Society Lounge’s Chef Patrice Freuslon did not disappoint during his Culinary Elite Series demo and food tasting on May 17, 2014, whipping up one magical dish after the other at The Maya Kitchen.
Chef Patrice prepared recipes that were testaments to his passion for French cooking, which can be experienced at Society Lounge and Riviera, and that he happily shares below.
Foei Gras Crème Brulee
Creamy duck liver caramelized to perfection.
Shitake Mushroom Risotto
Arborio rice balanced with fresh Shiitake Mushrooms and Coriander Pesto.
Seared Scallops
Beautifully cooked scallops with the tanginess of Apple Cider
Roasted Duck
The Chef’s Mango Sauce provides a perfect counterpoint to this mouthwatering dish.
Chocolate Chips Chouquettes
Of course, no French meal is complete without dessert. The choux pastry generously sprinkled with pearl sugar is what Chef Patrice lovingly calls The Sweet Life of Paris.
The Maya Kitchen Culinary Elite Series features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public.
For more information, log on to www.themayakitchen.com or e-mail contactus@platea.themayakitchen.com.
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[…] Elite Recipes: A Weekend of French Fare {"@context":"http://schema.org/","@type":"Recipe","name":"Seared Scallop with Apple Cider","author":{"@type":"Person","name":"The Maya Kitchen"},"datePublished":"2016-08-09 18:19:50","description":"","image":["https://platea.themayakitchen.com/wp-content/uploads/2016/08/Seared-Scallop-with-Apple-Cider.jpg"%5D,"recipeYield":"8 people","recipeIngredient":["4 tablespoons tt butter (divided )","4 tablespoons tt extra virgin olive oil","2 tttt sea scallops","Salt and pepper","1/2 cup ttt apple cider","1/2 cup ttt dry champagne","1/2 cup ttt pure maple syrup","1/2 cup ttt finely chopped shallots","1 cup ttt heavy whipping cream","1/2 teaspoon tt dried thyme"],"recipeInstructions":["In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. Season the scallops with salt and pepper. Add scallops to the skillet and sautu00e9 until cooked through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to keep warm. (Do not clean the skillet.)","Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is reduced to about half. Add 2 tablespoons butter, whipping cream, and thyme. Boil until mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet. Stir until heated through, about 1 minute.","Divide the sauce and scallops among plates."],"recipeCategory":["Main Dish"],"recipeCuisine":["French"]} […]
[…] we’d like to present you with Chef Patrice Freuslon‘s Shiitake Mushroom Risotto with Coriander Pesto from The Maya Kitchen Culinary Elite Series. […]