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Olivier chooses the best meat for you, but your job is not entirely done.
Check out these recipes for some culinary inspiration...

OLIVIER'S RECIPES

Cooking a Cote de Boeuf


  • Oct
  • 10

Olivier’s Pork Loin Roti with Apricot and Prune


  • Apr
  • 15
Ingredients:
  • 2 1/2 Pounds Roti (serve 4 - 6 persons)
  • Freshly ground black pepper
  • Salt
Instructions:

Olivier’s Quail Farci (Stuffed Quail) roasted with
                Grape and Cognac


  • Feb
  • 12


From French Taste by Laura Calder
Serves 2 | Prep Time: 15 min | Cooking Time: 40-45 mins

Ingredients:
  • 2 Quails Farci from Olivier’s
  • 3 tablespoons grapeseed oil
  • 3 tablespoons Cognac
  • 1 cup chicken stock (get chicken bone from Olivier’s for homemade or low sodium)
  • 1 pound seedless green and red grapes, halved
  • Salt and pepper
Instructions:

Simple Pepper - Crusted Filet Mignon


  • Feb
  • 12


The Filet Mignon is the ultimate symbol of refined indulgence. Filet Mignon is a special-occasion classic. For this best lean and singular cut of meat, you can certainly get away with this most simple recipe.
Serves 2 | Prep Time: 15 min | Cooking Time: 15 min

Ingredients:
  • 2 filet mignons, (about 1 1/2 inches thick) ready tied by Olivier’s
  • Coarse salt and very coarsely ground pepper
  • 2 teaspoons olive oil
  • Red Wine Sauce or Truffle Butter for serving (optional)
Instructions:

Turkey Roti with house stuffing from Olivier's


  • Nov
  • 17

Recipe based on a 6.5 pound roti, yields 8 to 10 servings | Approximate Cooking Time: 2 hours

Ingredients:
  • 1 of Olivier's turkey roti
  • Olive oil
  • Salt and black pepper, to taste
Instructions:

Olivier’s Chicken Roti with Bacon


  • Nov
  • 1

1 of Olivier’s Chicken Roti (deboned and tied) serves 2-4 person.

Roasting Instruction:

Preheat the oven to 350°F
Season the Chicken Roti to your taste (suggested: salt, pepper, herbes de provence, etc...)
Heat 2 tablespoons of olive oil in a flameproof roasting pan. Brown all sides of the Roti over high heat.
Remove from heat.
Sprinkle generously with a little more olive oil, then roast the chicken in the oven for 1 hour or until the internal temperature of the Roti reaches 160°F. Let it rest for 5-10 minutes before serving.


Braising Instruction:

Season the Chicken Roti to your taste (salt, pepper, herbs de provence, etc...)
Heat 2 tablespoons of olive oil in a deep sauté pan. Brown all sides over high heat.
Turn down the heat to low-medium heat, then add chicken broth just enough to level with the base of the roti (suggestion: to make your roti more colorful, at this point, you can also add tomatoes, mushrooms or chopped roots vegetables, etc...)
Cover the pan and let it slow braise for about 1 1/2 hour or until the internal temperature of the roti reaches 160° F


Poaching and Searing:

Ask Olivier’s staff to vacuum seal the Chicken Roti (marinated with salt, pepper and Herbs de Provence) for you.
In a deep pot, heat up water to a boil.
When boiling, turn the pot down to medium-low. Put the vacuum-sealed Roti into the pot and let it cook for 1 1/2 hours (this vacuum seal bag is safe in hot water)
Remove the Roti from the pot of water.
Heat 2 tablespoons of olive oil in a pan. Brown all side of the Roti over high heat.
Let it rest 5 minutes before serving.

A Few Words from Chef Laurent Manrique


  • Jun
  • 18

Phenomenal chef Laurent Manrique (Millesime, NY, Café de la Presse, SF) shares a few words of wisdom on how to prepare Olivier's finest cuts.

"Veal is superb! Stopped at my friend Olivier for this week end ,and tried some quick recipes..."
 

Loin of Veal

This is the most tender piece. Make sure you served it "rose"or medium. I like to prepare it roasted in the 380F oven, with cherries tomatoes, fingerling potatoes (already boiled) and young favas beans.
It can also be cooked in "medallion or noisettes" sautéed in butter, and finished the sauce with capers, Meyer lemon jus and pulp, a splash of Chablis wine and freshly cut parsley.

 

Veal chop."The King"

Grilled, rubbed with thyme.
Served with a salad Heart of Romaine, and shaved parmesan cheese.....Used Black Peppers, much mores flavors than alls other fantasies peppers...
I like also a nice Veal Chop sautéed in a cast iron pan, add green asparagus, morels mushrooms and a large spoon of Creme Fraiche is delicious!

 

Osso bucco

You can have the classic one, a l'Italienne. Make sure to add fresh basil just before served.
Or ,a different version. Braised in a nice broth, with cumin, lemon confit, dates, sundries tomatoes. harrissa.
I loved to add mint and cilantro just at the moment you bring this wonderful dishes at the table.

Bon appétit!

Country Pork Roast


  • Apr
  • 22

Preparation Time: 15 Min | Cooking Time: 2 hours

Ingredients:
  • 6 tablespoons of olive oil
  • 2 1/2 lbs boneless pork loin (or Roti Echine, Pork loin Roti from Olivierʼs)
  • 12 pear onions, pealed
  • 1/2 lbs of carrots, peeled and cut at an angle
  • 2 1/4 cups of dry white wine
  • 2 1/2 cups of waxy potatoes, halved
  • 1/4 cup sweet butter
  • 1 fresh bouquet garni (of thyme, bay leaves, and sage, tied with a string. or you can use Herb de Provence)
  • 3 cloves of garlic
  • 1 bunch of fresh parsley
  • Sea salt
Instructions:

Pintade au Chou (Guinea Fowl with Cabbage)


  • Apr
  • 12

Serves 4 | Preparation Time: 20 Min | Cooking Time: 50 Min

Ingredients:
  • 1 Guinea Fowl, giblets removed
  • 1 Green cabbage
  • 6 slices of bacon
  • 1/2 cup of white wine
  • 6 sage leaves
  • 3 carrots
  • 3 tb spoons of duck fat
  • 3/4 cup chicken stock
  • Salt and pepper
Instructions:

Lemon Chicken Fricassée with Shallots and Morels


  • Mar
  • 06

Serves 4 | Preparation Time: 30 Min

Ingredients:
  • 3 tablespoons unsalted butter
  • One 3- to 4-pound chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 6 small shallots, peeled and quartered lengthwise
  • 1/4 pound morels (about 6), quartered lengthwise
  • 1 cup water
  • 1 pound pencil-thin asparagus
  • Juice and zest of 1 lemon
Instructions:

Braised Lamb Shoulder with Potatoes


  • Feb
  • 15

Serves 4 | Active Time: 30 min | Total: 4 Hrs

Ingredients:
  • One 3-pound boneless lamb shoulder roast, well trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 4 slices of bacon, cut into 1-inch pieces
  • 4 slices of bacon, cut into 1-inch pieces
  • 1 cup dry white wine
  • 2 cups chicken stock or low-sodium broth
  • 2 thyme sprigs
  • 2 garlic cloves, unpeeled
  • 1 bay leaf
  • 4 Yukon Gold potatoes (1 1/2 pounds), peeled and sliced 1/2 inch thick
  • Chives, for garnish
Instructions:

Veal Chop with Jus


  • Feb
  • 01
Ingredients for the jus:
  • 4 tbsp. canola oil
  • 4 lbs. boneless veal breast, trimmed of fat, cut into 1" cubes
  • 1 yellow onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 head garlic, halved crosswise
  • 4 sprigs thyme
For the veal chop:
  • 1 1 1/2-lb. bone-in veal chop, about 2 1/2" thick
  • 4 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. unsalted butter
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 cloves garlic
  • 4 oz. shiitake mushrooms, stemmed and quartered
Instructions:

Leg of Lamb with Garlic and Rosemary


  • Jan
  • 19
Ingredients:
  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied (or have Olivier prepare this for you)
  • 4 garlic cloves
  • 1 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon black pepper
  • 1/4 cup dry red wine or beef broth
Instructions:

Dijon Mustard Rabbit


  • Jan
  • 7

Lapin à la moutarde | Serves 4-6

In France, mustard laws state that only mustard made from black and/or brown mustard seeds and wine or wine vinegar may be called "dijon." This classic French grandmothers' dish obeys the law.
Ingredients:
  • 1 large rabbit (3–4 lbs.), cut into serving pieces (You can also ask Olivier to chop it for you)
  • 1⁄2 cup dijon mustard
  • Salt and freshly ground black pepper
  • 4 tbsp. unsalted butter
  • 1 small onion, finely chopped
  • 1⁄2 cup French chablis or other dry white wine
  • 1 bouquet garni
  • 1⁄3 cup crème fraîche
  • 2 tbsp. finely chopped fresh parsley
Instructions:

Pot-au-Feu (Boiled Beef and Vegetables)


  • Dec
  • 1

Serves 6 | Cooking time: 3 hours

Ingredients:
    Ask Olivier prepare Pot-au-feu meat for 6 or get:
  • 1.2 lb Beef short ribs
  • 1.2 lb Beef shank
  • 1 Oxtail
  • 3 Marrow bones
  • 6 Carrots
  • 3 Onions studded with 4 cloves
  • 6 Potatoes
  • 1 1/2 Round green Cabbage
  • 6 Turnip
  • 3 Leeks
  • 1 Bouquet garni (thyme, bay leaves, and sage, tied with a string)
  • 4 Celery stalks
  • Coarse salt
  • Cornichons
Instructions:

Boeuf Rôti (Roast Beef)


  • Nov
  • 23

Serves 6 | Preparation time: 30 minutes | Cooking time: 40 minutes

Ingredients:
  • 2 lb Beef roast (or get a Boeuf roti ready prepared at Olivier's)
  • 6 Potatoes
  • 3 Shallots
  • 4 unpeeled cloves garlic
  • 2 1/2 teaspoons butter
  • 1/2 cup white wine
  • Olive oil
  • Sea Salt
Instructions:

Pork Chop with Shallots


  • Nov
  • 3

Serves 6 | Preparation time: 5 minutes | Cooking time: 20 minutes

Ingredients:
  • 6 bone-in pork chop
  • 1/4 cup sweet butter
  • 8 shallots, chopped
  • 10 fresh thyme sprigs
  • Sea salt
  • Coarsely ground black pepper
Instructions:

Steak Tartare


  • Oct
  • 23

Serves 4 | Preparation time: 20 minutes

Ingredients:
  • 1 1/2 lb Fresh minced fillet steak or ground
  • 2 tbsp. extra-virgin olive oil, plus more to taste
  • 4 egg yolk
  • 4 shallots finely chopped
  • 7 cornichons (not the regular, large sweet pickle)
  • 1 tbsp. Dijon mustard
  • 4 tbsp tomato ketchup
  • 2-3 dashes of Tabasco sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Cognac or Armagnac
  • 3 tbsp fine chop fresh coriander
  • 1 tbsp fine chop fresh parsley
  • Freshly ground black pepper, sea salt, paprika and chili powder
Instructions:

Boeuf Bourguignon


  • Oct
  • 10

For 4-6 persons | Preparation time: 30 minutes | Cooking time: 3 hours

Ingredients:
  • 1 lb cubed stewing beef prepared at Olivier's (Paleron, Chuck or bottom round cut into 2 inch cubes)
  • 7 oz lightly smoked bacon bits or bacon strips, cut into small pieces
  • 4 oz button mushrooms
  • 2 cloves of garlic, peeled and sliced
  • 1 medium onion, peeled and sliced
  • 4 carrots, thickly sliced
  • 18-24 pearl white onions
  • 1 Tbsp tomato paste
  • 2 sprigs of thyme (1 tsp dried)
  • 1 bay leaf
  • 2 heaped tablespoons flour
  • 1 bottle of red burgundy
  • Salt and freshly milled black pepper
Instructions:

Onglet: Hanger Steak


  • Sep
  • 7

For 4 persons | Preparation time: 15 minutes | Cooking time: 1 hour

Ingredients:
  • 6 hanger steaks, prepared and ready to cook from Olivier's
  • 3 shallots
  • 10 ounces of mushrooms
  • 1 tablespoon of parsley, chopped
  • ½ cup of white wine
  • 1 tablespoon of butter
  • Oil
  • Salt, Pepper
Instructions:

Poulet rôti tout simplement: Simple Roast Chicken


  • Aug
  • 15

For 4 persons | Preparation time: 15 minutes | Cooking time: 1 hour

Ingredients:
  • 1 whole chicken (or buy heart and liver separately)
  • 1 garlic and herbs cheese (i.e. Boursin)
  • 1 bunch of tarragon
  • 3 cloves of garlic, chopped
  • Sea salt
  • Olive oil
Instructions:

Rib Steak, Bordeaux-style: Entrecote Bordelaise


  • Jul
  • 25
Ingredients:
  • 1 (2-pound) entrecote or rib steak at room temperature
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup finely chopped shallots
  • 1 cup red Bordeaux
  • 1 sprig thyme
  • 1 cup beef broth
  • 4 ounces beef marrow, poached and cut into pieces
  • Pepper
  • Watercress, garnish
  • Blue Cheese Mashed Potatoes
Instructions:

Rack of Lamb on Herbs


  • Jul
  • 19

For 4 persons Preparation time: 10 minutes | Cooking time: 25 minutes

Ingredients:
  • 1 rack of lamb with 8 chops prepared by the butcher
  • 1 bunch fresh mint
  • 3 sprigs rosemary
  • Salt and pepper
  • 4 cloves garlic
  • Olive oil
Instructions:

 

 



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