In our new series EW eats with, The Restauranteurs deliver their know-how in easy to follow recipes to ensure your dining in is the new going out.
“We don’t mess around with food at LPM,” Chef Duntoye says. “And, we also don’t take our customers for granted. Every morning we ask ourselves: How can we be better today than yesterday?”
According to Chef Duntoye, the best things in life are the most simple, and doesn’t want a menu of ten dishes where only three or four stand out. He works on the principle that with every dish customers should say, “I must eat this again.”
He also believes his role as a chef, goes far beyond preparing and tasting delicious food.
“Being a chef is not just cooking and tasting delicious food, there are layers of what our role really entails,” he explains, “It’s being organised, dedicated to your craft, having a deep understanding of the produce, cleanliness, consistency as well as having a sense of urgency and awareness.”
And now readers are in for a treat, as the celebrated chef has shared one of his favourite recipes.
Roasted baby chicken with lemon, chili and garlic (Coquelet au Citron Confit)
Ingredients for marinade (for one baby chicken)
- 15g of lemon confit
- 5g garlic
- 5g thyme
- 10g honey
- 10g olive oil
- 5g green chilli
Method
- Combine all the ingredients, blend everything together.
- Ensure the baby chicken is de-boned, except the wings and legs.
- Marinate the chicken in the mixture for at least 6-8 hours.
- Spread the extra marinade on top of the chicken and cook for 10mins at 210 degrees.
- Finish with a drizzle of olive oil.
