City Style and Living - Spring 2008 - (Page 20)

1 CHEF: Dominique Moussu, Teatro BIOGRAPHY: In a passionate voice, Dominique Moussu, executive chef at Teatro, declares, “I was born cooking and I want to die cooking.” Such poetic pledges seem natural for the chef who was born in Brittany, France to restaurateur parents and spent years as a chef in England, Scotland, Colorado, the Bahamas, Montreal (Relais and Châteaux) before moving to Calgary five years ago. His kitchen is kept immaculate and everything has its place – meats hang drying in a cooler, beautifully cut vegetables are tucked away behind stainless steel drawers, even the pasta is made with ruler in hand. Mossu brings a singularly Gallic aesthetic and precision to this fine dining establishment. “Everything is clean, everything is put away, and everything is precisely where it should be. Little by little I have made it comparable to what we have in France.” It was Moussu who was instrumental in importing a rotisserie from Paris that now serves as the centerpiece of the restaurant and it was he who ensured that the long sheets of stainless steel made into a work surface were cut to his specifications. Moussu’s pride in his work is palpable. As he weaves his way through the arteries of Teatro, Moussu explains the purpose of each station – a huge pot of stock is simmered and strained to extract flavor, all the fruits and vegetables must pass his review, the desserts are made fresh in-house. Once again, Moussu distills his philosophy of cooking and eating in the words of a poet. “You must love what you do and bring love to the cooking.” INSPIRATION: The idea was to marry the Paris mushroom, the least expensive of mushrooms with truffles, the most expensive mushrooms in the world. Teatro: 200 8 Avenue SE; www.teatro-rest.com Mushroom Velouté Soup with Crispy bacon and Truﬄe oil foam 567g bu on Mushrooms, sliced ¼ White onion, diced 1 branch of Celery, diced ¼ fennel bulb, diced ¼ White Leek, diced bouquet garni (fresh bay leaf, sprig of thyme, sprig of parsley, wrapped in cheesecloth). 50g of bu er 125ml Whipping Cream Salt, White pepper, Tabasco to taste 2.5L of Chicken Stock, to cover vegetables Truﬄe oil foam 50 ml milk 1 Tbsp bu er 4 drops of good quality truﬄe oil, white or black. ( found in ne food shops, or gourmet stores). Salt and pepper to taste garnish 4 strips of bacon, cut into lardons and crisped 1. Sweat the onion, celery, fennel, and leek, until so and translucent. 2. Add the mushrooms and cook until tender. 3. Add the bouquet garni. Stir so the heat releases the avors of the herbs. 4. Pour in the chicken stock. Quickly bring to a boil. drop temperature to a simmer until the vegetables are all cooked. do not overcook as this results in loss of avor. 5. Add the cream and the bu er. 6. Remove the bouquet garni. 7. Place hot contents into a blender. fill blender no more than three-quarters full. use caution when turning on the blender and do not over ll. 8. once pureed, strain through a china cap, or a ne mesh strainer to remove any lumps. 9. Add salt, pepper, and Tabasco to taste. for the foam, scald the milk with the bu er, add a few drops of the truﬄe oil. using a frother or hand mixer, froth the hot milk to create a light foam. Spoon foam over soup. ERIC SVEN STENBERG 10. Ladle the soup into bowls. Sprinkle the bacon over top. 20 | SPRING 2008 | citystyleandliving.com http://www.teatro-rest.com http://citystyleandliving.com

Table of Contents Feed for the Digital Edition of City Style and Living - Spring 2008

City Style and Living - Spring 2008 Contents Editor's Note Behind the Cover The District Need It Want It Fusion Sweet Secret Restaurant Inspiration Eat Like a Locavore Covet Helen of Troy Prêt-à-Porter Anatomy Of Spring Fashion Trends Secret Garden Passport Bookcase Great Eats in Maui Tunisia Ombudsperson Horoscopes Final Thought

City Style and Living - Spring 2008

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