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Cooking Recipe Video : Curd with chive and bread crust with bacon

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Restaurant: Hotel-Restaurant Georges W

Chef: Georges Wenger

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.9/ 5 - 14 votes - 192,496 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
45
Cooking recipe Search Tags:
 Curd with chive and bread crust with bacon Curd with with chive
Recommended wine with the dish:
Pinot noir grande reserve 1999 vin rouge Arbois Pupillin de
Difficulty level:
Cooking recipe viewed:
192,496
Cooking Recipe Preparation time
  • Preparation time: 45 minutes
Cooking Recipe Ingredients
The curd:
  • 0.33 lbs. curd
  • 1.8 oz. double cream
  • Salt, pepper
  • 1 bunch of minced chives
  • 2 tsp. vinaigrette, composed of walnut oil, red wine vinegar, salt, pepper and a pinch of sugar
  • 4 small dandelions, washed
  • 4 small round forms of 1.6 in, oiled
  • The bacon bread crusts
  • 3. oz. liquid leaven (sour dough)
  • 2 slices of smoked bacon
  • Butter
  • Onion compote
  • 0.44 lbs. hacked onions
  • 0.7 oz. butter
  • 0.42 cups red wine vinegar
  • 0.42 cups water
  • Salt, pepper
The reduction:
  • 0.42 cups port wine
  • 0.42 cups red wine
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Curd preparation:
  1. Mix the curd with double cream. Season with salt and pepper and fill the 4 round forms.
  2. Season the 4 dandelions with some vinaigrette. Pour the remaining vinaigrette over the chive and put is on the curd forms.
  3. Store it cold.
Preparation of the bacon bread crust:
  1. Butter a cake form and, using a brush, spread the liquid leaven over a dimension of 4.7- 1.6 in.
  2. Mince the bacon slice and spread them, diagonally, on the bread crusts.
  3. Cook in the oven at 428 degrees F, like for sugared biscuit.
Preparation of the onion compote:
  1. Sweat the hacked onions in butter with salt and pepper. Deice with red wine vinegar and water.
  2. Let it very gently cook on the flame, until the onions turn into a compote.
Reduction preparation:
  1. Boil down the port wine and red wine until obtaining a syrup-like consistency.
Ending and presentation:
  1. Place a small curd with chive in a concave dish.
  2. Remove the circle.
  3. Put a nice scoop of onion compote and a dandelion at the side.
  4. Sting a bread crust in the curd and pour some drops of the reduction around it.
Restaurant
Name:
Hotel-Restaurant Georges W
Phone:
+41(32)957 66 33
Website:
www.georges-wenger.ch
Address:
"2, rue de la gare&qu
City:
Le Noirmont
Country:
Sw
Overview:
"In the Jura region on an altitude of 3000 feet, the ancient train station hotel from Noirmont has become a must-do culinary stop and ideal place for relaxation and art de vivre, thanks to the charm and kindness of its proprietors. After his apprenticeship, Georges Wenger has worked with Alain Senderens in Paris and Hans Stucki in Basel, before opening his establishment "Hotel-Restaurant Georges Wenger" in 1981 with his spouse Andrea."
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