Chef Jacques Haeringer believes that
good food, good friends, and delicious food
are the very best things in life.
Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father, François’ footsteps, Jacques loves to create and serve contemporary French fare, whether at his family’s Washington DC restaurant, L’Auberge Chez François, or at one of his popular cooking demos and luncheons. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. When he isn’t in the kitchen Chef Jacques can be found sharing his gourmet cooking secrets and tips to sold-out audiences, in the pages of national magazines, and on radio and television programs across the country.
Love begins in the kitchen, don’t you agree?
Serves 2
Ingredients:
6 ounce Arctic char fillet
½ teaspoon finely grated lime zest
½ teaspoon lime juice
½ teaspoon finely minced chives
1/3 teaspoon sea salt
Freshly ground pepper
Pinch of cayenne pepper
1 teaspoon extra virgin olive oil
2 radicchio leaves
1 cup mesclun salad
2 Martini glasses
10 capers
Chive straws
1 teaspoon caviar
2 thin lime wedges
Skin the Arctic char and remove any dark blood line down the center of the fillet. Remove any pin bones. Coarsely dice the Arctic char using a very sharp, clean knife and cutting board. Place in a mixing bowl and refrigerate.
Peel off 2-3 strips of the outer rind of the lime using a potato peeler and finely chop to obtain ½ teaspoon.
Cut 2 thin wedges and press the lime to obtain ½ teaspoon of juice.
Add the lime rind and juice, minced chives, sea salt, pepper, cayenne, and olive oil to the diced Arctic char.
Toss well, taste, adjust seasoning, cover and refrigerate.
To Serve:
Place a radicchio leaf and a small bunch of salad in the bottom and up one side of each Martini glass.
Divide the seasoned tartare between the 2 glasses over the radicchio leaves.
Garnish each tartare with 4-5 capers, a chive straw and ½ teaspoon caviar.
Attach a lime wedge to the rim of each glass.
Serve with toasted slices of country bread. Variation: For a spicy tartare, add ½ teaspoon finely chopped Jalapeño peppers and omit the caviar.
You can also substitute salmon for the Arctic char.
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Chef Jacques Haeringer
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Saturday, 14 January 2012 12:54 |
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Jacques makes a holiday chocolate tart on The Today Show
Click here to watch the video |
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Tuesday, 22 February 2011 14:44 |
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Greetings:
As always, a reminder to the guys out there who just remembered that Valentine’s Day is soon: Don’t call me for a reservation! The restaurant has been booked for weeks for Valentine’s evening. Along with New Year’s Eve and Thanksgiving, Valentine’s is one of our busiest nights. If I may, I suggest making a reservation for a romantic dinner at L’Auberge Chez François or Jacques’ Brasserie on Monday February 13 to make up for it.
Also this month, I am very proud to be hosting a Valentine’s cooking demonstration on Saturday, February 18 at L’Auberge Chez François to benefit the wonderful charity- “Men Against Breast Cancer”. The demonstration will feature a selection of romantic dishes that you can learn to make at home, followed by a five course luncheon with paired wines. Participating in the fight against breast cancer is an important cause for me: I lost my wife, Evelyn, to breast cancer in 1993. I am happy to join with other men in the effort to help saves the lives of our wives, daughters, sisters, and loved ones. Unfortunately, tickets to the demonstration here just sold out but please visit men against breast cancer for more information.
To help you create your own romantic menu for Valentine’s Day, I’m including my recipe for tartare of Arctic char. Arctic char is a fish that tastes just like salmon but is smaller, making it a better size when cooking for two. You can buy both wild and farm-raised char. This dish makes a nice, light appetizer.
I wish you love, romance, and delicious food on Valentine’s Day.
Best Culinary Wishes,
Chef Jacques
P.S. - Please note - I just posted a cooking demonstration for Saturday March 24 at 11:00 AM, featuring the wines of Elk Run Winery, (one of my favorite local wineries), on Chef Jacques.com.
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Saturday, 26 June 2010 08:25 |
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Phil Lempert over at supermarketguru.com included Chef Jacques' Steak au Poivre recipe in his "Steal this Recipe" section of his newsletter. Click here to read the article (which includes the recipe). |
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Monday, 07 June 2010 10:25 |
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I've pulled together a collection of photos of Papa. Click below to see them.
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