The classic recipe from Auguste Escoffier for a braised-beef rump roast was demonstrated without a handout listing procedures or rationales (for example, the use of a veal foot adds needed gelatin) to encourage cognitive learning and promote discussion between the instructors and learners. Tasting by the audience concluded the instruction. This exercise should include evaluation and teacher reflection.

AIGUILLETTE DE BOEUF MODE (Braised Beef Rump Roast) Recipe

Overview

A demonstration of a classical French recipe prepared using traditional methods. Students will be able to observe time-honored culinary skills and sample finished product

Key vocabulary

• Braiser

• Blanchir

• Pocher

• Fermiere

• Napper

• Fond Brun

• A point

• Larder

• Reducir

• Mijoté

• Farcir

• Découper

Goal(s)

Familiarize students with classical culinary techniques associated with the recipe being presented through a combination of demonstration, discussion and tasting.

Objectives

• Observe classical technique of braiser
• Observe classical technique of pocher
• Observe classical technique of blanchir
• Observe classical technique of larder
• Observe classical approach to garniture

Materials and Resources

• Recipe
• Student handouts
• Overhead mirror or closed-circuit camera and monitors
• Equipped demonstration kitchen – specs listed separately
• Demonstration ingredients
• Appropriate audio equipment for instructor
• Texts:
Professional Cooking, 6E, Gisslen (John Wiley and Sons, 2005)
Escoffier Cookbook (Crown Publishing, 1996)

Procedures

A. Introduction
1. History of classical cooking from Le Cordon Bleu perspective
2. Discuss the specific cut of beef and appropriate handling and cooking
3. Review vocabulary associated with this recipe
4. Discuss origin of the recipe from Escoffier #1429

B. Development
1. Prepare recipe using recipe provided.
2. Explain key points in cooking:
a. Searing and color development
b. Different methods of braising – a ragôut, a brun, a blonde, blanquette, etc.
c. Discuss vegetable cuts used in association with this recipe
d. Explain significance of garniture
3. Provide finished presentation of recipe on platter

C. Checking for understanding
1. Seek questions from students and pose questions related to demonstration.
2. Provide recipes without method specified to encourage cognitive learning.

D. Closure
1. Provide tasting-size portions of recipe to students and seek feedback based on flavor and cooking technique.

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Patrick Martin

Vice president of culinary-education development, Martin is Le Cordon Bleu’s international ambassador, traveling throughout the world teaching and demonstrating Le Cordon Bleu’s methods and ‘L’Art de Vivre.’ Martin began his career at the age of 15 with a three-year apprenticeship at the Michelin two-starred Restaurant du Parc in Basse Goulaine before becoming its assistant chef. Equally adept in both cuisine and pastry, his talent was quickly recognized as he moved on to become chef in several Michelin-rated restaurants in Paris including Le Doyen, Dalloyau and Flo Prestige. Responsible for the technical development of Le Cordon Bleu’s international schools, Martin directed and ensured the level of professionalism of Le Cordon Bleu’s three sister schools in Paris, London and Tokyo. An award-winning chef, Martin has garnered more than 25 years of experience worldwide. A two-time recipient of the Gold Medal of the Culinary Academy of France, Martin counts among his other awards the prestigious French National Trophy for Cuisine and Pastry (1987) and the Marcel Gourget Cup (1985). For his contributions to the culinary arts, Martin was awarded the Silver Medal of the City of Paris (1988), and he has been a finalist of the “Meilleur Ouvrier de France” competition in 1991 and 1993. Martin has prepared state dinners for former Prime Minister of Gr

eat Britain Margaret Thatcher and the King of Morocco and, in observance of the French Bicentennial in 1990 at the French Embassy in Washington, D.C., he reproduced the wedding dinner of General Jean de Lafayette. Martin is based in Paris.

Brian Mattingly, CEC, CCE
Mattingly started his culinary career in 1975 at the prestigious Connaught Hotel in London. After a rigorous four-and-a-half-year apprenticeship, he joined the famous Roux brothers at Le Gavroche, also in London. Le Gavroche later became the first three-star Michelin restaurant in England.

From Le Gavroche, Mattingly was recommended by Albert Roux to work with the world-famous three-star chef, Alain Chapel, of Lyon, France. Chapel was creative beyond his time, and when he died in 1991, Mattingly realized how fortunate he was to have worked with this master.

In the mid-1980s Mattingly took his knowledge to San Francisco and started a gourmet delicatessen/catering business on Russian Hill, which he operated for two years. He then went on to consult for restaurants and country clubs in the Bay Area for several years before taking a position at the famed Ernies restaurant in San Francisco.

In 1989, Mattingly decided to give back to the community what the community gave to him and took a teaching position at the California Culinary Academy. After a teaching rotation in almost every class at CCA, he pursued the title of executive chef at Sharon Height Golf and Country Club in the Silicon Valley. Mattingly returned to CCA in January 2001 to become the academy’s executive chef.