Sébastien Baud
Executive Chef
Consulat General of France, New York City
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
Meet
Our Chef
Sebastien Baud grew up on the Atlantic Coast of France and comes from a family of fishermen. At a very young age, he and his father would sell the catch of the day to local restaurants that’s! when Sebastien started developing his passion and his cooking skills, at home under the supervision of his mother. He graduated from La Rochelle Culinary School and had the opportunity to learn from knowledgeable Chefs who taught him many secrets in the Arts of French Cuisine.
" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."
- Sébastien Baud -
Maine Lobster à la Bourguignonne
Leeks fondant, Caramelized Cipollini's onions, confit young potato Ratte, baby vegetables, Butternut squash puree.
Yields 4 Servings: |
Vegetables : |
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| Baby leeks | 7 Ounces | 198 Grams |
| Cipollini onions peeled | 14 Ounces | 396 Grams |
| Young Ratte potato peeled | 14 Ounces | 396 Grams |
| Baby carrots | 10 Ounces | 283 Grams |
| Baby snow pea | 10 Ounces | 283 Grams |
| Baby turnips | 10 Ounces | 283 Grams |
| Poultry jus | 12 Ounces | 340 Grams |
| Sugar | 4 Ounces | 113 Grams |
| Butter | 4 Ounces | 113 Grams |
- Cook the young Ratte potato in the poultry jus until tender, about 10 to 12 mn.
- Blanch the leeks in broiling salted water for about 3 minutes and refresh in an ice water bath, set aside on a paper towel.
- In a wide and low saucepan place the Cipollini onions and just cover with water, add the sugar, ½ of the butter, salt and pepper. Cook them over low heat until tender. The water should have evaporated completely leaving a glaze covering the onions all around
- Repeat the same technique for all the vegetables. Be careful not to overcook them, they must be tender and crunchy at the same time.
Butternut Squash Puree : |
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| Butter | 0.5 Ounces | 14 Grams |
| Butternut squash peeled & diced | 24 Ounces | 680 Grams |
| Thymes | 3 Springs | 3 Springs |
| Heavy cream | 4 Ounces | 113 Grams |
| Salt | 0.16 Ounces | 4.5 Grams |
- Melt the butter over medium heat add the squash and sweat for about 10 minutes.
- Add the heavy cream the thymes and simmer for about 15 minutes.
- Discard the thymes and drain the butternut squash, transfer to a blender, puree until fully emulsified.
- Pass true a fine mesh, season with salt to taste and keep aside in a warm place.
Lobster Cooking Broth : |
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| Onions | 1 | 1 |
| Carrot | 1 | 1 |
| Celery stick | 1 | 1 |
| Garlic Gloves | 3 | 3 |
| Bouquet garni | 1 | 1 |
| Springs of tarragon | 2 | 2 |
| White vinaiger | 8 Ounces | 226 Grams |
| White wine | 4 Ounces | 113 Grams |
| Kosher salt | 0.5 Ounces | 14 Grams |
| Black peppercorn | 0.25 Ounces | 7 Grams |
- Sliced all the ingredients and place them in a large pot , add 8 cups of water and bring to a boil, low the heat and simmer for about 7 to 10 minutes until the vegetables softened.
- Add the white wine and vinager cook for another 5 minutes.
- Add the lobster and cook them for 6 minutes.
- Remove the lobsters, set them aside to cool, then shell them.
- Set the Tails aside, keep the shells and the heads for the bisque, Keep the unopened claws for the sauce.
- Keep (4 cups, 32 Onces, 907 Grams) of the lobster broth.
Lobster Bisque : |
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| Lobster Shells & Heads | all | all |
| Lobster Broth | 32 Ounces | 907 Grams |
| Tomato Paste | 2 Ounces | 56 Grams |
| Onions | 8 Ounces | 226 Grams |
| Celery stick | 4 Ounces | 113 Grams |
| Carrot | 4 Ounces | 113 Grams |
| Springs of thyme | 1 | 1 |
| Black peppercorn | 1 Ounces | 28 Grams |
| Olive Oil | 1.5 Ounces | 42 Grams |
- Wash and pell the Carrot, Onions and the Celery. Shop into a Mirepoix (Approximately 1 Inch dice)
- Add the Olive oil into a large sauté pan. Place the Onions, Carrots, Celery and Thyme. Under medium heat, sweat for about 5 minutes then add the lobsters shells and heads. Let this sweat for an other 5 minutes.
- Add the Court Bouillon and put on high heat for 20 minutes, stirring every 5 minutes.
- Add the tomato paste and the black peppercorn. Turn down the heat and let it simmer for about 20 minutes, stirring every 5 minutes.
- Turn off the heat and let it cool for 5 minutes.
- Press the bisque into a fine sieve. Reserve (1 Cup, 8.11 Oz, 230 Grams) for the sauce and keep the rest for another use or recipe.
Bourguignonne sauce with lobster : |
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| Olive oil | 0.5 Ounces | 14 Grams |
| Shallots chopped | 1 | 1 |
| Red burgundi wine | 24.3 Ounces | 689 Grams |
| Springs of tarragon | 4 | 4 |
| Baie leaves | 1 | 1 |
| Garlic gloves | 2 | 2 |
| Lobster bisque | 8.11 Ounces | 230 Grams |
| Butter | 0.5 Ounces | 14 Grams |
| Salt & pepper | To taste | To taste |
- In a Large Sauce pan add the olive oil and saute the shallots for about 2 minutes
- Pour gently the red wine and the tarragon and reduce by half.
- Pour the lobster bisque and simmer for about 20 minutes or until the sauce as Thickens.
- Pass the sauce true a fine sieve and keep on the side in a warm place.
To Plate : |
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| Lobster tails and claws | 4 | 4 |
| Butter | 0.5 Ounces | 14 Grams |
| Pre-Cooked vegetables | All | All |
| Pre-Cooked Butternut squash puree | All | All |
| Lobster Sauce | All | All |
| Salt & pepper | To taste | To taste |
| Tarragon | 10 leaves | 10 leaves |
| Pea Blossom edibles flowers | 10 | 10 |
- In a sauté pan, heat up 1/2 of the butter and warm up the lobsters tails for 2 minutes.
- Warm up the vegetables.
- Warm up the sauce Bourguignonne, Check the seasoning and add the rest of the butter.
- Place the lobster tails and claws in the middle of the plates, arrange the vegetables around them and poor the sauce over the lobsters.
- Decorate with tarragon leaves and edibles flowers.
