The Chef: Michael le Borgne
Executive chef at Foodcorp's 7th Floor Innovation Centre, Cape Town, shares his Thermidor Sauce recipe
Graduate of Highlands Catering College in Jersey, UK
Le Borgne is a tasting judge for 2012 Sunday Times Chef of the Year.
As a chef you will get the opportunity to meet different people. The beauty of the qualification is that it can take you around the world. The job requires enormous discipline and involves long hours. Chefs are always the ones working when everyone else is having fun.
This is a classic from the 1970s, traditionally served with fish, but today found with meat, chicken or as a dip for vegetables. Makes about 400ml
30ml (2 tbsp) butter
1 medium onion, chopped
1 clove garlic, chopped
15ml (1 tbsp) cognac or brandy
60ml ( cup) dry white wine
200ml basic white sauce
100ml fresh cream
10ml (2 tsp) hot English mustard powder
2ml ( tsp) Worcestershire sauce
75g mature cheddar cheese, grated
15ml (1 tbsp) fresh parsley, chopped
Salt and pepper, to taste
Heat the butter in a pan and sauté the onion and garlic until soft. Add the cognac and flame. Add the wine and cook until reduced by half. Add the white sauce and cream and cook for about 4 minutes. Add the remaining ingredients and simmer for 4-5 minutes. Season to taste and serve hot.
Entries have closed for this year's Sunday Times Chef of the Year competition. The finalists will be announced in FOODWEEKLY next week.