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Interview with Chef Didier Lailheugue

  • Blanca Valbuena
  • December 10, 2010

Chef  Didier Lailheugue is one of France’s great gifts to the US. He is currently the executive chef at Au Pied de Cochon at the Intercontinental in Atlanta. His menu inspired by the original menu from the Parisian restaurant, with a large shellfish selection and traditional classic dishes (think steak tartar, onion soup, foie gras  and of course beef Bourguignon) with personal touch of flavor and presentation. He also uses modern cooking techniques like sous vide (one of our favorite ways to cook) and revisited classic techniques. He came to the US with an enviable resume, having worked at the Hôtel le Louis XV Monaco , Chef Alain Ducasse; Hôtel La Pyramide France- Chef Patrick Henriroux/ Christian Nee; the Hotel Intercontinental Mexico; Fregate Island Seychelles Island and Le Bec Fin. We caught up with the chef this week to learn a little more about his life, his favorite things and where his passion for food came from:

FE:  Did you cook growing up?

DL: yes, I was always helping, cleaning and cutting vegetables from the garden. Helping with pigeon, chicken,and after that in the kitchen looking how to cook it.

FE:  Who in your life has influenced your cooking the most?

DL: Mr. Alain Ducasse. His philosophy which I share is rather then “mask”and complicate use ingredients  of the best  quality apply simple cooking, and create a strong capable talented team that you trust. Also, Mr. Christian Nee for the search of perfection and modesty

FE:  What made you decide you would become a professional cook?

DL: Born in a Gastronomic region of France, I have always liked to spend time in my grandmother’s and mother’s kitchens. I found this interesting, different every day and with a large possibility of creation or way to accommodate ingredients, texture.

FE:  What misconceptions do people have coming into the field?

DL: It takes more than 3 years to become a Chef, working in a kitchen is a lot mora than just cooking. And discipline is a key for success.

FE:  Best cooking tip for a novice?

DL: Do not reinvent cooking technique. Follow the rules.

FE:  Which three cooking tools or gadgets are your favorites?

DL: Silpat sheet, Japanese Mandoline and a good sharp Knife

FE:  Favorite ingredients to cook with?

DL: Seafood, foie gras and game meat.

FE:  When at home, what do you like to eat?

DL: I enjoy a matured artisan Cheese with an glass of good wine.

FE:  Your favorite cookbook?

DL: la Riviera from Alain Ducasse

FE:  We’d like to thank Chef Lailheugue for taking the time to chat with us, sharing a lovely recipe and bringing a touch of Paris to us (reminded me of my past summer vacation, visiting St Eustache and having a great meal).

Chef Didier Lailheugue’s Alabama Cheese Tart

For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don’t overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.

Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the alabama goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.

Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling)and some fresh Slice of Tomatoes. Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature. Serve with Mix Green Salad season with Balsamic Vinegar and Extra Virgen Oilve Oil.

Au Pied du Cochon is located at 3315 Peachtree Road, Ne, Atlanta, Ga, 30326 – 404 946 9070

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