Describing himself as an artisan cook, Alexis Flament takes special care in product selection. “The basis of the dish is the product… the real, the good, the authentic, the raw. My duty next is to be able to harness and honor these good products! It is important that customers know with whom we work and where the products they find in their dishes come from; this is why We attach to each list a small explanatory note.”
Pioneering Zero Waste Cooking
Alexis Flament loves working with raw products. “This is the whole meaning of a cook’s job: a passion for fine products and then a duty to make the most of them. Even products that are considered less noble, or ‘low’ cuts of meat, it always motivates you minds to try to get the beautiful things out of it.” The same product, often rejected by the chef in many preparations. “For example, the lamb, which I buy ‘whole’, will be served hand-cooked and picked from pieces such as the shoulder, neck and chest, and then in a more classic, rosy way, eating the leg, saddle, fillet. Of course, the carcasses and chops are used The other is to make a stock that is used as the basis for our sauces.This approach, I also use it to make fish but also for vegetables., We keep the peel and turn it into powders which are then used as a seasoning or condiment, in broths, in oil or incorporate them into butter. We want to limit losses as much as possible and make the best use of it. The practice has evolved for economic and environmental concern, and we have pioneered a “zero waste” kitchen, ten years ago, and have always maintained this attitude!”
From brasserie to gourmet
For 8 years, Alexis Flament was able to claim recognition from Bib Gourmand, Gault & Millau. “I was an ITMA student and continued my training in starred Belgian and French gourmet restaurants (“La Cuisine des Anges” in Mouscron, “L’Ecailler du palais royal” in Brussels, “L’Hostellerie de Levernois” in Burgundy, etc.) with My wife Natalie (Editor’s note: In the dining room to receive customers and serve) We opened the restaurant in 1995 on the land of my house. He remembers. Initially, the brasserie was fairly traditional while daring to bet on home cooking and fresh, local produce. And then over the years, we’ve developed our kitchen to become today a gourmet restaurant. We offer dishes inspired by classic French cuisine, decorated with personal and contemporary touches as well as a few touches of Asian or exotic flavours. “
Alexis Flament reveals to us one of his recipes: “The Hill Bands, Leg confit, grilled tenderloin, miso glazed eggplant, deciduous juice. “
Local produce and seasonal produce fuel the imagination and creativity of Alexis Flament to develop his new dishes. Currently, the chef offers a dish on the “salt and pepper” menu: “hill bands, confit shank, breast tenderloin, miso-glazed eggplant, develd juice.”
“You have to count a little pigeon for each person on one plate; half if it stands” , He says. A skilled chef with raw produce invites you to it “to prepare” pigeon. “To unload it, remove the gizzard, cut off the fins and neck (which should be kept for the juice), and separate the legs with the help of a knife. Next, cut the back of the silly at an angle to keep the torso with the two nets.”
The culmination of a successful dish: a beautiful and juicy sauce! “To make the juice, you have to use the wings, petioles, and backs of little pigeons, all decorated with aromatic garnishes made up of onions, carrots, celery, chicken broth, thyme and bay leaf. Scrub trimmings add aromatic garnishes and brown everything again, then you have to pass through a strainer to collect the sauce you bring back. To saucepan before loosening with sherry vinegar and seasoning with chicken broth. Reduce juice until smooth, and simply season with salt and pepper.”
In his recipe, the chef works the squab in two ways: grilled stems and grilled breast fillets. “For the thighs, after you’ve marinated them, you simply have to let them collect in duck fat for 40 minutes at 80 degrees” Alexis Flament adds.
Before cooking the fillets, it is necessary to dwell on the preparation of accompaniments. “The potatoes, we cut them in the form of large plugs, then steam and color them in a frying pan.” Eggplant, AlexisFlamment prepares them in three ways. “For the first recipe, you have to cut into 2 to 3 cm thick slices by slitting the meat into crosses. Next, you have to prepare the “varnish” by mixing an equal amount of miso (fermented soybean paste), mirin (very light sake) and soy sauce To form a dough, then spread it on the eggplant slices before baking for 20 minutes in a preheated oven at 180 degrees. The chef also accompanies his dish with eggplant caviar. “Just cut the eggplant in half lengthwise, chop and season and add garlic cloves, and after covering with a good drizzle of olive oil, bake in the oven for 40 minutes at 180 degrees. The meat and mix.” And the final touch of eggplant: Cut the baby eggplant in half, slit the peel and grill it on a plancha.
“At the last minute you can continue to cook the squab fillets by browning the breasts in a frying pan before roasting them in a preheated oven to 220 degrees for 7 minutes. After letting the meat rest a bit, slice the fillets to separate them from the boxes. The fillets should be beautifully presented in pink “.
Alexis Flament also offers some tips on taming. “A harmoniously arranged potato cork, a miso-glazed piece of eggplant, a large blob of eggplant caviar, roasted baby eggplant, grilled tenderloin and confit man. Serve the juice on the side.” Good tasting!