Chef Marc Aubrey Shares His Recipes at The Maya Kitchen

Chef Marc Aubrey of Champetre Restaurant shares his beloved French Provincial Cuisine at The Maya Kitchen's cooking demo.

He prepared Chicken Liver and Cognac Parfait, Mediterranean Fish Soup, Seared Lamb Loin Filled with Mini Vegetable Ratatouille served with Potato Rosette & Rosemary Lamb Jus, and Buttered Dark Chocolate and Espresso Coffee Mousse with Biscuits and Whipped Cream.

Chicken Liver & Cognac Parfait (good for 8)
Chicken Liver 500 grams
Butter 75 grams
White Onion 1 piece
Garlic 3 cloves
Thyme to taste
Cream 100 ml
Cognac 50ml
White Wine 100ml
White Bread crust less
Salt to taste
Pepper to taste
Peel and dice onions. Peel and chop garlic. Clean and chop thyme. Clean the chicken liver. In a heavy pan, melt the butter and sauté the onions without giving color. When the onions are soft, add the liver and the garlic. Add salt and pepper and cook gently. Deglaze with the cognac and the white wine. Cook for a few minutes then add the bread soaked in cream. Add the thyme and let cool. When cool, puree the mix in a food processor. Verify seasoning then put in molds and refrigerate.
Serve with Green Salad, Toasts & Condiments
Mediterranean Fish Soup (good for 8)
Bisugo clean and scaled 1 kilo
Onion diced 1 piece
Garlic chopped 8 cloves
Tomato quartered 5 nice and ripe
Star anise 3 pieces
Saffron 1 pack
White wine 200ml
Olive oil 100ml
Parsley chopped 50 grams
Emmenthal cheese grated 100 grams
Water as needed
Salt and pepper to taste
To make the Soup
Get a soup pot of appropriate size. Heat up the pot with olive oil. When ready sauté the fish with the onions then add the garlic and saffron and then the tomatoes. Let it cook a while, then add the wine, bring to a boil and reduce flame and let simmer a short while. Season. Add the water and simmer until ready. When cooked, puree the soup. Mix in the chopped parsley and serve with the grated cheese.

Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus (good for 4)
Lamb Loin without silver skin 2 pcs
Lamb Jus 250ml
Red Wine 100ml
Garlic 3 cloves
Rosemary 1 sprig
Olive Oil 50ml
Bamboo sticks 4 pcs
Butter 40 grams

For the Ratatouille
Onion 1 medium size
Red and Green Bell pepper 1 each plum
Eggplant 1
Zucchini 1
Garlic 2 cloves
Tomato 1 big and ripe
Thyme to taste
Bay leaves 1 pc
Olive Oil 100ml
Salt and Pepper to taste

For the Potato Rosettes
Potatoes Medium Size 2 medium size nicely shaped
Salt to taste
Pepper to taste
Melted Butter 50 grams

Cook the ratatouille
Cut all vegetables brunoise style. Heat up the olive oil in a pan. Quickly cook the onions, when soft add the bell peppers and continue the process in the following order - onion, bell pepper, eggplant, zucchini, tomato, garlic, thyme, bay leaves and seasoning. When it is cooked, place into a strainer and let cool.
Cook the potatoes
Peel the potatoes and slice them thinly with a mandolin. On a chopping board, line the potatoes in rows of desired length. Season with salt and pepper. Roll into the shape of a rose. Place in individual molds, add melted butter on top and cover with aluminum foil. Cook in pre-heated oven at 180 degrees. When almost cooked, remove the foil and let the rosettes get a nice brown color.
Prepare the sauce
In a saucepot put the red wine, chopped garlic and chopped rosemary and reduce over a flame to a fourth. Add the meat stock and simmer until you get the right consistency. Whip in the butter and season.
Cook the lamb
With a knife, make a pocket along the full length of the clean lamb loin. Fill the pocket with the cooked ratatouille and secure the ends with bamboo sticks. Season the outside of the lamb.
Heat up a sauté pan with olive oil and quickly sauté the stuffed lamb. Let the meat rest on a rack a while then slice and serve. Put the drippings into the sauce.

Buttered Dark Chocolate & Espresso coffee mousse
with Biscuits and Whipped Cream (good for 4)

For the mousse
Dark Chocolate Coverture 75 grams
Espresso coffee 1 shot
Butter 40 grams
Egg yolks 1
Egg Whites 2
White Sugar 15 grams

For the Biscuit
Flour 100 grams
Icing Sugar 100 grams
Eggs whites 100 grams
Vanilla essence a couple of drops
Butter 100 grams
Dark Chocolate 20 grams

For the whipped cream
Cream 100ml
Icing Sugar 15 grams
Vanilla essence to taste

To make the chocolate mousse
Chopped up the chocolate into a bowl with the butter and melt slowly bain-marie style. When ready, add the freshly made espresso and mix in the egg yolks. Fold in the egg white beaten stiff and lightly sweetened. Put in mold and keep refrigerated for at least 2 hours before serving.

To make the biscuit
Soften the butter to a creamy consistency. Add the sugar and mix well, then add the flour and mix well as well. Finally add the egg white one at the time and finish with the vanilla.
Spray the paste into any shape you like on a greased baking tray and pipe on a bit of melted chocolate. Cook in a hot oven at 180 degrees.

To make the whipped cream
Chill the cream in a bowl with the sugar. When cold, whip until stiff and add vanilla essence.
Decorate your mousse with the whipped cream and biscuit and serve.

the kitchen goddess