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June 25, 2017 welcome [member login]

How to Book Classes

Registration can be made
by email – accoutrement@bigpond.com
by post, 611 Military Road, Mosman 2088,
by phone 02 9969 4911
by fax 02 9969 7929
or in person.

Book Now – Pay Later

If you book more than any four classes, pay 50% deposit now and final payment will be due one week prior to each class.

Bring a Friend

If you book more than six classes, you may bring a friend to one of the classes as my guest. This class must be selected when you book.

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We always value your feedback.

What would you like us to do? Which chefs would you like to hear from? Email us your suggestions at accoutrement@bigpond.com

Latitude 36.50 

Jean-Michel Gerst

From a young age, Jean-Michel Gerst was always helping in the kitchen at home. Cooking was
in his blood - his grandfather and mother were both chefs. He started his apprenticeship at the
age of 15 at Restaurant Ritter in Dannemarie, France before travelling to Switzerland, the
Channel Islands and Thailand, finally arriving at the Dorchester in London where he worked for
Anton Mossiman at The Terrace restaurant. Shortly afterwards, he relocated to Australia, where
he worked for Herbert Franchesini at the Brisbane Hilton, responsible for the Hilton’s fine dining establishment, Victoria’s and was involved in the Hilton’s annual master classes. In 2000, he moved to Thredbo, where he has been Executive Chef at the Thredbo Alpine Hotel for the past 10 years. Since then, Cascades restaurant has won several awards including best Brasserie/Cafe in NSW and Best Family/Casual Dining in Australia from the AHA Awards. The hotel’s fine dining restaurant, Segreto, has also won some awards and is the home of Jean-Michel’s well received winemakers dinners and, of course, his favourite celebration, Bastille Day.

Jean-Michel Gerst’s Latitude 36.50 published by New Holland Publishers Australia RRP $40.00
Photography: Graeme Gillies

Check HARBOURView MAGAZINE for more recipes from Accoutrement every month.

Bone Marrow Bread and Butter Pudding 

Bone Marrow Bread and Butter Pudding

Bone Marrow Bread and Butter Pudding

Makes 4 x 9cm diameter ramekins
75g butter, melted
400g brioche
100g bone marrow, sliced
40g Confit Eschalots
150ml cream
2 eggs
1 egg white
salt and ground pepper

CONFIT ESCHALOTS
30 medium sized eschalots
1⁄2 head garlic left whole with the skin on
100g duck fat
100g butter
2 tbspns thyme leaves
2 bay leaves
40g salt flakes
Preheat oven to 140oC
Put all ingredients in a gratin dish and mix.
Cover with tin foil and bake for 11⁄2 hours.
When the eschalots are cooked just pinch
them away from the skin and serve.

Preheat the oven to 180°C. Grease four ramekin moulds with butter. Slice the
brioche into 1cm slices and cut 12 x 8cm diameter circles. Place one circle
in the bottom of each ramekin, then place a layer of bone marrow, shallots
and salt and pepper. Repeat with another layer of brioche, followed by the
bone marrow and shallots and top with one final layer of brioche.
Whisk the cream and the eggs together and pour the mixture into each
mould. Place the ramekins in a bain-marie, fill with hot water halfway up the
side of the ramekins and cover the tray with tin foil.
Cook in the oven for 30 to 35 minutes. Once removed from the oven, be
careful when opening the foil so that you do not get burned from the steam.

Inverted Cordon Bleu 

Inverted Cordon Bleu

Inverted Cordon Bleu

Serves 4

4 veal cutlets
butter
oil
3 spring onions finely chopped
400g mixed mushrooms (oyster, swiss brown, field) sliced
1 tablespoon sage, chopped
100g fresh breadcrumbs
salt and pepper
3 knobs salted butter
4 slices pork speck
4 skewers

With a sharp knife, make an incision in the side of the cutlets creating a pocket large
enough to hold stuffing.
Heat some butter and oil in a pan and sauté the shallots and the mushroom mixture for
3 minutes. Add the sage, breadcrumbs and seasoning. Stir in the 3 knobs of butter
and set aside.
When the mixture is cold, form into little parcels with your hands. Wrap the speck
around each parcel and insert into the cutlet.
Close the cutlet by weaving a skewer through it.
Season the meat and pan-fry with some butter and oil for 5 minutes on each side.

Galette of Pear and Dark Chocolate

Galette of Pear and Dark Chocolate

Galette of Pear and Dark Chocolate

Serves 6

Frangipane
100g butter, softened
100g caster sugar
70g eggs, shells removed
120g almond meal
40g plain flour
10ml Williams pear schnapps
600g puff pastry, pre-rolled
1 egg, lightly beaten
2 pears, peeled and thinly sliced
100g dark chocolate (semisweet) bits
2 tablespoons milk

For this cake, make sure you choose juicy pears and use a good-quality dark chocolate. You can shape the galette however you want, there is no real rule, the only one is to enjoy it.
For the frangipane, whip the butter until it is smooth, then add the sugar and mix together until well combined and pale in colour. Add the eggs, almond meal, flour and the schnapps and mix until combined.
Cut out two discs of puff pastry, 20cm in diameter. Place one disc onto a lined baking tray. With a pastry brush, paint around the edge of the pastry with a beaten egg. Spread the frangipane mix in the centre of the pastry with a palette knife. Place the sliced pears on top of the frangipane and sprinkle with the chocolate bits.
Place the other disc of pastry on top and press down around the edge, marking with a fork. Brush the pastry with beaten egg and milk. Put in the fridge for 30 minutes. Remove from the fridge and egg wash again to make it more shiny. At this stage, you could make some designs on the pastry with a knife, if desired.
Place back in the fridge for a further 30 minutes and then bake in a preheated oven at 220°C for 30 minutes.