00:00Here, we have a premium hunger stack.
00:03That's what we're using for a burger,
00:05where we choose because it's more flavor,
00:07where they have 80% of meat and 20% of fat.
00:12Now we're gonna start to clean them.
00:14We need to take all the nerves out.
00:16If we keep this one, the burger will be chewy.
00:19As a chef, quality is the more important.
00:23♪♪
00:31♪♪
00:38When we're done with cleaning the beef every morning,
00:41we're gonna grind them in a portion 6.5 ounce.
00:45We don't want to go over-grinding.
00:47We see a little bit of fat, a little bit of meat,
00:50and when we're gonna cook this one,
00:52it's gonna stay all together.
00:54We make the ball, then after we have a ring
00:57where is the size of the burger bun, it's pretty big.
01:01All the juicy, all the flavor
01:03is gonna stay inside of the burger.
01:06We decide to have 6.5 ounce
01:09because most of the places, they have an 8-ounce burger.
01:13We prefer to reduce a little bit.
01:15The customer enjoy the burger from the beginning to the end.
01:20When we finish with the grinding
01:21and making the portion of the burger,
01:23we leave to rest for overnight.
01:25This tray is what we do today,
01:28and this one is the one we do yesterday.
01:31And you can see between this one and this one,
01:33this one is get a little bit drier.
01:36This one is gonna be more easy to cook during the service.
01:39The first thing in the morning we do
01:41is we start the potato bun with the pastry chef Victoria.
01:46We're using Idaho potatoes,
01:47and we find that this potato with the starch content
01:51makes the best potato bun.
01:53Potato bun just feels classic.
01:55So right now I'm just weighing out 900 grams of potatoes,
01:58and then just gonna dice them
02:00and bring them to a boil for about 20 minutes.
02:03So now that our potatoes have come to a boil
02:06and they're soft, we're going to drain the water,
02:08mash them, and add in our butter.
02:12I'm just going to add my potato and butter mixture
02:14into my flour mixture.
02:17We're looking for it to come together into one big ball.
02:24And now I'm just gonna cover it with plastic wrap,
02:26let it rise in a warm area for an hour.
02:30As a chef, it's really important for me
02:32when we decide to add the burger on the menu
02:35is to make everything nice.
02:37We're doing everything.
02:38We're doing the buns, we're doing the patties,
02:41we even do the fresh mayonnaise
02:44where we use white miso.
02:47We added samba sauce.
02:49It's a mix of chili and fermentation.
02:52The scallion gives the twist.
02:55Asian flavor began from the bun of the restaurant
03:00where they have a flavor of Asian and French technique.
03:04For me, all the burger need to have a good condiment.
03:09The combination of every toppings
03:12is gonna give us a beautiful burger
03:14with freshness, moisture, texture.
03:20Here, we're gonna make the condiment,
03:22the avocado, the creamy avocado.
03:25We're gonna add in some spicy mayonnaise,
03:28then some baby jam into it.
03:31And we decide to have avocado to have the flavor,
03:34the creaminess of the avocado
03:36mixed with the spicy mayonnaise
03:38on every bite of the burger.
03:40We want to enjoy.
03:44It's been about an hour,
03:45and as you can see, the dough has started to proof
03:47and it's risen to the top.
03:48So now we are ready to portion it out.
03:51I'm portioning these out to 75 grams
03:54to match the size of the burger patty
03:56that Chef Cedric makes.
03:58We want everything here to be consistent
04:00and the right proportions.
04:02So we're making them into perfect circles.
04:04How you shape them is how they're gonna proof.
04:06If I shape it and it's a little wonky on top,
04:09then when the dough rises,
04:11it's gonna keep that wonkiness
04:12and it's not going to have the perfect top.
04:15So I just want to make sure
04:16that everything is smooth and consistent.
04:21And now she's ready to proof for one more hour
04:24and then she'll go in the oven.
04:25We're gonna finish to prep the French fries.
04:29We try to replicate the same fries as L'Avenir in Paris.
04:34We peel the potato, we wash them,
04:36and we cut five millimeter.
04:38When we decide to add the potato buns,
04:41we're trying to use the same potato
04:43for making the burger buns.
04:45We're gonna find the same flavor of the potato
04:49in the burger buns.
04:52We take all the fries, we dry the fries.
04:54We take all the water out from the potato.
04:57When we're gonna blanch them,
04:59they're not gonna stick together.
05:00We blanch at 160 degrees.
05:04We're gonna leave them cook and we're gonna take one
05:08and when it's gonna start to break,
05:10it's gonna be ready.
05:12You can see, it's softer.
05:15Then we leave to rest for an hour or two
05:19and we can use to finish at the service.
05:26These guys are all proofed and ready to be baked,
05:29so I'm just going to egg wash them really quickly
05:32and then throw them in the oven.
05:33Our egg wash is really to give the nice shine
05:35and golden when it comes out of the oven.
05:38We're gonna bake it for 10 minutes at 204 degrees Celsius
05:41and then flip it once it's done,
05:43an extra five minutes and they should be perfect.
05:48Fire next table, four burger.
05:51Here is how we're gonna cook the burger.
05:53We're seasoning with fleur de sel.
05:55We're gonna sear both sides.
05:57We give a nice coloration on both sides.
06:00We're gonna seasoning the second part.
06:03We're gonna put applewood bacon.
06:05We're gonna sear on the planchette too,
06:07where it's gonna give a little bit of flavor to our burger.
06:11First, we're gonna sear and we're gonna finish on the oven.
06:16The potato buns we make this morning,
06:18we're gonna sear this part to give the crunchiness.
06:23Timing of cooking is timing of resting.
06:26For any kind of meat you cook,
06:28you cook for five minutes,
06:30you need to leave to rest for five minutes.
06:33We give another coloration to give crispiness.
06:37Then we flip, then we're gonna add in the Gruyere cheese.
06:41Why we choose the Gruyere cheese
06:43is to have the flavor of the French cheese.
06:45When it's seared, we're gonna finish
06:48under the salamander to melt the cheese.
06:52And we're gonna finish with the bacon
06:54and we're gonna start building avocado and salam.
06:59We're using the heirloom tomato, our party,
07:02fresh from this morning, applewood bacon.
07:06We're gonna finish with our crispy French fry.
07:09We're seasoning with salt.
07:10We're gonna try to keep the best long fries.
07:15Here is the beautiful burger of La Venue at Saks.
07:20When people coming to La Venue at Saks,
07:22for me, it's really important they will enjoy the meal
07:26and to feel like they are home.
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