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This book comes off the back of 52° North - this is just a natural extension.Why Cartouche - well in winter we cover up - its that simple - comfort food with elegance…
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CartoucheMomo-No-Ki - Tampopo - Sultanas De Merkaillo - Koji -
Off the cuff - Indian Summer - 52 North - Cartouche
Cartouche
CartoucheChristopher Burt
CartoucheThis book comes off the back of 52 North -this is just a natural extension.Why Cartouche - well in winter we cover up - its that simple - comfort food with elegance
CartoucheMomo-No-Ki - Tampopo - Sultanas De Merkaillo - Koji -
Off the cuff - Indian Summer - 52 North - Cartouche
Cartouche
CartoucheChristopher Burt
#PIGRULES
Darrens middle farm pig & black pudding rillette - grilled onions - butternut crisp - maldon sea salt - swifts crusty bread
#WARRENBEATTY
Liams local wild rabbit rillette - smoked carrot puree - carrot tuille - black pudding & parsley warren
Papa New
butter roasted local guinea fowl - beet gel - jacket sweet potato puree - brioche crumbed roots - winter textures
#FIT
confit wild salmon - acorn & fennel veloute - roasted winter roots & carrot fennel tuille
London Fog
pea & ham soup - yoghurt tuille
#HolidayzAreComing
Matts Coca-Cola braised middle farm pork belly - choi sum - ramen noodles - corn - Cola dashi
#OldMacdonald
great berwick organics longhorn beef & middle farm british lop bacon casserole - crispy chicken skin & smoked bacon crumb - roasted & caramelised celeriac skin puree - onion ash
Korean Patwah
seared atcham venison - hawthorn kochujan ketchup - iberico chorizo - seasonals
Comfortably Numb
Matts wasabi pistachio crusted confit cod loin - black bean puy lentils - edamame & chilli veloute
My Milkshake Brings All The Boyz To The Yard
local pheasant - butternut & bay smoothie - December roots - brassicas - onion butter
Celery, Celery, Celery
buttered celeriac & acorn puree - compressed roots - brussels - truffled herb brioche crumb
#Tarts
mincemeat & buttered filo - floaty light
#LimeInDeCoconut
coconut, chilli, lime & heritage tomato nage - blistered chilli - toasted coconut - rob swifts bread for mopping up
Pease Pud
middle farm british lop pork - chicharones - black pudding - December vegetables - peas & onions
Buzz Off
parmesan, sun blushed tomato & balsamic onion boule rolled in bee pollen - chestnut & cranberry salsa - yoghurt tuille - swifts raisin bread
Oak Nut
carpaccio heritage tomato & beets - yoghurt crisp - acorn emulsion
#TomGarsty
tomato & butter fennel veloute - winter textures - crispy cavello
#BeefEater
sichaun beef rib - celeric fondant - pea & wasabi veloute
The Island Of DR Marou
textured marou chocolate & raspberry yule log (well its christmas after all) - bitter marou earth - fruit purees - pistachio praline - berries
Ulrika
confit bass in ham - janssons temptation - caramelized celeriac skin puree - cavello - lemon - sea pursulane
Around The Wrekin
Moydens wrekin blue - heritage tomato - winter spiced brioche crunch - sour cherry fluid gel - locally foraged herbs
Winter Solstice
sam grays middle farm british lop pork & wholegrain mustard rilette - onion puree - swifts sourdough
#MonkeyTornado
great berwick organics longhorn beef tournedos - kimchi puree - sweet potato - cucumber & crispy chilli spaghetti - shitakke crisp
ice-kimo
wild salmon over ice - acorn tamari - julienne of winter vegetables - locally foraged herbs
paint it black
confit wild salmon - shoyu dashi - sichaun peppered scallop - caviars - winter vegetable ribbons
not pine-apple
burnt apple - pine & burdock yoghurt - shropshire pumpkin granola - ice lettuce - dehydrated yoghurt
K-Pax
homecured gravadlax - onion crumbed soft boiled egg - keta - cucumber spaghetti - parsley emulsion
Coal-Rabi
charcoaled leek & apples - textures of kohlrabi - local black pudding crumb - liz knights winter savoury gel
Giant Haystacks
persian spiced duck roasted in rose hay - burnt lime - fragrant palestinian matfoul giant couscous - pomegranate & shropshire honey
Caldo Verde
portuguese potato, iberico chorizo & kale soup - chorizo crumb - winter textures
#UglyDuckling
maynards cured middle farm bacon crumbed duck - charred wild mushrooms - sour cherry emulsion - lots of december vegetables
Light My Phire
maynards ham & smoked streaky bacon crumb - green zebra heritage tomato - caramelised kohlrabi skin puree - sea aster - samphire
#HeartBeat
lemon confit wild salmon - charred gem heart - jerusalem artichoke vinaigrette - burning bay - gratin potatoes
2nd Breakfast
maynards black treacle bacon - sauted brussels & porcini mushroom - my poached duck egg - smoked vintage cheddar hollandaise - onion ash
Braeburn Baby Burn
butter seared scallop - maynards black treacle bacon & smoked streaky crumb - charred braeburn apple - winter roots - burnt celery heart - apple gel
Mango Rooms
diver scallop & mango lime cerviche - toasted black sesame - preserved kombu - pickled cane cane - goma wakame - scallion - sichaun peppercorn
Jack & The Beet Stalk
confit wild salmon - pine & pea veloute - golden & candy beets - lemon buttered sprouts
3rd Breakfast
local black pudding & maynards middle farm bacon boulette - british lop sausage - my confit duck egg - local ham - salsify browns - peas & crumb
OakenShield aka The Thorin
middle farm british lop, acorn & parsley butter - streaky crumb - piccalilli fluid gel - nasturtium branch - swifts sourdough toast
#BST
seared diver scallops - rendered middle farm british lop bacon - heritage tomatoes - burnt gem hearts - acorn vinaigrette - locally foraged herbs - brioche dust
#StuckInTheMiddle
middle farm british lop pork & chickpea cassoulet - maynards bacon - berrington watercress - swifts bread
French Kiss
great berwick organic longhorn top rump of beef, french mustard & local wild mushroom stew - flat leaf parsley & pine mash
Faviken Magasinet
seared 45 day matured Great berwick organic longhorn beef - malted kelp - sichaun peppercorn cream - nasturtium roots
Gazpinecho
firecracker heritage tomato & pine gazpacho - winter crumbs - sweet smoked paprika salsify branches
back to the future - 26/10/85
pan seared local chicken livers - Jerez cream - marons - roasted hazelnuts - local watercress
The Son of Cod
lemon salted confit atlantic cod - saltimboca tigers - heritage tomato & carrot butternesca
Please Sir Can I Have Some more
seared 45 day aged great berwick organics longhorn beef - celeriac textures - beetroot & pearl barley butter porridge
Cartouche
baby its cold outside
This book, has changed not only the way we cook, the way we think about our produce & how it is sourced, but more importantly its changed me.I feel like i have come to the end of a very long journey, very arduous, very introspective but ultimately rewarding.Cataloguing an entire culinary year has taught me some valuable lessons.I have made new friends along the way, be it a new supplier, fellow chef or happy customer.Remember do not be afraid to take risks, do not be afraid to look at yourself critically & most of all look at the people around you, love them, nurture them, they will surprise you.And from time to time, if your lucky one or two will inspire you.That is what Cartouche is all about for me