October 3, 2024 • 7 mins
Returning home from his adventures in France, Tony Astle has one more restaurant to review from his trip. This week, he last ate at La Brasserie du Corton, an offshoot of Villa Madie with seasonal menus and fresh ingredients.
He sampled the Tartare de boeuf aux huîtres, poitrine de cochon confite, and the thon rouge de Méditerranée with an accompanying ratatouille, among other dishes.
“The service at Corton is extremely professional. Every need was executed with aplomb.”
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Recipe of the Week: Grand Marnier Roulade
Ingredients:
Eggs
Sugar
Chocolate
Grand marnier
Egg whites
Pinch of salt
Icing sugar
Cream
Additional grand marnier (optional)
Method:
- Line a 9 x 6 cm sponge sandwich tin with non-stick baking paper. Allow for high sides, the cooked sponge will rise.
- Preheat the oven to 180 deg C.
- Separate the eggs. Beat the yolks, gradually adding the sugar. Beat until the mix is thick and forms a ribbon.
- Melt the chocolate and grand marnier over a bain marie (hot water bath). When melted, set aside over the water bath for warmth.
- Whip the egg whites with a pinch of salt, until the whites golf firm peaks.
- Combine the chocolate/grand marnier mix with the thick sugar/egg yolk mix. Beat until combined.
- Gently fold through the egg white.
- Pour into the prepared lined sandwich tin. Even out the surface.
- Bake for 10-15 minutes until the centre is firm to the touch.
- Remove from the oven, let cool.
- Prepare a sheet of tin foil that is topped with a sheet of baking paper. Liberally sprinkle the baking paper with icing sugar.
- Invert the sponge tin onto the icing sugared paper, releasing the sponge. Remove the baking paper from the sponges base.
- Whip the cream. Spread it on half of the roulade leaving a space at the edge of the roulade that has no cream. Roll up the roulade in a rolling motion, away from yourself.
- Make sure the roll is tight and even by screwing up either end of the roulade, using the tin foil, thus creating an evenly shaped roulade.
- Refrigerate (best refrigerated overnight), or for at least a few hours.
- Remove from the refrigerator. Gently unwrap. Slice portions and plate.
- Eat and enjoy!
Note:
After unwrapping the roulade, and before cutting it into portions, you may like to sprinkle it with more grand marnier.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Finding the hidden gyms at the hospitality scene where I
ate last with Tony Astell on kerry WOODAM Mornings and
joining us now is Chef Tony Astell from the iconic
Antoine's Restaurant in Parnell. Last review before you hit.
Speaker 2 (00:15):
Home, Tony, Yes, indeed, I think it is time I
came home. It's You've got some big things happening in
the next month, so I think it is time. I've
had enough of France. Although the weather's been a little
bit off and on, but here in Axon Provence at
the moment it's actually beautiful weather middling around about twenty
twenty five, so very very pleasant for walking around. It's
(00:37):
a beautiful little city here.
Speaker 1 (00:39):
It is, Yeah it is. And you've ticked off all
the places you wanted to eat at.
Speaker 2 (00:44):
Yeah, a couple other ones that I wanted to do
in Paris where we just didn't have time, But that
gives me an excuse to come back.
Speaker 1 (00:50):
Absolutely. So where was the last place you ate?
Speaker 2 (00:54):
Well, the last place was in Casita and that was
actually probably the probably the second best rest restaurant in Cassis,
and it's probably the second best restaurant we've been too. Well,
we've been away. So it's it's called La brother do
Carton and it's overlooking the whole mediterrane and the most
beautiful setting. And it's a Micheline recommended and two hats
(01:15):
guol from below, so it's pretty up there, but it's
not at Michelin's star. The mother restaurant is below and
that has three stars, which we went to. But this
one here is actually very reasonably priced at sixty five
euro per head that's for the that's without wine, so
it's very approachable. But it's a it's a three set
course menu with choices, so it's very user friendly. The
(01:39):
wineless is amazing and the staff absolutely amazing. They're just
I mean they're extremely professional and every need is executed
to perfection. They're just you know, without being over you
like a raft. They were just absolutely amazing. When we
went back back the second time, they were I mean
they were so excited that we'd come back. So I
(02:00):
can assure you the second time the food was a
little bit better, but it's still only really a three
tick restaurant, but really consistency, a consistent three tick, I mean,
it's yeah, just you know, we've been to so many
little restaurants that are all pretty crappy really, but they're
so full. Every restaurant is so full of We went
to two yesterday here and they were pretty average, and
(02:21):
yet you cannot get into these places. It's just it's
so amazing walking around.
Speaker 1 (02:25):
Is that the tourists or the locals.
Speaker 2 (02:28):
Well, they're all locals of the most because the tourist
season was finished. But I mean, French people have a
different way of life, especially down here in on Provence.
But you know, they're just so laid back. But like today,
we went up for lunch and we were hard pressed
to find somewhere to eat.
Speaker 1 (02:43):
Right, but you didn't. You found this lovely restaurant. Tell
us about it, well.
Speaker 2 (02:47):
The one that in Casi. I mean, look, I had
steak tart out there, which I gave four ticks, but
that's the only four ticks they got. But it was
beautiful beef and it was cut. It was cut quite coarsely,
but they had the local oysters chopped into it and
mixed with the horse Radish man and then put it
into the shell. It was absolutely beautiful and it just
(03:09):
you know, it just blew your way. It was just
such a I could have eaten six of them.
Speaker 1 (03:12):
Rather, it sounds like something even I could do if
we did the raw beef with the oysters and the
horse reddish mayo.
Speaker 2 (03:19):
Because you don't see the raw royce the flavor. Actually
the horse radish just just came together beautifully. And the
other person had gasparcho or free which is it was.
It was so busy, it had so many things on it.
I mean it had melon bits, had mozzarella, Spanish cured ham,
and squid. But you know how a gasparcho is always
(03:43):
pretty ice cold. This was sort of warm, and it
really did put it put a damper on the whole thing.
It was. It was actually good, but I think they
needed to put it in the fridge a bit longer.
Speaker 1 (03:54):
Okay.
Speaker 2 (03:55):
Next and then we had the the tom Rouge de
Mediterraney and that was red tuna with cilantro flavored RATATOUI
that was I think they just overcooked it on one side.
Speaker 1 (04:09):
It was because this would be something they'd do really
really well.
Speaker 2 (04:14):
Well, you expect because it looked actually fantastic too. You
cut it and then you saw that it was about
half a minuch cooked on one side and not cooked
on the other. But it was slightly grainy. The ratta
to he was fantastic. It was a great accompaniment, but
it just didn't quite work. So we only gave that
one three. But then I had the pork, the cushon conceitors,
you know, as I like these sort of things. But
(04:35):
and that's candy pork breast, and that was roast with
roasted baby potatoes, shot up jam and diarblot. And that
got four ticks because it was actually confee of pork
and it was slowly cooked but still succulent and tender,
and the flavors melded excellently and it created a great,
great dish. So that got four ticks.
Speaker 1 (04:57):
Fantastic, so well worth it. So you went for the
cheese rather than a dessert.
Speaker 2 (05:01):
Yeah, but the cheese, I mean they if you had
cheese the separate course there was thirty seven euro per head,
so we we didn't want dessert, so they very kindly
did us a cheese boards two. But you need the
microscope have a look at it. Really it wasn't quite
what we wanted.
Speaker 1 (05:17):
But you can't be meager in some things. Like meager
meager and perfectly formed and perfectly tasty in terms of
things like the raw beef and the oysters. That's okay
to have little servings, but if you're having a cheese board,
I think you've got to be a bit more generous.
Speaker 2 (05:34):
You know. And I am not great for having nuts
and all that sort of stuff people put. Actually like cheese.
I'd rather they just gave me two good hunks rather
than seven tiny little slivers and filled up with dried
raisins and nuts. You know.
Speaker 1 (05:48):
Anyway, so we didn't do a dessert, but it was
a gorgeous way to end your culinary expedition around France.
Speaker 2 (05:53):
What is those this evening? This evening, I've just come
up here to we're having the rest in the rest.
The hotel was saying it, we're having I just had
the most amazing scollops in a broth, so I might
start photographing that for another day.
Speaker 1 (06:06):
Lovely, Now the recipe of the week, You are going
to give people a dessert?
Speaker 2 (06:10):
Yes it is, and it is our grant. It was
the Antoine's Grandma Ya Rulad, which is hugely popular and
if they go online they'll see all the pictures on
how to do it, because it's quite I've showed people
how to roll it, but it's well worth doing it.
It's quite it's a little bit involved, but it's well
worth doing it. And used white chocolate rather than dark chocolate.
Oh okay, and then you sprinkle, grand Man, you're on
(06:32):
it before you roll it, and then it because it
goes sort of soggy, but it's it's an absolute, it's
a winner, but it's worth if you've got some time,
get in and do it.
Speaker 1 (06:41):
I think I think her Rulad was the one that
my mum put in for the tour Ringing Golf Club
recipe book fundraiser. I think interesting to compare and contrast.
I don't think it would have been a grand MANI.
Speaker 2 (06:53):
She might she might be telling me that mine is rubbish.
Speaker 1 (06:55):
I don't think so. She didn't make colleens far too polite,
lovely to check Tony's safe travels and look forward to
seeing you on your return.
Speaker 2 (07:03):
Fantastic. Have a lovely day you people.
Finding the hidden gyms at the hospitality scene where I
ate last with Tony Astell on kerry WOODAM Mornings and
joining us now is Chef Tony Astell from the iconic
Antoine's Restaurant in Parnell. Last review before you hit.
Speaker 2 (00:15):
Home, Tony, Yes, indeed, I think it is time I
came home. It's You've got some big things happening in
the next month, so I think it is time. I've
had enough of France. Although the weather's been a little
bit off and on, but here in Axon Provence at
the moment it's actually beautiful weather middling around about twenty
twenty five, so very very pleasant for walking around. It's
(00:37):
a beautiful little city here.
Speaker 1 (00:39):
It is, Yeah it is. And you've ticked off all
the places you wanted to eat at.
Speaker 2 (00:44):
Yeah, a couple other ones that I wanted to do
in Paris where we just didn't have time, But that
gives me an excuse to come back.
Speaker 1 (00:50):
Absolutely. So where was the last place you ate?
Speaker 2 (00:54):
Well, the last place was in Casita and that was
actually probably the probably the second best rest restaurant in Cassis,
and it's probably the second best restaurant we've been too. Well,
we've been away. So it's it's called La brother do
Carton and it's overlooking the whole mediterrane and the most
beautiful setting. And it's a Micheline recommended and two hats
(01:15):
guol from below, so it's pretty up there, but it's
not at Michelin's star. The mother restaurant is below and
that has three stars, which we went to. But this
one here is actually very reasonably priced at sixty five
euro per head that's for the that's without wine, so
it's very approachable. But it's a it's a three set
course menu with choices, so it's very user friendly. The
(01:39):
wineless is amazing and the staff absolutely amazing. They're just
I mean they're extremely professional and every need is executed
to perfection. They're just you know, without being over you
like a raft. They were just absolutely amazing. When we
went back back the second time, they were I mean
they were so excited that we'd come back. So I
(02:00):
can assure you the second time the food was a
little bit better, but it's still only really a three
tick restaurant, but really consistency, a consistent three tick, I mean,
it's yeah, just you know, we've been to so many
little restaurants that are all pretty crappy really, but they're
so full. Every restaurant is so full of We went
to two yesterday here and they were pretty average, and
(02:21):
yet you cannot get into these places. It's just it's
so amazing walking around.
Speaker 1 (02:25):
Is that the tourists or the locals.
Speaker 2 (02:28):
Well, they're all locals of the most because the tourist
season was finished. But I mean, French people have a
different way of life, especially down here in on Provence.
But you know, they're just so laid back. But like today,
we went up for lunch and we were hard pressed
to find somewhere to eat.
Speaker 1 (02:43):
Right, but you didn't. You found this lovely restaurant. Tell
us about it, well.
Speaker 2 (02:47):
The one that in Casi. I mean, look, I had
steak tart out there, which I gave four ticks, but
that's the only four ticks they got. But it was
beautiful beef and it was cut. It was cut quite coarsely,
but they had the local oysters chopped into it and
mixed with the horse Radish man and then put it
into the shell. It was absolutely beautiful and it just
(03:09):
you know, it just blew your way. It was just
such a I could have eaten six of them.
Speaker 1 (03:12):
Rather, it sounds like something even I could do if
we did the raw beef with the oysters and the
horse reddish mayo.
Speaker 2 (03:19):
Because you don't see the raw royce the flavor. Actually
the horse radish just just came together beautifully. And the
other person had gasparcho or free which is it was.
It was so busy, it had so many things on it.
I mean it had melon bits, had mozzarella, Spanish cured ham,
and squid. But you know how a gasparcho is always
(03:43):
pretty ice cold. This was sort of warm, and it
really did put it put a damper on the whole thing.
It was. It was actually good, but I think they
needed to put it in the fridge a bit longer.
Speaker 1 (03:54):
Okay.
Speaker 2 (03:55):
Next and then we had the the tom Rouge de
Mediterraney and that was red tuna with cilantro flavored RATATOUI
that was I think they just overcooked it on one side.
Speaker 1 (04:09):
It was because this would be something they'd do really
really well.
Speaker 2 (04:14):
Well, you expect because it looked actually fantastic too. You
cut it and then you saw that it was about
half a minuch cooked on one side and not cooked
on the other. But it was slightly grainy. The ratta
to he was fantastic. It was a great accompaniment, but
it just didn't quite work. So we only gave that
one three. But then I had the pork, the cushon conceitors,
you know, as I like these sort of things. But
(04:35):
and that's candy pork breast, and that was roast with
roasted baby potatoes, shot up jam and diarblot. And that
got four ticks because it was actually confee of pork
and it was slowly cooked but still succulent and tender,
and the flavors melded excellently and it created a great,
great dish. So that got four ticks.
Speaker 1 (04:57):
Fantastic, so well worth it. So you went for the
cheese rather than a dessert.
Speaker 2 (05:01):
Yeah, but the cheese, I mean they if you had
cheese the separate course there was thirty seven euro per head,
so we we didn't want dessert, so they very kindly
did us a cheese boards two. But you need the
microscope have a look at it. Really it wasn't quite
what we wanted.
Speaker 1 (05:17):
But you can't be meager in some things. Like meager
meager and perfectly formed and perfectly tasty in terms of
things like the raw beef and the oysters. That's okay
to have little servings, but if you're having a cheese board,
I think you've got to be a bit more generous.
Speaker 2 (05:34):
You know. And I am not great for having nuts
and all that sort of stuff people put. Actually like cheese.
I'd rather they just gave me two good hunks rather
than seven tiny little slivers and filled up with dried
raisins and nuts. You know.
Speaker 1 (05:48):
Anyway, so we didn't do a dessert, but it was
a gorgeous way to end your culinary expedition around France.
Speaker 2 (05:53):
What is those this evening? This evening, I've just come
up here to we're having the rest in the rest.
The hotel was saying it, we're having I just had
the most amazing scollops in a broth, so I might
start photographing that for another day.
Speaker 1 (06:06):
Lovely, Now the recipe of the week, You are going
to give people a dessert?
Speaker 2 (06:10):
Yes it is, and it is our grant. It was
the Antoine's Grandma Ya Rulad, which is hugely popular and
if they go online they'll see all the pictures on
how to do it, because it's quite I've showed people
how to roll it, but it's well worth doing it.
It's quite it's a little bit involved, but it's well
worth doing it. And used white chocolate rather than dark chocolate.
Oh okay, and then you sprinkle, grand Man, you're on
(06:32):
it before you roll it, and then it because it
goes sort of soggy, but it's it's an absolute, it's
a winner, but it's worth if you've got some time,
get in and do it.
Speaker 1 (06:41):
I think I think her Rulad was the one that
my mum put in for the tour Ringing Golf Club
recipe book fundraiser. I think interesting to compare and contrast.
I don't think it would have been a grand MANI.
Speaker 2 (06:53):
She might she might be telling me that mine is rubbish.
Speaker 1 (06:55):
I don't think so. She didn't make colleens far too polite,
lovely to check Tony's safe travels and look forward to
seeing you on your return.
Speaker 2 (07:03):
Fantastic. Have a lovely day you people.
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