St. Augustine FL Chef Poinard

I had the great pleasure to interview Chef Jean Stephane Poinard of Bistro de Leon in St. Augustine, FL. I will start by saying the Menu of this restaurant took me back to the time I lived and worked in Paris. The best thing is that Chef Poinard's creations are truly French and Reasonably priced.

Chef Poinard is a 5th generation Chef from the Lyon area of France. His latest effort is his contribution of 18 recipes to a new Art/Culinary/Spirits book titled "ABSENTE".

We discussed the history of the "Green Fairy", Absinthe and the re-invention of Grande Absente. This Anise flavored liquor is the basis of Chef Poinard's fantastic recipes. one of which he has shared with us today.

Please enjoy our podcast of this interview.


Tomato Stuffed with Escargots

To prepare the tomato:

4 large, vine-ripened tomatoes

Bring 2 quarts water to a boil. Cut a cross into the bud end of each tomato. Plunge the tomatoes into the water for 15 seconds. Remove and plunge directly into ice water. Peel the tomatoes, pulling the skin back from the cut cross. Cut the stem end of the tomato off, carefully scoop out the seeds with a spoon or melon baller. Set aside the tomatoes and the tops.

For the garlic cream:

6 cloves garlic, finely diced

1 cup heavy cream

Salt and pepper to taste

Mix the garlic, cream, salt and pepper in a saucepan.

Reduce slowly over low heat, stirring until thickened.

For the escargot:

2 tbsp. butter

1/2 cup carrot, peeled and julienne cut

1/2 cup turnip, peeled and julienne cut

3 cloves garlic, finely diced

4 dozen snails

3 tbsp. Grande Absente

Slowly saute the carrot, turnip, garlic and snails in butter over low heat until the vegetables have caramelized. Quickly deglaze the pan with the Grande Absente. Flame the Grande Absente by touching a lit match to the edge of the pan.

To serve:

Sprinkle salt and pepper into the tomatoes. Place the tomatoes in a 250 F oven for several minutes. The tomatoes should be just warm, not cooked. Place each tomato on an individual plate. Fill each tomato with one quarter of the snail mixture. Place the tops on the tomatoes.

Garnish with 2 or 3 tablespoons garlic cream sauce around each tomato.