Guest chefs come to Beaver Creek for La Bastille celebration at Mirabelle | VailDaily.com

Guest chefs come to Beaver Creek for La Bastille celebration at Mirabelle

Kim Fuller
Special to the Daily

BEAVER CREEK — It's only fitting for chef Daniel Joly to hold a Bastille Day event at his restaurant, Mirabelle, just weeks after he acquired the building and property he and his wife, Natalie, have been working on for years. They have been running the restaurant since 1992, and now it's really time to celebrate.

While Joly is not French — but French-speaking from Belgium — he has brought two guest chefs to bring a Bastille-inspired, international menu to Mirabelle on Thursday.

French chef David Baruthio, from Baru 66 in Des Moines, Iowa, and chef Mark Lindstrom, from Columbine Country Club in Denver, will be cooking beside Joly on Thursday.

Authenticity

"All three chefs are French-speaking," Baruthio said, "with a strong classical and modern culinary background. What you're going to be able to feel in that dinner are those moments of sharing and that expression of having a fun time. I hope that people are going to be able to taste that in the food."

Cocktail hour

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Cocktail hour begins at 6:30 p.m. on Mirabelle's open-air back porch and is hosted by Parce Rum, with a special craft libation that will be served alongside appetizers from each of the guest chefs, including a lobster cucumber roll with mango, apple and fennel and croque madame with cured ham, gruyere and an over-easy quail egg.

Joly will be serving a duck breast for course No. 3, complete with lavender-infused carrot mousseline and duck confit croquette and mountain honey pomegranate reduction.

Baruthio's accent is as thick as his background in the country's cuisine, which he'll pair that with some Midwest flavor in his dish on Thursday. He's making Iowa pork belly with a cherry gastric to accompany a seasonal vegetable tartar.

"That's why I am bringing in a French chef, too, because I am not French, I am from Belgium," Joly said. "I speak French, and it's very similar, but I wanted one of the guest chefs to be French for the Bastille celebration."

Lindstrom plans to make a lemon-glazed halibut course incorporating English peas, morel mushrooms, carrots, white asparagus and watercress.

A cocktail hour and four-course dinner will be followed by a live DJ brought in by Espagnol magazine, so the French expression of a fine summer evening will slide into an enjoyable late-night Spanish fiesta.

If you go …

What: Four-Course Dinner La Bastille Celebration at Mirabelle.

When: Thursday, July 14; cocktails from 6:30 to 7:30 p.m., and dinner at 7:30 p.m.

Where: Mirabelle, 55 Village Road, Beaver Creek.

Cost: $55 for four courses, cocktail hour and late-night entertainment.

More information: Visit http://www.mirabelle1.com, or call 970-949-7728 to make a reservation.

Party-sized creme brulee for Bastille Day

12 egg yolks

1 cup sugar

3 vanilla beans, split, seeds removed

1 cup milk

3 cups heavy cream

Garnish

Turbinado sugar (a coarse, raw sugar with a flavor that resembles molasses)

Berries

Fresh mint

Preheat oven to 200 degrees.

In a medium-sized mixing bowl, combine the egg yolks, sugar and vanilla bean seeds, and then whisk the mixture until it becomes fluffy and pale yellow in color. Reserve.

In a saucepan over medium-high heat, bring the milk and cream to a boil. Temper the egg mixture to avoid cooking the eggs (to temper, add about half of the milk and cream a little at a time before combining the mixture with the remaining milk and cream mixture), combine the tempered egg mixture with the rest of the milk and cream, and then whisk the ingredients well. Skim any bubbles from the surface of the mixture, and then strain it through a fine-mesh strainer to ensure it is smooth and without lumps.

Pour the mixture into baking molds such as creme brulee forms, and then place them in a double water bath. (To make a double water bath, set the forms in a hotel pan or deep-sided baking sheet and place the pan in the preheated oven, leaving the edge of the pan hanging slightly over the front of the oven rack to keep from having to reach into the oven). Pour hot water into the pan until it is about 3/4 full, being careful not to splash any water onto the brulees. Gently slide the pan back into the oven and bake.

Bake the cakes for 30 to 40 minutes. (You can check the cakes by shaking the mold to make sure that the surface of the cakes does not crack in the center.)

Remove the brulees from the oven and let the cakes cool to room temperature.

To serve, sprinkle some turbinado sugar over the creme brulees, and then use a kitchen torch to melt (or caramelize) the sugar. Garnish with berries and fresh mint.