Like many chefs, Rémy Brigaudin’s love of fine cuisine began at an early age and came from within his own family, as his grandmother was very creative in the kitchen.
The French native first mastered the culinary art in his hometown of Rouen. Then he decided to polish his classical and nouvelle French culinary skills in Parisian kitchens.
Finishing culinary training, chef Brigaudin headed for a company offering international opportunities in his quest for culinary perfection. And he brings to the kitchen ethnic influences from places such as Egypt, Croatia, Saudi Arabia, Morocco and the USA, having worked across the globe with Méridien Hotels.
Prior to joining the Golden Tulip Bahrain as executive chef, he was in Saudi Arabia and had also held the same position at the Mövenpick Hotel & Resort Taba, In his 40-year career he has worked in some
of the world’s best kitchens, such as La Couronne, and he was also a finalist in Hotel magazine’s Culinary Challenge.
Chef Brigaudin oversees all culinary operations at the Golden Tulip and brings with him his creativity and love of food. He is truly committed and cares what goes into preparing all meals, viewing it as a challenge to bring international expertise to every kitchen he works in.
LAMB NAVARIN
This French lamb stew is packed with onions, peas, and root vegetables
Ingredients: serves four
• 2tbsp canola oil
• 700g trimmed lamb shoulder, cut into cubes
• Kosher salt and freshly ground black pepper, to taste
• 5 medium carrots (one chopped, four peeled and cut into two pieces)
• 1 medium yellow onion, chopped
• 2 cloves garlic, crushed
• 2tbsp flour
• 1tbsp tomato paste
• 4 medium turnips, peeled
• 4 medium new potatoes,
• 3tbsp unsalted butter
• 2tsp sugar
• 12 pearl onions, peeled
• Finely chopped flat-leaf parsley, for garnish
• Optional: green beans
Method:
• Heat oven to 350°. Heat oil in large, heavy cooking pot with lid, over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned (eight to 10 minutes). Transfer lamb to a plate and set aside.
• Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft and brown (about 10 minutes). Add garlic, flour and tomato paste and cook, stirring often, until tomato paste begins to brown, (about two minutes). Stir in six cups water and reserved lamb. Cover, bring to a boil, and transfer to oven; cook until lamb is tender, about 50 minutes.
• Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over another saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to two and a half cups (about 25 minutes) and set liquid aside.
• Meanwhile, using a paring knife, trim each piece of the remaining carrots, as well as the turnips and potatoes, into cocottes (elegantly tapered football shapes) – alternatively, cut them into large diced pieces. Set potatoes aside in a bowl of water. Heat a skillet over medium-high heat and add carrots, butter, sugar, salt, and one cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender (about 10 more minutes). Uncover and continue to cook, swirling skillet, until vegetables are golden brown (about three minutes). Add two tablespoons of water, swirl skillet to glaze vegetables and remove from heat; set aside and keep warm.
• Bring another saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low and simmer until tender (about 15 minutes). Using a slotted spoon, transfer potatoes to a bowl and set aside.
• To serve, put the lamb, carrots, turnips, pearl onions and potatoes into the sauce and cook until hot (about two minutes). Divide the stew between bowls. Garnish with parsley.
