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hi and welcome back i'm michael
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and today in this special episode of
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cruising culture
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i'll bring you to a place that i call
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my second home welcome to the waterside
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inn the oldest tree mission star
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outside of france
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[Music]
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do
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[Music]
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okay well here we are with the chef alan
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rue
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thank you very much for welcoming us
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here means a lot to me because of
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what we spoke about before well the time
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i've spent
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here uh only a few years with the family
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so it's a pleasure for me to be here and
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to be cooking
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with you today well you're welcome
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michael
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i mean uh as you know this is your
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second home
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and i think it's about just about 10
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years you've left us
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and if i'm right you worked with us for
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four years
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yes and um you were you know
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obviously part of many who've been
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through the house through the kitchen
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because
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family business this comes back to 1972
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when my uncle and father started the
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waters hiding
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and yeah the place has just
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grown and i think kept which is the main
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the most important thing is is kept
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and maintain its standard which is all
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about
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you know offering good food and good
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service
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you know at the end of the day i think
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what what we
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can offer here for any staff member is a
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bit like a school
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you know it's like a trampoline where
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not only you learn and you discover and
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you see things which you might not see
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in other places
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but you have opportunity the chance of
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practicing of learning and and sharing
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your passion about cooking
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and it's a trampoline in your life
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that's what you've done
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you know you've excelled and what you've
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done so far
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after leaving the waterside i i'm just
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you know
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i'm very grateful and i'm really in
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admiration with you thank you
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and it's it's really you know a school
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everybody can learn and i was very lucky
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myself to go and work in france for
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eight years
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in a rollerchateau hotel restaurants
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and i did six different places all
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family businesses
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and i learned that was my journey and
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i've learned a lot
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and you never stop learning in this
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career in this job
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about being a chef but my father
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we worked side by side for about a good
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10 years
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and really i think
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the passion he had and the knowledge he
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had and it's
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very simple at the end of the day it's
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all about
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you know you're only as good as your
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team and at the same time
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if you want to be in charge you have to
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show that you're in control
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so you have better keep in control be
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calm
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and be able to find a solution there are
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problems in life
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same in cooking but finding the solution
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and that's why people who are in charge
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should be able to find a solution
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so i'm always here to help
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exactly what i mean i mean we could be
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here i mean
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talking all day and just listening i
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could
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listen to you and this is why when you
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want
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we want to go to to order dinner or
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bangkok
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or anywhere same with our father it was
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always a pleasure for me to
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go even if i had my own star or whatever
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i was doing it was always a pleasure
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because like you say
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you never you never stop learning it's
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true
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and well i think shall we start cooking
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then
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yes let's go chef hello so we are here
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in the
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kitchen and we're going to prepare one
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of the signature dish i think of the
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wolf siding
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this i had the great pleasure to prepare
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here and i have many fond memories about
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all this lobster and especially the
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cutting of the vegetable i hope my skill
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after like
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i still get i think everybody's chopped
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their fingers with that dish
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it's uh one of definitely one of my
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favorite cigarette dish
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which has been on the menu for over 40
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maybe
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45 years i think and we'll stay forever
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i hope
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it's such a beautiful dish it's the
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transcendent
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so that's a lobster medallion with white
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pork sauce
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and a vegetable julienne flavored with
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fresh
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ginger fresh live canadian lobster
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white pot
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fish stock veal stock
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cayenne pepper salt
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fresh butter red currant jelly
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belgium chicory carrot
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leek fresh ginger
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orange for the juice and fresh
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chervil from the garden so let's start
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with the giuliano vegetable for the
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lobster
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so i've got the carrot you want to do
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the liquid to the lake
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it was on the tasting menu i remember
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yes
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we i think the maximum we've been
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through
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is about 80 to 100 a day
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yes it's the big favorite of
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the customers
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things are here it's quite interesting
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how
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you actually have stock as a base mixed
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with
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the fish fish stock so you have
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all these different i mean the sauce is
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the is the really the body of this dish
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i mean
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i remember uh
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yourself being very on point with the
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sauce
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this the sauce will make the dish
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and like a lot of
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dishes in french cooking sauces are very
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important
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and you need a good stock for that so
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that is what we call a
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slicing as a julienne like a angel hair
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you see it should be uh it should be
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thin but
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not too thin as well have a little bit
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of a bite
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to it when you eat it and as you can see
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i
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don't think i lost my uh feeling because
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i was a bit
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worried there but i think it's still
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right they were not that good yeah
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exactly
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the first time you did them i remember
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but
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you haven't lost the touch you're doing
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it better than me
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it's actually a dish that my father
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created
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all that time ago on his first trip to
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china
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just got inspired and like uh all the
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time when he used to travel
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he always used to find a good excuse to
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cook
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and he ended up being a
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creative and i guess
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influences of asian cooking
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and he came up with a that dish
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which still after all those years is a
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dish
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everybody enjoys and unusual unusual
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flavors with lobster
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so this dish is still as popular because
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it's still original
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it's got the flavors of those vegetables
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and the ginger and the kick of the
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not only the ginger but the spice of the
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cayenne pepper
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and it's got the sweetness of the white
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pot
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in the sauce mean this sauce was a
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winner i remember when you would make it
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and then you get chef to taste it if you
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got it right the first time
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i think you are pretty proud because
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it's a it's a difficult one too
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it's very difficult yeah i mean yeah
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sorry i think that the issues basically
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it represents
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everything about french cooking even if
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it's got that strong
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asian influence into it but it's the
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simplicity of it exactly
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it's all the chopping the the right
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amount of the quantity of each
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vegetables and ingredients
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and certainly the cooking of the lobster
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so now we've cut all this beautiful
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vegetable
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we're gonna cook cook them yep
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fresh butter
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i prefer to start with the ginger
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because it all depends the ginger if
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it's fresh
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and if it's young it can be very tender
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but
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i prefer to make sure it's going to be
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cooked i don't like the
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ginger to be too crunchy and i want the
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flavors to really come out
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absolutely so what you want is to cook
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the julienne
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so it becomes a little bit soft it's
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cooked
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but we don't want it to fall as a puree
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we wanted to keep that texture but we
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want to make sure
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each ingredient is going to be cooked
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properly
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just a couple of minutes now we're going
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to put the carrots
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[Music]
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see the carrot is almost there
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now
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so now we're putting the belgium
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a bit of chicoy
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and pepper
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and put a bit of oranges
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and after the orange juice the red
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currant jelly so
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about a spoon
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it's amazing our food bring out
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memories not only when you eat it but
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when you cook it i mean the
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smell i close my eyes i can still smell
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the
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vegetables i love stuff cooking i mean
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for you it must be
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quite something this dish you've been
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cooking it for
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so long here i think cooking
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sometimes it's like eating
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and that dish you never get bored it's
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always exciting
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always taste when you cook
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let's see that's cooked we're going to
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drain it
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so now we're going to just let it to
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drain and cool down
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a little bit but that's really ready to
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use so the lobster we said it's canadian
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we could have used blue lobster the
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scottish lobster
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but personally my father and i
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agree with him he always used to say the
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canadian for that dish is much better
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so that comes from north america
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the atlantic sea and
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i think it's it's the water is cold
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water still but
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as you go into maybe a bit south
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in the in the atlantic sea you basically
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have
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warmer water and the lobster will be
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softer
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i see so we we don't want the lobster to
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be too too firm
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we want it to be a little bit soft and
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sweet
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the sweetness of the canadian lobster
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which is the main lobster
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is beautiful so this is about a pound
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lobster maybe a little more it's about
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10 years old
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we've got boiling water
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and there's different ways i mean you
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you could put him asleep
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in the freezer for about 10 minutes we
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don't want it to be frozen
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and that will put him asleep and that's
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really what we've done now
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and another way is to
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pick a pointed knife a long sharp knife
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into the middle between the eyes just
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poke it through
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and that will kill it instantly as well
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but we prefer to
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put him asleep gently in the freezer for
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a few minutes
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so it's not frozen but it's just asleep
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remove the pans so we don't want to cook
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the plastic
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and we put it in the boiling water so it
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will be there for
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only 30 seconds and it will be dead
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instantly
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that's it you see it's changed color
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this is now
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the lobster has been dead for 20 seconds
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in the ice cold water
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because as you said we don't want to
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cook it
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so the lobster it's been in there for a
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minute or two
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and that's cold see
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so we're going to chop it up
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[Music]
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so now we're cutting the pieces the
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transom
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that's the stomach that we're removing
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we don't want that and the tail which is
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the nicest part
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we're going to chop it in medallions
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so that's not the piece that way
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we're going to use to present so if you
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want to clean the head michael
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chef we're going to get rid of that
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this and this we're going to keep it for
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the source
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not the inside
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those are the filters we're going to
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remove those
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this is does it bring bitterness or
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bitterness and it's
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really uh it's actually toxic
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if you eat a bit too much of that then
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we don't want that so we
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remove it it's basically the filter a
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bit like the stomach of
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the lobster
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so this will chop it for the sauce
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about kicking everything and this will
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bring
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more flavors so separating
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the knuckles and the clothes
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so the floor we just want to crack it
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it's cooking help the cooking and we're
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going to see
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we're going to show that we release all
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the meat from the lobster
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the lobster's all cupped we're going to
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prepare the seasoning
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which is basically the salt and the
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cayenne pepper
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here you want a bit of seasoning
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everywhere
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especially on the meat
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the clothes
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and even the pieces that are going to be
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used for the sauce we can put a little
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bit
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that's it okay the hot pan
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olive oil
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i'm going to put on pieces of lobster
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along approximately we cook them on each
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side
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it will take about a good four or five
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minutes on each side
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so we want to have really a nice color
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on the
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on the meat nice color there yep
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good question actually why you cook it
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in the shells
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so we cook it in the shell to keep the
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moistness of the lobster
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and obviously retain all the flavors of
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the lobster
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so the body are i think they are really
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chef yeah perfect which is coming up a
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little bit
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yeah nice color and uh they're almost
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cooked
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two thirds cooked that's perfect
00:19:00
that's cooked and check
00:19:04
so as soon as the floor obviously the
00:19:06
claws normally are always
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two different sizes they very often
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one will be smaller than the other so
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you've got to
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check and by the way is cooked you know
00:19:17
when you can remove
00:19:18
the small part of the claw and the
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cartilage
00:19:22
will come out just release itself very
00:19:26
easily that means it's cooked
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or just about good and it's ready to
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come out of the pan
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add now the other parts of the lobster
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because we're going to do the sauce in
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here
00:19:43
so like you say we have all this flavor
00:19:45
in the pan we want this to be in the
00:19:47
sauce
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we don't want to lose anything
00:19:53
that's a little color now we're going to
00:19:55
remove
00:19:56
a bit the excess of the fat of the olive
00:19:59
oil
00:20:00
there's nothing much
00:20:04
we don't want to grease this sauce
00:20:08
that's it now we're going to deglaze
00:20:10
with the white pot
00:20:12
thank you and unusual
00:20:16
it's not usual to use the white pork in
00:20:18
cooking
00:20:21
i'm going to reduce that
00:20:26
so in the meantime we're going to finish
00:20:30
to prepare the
00:20:31
lobster medallions
00:20:34
so as you remember the
00:20:38
those medallions we're going to remove
00:20:40
the the shell
00:20:41
or part of the shell actually
00:20:45
and we're going to release the meat
00:20:50
you see we're going to lose this part
00:20:54
so we can put it here release the
00:20:57
lobster meat
00:20:58
and put it back in the shell just like
00:21:01
that
00:21:03
that's it
00:21:06
it keeps the lobster in in shape it
00:21:08
keeps it
00:21:09
moist as well it will look pretty as
00:21:13
well
00:21:13
but it's mainly for the texture
00:21:28
he wanted to reduce a bit more chef
00:21:30
before
00:21:31
another 30 seconds and we'll be ready
00:21:35
right good
00:21:38
yeah so now you can put the wheel stock
00:21:42
and the fish stock please
00:21:47
basically is to really give a full
00:21:49
flavor and it's a meaty it becomes a
00:21:51
meaty dish actually
00:21:54
and certainly a full body
00:21:57
sauce and that's what
00:22:00
is quite original with that dish it's
00:22:03
got quite a good body in the sauce
00:22:05
but it's fishy and shellfish
00:22:10
then you get the sweetness of the port
00:22:12
one which balance it out
00:22:16
so as you see it's ready to pass now
00:22:17
it's reduced enough yeah it's reduced
00:22:19
enough and uh
00:22:20
you know there's only so much you can
00:22:22
extract from all the shells so
00:22:24
that's going to be now passed
00:22:33
obviously we're going to make sure we
00:22:36
scrape everything because
00:22:38
as we know stock and sauces are like
00:22:41
gold
00:22:45
back on the heat we're going to press
00:22:48
that slightly
00:22:55
that's it and we're going to reduce the
00:22:57
sauce further down
00:23:00
our flavor of the shell into the juice
00:23:03
and once
00:23:04
you get the flavor you want you then
00:23:07
pass it
00:23:08
and reduce it reducing it too much with
00:23:10
the bone and the chef will actually the
00:23:12
shed will actually alter
00:23:15
the sauce and might make it bitter
00:23:21
so the dressing the vegetable juice we
00:23:23
just reheated it
00:23:24
a little bit so we're putting
00:23:29
a few pounds for
00:23:32
basically each main
00:23:35
piece of the dish
00:23:40
so if you can grab me the lobster
00:23:42
michael in the oven
00:23:50
so go ahead like this
00:24:14
let's see we pass the sauces better just
00:24:16
before serving
00:24:18
just to make sure there's no small
00:24:21
particle of skin
00:24:23
or anything like that
00:24:26
the sauce gets drizzled
00:24:30
on the meat
00:24:35
and after that the lovely fresh
00:24:38
chocolate
00:24:44
chocolate
00:24:50
so the lobster has been pan fried and
00:24:53
it's uh
00:24:53
deglazed with white port and is served
00:24:57
on a vegetable julienne
00:24:58
which is carrots leeks belgium chicory
00:25:03
a hint of ginger and your sauce is
00:25:06
really a nice
00:25:08
viola based american sauce really
00:25:13
michael it's been a pleasure to have you
00:25:15
back home thank you
00:25:16
deciding for today pleasure was mine
00:25:18
thank you for everything thank you for
00:25:20
the recipe and
00:25:21
i hope you enjoyed today with us and
00:25:24
chef allah and the recipe with
00:25:27
we've shown you for me it was a very
00:25:28
special day being back here
00:25:30
brought back so many memories so thank
00:25:32
you for taking the time
00:25:34
and to welcome me here i like uh yeah
00:25:36
like you say back in the family thank
00:25:38
you very much
00:25:39
anytime and you know for our viewers
00:25:42
happy cooking
00:25:43
enjoy the recipes
00:26:05
if you enjoyed today's recipe please
00:26:07
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00:26:09
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00:26:11
interesting recipes
00:26:41
you
