After more than 16 years with Le Bilboquet in New York City, chef Jean Louis Sangare brings his culinary artistry and a multicultural perspective to the kitchen in Atlanta.
Sangare found his passion for the culinary arts as a child, motivated by the creativity of internationally recognized chef Jacques Pépin. After earning his culinary certificate at the École de l’Hotellerie in Côte d’Ivoire in 1997, he traveled to the United States to begin his career, starting as a line cook at Le Bilboquet in New York City, where he was given the opportunity to train with notable chefs. While the restaurant underwent renovations in 2013, Sangare garnered additional experience around the city as managerial sous chef at The Pierre Hotel, culinary consultant at Le Chat Noir and as a private chef and caterer.
During his time at Le Bilboquet, Sangare has developed and maintained classic French recipes for the restaurant including the acclaimed “poulet Cajun” dish. He continues to emulate Pépin in many ways, namely with the artistic presentation of food. (bio and photos courtesy of The Reynolds Group)
La Salade de Couscous au Lobster
For 2 servings
1 fresh lobster, 1 1/2 lb
For the couscous salad:
1 1/2 cup of couscous medium grain
1 tbs red bell pepper diced medium size
1 tbs green bell pepper diced medium size
1 tbs red onion diced medium size
1 tbs tomatoes diced medium size without seeds
1 tbs chopped fresh mint
1 tbs chopped fresh cilantro
1 tbs chopped fresh parsley
1 cup V8 tomato juice
2 tbs good extra virgin olive
2 tbs fresh lemon juice
1/2 tsp salt
1 pinch black pepper
Spring mix salad
For the garnish:
Chives oil ( blend 2oz of olive oil with 1/4 cup of chopped chives and reserve it)
(In a blender, puree the fresh tomatoes with the drained sun-dried tomatoes, garlic, olive oil, basil and crushed red pepper. Season with salt and black pepper. Refrigerate until ready to serve.)
1/2 cup olive oil
3 tbs fresh lemon juice
1 tbs minced shallot
1 1/2 tsp Dijon mustard
1/2 tsp grated lemon peel
1/2 tsp sugar
Whisk all ingredients in bowl to blend. Season with salt and pepper
Cook the lobster for 7 minutes in the sauce pot with water, 1 cup of white wine, 1/4 cup of apple cider vinegar and add 1/4 of onion, 1 branch of celery, black pepper and salt to give a flavor to it. Then cool it down in the iced water. Take the shell off and keep it aside.
For the couscous, mix all the ingredients together in the salad bowl and let it sit in the cooler for an hour before serving.
For the presentation on the plate, put the couscous in the center of 3″ circle ring and press it down so the couscous will have the shape of the ring. Then add one handful of Spring mix salad, tossed with lemon vinaigrette on the top of the couscous and also toss the lobster split in two in the same lemon vinaigrette and add it on the top of the salad.
Slowly remove the circle ring from the plate and encircle the dish with tomato coulis and chives oil. On top of the lobster add mango julienne.
Your Lobster couscous salad is ready to be eaten. Enjoy!