Chefs cook up a dream in kitchen; SUCCESS IS ON THE MENU FOR NORTH BISTRO OWNER AFTER TV SHOW.Byline: SARA Sara or Sarah, in the Bible, wife of Abraham and mother of Isaac. With Rebekah, Rachel, and Leah, she was one of the four Hebrew matriarchs. Her name was originally Sarai [Heb.,=princess]. NICHOL TWO North East chefs toasted their success after cooking up a treat on a top TV show. Gourmet chefs from the Bouchon Bistrot in Hexham, Northumberland, impressed celebrity chef In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. The first historical personality that fits this description is Martino da Como but in practical terms the term grew in popularity during the 1990s. Gordon Ramsey and his diners in the new series of Channel 4's F Word. In last night's episode, the cooks battled it out with a French-themed restaurant from down south, and were crowned eventual winners. The show saw Bistrot owner Gregory Bureau and two of his employees, Nico Duhil and Craig Wanless, cooking for 50 invited guests. Diners then tell the chefs whether or not they would be prepared to pay for the dishes - as Gordon looks on. Bouchon Bistrot's opponents were Surbiton-based restaurant The French Table. Each restaurant had the opportunity to choose the main course that they cooked while the starter and dessert were chosen by the celebrity chef. But the Bouchon Bistrot kept the North East culinary flag flying when they pipped their opponents to the winning spot, scoring 72 out of 100, as opposed to 65. Gregory, of Hexham, looked on as a guest while his two chefs fought it out in the kitchen, and said Gordon praised their brave choice of main course. He said: "At the moment it still feels a bit unreal that we won - it's not really sunk in. For the starter, Gordon told us we had to make hot foie gras foie gras (fwä grä) [Fr.,=fat liver], livers of artificially fattened geese. Ducks and chickens are also sometimes used in the making of foie gras. and gave us the ingredients for it. "That was probably the hardest course for us because foie gras is very controversial and some people don't like it. "We did it seared, with spinach, ginger and a sweet sauce. For the main course, we were allowed to chose our own dish and we opted for pan fried grey mullet with puy lentils and a Langoustine lan·gous·tine n. A large, edible prawn. [French, diminutive of langouste, langouste; see langouste.] Noun 1. sauce. That was our signature dish A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own and Gordon said it was done well and we did well choosing that as not many people have heard about it and it can be tricky to cook. "Gordon also chose the dessert, which was crepes suzette crêpes su·zette n. pl. crêpes su·zettes A dessert of crêpes warmed in an orange-butter sauce, often served with a flaming liqueur sauce. . That seemed to go well with the guests. "I was sat with the guests as my two chefs were in the kitchen. That was the hardest part for me because I got very nervous not being able to help them - we always work as a team." Greg, who has owned Bouchon for two-years, said Gordon kept his cool throughout the show and was actually nice. "He's a nice guy," he added. "Before we were allowed on the show, he came up and visited the restaurant and said he was impressed with the food and the ambience of the place. "I think winning last night was also a good thing for the North East as we we're competing with a restaurant from down south." Last night, head chef Nico, 36, and second chef Craig, 24, cooked the same menu for visitors to the restaurant as they watched themselves on TV. CAPTION(S): TASTY TREAT: Gordon with chefs Nico Duhil and Craig Wanless |
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