Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Francios Seurin

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It has been a while since I have felt the excitement (and the pain!) of working in hotels. The thing about cooking in hotels is that everything is on a much larger scale than your average sized restaurant. From the amount of food that is produced, to the amount of chefs to confer with for inspiration, and the amount of learning that happens can be awe-inspiring. On the flip-side, hotels can burn you out or frustrate you, and can even make you consider taking a break from cooking in general.

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But when you greet a dining room full of happy guests, or receive praise from your superiors or peers, it all becomes worth it again. Your average hotel chef is a slightly different breed; they are sticklers with the classical kitchen brigade system; they think in terms of buffets, guest services, and international cooking conferences. It is all very rousing and I used to love it, the good the bad and the ugly! But again I ramble!

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Francios Seurin is one of those inspiring hotel chefs. He is a Facebook friend and I follow his work as close as I can. He is one of those amazing chefs that inspire every chef working under him I’m sure.

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Francios is a classically trained French pastry chef, and among the best in the world. I feel lucky to have gotten the opportunity to chat with him the other day about his life, work and most importantly (at least for this blog), his tattoos.

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Francios started in cooking in France and has worked at legendary places like Ducasse Savoy Crillon Hotel de Paris in Monaco. He now does catering for M&M Innovative Concepts, a catering and Hospitality Company in Bali, Indonesia.

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He loves catering for the freedom it allows to create new and exciting pastries for every event. Not one event is the same as the last! His latest obsessions are baked durian (baking the smelly fruit depletes the death-like aroma) and pandan coconut. Sounds wonderful!

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Tattoos are another obsession of his. He has around 15 tattoos so far; his first was 10 years ago. His favorites are his Jimi Hendricks tattoo by Berny Luther of Austria and the couple of Buddhist-themed tattoos he got from a couple local Balinese tattoo artists.

bernie luther

He is a traveler at heart, having worked all over South East Asia armed with just his backpack, guitar and laptop. Talking with Chef Francios was exciting! I seriously want to go back and study pastries with a master chef.

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Chef Francios stayed true to his generous and kind nature. He gave me recipes for two of his thousands of amazing creations…

Read on and may mouth-watering commence …

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ICED YELLOW WATERMELON, COCONUT PARSLEY GELEE –RICE WALNUT CRUST

Yellow watermelon sorbet

Watermelon    3500  gr

Sugar                 200 gr

Glucose              1000 gr

Gelatin               12 pcs

Coconut  parsley  gelee

Kara  milk          600 gr

Water                 600 gr

Parsley  [blanched-blend-strain]    100 gr

Sugar                  200 gr

Gelatine          6 pcs

Salt                 1  pinch

Water melon gelee   

Yellow watermelon juice    1000 gr

Lime juice      30 gr

Sugar   80 gr

Gelatin       7pcs

Walnut rice crust

Steam rice  100 gr

Walnut 50 gr

Sticky rice flour  15 gr

Sugar   30 gr

Salt   2 gr

Garnish  

Fresh  watermelon cube

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VANILLA& KIWI ROLL, PINEAPPLE GELEE, SAGE EMULSION, RED BEAN CRUST, PEAR SHOOT

 KIWI GELEE   

kiwi       250 gr

sugar      50 gr

water     60 gr

nutrijelly  4gr

VANILLA MOUSSE     

whipped cream japan  200gr  +  vanilla stick 1.5 pcs   gelatin ½  pcs

PINEAPPLE GELEE                                                                                                                                                           Pineapple local   350gr   pineapple import  300gr    nutrijelly   10gr     10 sugar  ( if need  lemon juice)

RED BEAN CRUST

Red bean (can) 200gr       steam rice 100gr        sticky rice flour 30gr  salt 2gr

PINEAPPLE SAGE EMULSION

Pineapple juice local  700gr  but good and sweet

Lemon juice                   40gr

Sage                                 30gr

Water                            150gr

Soy  lecithin                     7gr

+  one  pear juice in shoot glass

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Merci Beaucoup, Francios!!

Have anything you would like to see up on knivesandneedlesblog?  Email us or tag us!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!

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