Q. I went to a French restaurant in Coral Springs and had an amazing beef bourguignon with ratatouille. Can I have the recipes? — Katy Bertrand, Sunrise
A. Twin brothers Christophe and Patrick Pillet have worked together in the restaurant business for more than 25 years. Patrick mans the stove while Christophe takes care of their guests. Their French cuisine is as classic as it gets, following the footsteps of their culinary forefathers Escoffier, Paul Bocuse and Guy Martin. After owning six restaurants in the French Caribbean, a vacation to South Florida seven years ago became a turning point. The Pillet brothers saw a void in the market for traditional French fare and were drawn to the family oriented lifestyle of Coral Springs.
The pair relocated and brought a taste of France to University Drive three years ago when they opened the doors to Delice Paradise (2047 N. University Drive, Coral Springs, 954-796-9131, deliceparadise.com.
Recipe: Delice Paradise Beef bourguignon
Claire Perez Q. Please help me find the recipe for Beverly Hills Cafe salad dressing Island Chutney. We used to go the restaurant in Boca Raton and this was my favorite salad dressing. I would order it on salad and then buy a jar to take home. It’s been closed for several years but I would really love to be… Q. Please help me find the recipe for Beverly Hills Cafe salad dressing Island Chutney. We used to go the restaurant in Boca Raton and this was my favorite salad dressing. I would order it on salad and then buy a jar to take home. It’s been closed for several years but I would really love to be… ( Claire Perez ) –>
1 Using a large, heavy-bottomed heat proof casserole or Dutch oven over medium-high heat, heat the oil. Saute the beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
2 Reduce heat to medium. Add onion and carrots and saute for 6 minutes or until onion has softened. Add garlic and cook for 1 minute.
3 Return beef and juices to pan. Add wine, stock and tomato paste and bring to a boil. Reduce heat to low. Cover and simmer for 1 hour and 15 minutes.
4 Add mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper, to taste.
Makes 6 servings
Nutrition information per serving: 561 calories, 59% calories from fat, 37g fat, 13g saturated fat, 185mg cholesterol, 7g carbohydrates, 48g protein, 143mg sodium, 2g fiber
Recipe: Delice Paradise Ratatouille
5 tablespoons olive oil, divided
¾ pound eggplant, sliced
2 teaspoon all-purpose flour, divided
½ pound zucchini, sliced
¾ pound bell pepper, seeded and cut into strips
1 pound onion, diced
2 pounds tomatoes, peeled and de-seeded
6 cloves garlic, minced
1 tablespoon herbes de Provence (basil, thyme, parsley)
Salt and black pepper, to taste
1 Using a large saute pan over medium heat, heat 1 tablespoon olive oil. Saute the eggplant and sprinkle with a teaspoon of flour. Cook until tender, about 20 minutes. Transfer to a large bowl. Repeat process with zucchini.
2 Using the same saute pan over medium heat, heat 1 tablespoon olive oil. Saute the peppers until tender, transfer to the large bowl. Repeat process with onions.
3 Using a large saucepan over medium heat, heat remaining tablespoon olive oil. Add tomato, garlic and herbes de Provence. Cook for a few minutes until tomatoes breakdown and form a sauce.
4 Preheat oven to 350 degrees F. Add the cooked vegetables to the tomato mixture, gently stirring to combine. Place in oven for 10 minutes.
Makes 6 servings.
Nutrition information per serving: 189 calories, 59% calories from fat, 12g fat, 2g saturated fat, 0mg cholesterol, 20g carbohydrates, 3g protein, 19mg sodium, 6g fiber
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