Dominique Gautierโs experience in multi-starred restaurants in France more than adequately prepared him for his present position of chef for Le Chat-Bottรฉ (13 quai du Mont-Blanc, Geneva, Tel: +412-2716-6666. www.beau-rivage.ch), the gastronomic restaurant in Genevaโs Hotel Beau Rivage. Working in such illustrious kitchens in France such as La Pyramide in Vienne, Georges Blanc in Vonnas, and the Royal Gray in Cannes prepared him to lead the kitchen of one of Switzerlandโs finest restaurants. Gautierโs menu for SWISS included a golden gazpacho served with a chanterelle mousse, filet of John Dory with green asparagus, a veal chop with a spinach mille-feuille and black olives (featured), and a raspberry gelรฉe with white-chocolate mousse.
Veal with Black Olives
RACK OF VEAL WITH BLACK OLIVES
Chef Dominique Gautier
Le Chat Bottรฉ, Hotel Beau-Rivage, Geneva
Admirably translated to airline service, the black olives here impart a decidedly Mediterranean flair to a dish of tender veal.
Yield: 4
Dominique Gautier
POTATO AND OLIVE MILLE-FEUILLE
1 lb yellow-fleshed potatoes, peeled and thinly sliced 1 liter chicken stock
1 lb yellow-fleshed potatoes, cooked in water, peeled and purรฉed
3 1/3 tbs olive purรฉe
SAUCE
1 cup reduced veal demi-glaze sauce
3 1โ2 tbs pitted black olives, chopped
3 1โ2 tbs extra virgin olive oil
SAUTรED SPINACH
1 1/3 cup baby spinach, rinsed and drained
3 1โ2 tbs extra virgin olive oil
1 clove garlic
1. Sear the veal and finish in the oven to medium rare
2. For the mille-feuille, cook the sliced potatoes in the chicken stock until tender. Mix the purรฉed potatoes and the olive purรฉe. Alternate layers in a baking pan, 3 layers of sliced potatoes and 2 layers of purรฉe between them. Wrap, weight, and chill.
2. For the spinach, sautรฉ it quickly in the oil and garlic.
Put aside and keep warm and covered.
3. To serve, nap the chops with the sauce and reheat. Cut the potato mille-feuille into finger thick rectangles and color on all sides in olive oil.
4. Quickly add the oil and olives to finish the sauce.
5. Plate with the veal chop halved on a disk of the sautรฉed spinach and the potato mille-feuille, each garnished with more pitted olives.
