[Shanghai] Stiller’s Cooking School – Foie Gras

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[Shanghai] Stiller’s Cooking School – Foie Gras

Here’s the recipe for Foie Gras Mousse & Seared Foie Gras with Apple Chutney, the first dish we made at Stiller’s “Autumn Set Menu” cooking class. For details on the cooking class itself, click here.

Foie Gras Mousse & Seared Foie Gras with Apple Chutney

For the mousse:

  • 150g foie gras
  • 0.2l cream
  • 4cl Cognac
  • 4cl Port wine
  • 2 pc gelatin
  • 100g whipped cream
  • salt, pepper

Take the slices of foie gras and pan sear in a dry non-stick pan until golden brown from both sides.

Boil the cream. Add the liver with the excess fat to the cream and keep in the cream for about 5 to 10 minutes. Keep the temperature of the cream just below the boiling point but don’t let it cook.

Put the liver cream mix in a kitchen blender and mix until you have a smooth texture. Strain through a fine sieve. Season with alcohol, salt, and pepper.

Soak the gelatin in cold water and after the leaves are soft, press out the excess water.

Add the gelatin to the still hot liquid and stir well until it’s fully melted. Chill down and once it starts to set, add carefully the whipped cream.

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[Shanghai] Stiller’s Cooking School

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[Shanghai] Stiller’s Cooking School

Stiller’s Restaurant & Cooking School

Add: Bldg 13, 6-7/F, The Cool Docks, 505 Zhongshan Nan Lu 老码头, 中山南路505号6-7楼
Tel: 6152 6501
Hours: email cookingschool@stillers-restaurant.cn for course schedule and time
Price: 420~650 RMB/class
Website: www.stillers-restaurant.cn
Visited: Nov 2011

I have known about Stiller’s Cooking School since the first time I dined at his restaurant, but it wasn’t until two weeks ago that I eventually signed up for a class. So how does haute cuisine actually work? Let’s find out.

Stiller’s cooking class is held on the 6th floor in an open kitchen gorgeous enough to make any housewife jealous. I arrived at 10:50am, greeted the chef, put on my apron (ours to keep), and carefully perused the recipes while waiting for my fellow classmates to trickle in. What’s on the menu? The theme of the class was “Stiller’s Autumn Set Menu” (650 RMB), and the recipes read foie gras, turbot, venison, and chocolate cake…looking good, looking very good.


The cookware and utensils, all glistening.

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[Shanghai] Jean Georges Cooking Demo & Luncheon (2)

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[Shanghai] Jean Georges Cooking Demo & Luncheon (2)

Jean Georges Cooking Demonstration & Luncheon

Add: 4/F, Three on the Bund, 17 Guangdong Lu 广东路17号, 外滩三号4楼
Tel: 6321 7733
Website: www.threeonthebund.com
Price: 428 RMB + 10%/person
Visited: Nov 2011

…and he’s back! Those of you who have read this post know that Jean-Georges Vongerichten was in Shanghai 7 months ago and demo’ed three dishes to an eager audience. This time, he has returned with his latest cookbook, “Home Cooking with Jean Georges: My Favorite Simple Recipes” and showcased yet another 4 of his delicious creations. What I loved most about this particular cooking class – the dishes are actually simple enough to be recreated at home. Gasp.

Mise en place, with each plate clearly labeled “for cod”, “for salad”, “for toast,” etc.

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[Shanghai] Red Town 紅坊

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[Shanghai] Red Town 紅坊

Red Town 紅坊國際文化藝術社區

Add: 570 Huaihai Xi Lu, near Kaixuan Lu 淮海西路570号, 近凯旋路
Tel: 6281 7382
Website: www.redtown570.com
Visited: Nov 2011

If you are looking for an outdoor hangout to enjoy the fleeting Shanghai fall weather, try Red Town. This creative zone has a grassy central area, some very interesting free-standing sculptures, and a collection of cafes, gift shops, and offices. What you can find here: Shanghai Sculpture Space, MAO Live House, BECA Cafe & Bar, Minsheng Art Museum, JOYCE Warehouse, etc. Worth exploring.

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[Shanghai] Cooking Class at Maison Pourcel

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[Shanghai] Cooking Class at Maison Pourcel

Maison Pourcel

Add: 8/F, 35 Shanxi Nan Lu, near Changle Lu 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30-11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited: Nov 2011

Every other week, Christophe LeRouy from Maison Pourcel opens his kitchen for an exclusive session to reveal some cooking secrets. Here are picture highlights from the “See Provence in Your Dish” class I attended back in August, starting with some of the best croissants I’ve had in Shanghai…

Today’s menu: foccacia bread, cod fish with anchovy pissaladiere and tomato coulis, and mackerel esbache with tomato jam. Let’s turn up the heat.

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Favorites!

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Favorites!

You can now find a list of my personal favorite restaurants in Shanghai by clicking “Favorites!” on the righthand side menu. Cafe Dan, Sushi Oyama, Goga, Old Jesse, Ji Heng Beef Noodles, Mr. & Mrs. Bund, Living Room at Park Hyatt, a Côté, Colabo, Le Creme Milano…The list will be updated constantly, stay tuned. Nigiri sushi…Continue Reading “Favorites!” →

[Shanghai] Cheers In!

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[Shanghai] Cheers In!

Cheers In!

Add: 25 Yongkang Lu, near Jiashan Lu 永康路25号, 近嘉善路
Tel: 6418 8400
Hours: 9am-10pm
Website: www.cheers-in.com
Visited: Jun 2011

Just launched last month, Cheers In is a small but ambitious beer boutique that boasts more than 200 references from over 30 different countries. Beer lovers, read on.

On my visit, Cédric the “beer hunter” – one of the four French guys who started Cheers In – was at the store and introduced me to a number of very interesting beers. The Estrella Damm Inedit was a particularly memorable one. It’s developed by El Bulli’s sommeliers’ team in collaboration with other brewmasters, and is the first beer specifically created to accompany food. According to its website, Estrella Damm Inedit is “born from the conviction that a beer that could be paired with the utmost respect to the best cuisine was necessary.” Haute beer, if you will. You can read more about it here.

Cheers In also carries a few types of chocolate beer. CHOCOLATE beer!

I also really liked Duchesse de Bourgogne, a Flemish red ale with a characteristically sour fruity flavor. You can read more about this beer on the Cheers In blog.

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[Shanghai] Jean Georges Cooking Demonstration & Luncheon

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[Shanghai] Jean Georges Cooking Demonstration & Luncheon

Jean Georges

Add: 4/F Three on the Bund, 17 Guangdong Lu  广东路17号, 外滩三号4楼
Tel: 6321 7733
 Website: www.threeonthebund.com
Price: [cooking demontration] 498 RMB/person, or 398 RMB/person for groups of 6+
Visited: Apr 2011

How many people can say that they’ve received cooking tips from Jean-Georges Vongerichten the man himself in person? Well, quite a few of us here in Shanghai. Just this past weekend, Three on the Bund hosted a cooking demonstration by the grand chef, followed by a four-course lunch featuring the same dishes he showcased. Sounds like an gastronomic Saturday morning? Oui oui.

For those who are unfamiliar with Jean-Geroges Vongerichten, here’s an excerpt from Wikipedia:

…No single chef has had more influence on the way New Yorkers dine out – or on the way other chefs cook and other restaurants look. “He invented America’s answer to nouvelle cuisine,” says Mario Batali. “When I first came to New York, his book Simple Cuisine was the holy grail for young chefs, and JoJo was the hottest ticket in town.”


Joining Jean-Georges at the cooking demonstration was Lam Ming Kin, the executive chef at Jean Georges Shanghai, and Seani Lin, the pastry chef. They have both been around since the opening of the restaurant in 2004, after spending some time at Jean Georges New York.

Jean-Georges also introduced Dan Kluger (“Best Chef of the Year”), the chef at his recently opened ABC Kitchen (“Best New Restaurant”) in New York.

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[Shanghai] Plum Gallery [2]

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[Shanghai] Plum Gallery [2]

Plum Gallery (venue closed)

Add: No. 1025 Nanjing Xi Lu, Lane 37 (near Maoming Bei Lu) 南京西路1025号37弄 (近茂名北路)
Tel: 5213 6565
Website: blog.sina.com.cn/plumshanghai
Visited: Apr 2011

It’s been a while since I last visited Plum, and this small gallery has moved down the same lane in Jing’an Villa and transformed itself to an arts and crafts workshop space. If you are in the area, drop by and take a look at the quirky knickknacks.

 

Here is a schedule of workshops, which should also be available on their blog.

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