French Gastronomy with Domaine des Florines [virtual, in English]
The Alliance Française de Seattle, the Domaine des Florines and La
Grange Cuisine
invite you to a French gastronomy experience, with chef Benjamin Bernard-Luneau and his sous-chef Tchaa Alouda, live from France.
Discover how these two young chefs explore the potential of organic and local flavors inspired by their travels around the world to
build their homemade creations; and follow along as they guide you through one of their favorite recipes.
Michael and Florence Bangue-Tandet, owners of the Domaine des Florines (AFSeattle's exclusive partner for immersion travel in Northern
France), where La Grange Cuisine's current food truck is located (and home of its future restaurant!), will introduce the
workshop.
Get your tablier, prep your ingredients and get ready to start cooking along!
[Attendees may also join the workshop without getting in the kitchen, but we highly recommend it.]
ABOUT THE WORKSHOP
This atelier will take place in English, but may include some specialized French vocabulary! You may join as an active participant from
your own kitchen. The recipe will be a Boeuf Carbonnade.
INGREDIENTS (FOR 8 PEOPLE)
BOEUF CARBONNADE RECIPE
2 kg (4 pounds) of beef chuck (it is important to choose a meat not too lean)
2 small size onions
20g butter
200g smoked bacon whole
2 carrots
2 garlic head
1L amber/dark beer (such as Leffe/ Blue Chimay)
1L beef stock
1 slice of pain d’épices (gingerbread)
20g tomato paste
1 tablespoon of equal part mixed spices: cinnamon, star anis, black pepper & cloves
20g ginger
Salt
Heat up the oven at 350°F
Cut the chuck in large cubes
Sauté the beef cubes in a large pot with neutral oil (such as raisin seed oil).
When the meat has a nice color, remove it from the heat and reserve.
In the same pot, sauté the diced vegetables and the diced bacon.
When the bacon and the vegetable are caramelized, add the tomato paste and the teaspoon of spice mixed.
After 2-3 minutes, deglaze with the 1L of beer of your choice and the beef stock.
When all start to bubble again, add your seared chuck, with the pain d’épices.
Cover the pot and put it in the oven for 2 to 3 hours (depending of the quality and the size of your meat).
After 2 hours, remove the pot from the oven, and remove the meat and vegetables.
Stream the juice and add back the meat and vegetable.
If the juice is too liquid, reduce it until you obtain a syrupy consistency.
Finish it by seasoning with salt and pepper to your liking.
ABOUT LA GRANGE CUISINE
Originally from the south of France, Benjamin Bernard-Luneau studies finance in Seattle before launching his first restaurant endeavor
(his true passion!); his inspiration stems from his travels around the globe: United States, Japan, France, and England. While working with
Michelin-starred chef Daniel Ettlinger in the south of France, he meets Tchaa Alouda. Together, they launch La Grange Food Truck, with
cuisine focused on street food of the world made from regional products from organic or sustainable agriculture. Their food truck is set
up at the edge of the forest of Marchiennes, in the Domaine des Florines.
ABOUT THE DOMAINE DES FLORINES
Domaine des Florines is a family owned company launched by French natives and long time (15 years) US residents (Washington state). In its
facilities, Domaine des Florines provides authentic discovery and learning experiences via vacation rentals, immersive linguistic trips,
learning expeditions, seminaries, cultural and gastronomic tours.
.png)
