Recipes Archives - Madison Bistro
Maitres Cuisiniers de France: The Cookbook
New York, NY, October 6, 2017: Master Chefs of France:
Produced in partnership between the Maîtres Cuisiniers de France and renowned photographer Battman, this 382 page,
full-color cookbook showcases the pinnacle of modern French cuisine.
77 of the 80 Chefs belonging to the USA-Canada Chapter of the Maîtres Cuisiniers de France | MCF-USA have put
together their first (savory only) cookbook snapped by Ph’ood photographer extraordinaire Battman, founder of The Chefs Connection.
The chefs live and work in 21 States in the US, in Canada, Grand Cayman and St. Lucia. You will have seen some of them on TV; some have won multiple awards at prestigious Culinary Recognition Events; and some will not be known to you yet.
With only 500 Chefs worldwide in the global organization, you will enjoy their vibrant and creative vibe.
Claude Godard of Madison Bistro.
The book and its contents is endorsed and blessed by Paul Bocuse and Jacques Pepin, both French culinary
mentors to chefs worldwide.
Each recipe is beautifully photographed by the world-famous Battman, and presented in striking color with an 8.75” x 12” hardcover landscape format. Curated by MCF-USA/Canada
President Jean-Louis Dumonet, and under the passionate direction of Karen Dumonet, this exciting collection of savory dishes, 154 in all, is equally tempting to both palate and eye, laid out on Porcelaines Raynaud plates.
The book will be available for purchase September 15th on Amazon and on each restaurant including Madison Bistro NYC. The eVersion will be sent to you for free
Chef Claude Godard can ship it to you and include a personalized word and signature
Websites: mcf-usa.com & thechefsconnection.com & madisonbistro.com
Facebook: Maîtres Cuisiniers de France USA/Canada * Twitter/Instagram: mcfusa
Facebook: MadisonBistro/ Instagram: madisonbistrony/
The perfect gift for the holiday.
Salmon Tartar with Oysters and Cucumber
Préparation : 15 min
Cuisson : 0 min
Ingrédients pour 4 personnes
350 gr Fillet of salmon
6 unit Oysters
10 cl Heavy cream
1 bunch Chive
1 Sprig Dill
The fish and the oysters need to be extremely fresh because they will be eaten raw.
Preparing the ingredients
Place the oysters in a dish towel in your hand. Open the oysters with an oyster knife.
Empty the water in the shells into a bowl and remove the oyster from its shell into the oyster water. Scrape the meat in the top half of the oyster and Place the oysters on a cutting board and chop with a chef’s knife.
Set aside in a bowl and refrigerate.
Make an incision near the tail of the salmon and run Read more »
At Madison Bistro, Chef Claude Godard always select the freshest ingredients.
Maine Lobster comes daily and is surrounded by crispy fresh vegetables and sauce Aurore. You can sometime ask yourself about the “sauce Aurore”?
An instant mixture of homemade Mayonnaise, a touch of tomato Ketchup and a splash of Brandy.