What was the chef’s inspiration?
Hunting season is very popular during autumn and winter, and so are the autumn vegetables in the menus served at various French fine-dining restaurants. The featured dish is inspired by the early childhood of Chef Alex, with cherished memories of enjoyable hunting activities with his grandfather and of his grandmother’s traditional venison dish.
Ingredients
(serves six)
1.2kg venison
250g salsify
700g pumpkin
250 Brussels sprouts
1.5g mixed star anise, cloves and juniper
1L veal jus
125g fig purée
125g black currant purée
1 whole butter
Method:
1. Cut off the tenderloin from the whole venison meat.
2. Marinate the meat with the spices and let stand for four hours. Add the fig purée and black currant purée.
3. Thicken with butter.
4. Boil the pumpkin and blend with cream until a rich texture is achieved.
5. Cook the vegetables.
6. Season and sear the fillets a little and continue cooking them in an oven at the correct temperature.
7. Let the meat rest out of the oven for at least 20 minutes and warm up in hot butter before serving.
Final presentation
1. Slice the fillets and place on
a round plate. Then garnish
with vegetables.
The Chef
Name: Alexandre Pernetta
Nationality: French
Alexandre Pernetta has been Bord Eau’s chef de cuisine since September 2011. Hailing from France, he began his apprenticeship in France’s grape production regions, working under the direction of various outstanding craftsmen from the culinary industry. He was awarded France’s Best Young Culinary Talent in 2002. His journey continued to Switzerland, where he was taken under the wing of Michelin-starred Chef Zimmerman, before leaving Europe for French Canada, where Michelin-starred Chef Eric Gonzalez further nurtured his career.
Describe your restaurant in one sentence…
Bord Eau is the ultimate restaurant for French fine-dining in Abu Dhabi, featuring seasonal fresh produce from France prepared by award-winning Chef de Cuisine Alexandre Pernetta, who creates culinary masterpieces. The dress code is smart casual.
Open daily 7pm-11.30pm, Level 3, Shangri-La Qaryat Al Beri, Bain Al Jessrain, www.shangri-la.com (02 509 8888).
