Geoffroy Deconinck will be Cooking At: Art of Dining (Jordan/Gatto Residence) and On the Rocks at the Kennebunkport Festival 2012.
For my interview, check out CityRoom.
A native of Belgium and a graduate with high honors from CERIA Culinary Academy in Brussels, Deconinck has worked at some of the world’s top restaurants, including Restaurant Alain Ducasse, Plaza Athenée in Paris, France, and has held leading and executive roles in Daniel Boulud’s restaurants Café Boulud, Restaurant Daniel and Bouley Restaurant. Executive Chef Geoffroy Deconinck was nominated by Food & Wine for People’s Best New Chef Award 2011. Deconinck has cooked for politicians, musicians and Hollywood stars at Natalie’s including the President of Iceland, John Legend, Alice Tan Ridley and Gabriel Byrne. Natalie’s has been called the finest gourmet eatery in Maine and was awarded Best French Restaurant in New England by opentable.com. The restaurant offers modern French cuisine with an emphasis on Maine seafood. The Wine Spectator-honored wine list features more than 250 specialty wines. The restaurant serves a four course Lobster Tasting menu in the summer and fall, in addition to extensive a la carte offerings and a Chef’s Tasting menu. The Inn and Natalie’s have both earned the prestigious AAA Four Diamond Award and the Inn is a member of Condé Nast Johansens.
May 21st, 2012
For two servings:
12 ounces Rib Eye
1 bunch of carrots
Juice of 5 carrots
2 ounces butter
1/4 cup heavy cream
4 cups vegetable stock
5 ounces blanched English peas
2 Yukon Gold Potatoes
1 lb clarified butter
2 thin slices of Pancetta
Quarter pound of ramps
Aged red wine vinegar to taste
2 red onions
Peel potatoes and cut with 2 inches ring cutter.
Slice ¼ inch thick with a mandolin and roll them in the clarified butter.
Put the Pancetta in a 4-inch tart mold, and add the sliced potatoes.
Flip to sear Pancetta side on the stove and then finish in the oven (425 degrees, about 9 minutes).
Sauté the minced red onions in canola oil until light color, reduce the heat and confit them until tender. Add some aged red wine vinegar to bring out the acidity.
Peel the carrots and slice them thin.
Sweat them in butter and cover with the stock.
Season and bring to simmer and cover until cooked.
Add the cream and bring to boil.
Strain and puree using the cooking liquid and carrot juice.
Clean the leeks and cut the white part into ½ inches slices.
Cook them like the carrots.
Clean the ramps and sauté them in canola oil.
Sear the meat on all sides and cook at the desired temperature.
This event is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.