Tony Esnault
ALAIN DUCASSE AT THE ESSEX HOUSE
| New York
Tony Esnault's Loire Valley upbringing on his grandparents'
farm nurtured an early love for fine food. With a rigorous classical
French training at the François Rabelais Culinary School,
followed by years spent at Michelin-starred restaurants in Paris
and the three-Michelin-starred Auberge de L'Ill in Alsace,
Esnault was a natural fit for Alain Ducasse. With Ducasse, Esnault
found a long-term mentor, and, from Japan to Brazil, he traveled
the world with this international culinary superstar, participating
in the finest culinary events and galas. Esnault left the Ducasse
empire temporarily to work for The Ritz-Carlton in San Francisco
as Sous Chef, and then the Boston Ritz-Carlton as Chef de Cuisine.
In 2002, he was appointed Chef de Cuisine at Alain Ducasse
at the Essex House in New York. For those who argue that
luxurious French cuisine is on the decline, Esnault has proved that
his classic, rich dishes, with their subtle, international accents,
translate beautifully for New York's fine dining scene.
Lollipop of Lamb Loin, Apricot,
Raisin and Piquillos
Chef Tony Esnault of Alain Ducasse at the Essex House—New
York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Lamb:
- Grapeseed oil
- 2 racks of lamb portioned (20 ounces), and seasoned with salt
and pepper
- 1 Tablespoon butter
- 1 garlic clove, crushed
- 1 sprig thyme
Red Onion:
- 1 red onion, small dice
- 1 Tablespoon extra virgin olive oil
- ¼ cup white wine vinegar
- ¼ cup chicken stock
Fruit and Piquillos Condiment:
- 1 Tablespoon coriander seed, crushed
- 8 black peppercorns, crushed
- 2 cups chicken stock
- ¼ cup golden raisins, halved
- ¼ cup dried apricots, diced
- 3 dates, peeled and diced
- 2 lemons
- 2 Tablespoons honey
- 1 Tablespoon sugar
- Water
Additional:
- 1 cup piquillo peppers, diced
Method:
For the Lamb:
Preheat oven to 450°F. Heat pan over medium to high heat. Add
grapeseed oil to coat, and sear the lamb on all sides. Add butter,
garlic clove, and sprig of thyme. Place pan in the oven and roast
the lamb, basting occasionally, until desired temperature.
For the Red Onion:
Sweat red onions in oil over medium heat for about 2 minutes. Deglaze
with vinegar and cook until dry. Add stock and cook until dry.
For the Fruit Condiment:
Make a sachet for the coriander and black pepper. Bring stock to
boil, add sachet, and steep until stock is infused. Remove sachet
and set stock aside. Add apricots and raisins to a pan and add enough
stock to cover. Add dates at the very last minute to retain form
and texture. Set mixture aside. Remove peel from lemons and thinly
slice. Juice lemons and reserve. Cover lemon peels with water; bring
to a boil and strain. Repeat 3 times. Add honey, sugar, lemon juice,
and enough water to cover the peels, and simmer for 2 hours or until
tender. Add water as needed to cover. Reserve the condiment cooking
liquid and set aside for assembly.
To Assemble:
Preheat the oven to 400°F. Slice the lamb and arrange fruit,
red onion and piquillo peppers randomly on each slice. Glaze with
the condiment cooking jus, insert wooden skewer, and reheat in the
oven for 3 minutes.
Wine Pairing:
Rosé, Domaine de Jas d’Esclans, Côte de Provence,
2001
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