Oliver Poilevey, Executive Chef of Petit Bouchon, Le Bouchon, La Sardine
Petit Bouchon is part of Revival Food Hall’s popular rotating quarterly pop-up series and he will teach viewers about this delicious handheld Belgian street food.
Revival Food Hall
Financial District, 125 S. Clark St., Chicago
1958 N. Damen Ave., Chicago, IL 60647
111 N. Carpenter St., Chicago, IL 60607
Liege Style Waffle 1 ea
Burger Patty 1 Ea
Raclette Cheese Sliced 2 Slices
Guanciale (Bacon) 2 Strips
Caramelized Onions 2 Tablespoons
Pickles (Recipe Below) 5 slices
Andalouse Sauce (Recipe below) 1 Tablespoon
Egg Yolk 4 ea
Lemon Juice ¼ C
Confit Garlic 1/8 C
Raw Garlic 2 ½ cloves
Dijon ½ C
Rice Bran Oil 1 QT (4 C)
Piquillo Pepper Puree 1 C
Harissa ½ C
Salt To Taste
Combine egg yolks, lemon juice, Garlic and Dijon in a food processer.
While food processer is spinning slowly add rice bran oil until you have an aioli.
Add additional ingredients adjusting for seasoning.
BREAD AND BUTTER PICKLES:
Cucumber 6 ea
Salt 1 PT
Onion 1 ea
Clove 1 Tablespoon
Coriander 2 Tablespoon
Black Pepper 2 TableSpoon
Sugar 1 PT
Vinegar 1 QT
Water 1.5 QT
Slice cumbers thin.
Toss in salt and let cure for 1 hour.
Rinse twice washing off all salt.
While cucumbers are curing combine sugar, vinegar, water and spices in a pot and bring to a boil.
Julienne onions and mix with cucumbers.
Pour pickling liquid over vegetables through a strainer (discarding spices).
*Chef recommends you use your favorite waffle recipe - these amounts are for a large batch and for the professional kitchen.*
La gaufre de Liège (for Le Bouchon)
3000 g (6 1/2 pounds/15 cups) Bread Flour
150 gr (3/4 cup) Granulated Sugar
150 gr (3/4 cup) Honey
60 gr (4 1/2 T) Salt
1500 gr (7 1/2 cups)Tempered Milk
660 gr (3.2 cups) Eggs
45 gr (3.5 T) Dry Yeast
1500 gr (7 1/2 cups) Butter
Mixing all of the ingredients besides the butter in a electric mixer, using dough hook.
- 5 min. in 1st gear
- 7/9 min. in 2nd gear (until development of the gluten)
- Add the chopped and cold butter
- Mix another 7 min in 2nd gear, until butter is completely incorporated and the dough not sticking on the bowl
One ingredient will be added later:
1800 gr (9 cups) Sucre perlé - added as you form dough into small balls. Then place balls into your waffle maker per instructions of machine.