The Chef and his team
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Chef de Bofinger
Born into a family of fine palates, Georges Belondrade got an early taste of the pleasures of gourmet tables and fine foods. This family setting fed his passion for cooking and encouraged him to make a career of it.
Introduced to regional products by an artisan from Périgord, he perfected his know-how by joining the team at the Hôtel Royal Monceau before signing on at Brasserie Bofinger to pursue his love of Alsatian cooking.
In charge of our kitchens since 2004, he puts his talent and creativity to work with seasonal products. From traditional sauerkraut with sausages to duck confit to the signature brasserie recipes, he likes to offer a varied menu that combines simplicity and gourmet delight.
Today his cooking has made Bofinger a house of tradition marked by a timeless generosity of spirit.
Recipe from the Chef
A variation of the traditional Alsatian sauerkraut dish, this seafood sauerkraut has built the brasserie's reputation.
Ingredients for 6 people: :
- - 900 g cooked sauerkraut
- - 400 g Scottish salmon
- - 400 g monkfish fillets
- - 300 g haddock fillets
- - 6 Dublin Bay prawns (langoustines)
- - 300 g potatoes, Charlotte variety
- - 50 cl milk
- - 25 g butter
- - 20 cl dry white wine
- - Thyme, bay leaf
For the beurre blanc :
- - 250 g butter
- - 10 cl liquid crème fraîche
- - 50 g shallots
- - 25 cl dry white wine
- - 12 cl white vinegar
- - 1 sprig thyme
- - 1 bay leaf
- - 1 pinch Espelette chilli
Ingredients for 6 people:
- - 250 g whiting fillets
- - 1 egg white
- - 12 cl liquid crème fraîche
- - 90 g caul
- - salt, freshly ground pepper
- Debone the whiting fillets. Place them in a food processor with the egg white, liquid cream, salt and pepper then blend until the mixture is smooth for stuffing. Soak the caul in cold water for two hours and drain. Gently spread it out on the work surface and cut into six pieces. Place some of the stuffing mixture on each piece of caul to form six sausages weighing about 60 g each. Poach them for 15 minutes in simmering salted water.
- Steam cook the potatoes for 15 to 20 minutes then peel them.
- Prepare the beurre blanc: cut the butter into small pieces and put them in the refrigerator. Place the minced shallots in a small saucepan. Add the white wine, white vinegar, thyme and bay leaf. Cook over low heat until the mixture has reduced by 3/4. Then add the liquid cream and reduce again. Remove from heat and add the butter pieces and whip. Season with salt, add the chilli pepper, strain through a chinois and keep warm in a bain marie.
- Cook the monkfish and salmon fillets one after the other in salted water seasoned with thyme, bay leaf and wine white.
- Put the haddock in the milk with thyme, bay leaf and pepper. Bring to a boil and turn off the stove. Cover and allow to poach for 10 minutes.
- Sauté the peeled Dublin Bay prawns in olive oil.
- Warm the sauerkraut.
- Arrange the piping hot sauerkraut in a dish and surround with the drained fish, prawns, sausages and potatoes. Drizzle with beurre blanc and serve with the remaining beurre blanc in a sauceboat.
To make your beurre blanc, reserve the cooking broth from the monkfish and salmon and reduce them to concentrate their flavours. Adding this cooking broth will make your beurre blanc even more delicious!