Chef Claude Godard is a member of a very special group of chefs, the MaÃ®tres Cuisiniers de France. This group is very special. Their mission is to “preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development”. Not anyone can be a Master Chef, and I can attest to Chef Godard’s culinary powers. His restaurant Jeanne & Gaston has quickly become one of my favorite spots for a very affordable meal ($40 gets you a three course dinner with tons of items to choose from), and his NY flagship, Madison Bistro, is always my choice when I’m in the area.
I asked Chef Godard to share a recipe with us that exemplified summer. He chose his fresh goat cheese soup with escargot. When I mentioned that I thought of escargot as more of a winter dish, he said: “Cold soup is always very refreshing. This one has a little more texture because of the silkiness of the goat cheese. It’s more than a soup. It ‘s a perfect appetizer. We think that escargot is a winter dish, not when it is prepared this way”
40 pieces Escargots “Petits gris”or Helix small
1 piece of fresh goat cheese
1 big Potato
50gr pumpkin seeds
1 spoon of cooking oil
1 spoon of butter
1gr de paprika
0.25l olive oil
1 bunch of chervils
Salt and white pepper
Prepare the base of the soup: Cut the onion thin, place one spoon of cooking oil in a heavy bottom saucepan on
the heat add the onion and suet it by keeping white. Cut the potato and add in the pot and cover with 2 liters of
water. Salt and pepper and let it cook for 35 minutes.
In a small saucepan place the quarter of the liter olive oil and add the paprika then heat until hot but don’t boil.
Cut the jalapeno and infuse in the oil and let it cool down. When cold filter in a squeeze bottle
When the soup is cooked place in food processor mix it and place the cheese and mix it too.
Place the soup in the refrigerator until cold.
Sauteed the escargots in butter, reserve them and toast the seeds in the pan to give them a light golden color.
Poor the soup in soup plate add the five escargots in each plate plus few seed on top and squeeze few drops of
the jalapeno oil over the soup.
Place some chervil to decorate the top
Chef Claude Godard of Jeanne & Gaston from Jeanne and Gaston on Vimeo.
If you would like to taste Chef Godard’s cooking, simply head to one of his two New York restaurants: Jeanne & Gaston or Madison Bistro.