Chef Marc Aubry of Champêtre Restaurant showed what goes into classic French Provincial Cuisine in a cooking demo for the Culinary Elite Series of The 
Chef Aubry prepared Chicken Liver and Cognac Parfait, Mediterranean Fish Soup, Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus and Buttered Dark Chocolate and Espresso Coffee Mousse with Biscuits and Whipped Cream.For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
We’re featuring one of the recipes Chef Marc Aubry prepared at The Maya Kitchen.
Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus (good for
Lamb Loin without silver skin 2 pcs
Lamb Jus 250ml
Red Wine 100ml
Garlic 3 cloves
Rosemary 1 sprig
Olive Oil 50ml
Bamboo sticks 4 pcs
Butter 40 grams
For the Ratatouille
Onion 1 medium size
Red and Green Bell pepper 1 each plum
Eggplant 1
Zucchini 1
Garlic 2 cloves
Tomato 1 big and ripe
Thyme to taste
Bay leaves 1 pc
Olive Oil 100ml
Salt and Pepper to taste
For the Potato Rosettes
Potatoes Medium Size 2 medium size nicely shaped
Salt to taste
Pepper to taste
Melted Butter 50 grams
Cook the ratatouille
Cut all vegetables brunoise style. Heat up the olive oil in a pan. Quickly cook the onions, when soft add the bell peppers and continue the process in the following order – onion, bell pepper, eggplant, zucchini, tomato, garlic, thyme, bay leaves and seasoning. When it is cooked, place into a strainer and let cool.
Cook the potatoes
Peel the potatoes and slice them thinly with a mandolin. On a chopping board, line the potatoes in rows of desired length. Season with salt and pepper. Roll into the shape of a rose. Place in individual molds, add melted butter on top and cover with aluminum foil. Cook in pre-heated oven at 180 degrees. When almost cooked, remove the foil and let the rosettes get a nice brown color.
Prepare the sauce
In a saucepot put the red wine, chopped garlic and chopped rosemary and reduce over a flame to a fourth. Add the meat stock and simmer until you get the right consistency. Whip in the butter and season.
Cook the lamb
With a knife, make a pocket along the full length of the clean lamb loin. Fill the pocket with the cooked ratatouille and secure the ends with bamboo sticks. Season the outside of the lamb.
Heat up a sauté pan with olive oil and quickly sauté the stuffed lamb. Let the meat rest on a rack a while then slice and serve. Put the drippings into the sauce.
