– Easy, be easy – That’s how I, breathless and five minutes late, was met by Thomas with a smile of Eastern Sage, who knows all the mysteries of the world.
– You want some water? And maybe you want to have dinner before shooting?
Polish hospitality is really amazing. I did ask for some water, but the dinner… Oh, no, sorry. I just started my diet. And can you imagine a food photographer on a diet?
- For the sauce:
- Demi glace 100g
- Baked garlic 10g
- Cream 32% 15 ml
- Foie Gras 10g
- For the Pisaladiere:
- 1 Onion
- French pastry 100g
- Black olives 20g
- Anchovies 5g
- Cherry tomatoes 40g
- Parmesan cheese 10g
- Olive oil 5ml
- Butter 10g
- Brown sugar 5g
- Provencal herbs 2g
- For the Lamb chops:
- Bread crumbs 20g
- Rosemary 1g
- Thyme 1g
- Butter 20g
- Dijon mustard
- Lamb chops 200g
- Peel baked garlic, blend with demi glace and cut down a half of voulme.
- Add foie Gras and cream.
- Boil and press it trough the sieve, add cold butter.
- Flavor with salt and pepper
- Get fried an onion in butter, add brown sugar and caramelize.
- Blend olives, anchovies, Parmesan cheese and Provencal herbs.
- Add olive oil.
- Bake a mould from the French pastry, coat an olive paste and next caramelized onion.
- Firstly clean the lamb chops and flavor with pepper and salt.
- Spread the Dijon mustard on meat.
- Mix the rest of ingredients together.
- Coat in by received pate and bake 15 minutes in 190 C with a few cloves of garlic.
- Cut chops that every piece of meat contains a bone, put it on heated pisalandiere, glaze with warm sauce, decorate with fresh herbs and baked garlic.
A man who works every day with food, watch food on a screen and in daily life? It’s like a monk who accepted celibacy will photograph naked women.
Thomas started laughing, joked about diets, and we started the shooting. I told him about my impressions about his home town Krakow, which I have described in this article: Autumn Krakow with Fujifilm X-M1/.
For an hours we had been discussing travelling and gastronomy of different countries. But enough memories about the wonderful Polish city, let’s cook very tasty dish from the chef whose restaurant is recommended in Michelin Guide for several years now (Yes, yes, I’ve ate it after all! And do not tell me about my diet!).
“The dish, which I want to present you is Lamb Chop with herbs and foie Gras. I have to emphasize that lamb is my favourite kind of meat because it combines a classical savour in a modern issue.”