Chef Philippe Wagenfuhrer is a culinary maestro who has mastered the art of blending French classics with Indian exoticism. With an impressive 42-year career spanning Michelin-starred restaurants and luxurious 5-star properties across the globe, Chef Wagenfuhrer is now sharing his passion for food in Kuwait, opening a window to cuisines from various origins, including French, Mediterranean, Asian, Indian, Arabic, and African.
A Dash of His Past
Chef Wagenfuhrer's culinary journey has taken him across continents, from his native France to Scotland, the Caribbean, South Africa, the Maldives, and the Middle East. Throughout his career, he has not only honed his skills but also mentored and trained numerous chefs, restaurant managers, sommeliers, wine stewards, and waiters, nurturing young talent and helping them spread their wings in the culinary world.
His experience has given him a deep appreciation for the intricate nuances and traditions of different cuisines, and he draws inspiration from these experiences to create dishes that are both authentic and innovative.
His Signature Dish: Slow Roasted Lamb Shoulder with Smoked Eggplant Puree, Char Grilled Baby Vegetables, & Anchovy Crumb
Chef Wagenfuhrer's signature dish, Lamb Korma, is a perfect example of his unique approach to fusion cuisine. By incorporating unconventional ingredients like Nestle coconut powder and French techniques, he adds a distinct twist to this classic Indian dish.
The result is a flavorful and visually appealing plate that showcases the best of both worlds.
Lamb Korma with a French Finish
| Ingredients | |
|---|---|
| 0.600 kg Lamb Loin Trimmed | 0.100 kg Nestlé Coconut Powder |
| 0.400 kg White Bread (slices) | 0.120 kg Chicken Breast |
| 0.500 kg Baby Spinach | 0.120 kg Egg White |
| 0.040 kg Fresh Coconut | 0.010 kg Fresh Coriander |
| 0.020 L Olive Oil | 0.030 L Double Cream |
| Salt & Pepper to taste | |
| Korma Paste | |
| 0.004 kg (2 tsp) Cumin Seeds | 0.010 kg (2 tbsp) Coriander Seeds |
| 0.003 kg (½ tsp) Turmeric Powder | 0.010 kg (2 tbsp) Garam Masala |
| 0.003 kg (1 tsp) Red Chili Powder | 0.015 L (1 tbsp) Oil |
| 0.020 kg (3 cloves) Garlic | 0.030 kg (1 tbsp) Tomato Paste |
| 0.080 kg (2 tbsp) Nestlé Coconut Powder | 0.100 kg (2 tbsp) Cashew Nuts |
| 0.003 kg (2 tbsp) Chopped Coriander | 0.005 kg (1) Red Chili |
| 0.150 L Olive Oil | |
| Sauce | |
| 0.020 kg Nestlé Chicken Stock Paste | 0.300 kg Reduced Chicken Stock |
| 0.250 kg Coconut Cream | 0.080 kg Butter |
| 0.100 kg Curry Paste | |
| Coconut Rice | |
| 0.200 kg Japanese Rice | 0.040 kg Nestlé Coconut Powder |
| 0.002 kg Salt | 0.010 L Mirin |
| Garnish | |
| 0.100 kg Pickled Shallots | 0.250 kg Savoy Cabbage Ball |
| 0.200 kg Dehydrated Roma Tomato | 0.080 kg Cashew Nut Gel |
| 0.001 kg Pea Shoots | 0.002 L Curry Oil |
| 0.003 kg Micro Shoots | |
Methods
| Lamb and Chicken Mousse | |
|---|---|
| 1. Season the lamb loin and seal in a hot pan with olive oil. | |
| 2. Mix coconut powder with 250ml of water. | |
| 3. Soak sliced bread in coconut milk. | |
| 4. Blend chicken breast with egg white, grated fresh coconut, blanched spinach, and cream. Season as needed. | |
| 5. Pan fry the soaked bread slices until golden, then roll flat with a pin. | |
| 6. Layer chicken mousse on bread, top with lamb loin, and roll tightly. | |
| 7. Bake at 180°C (350°F) until lamb reaches medium doneness. Rest before serving. | |
| Spice Curry Paste | |
| 1. Heat oil and toast all spices (except turmeric) for 2-3 minutes until fragrant. | |
| 2. Blend toasted spices with garlic, tomato paste, and turmeric to form a smooth paste. | |
| 3. Combine reduced chicken stock and stock paste in a saucepan and bring to a boil. | |
| 4. Whisk in curry paste and butter until fully incorporated. | |
| 5. Stir in coconut cream and simmer. | |
| 6. Reduce sauce to desired consistency, adjusting seasoning as needed. | |
| Coconut Rice and Garnish | |
| 1. Cook Japanese rice according to package instructions. | |
| 2. Fold in coconut powder, salt, and mirin while rice is still warm. | |
| 3. Press rice into mold and refrigerate overnight. Cut into 3mm × 5cm rectangles. | |
| 4. Pan-fry rice cakes until golden and crispy on all sides. | |
| 5. Arrange optional garnishes decoratively when plating. | |