A Lifetime with Martine—17 janvier 1934

Featured Chefs

Please meet the chefs participating in Martine’s Celebration of Life by contributing some of her favorite recipes prepared and enjoyed over the years in their restaurants. View the recipes and learn about some of their special memories with Martine.

Chef Hubert Keller

SEARED SEA SCALLOPS ON BELUGA LENTILS AND PORK BELLY

Ingredients:

  • ¾ lb. piece slab of bacon
  • 1 tbsp. coriander seed
  • 3 bay leaves
  • 1 tablespoon virgin olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 2 + 2 sprigs fresh thyme
  • 1 cup beluga lentils
  • 1 ¾ cups chicken stock
  • 2 tablespoons chopped chives
  • 8 large sea scallops
  • salt and pepper

Preparation:

Using a small saucepot, add the bacon cover with water, add the coriander seeds, 2 springs of thyme and bay leafs. Bring to a simmer and cook for about 1 ½ hours or until the bacon is tender. Let cool of in the liquid.

Heat the olive oil over medium heat using a saucepot. Add the onion, carrot, and celery, season with salt and pepper and cook until vegetables are softened and onion is translucent, about 6 to 8 minutes. Remove the vegetables and set aside. Using the same saucepot, add the caviar lentils and the chicken stock. Bring to a gentle simmer and add the 2 sprigs of thyme.
Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Add the mixture of cooked vegetables. Season with salt and pepper to taste.

Remove the skin from the bacon and cut 4 slices (1/2 inch thick). Season the sea scallops with salt and pepper on both sides. Heat up a cast iron skillet to medium high heat. Start searing the 4 slices of bacon on both sides until nicely brown. Remove and keep hot. In the same pan sear the scallops about 3 minutes on each side.
Start plating: using 4 preheated plates, display one slice of bacon in the center of the plate. Top with two sea scallops each. Spoon the lentils mixture all around the bacon, sprinkle with chives and top each scallop with a pinch of grenadine-pickled onions. Serve immediately.

GRENADINE PICKLED ONIONS

Ingredients:

  • 1 small red onions, sliced thinly
  • 6 oz. red Wine Vinegar
  • 3 oz. grenadine
  • 1 sprig of thyme
  • salt

Preparation:

Using a small saucepot, bring the vinegar, grenadine with the thyme to a boil. Add the onions and salt and simmer for 4 to 5 minutes. Remove from the heat, cover up and let cool down.

Chef Stuart Brioza

“My memory of Martine Saunier is that she loved simple perfections & intriguing quality during the seasons, I’ve served anchovies to her for years.”

– Stuart Brioza

Anchovy Tomato Toasts

Ingredients:

for the tomato vinaigrette

  • 2 large Fresh Summer Tomatoes
  • 1 small clove of Garlic
  • to taste Sherry Vinegar, Extra Virgin Olive Oil, Salt & Pepper

for the toasts

  • 1 Sesame Seed Baguette, thick slices
  • as needed Clarified Butter (use alot)
  • Cantabrian Anchovies or Fresh Pickled Anchovies from the SF Bay

Preparation:

Slice tomatoes in half, and grate on a large box grater into a bowl. Season the pulp with a bit of microplaned garlic, sherry vinegar, salt, pepper & EVOO.

Shallow fry the baguette slices in clarified butter until golden, remove from the pan and rub the toasts with raw garlic, a couple of swipes is adequate.

Top with the tomato vinaigrette and lay over with a couple of Cantabrian Anchovies. Drizzle with the EVOO and eat immediately!

Chef Roland Passot

Leek & Onion Tart with Applewood Smoked Bacon

Ingredients:

  • ½ lb. applewood smoked bacon
  • 2 onions, diced
  • 2 leeks, cleaned and chopped finely (white and tender green part only), diced
  • ½ c manufactured cream or crème fraiche
  • ½ lb. butter
  • 2 egg yolks
  • 2 whole eggs
  • 1 lb. grated Comté or Emmenthal cheese
  • Salt and pepper to taste
  • Nutmeg, grated to taste

Preparation:

In a pan over medium heat, sauté bacon until golden brown, remove to paper towel and reserve. In another pan, melt ½ lb butter over medium heat and add the diced onion, cook for 5 minutes or until translucent. Then add finely chopped leeks, cook until tender. Add the cream and bring to a boil. Reduce until it thickened for 5 minutes, then add the reserved bacon. Season with salt, pepper and nutmeg; remove from heat and immediately add the grated cheese. Follow by adding the yolks, whole eggs.

Fill up uncooked tart shell(s) with the mixture. Bake in 375F oven for 12 minutes.

You can also use precooked individual tart shells.

Tart Shells

Ingredients:

  • ½ c unsalted butter, softened
  • 1-2/3 c all purpose flour
  • ½ c cornstarch
  • 1 t salt
  • 3 T water or as needed
  • 4 egg yolks

Preparation:

Place the butter in mixing bowl or processor. Gradually incorporate flour and cornstarch. Dissolve the salt with water and add egg yolks. Add egg water mixture to flour mixture. Mix or pulse gently just until dough comes together.

Flatten dough into a disk, wrap in plastic and chill at least 1 hour before usuing. Roll dough on a lightly floured work surface to thickness of about 1/8”. Press dough into individual tart shells or one 8” tart pan.

Chef Thomas Keller

Chilled English Pea Soup

Ingredients:

  • 1K English Peas, Large (Blanched, Robot Coupe, passed through large tamis)
  • 8L Water
  • 240G Salt
  • 120G Sugar
  • 10G Mint Leaves
  • 75G Spinach Leaves
  • 700G Passed Peas, from above
  • 900G Water
  • 25G PHXG
  • 50G Greek Yogurt
  • 20G Mint Oil
  • 8G Lemon Oil
  • 14G Salt
  • TT Sugar
  • TT Water (to consistency if needed)

Preparation:

  1. Bring the 8L of Water to a boil. Add the salt and sugar
  2. Blanch the peas until very tender, about 5 minutes.
  3. Remove peas from the water with spider and blend in the robot coupe until broken down to a paste.
  4. Meanwhile, blanch the spinach and mint until perfectly tender. Drain, and squeeze out excess moisture.
  5. Pass the pea paste quickly through the tamis. You should yield about 700g.
  6. In a Vita Prep Blend the blanched mint and spinach leaves with the passed peas, water, PHXG, Yogurt, Mint Oil, and Lemon Oil.
  7. Strain into the Large Bain Marie and rapidly chill.
  8. Adjust seasoning and consistency if needed.

Notes:

The starch level and size of the peas can change the consistency and taste of the final product.

Chef Gerald Hirigoyen

Oxtail Braised in Red Wine

Ingredients:

  • 1/4 cup olive oil
  • 2 pounds oxtails cut at the joints
  • Coarse sea salt and freshly ground pepper
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 750-ml bottle red wine
  • Bouquet garni of 1 bay leaf, 6 sprigs thyme and 6 sprigs Italian parsley tied in cheesecloth
  • 1/2 head garlic
  • 2-inch piece fresh ginger
  • 2 tablespoons black peppercorns
  • 2 cups veal stock (or chicken stock)
  • 3/4 cup fine dry breadcrumbs
  • 2 tablespoons olive or grapeseed oil

Preparation:

Preheat oven to 350 F

Heat a medium casserole or Dutch oven over high heat until hot. Add the 1/4-cup olive oil and warm until it ripples. Season the oxtails with salt and pepper and add to the casserole, cook about 8 minutes browning on all sides. Transfer to a plate.

Decrease heat to med-high, add the onion, carrot, and celery and cook, stirring until lightly browned. Return the meat to the casserole and add the wine, bouquet garni, garlic, ginger and peppercorns. Increase the heat to high, bring to a boil and cook for about 6 minutes or until the liquid is reduced by half. Add the stock and some salt and return to a boil. Cover and place in oven for about 2 hours or until the meat is fork tender.

Transfer the cooked oxtails onto a plate and let cool to just above room temperature. Strain the liquid into another container and cool. You should have approx. 4 cups. Let sit for about 20 mins. or until the fat rises to the surface. Skim off the fat and discard. (You can also refrigerate the liquid allowing the fat to solidify, making it easier to remove.) Pour the defatted liquid into a saucepan, place over high heat, bring to a boil and cook for about 12 minutes, or until reduced to about 1 cup.Remove from heat and let cool for 10 minutes.

Using your fingers (gloves help protect from the heat) remove the meat from the bones and discard any fat or unwanted gristle. In a bowl, season with salt and pepper. Cover and refrigerate both the meat and the reduced sauce for at least 2 hours or up to 2 days.

To form the oxtail meat into a log, place a piece of plastic wrap about 18” long on a work surface, with the long edge parallel
to the work counter. (Sprinkle the underside with a little water to help keep it in place.) Place the oxtail meat on the plastic
wrap in the center but toward the bottom of the work surface and shape it into a 10-inch log. Lift the edge of the plastic wrap
nearest you up over the meat and tuck it in a little around the log. Continue to tuck in the top as tightly as possible while simultaneously twisting the ends of the plastic wrap in opposite directions to compress the log into a tight roll. Tie each twisted end with kitchen string to secure and refrigerate the oxtail roll for at least 4 hours or up to 2 days to allow the natural gelatin to set.

Chef Traci Des Jardins

“This was one of Martine’s go to bites to serve and she always adored them. She made great ones, of course. They will always remind me of her. You can make them ahead of time and freeze on a sheetpan, then place into plastic bags. They last a good 6 months frozen and are a perfect and elegant little snack which will fill your kitchen with the smell of freshly baked and caramelized cheese.”

– Traci Des Jardins

Gougère

Ingredients:

  • ½ cup water
  • 3 tablespoons butter
  • ¼ teaspoon kosher salt
  • ½ cup flour
  • 2 eggs
  • 1 cup finely grated Gruyere
  • Pinch cayenne pepper
  • Freshly ground black pepper
  • Coarse salt- fleur de sel

Preparation:

Preheat the oven to 375ºF (220ºC). Line a baking sheet with parchment paper or a silicone baking mat.

Place the water, butter, salt, and cayenne pepper in a saucepan until the butter is melted (bring to a boil). Dump all of the flour in at once and stir vigorously (with a whisk or wooden spoon until the mixture pulls away from the sides into a smooth ball.

Make sure the dough is thoroughly cooked by cooking while strirring for a few minutes on low temp. Remove from heat and let rest two minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.

Add the eggs, one at a time, stirring quickly and incorporating to make sure the eggs don’t scramble. The batter will first appear lumpy, but after a minute or so, it will smooth out. After the eggs have been added one at a time, let cool until tepid. (So as not to melt the cheese in the next step.)

Add about three quarters of the grated cheese, and stir until well-mixed, scrape the mixture into a pastry bag fitted with a ½ inch wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a cherry tomato (1.5 inch round. If there is a bit poking up after piping, with slightly wet finger tips patt down the little crest. If you do not have a pastry bag, you can chill the batter and then roll into little balls. If you want to store frozen, place the sheet pan into the freezer and freeze, once frozen they can be transferred into a ziploc bag.

When ready to bake, top each puff with a bit of the finely grated cheese, and a little black pepper, a few grains of salt, then put the baking sheet in the oven. Bake for 15 minutes, reduce heat to 350 and bake for additional 5-7 minutes or until golden brown on the outside and dry on the inside. Let cool a little and serve.

Chef Corey Lee

Veal Blanquette

Veal Short Rib

Ingredients:

  • Veal Short Rib (Mancho farms, veal bone in chuck short rib) Keep bones for stock
  • 2,200g Short rib meat
  • 1,100g braising liquid

Preparation:

  • Cryovac meat and liquid – 1 part meat to 1/2 part liquid per bag by weight.
  • Cook at 74c for 16 hours.
  • Ice down.
  • Strain liquid.
  • Rinse off breast briefl y.
  • Trim breast of hard excess fat and dice roughly 2” by 2”.
  • Portion to 160g meat and cryovac with 200g blanquette sauce.

Braising Liquid

Ingredients:

  • 9,000g white veal stock
  • 900g onion
  • 90g garlic
  • 200g salt
  • 100g sugar

Preparation:

  • Blitz in Vita prep.

Blanquette Stock

Ingredients:

  • Blanquette Stock
  • 5000g breast bone (Blanch once by bringing up to a boil in cold water)
  • 16L chicken stock
  • 1600g onion
  • 160g garlic (crushed)
  • 36g thyme
  • 16ea Bay leaf
  • 16g black peppercorn

Preparation:

  • Combine all and gently simmer for roughly 4 hours with a lid.
  • Meat should be falling off the bone.
  • Strain and reduce to 10L.

Blanquette Sauce

Ingredients:

  • 5L blanquette stock
  • 750g beurre manie (375g butter, 375g ap fl our)
  • 50g simplesse (all mixed together)
  • 15g xg
  • 70g salt
  • 1000g onion (sliced)
  • 20g thyme
  • 6ea. bay leaf
  • 6g clove
  • 2.5L cream
  • 1250g milk
  • 300g lemon juice

Preparation:

  • Bring stock to a boil and blend in with hand blender in batches the beurre manie.
  • Transfer to XL vita prep and blend in simplesse, xg, and salt.
  • Transfer to a pot with onion, thyme, bay leaf, clove, cream and milk.
  • Bring to a boil.
  • Pull off heat and infuse for 1 hour with lid.
  • Strain.
  • Season with lemon juice.

Blanched Peas

Ingredients:

  • 8% salt
  • 5% sugar

Preparation:

  • Blanch peas in boiling water for 1 minute 30 seconds
  • Ice down

Yukon Creamer Potato

Ingredients:

  • 100% potato
  • 1% salt
  • 5% butter
  • 10% chicken stock

Preparation:

  • Vacuum seal potatoes with butter salt and chicken stock
  • Cook at 220f fan 4 for 25 – 30 minutes
  • Ice down

Building and Steaming Veal Bags

Ingredients:

  • 160g Veal short rib
  • 200g Sauce
  • 5ea onions
  • 60g potato

Preparation:

  • Bag all ingredients and steam 74c for 40 minutes
  • Ice down
  • The purpose of this is to make sure all the fl avour of the stew imparts into the veal meat and vegetables.

Plate Up

  • Reheat veal portion in 90c water for 12 minutes
  • Transfer to a pot and add 30g of peas make sure all is fully hot
  • Render off 4 pieces of bacon lardon
  • In a separate pan saute a small amount of shallot in butter add 20g of chopped romaine and saute.
  • Plate the veal stew in the large white bowl, garnish with sauteed romaine and bacon.

Chef Michel Troisgros

Jean-Pierre Moullé

Roasted Mallard Breasts with Quince Jelly Sauce and Chanterelles Mushrooms

Ingredients:

  • 2 Mallard duck breasts
  • Salt and black pepper to taste
  • 1 tablespoon duck fat
  • 2 shallots minced
  • 1 pound chanterelles cleaned
  • 1 tablespoon butter

For the sauce:

  • 2 tablespoons quince jelly
  • 1 teaspoon mustard
  • ½ cup red wine
  • ½ cup chicken or duck stock
  • 2 tablespoons heavy cream

Preparation:

Season the duck breast with salt and pepper, heat the duck fat in a large heavy skillet over medium-high het, sauté the breasts skin side first for 8 to 10 minutes, keeping the meat medium rare and rendering the skin to golden brown. Remove from the pan and set aside.

Reduce the heat of the pan and add half of the diced shallots to the pan and cook until light brown, add the red wine and reduce until almost dry, add the chicken stock and reduce again by two-thirds.

Strain the sauce, add the mustard, quince jelly and cream, bring to a boil and reserve.
Sauté the other half of the shallots in butter for 2 minutes then add the chanterelles. Season. Cook for 5 minutes until all the moisture of the mushrooms has evaporated. Set aside.

Warm up the breasts gently in the reduced sauce (no boiling), slice each into 4 to 6 pieces and arrange them on the plate, place the mushrooms around and finish by spooning the sauce over them.

Can be served with pasta or a celery root purée.