnight or up to 24 hours, turning once.

Rinse the duck legs and dry them with a towel. Set the legs in a sealing bag and tuck in the garlic cloves, bay leaves, thyme and rosemary. Pour over enough fat to cover them.

Seal portions to desired vacuum. For duck, a vacuum of 90-95% is optimal.

Set the Sous Vide Professional machine to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For duck confit, 167°F/75°C is considered to be the best temperature.

Once target temperature is reached, place sealed duck confit portions in circulating water bath.

Cook for about 10 to 12 hours

Remove the duck from the vacuum bag. Sear in a hot pan with remaining duck fat and honey until skin is crisp.

You are now ready to enjoy your confit of duck leg.


Lemon Mini-Madeleines

For the first recipe, let’s start with something simple: the Madeleine, a traditional small cake with a shell-like shape from the Lorraine region.

Preparation time: 20 minutes
Baking time: 10 minutes

Difficulty:



Ingredients (100 pieces)


Granulated sugar 113.5 g (4 oz)
Flour 125 g (4.4 oz)
Unsalted melted butter 150 g (5.3 oz)
Eggs (whole) 5
Baking powder 5 g (1 teaspoon)
Lemon zests 3 lemons
Salt 2.5 g (1/2 teaspoon)

 

The batter

It is always best to prepare the batter the day before. The Madeleine batter needs to rest for at least 12 hours at 4 °C (39 °F) in the refrigerator before baking it.

In a bowl or “cul-de-poule” in French, mix the eggs with the sugar until smooth consistency.

Meanwhile, sift the flour with the salt and baking powder.

Zest the lemons and melt the butter in a pan on the stove and keep it warm.

Add the flour to the eggs and sugar mix until you get a smooth batter.

Finally, add the zest and butter slowly while mixing.

Pour the batter into piping bag and keep refrigerated for at least 12 hours.

 

The baking

Use a Mini-Madeleines silicon mold to bake the Madeleines.

If you are using a brand new silicon mold, you might want to use a butter spray to cover the silicon areas so it doesn’t stick while removing the Madeleines later on.

Pipe the batter into the Madeleines molds almost to the edge.

Bake in the oven at 180 °C (356 °F) for about 10 minutes.

The Madeleines should get a beautiful golden brown color.

Once baked, unmold them on a grid so they can cool off without creating any condensation.

You are now ready to eat and enjoy them!

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