Pea Cannelloni (serves 12)
For the Olive Tuile
210g flour
240g butter
210g egg whites
180g glucose syrup
300g tapenade*
*Note: Tapenade is a flavored olive paste found at specialty cook stores as well as Italian markets.
Materials Needed
1. Medium saucepan
2. A medium to large whisk
3. Large mixing bowl
4. A half sized baking sheet tray
5. Silpat
6. Offset spatula
7. A metal tube mold
8. A small pairing knife
*Note: The tuile can be made days in advance as the tuile cookies can be kept in a dry airtight environment.
One day before:
In your mixing bowl combine egg whites and tapenades with a whisk. Add the flour in thirds so as to avoid lumps until fully incorporated. Set this mixture aside. In your saucepan combine the butter and glucose syrup. Place over low to medium heat stirring occasionally to avoid burning. Allow to cool and add to the tapenade mixture. Cover and refrigerate.
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Sommelier Alexandre Philipe recommends:
2003 Parry Cellars Cabernet Sauvignon:
In one sip, you feel the warm sunshine on the grapes. The wine has a beautiful ruby color with aromas of blueberry, boysenberry, blackberry and well integrated oak with a faint note of cardamon. In the mouth, the supple, sweet entry opens up into a mid-palate laced with an excellent balance of tannins and berry fruit.
Long finish on the blackberry and cocoa notes
June 12
MUMM Champagne Dinner
5-course meal, $115 per person.
Details to come soon.
click for reservations
July 14
Bastille Day Dinner
Come celebrate Bastille Day with us. In addition to our a la carte menu, chef Christophe Émé will prepare a special menu which will be available at $125 per person (wine pairing $75).
Details to come soon.
click for reservations
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Ortolan is proud to welcome our new Manager, Mr. Christophe Montaud.
Mr. Montaud has travelled from France, where worked from 2006-2007 at Hotel Ritz in Paris as Chef Sommelier-Manager. From 2002-2006 he held the position of as Chef Sommelier-Manager at Philippe Rochat Restaurant (Chef Freddy's Girardet), a 3-star Michelin Restaurant in Switzerland—one of the best in Europe. Previous to his work at Philippe Rochat, Mr. Montaud also worked as Chef-Sommelier-Manager at Michel Trama Restaurant, another 3-star Michelin restaurant, from 1995-1997.
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