Friday, December 30, 2016

Maison Blanche: Haute French Cuisine on Longboat





Longboat Key’s elegant home to outstanding contemporary French cuisine by critically acclaimed Master Chef-Owner José Martinez, Maison Blanche embodies the ultimate in sophistication. Featuring perhaps the finest cuisine on Florida’s Gulf Coast, Chef Martinez began his culinary career by seizing an opportunity to apprentice with the legendary French chef and restaurateur, Joël Robuchon at Restaurant Jamin in Paris. He then continued at Lucas Carlton in Paris with Alain Senderens, a founder of New French cuisine, and followed with Chef Michel Guerard at Eugénie les Bains, which earned 3 Michelin stars. Chef Martinez finally opened his own restaurant Maison Blanche in Paris in 1990, where he was awarded his own Michelin star, before opening his restaurant on Longboat Key in 2010. Featuring the most local, fresh, nourishing seasonal and suitable ingredients, Maison Blanche uses long-time suppliers with whom Chef Martinez has excellent relations with, and also draws from present generation producers and local artisanal growers committed to the chef's locavore philosophy. Superlatives flow with ease when describing this spectacular dining destination located in Longboat Key. The luxurious décor and sensational menu bring the Maison Blanche dining experience to life. Bathed in white with accents of deep grey and decorated with festive Christmas cheer, the dining room sets the stage for a truly memorable gastronomic experience, with every dish a work of art. 



Chef-Owner José Martinez of Maison Blanche features some of the finest cuisine on Florida’s Gulf Coast

Chef Martinez's award-winning Sea Urchin with Caviar

Every dish is a work of art

Elegant and sophisticated, the glamorous white-curtained dining room of Maison Blanche was designed by architect Franck Hammoutene

The sensational menu of Maison Blanche

Selection of warm house-baked breads made fresh every day

Buttery Rosemary Focaccia - warm, squishy and outrageously delicious

Small mini sourdough baguette 

Individual pats of butter set at each place setting

Amuse-Bouche: Silky Asparagus and Vegetable Purée with tiny croutons and chives

Rock Shrimp, Braised Eggplant and Ricotta Cheese

Mesclun Salad with Field Greens, Fresh Herbs and Shaved Parmesan

Ravioli Stuffed with Fresh Herbs

Tart of Cherry Tomato Confit with Basil and Shaved Parmesan

Suckling Pig baked in the oven with braised eggplant and vanilla jus

Braised Lamb Shoulder served with mashed potato

Oven Baked Red Snapper with crushed potatoes and lemon

Braised Short Ribs with Potato Purée

Baba au Rum with vanilla iced cream and Chantilly whipped cream

Chocolate Soufflé with Creme Anglaise

Apple Tart

Cheese Course with Roquefort, Brie de Meaux and Asiago

Dessert "Amuse Bouche" of Chocolate and Salted Caramel Mousse

Dessert "Amuse-Bouche" with Mousse, Madeleines and Marshmallows









Roasted Sea Scallops with Butternut Squash & Lettuce Cappuccino
Serves 4
Recipe courtesy of chef José Martinez

2 lb butternut squash, peeled, seeds removed, and chopped into 2-inch pieces
4 tbsp olive oil, divided
4 tbsp butter
Salt and pepper to taste
2 shallots, sliced
2 tbsp Sauvignon Blanc
1 small head of lettuce, sliced
1/2 cup heavy cream
1 cup Brussels sprouts, outer leaves removed
16 sea scallops


Preheat the oven to 400ºF. Place the butternut squash in a baking dish and add 2 tablespoons of olive oil and stir to coat. Roast until the squash is tender, about 30 minutes, then transfer to a food processor and add the butter. Purée until smooth, then season with salt and pepper and set aside. Keep the oven temperature at 400ºF.

Add the shallots and wine to a medium pot over medium heat. Bring to a simmer and cook until the wine has cooked off, about 2 minutes. Add the lettuce and cream and cook for 20 minutes, then transfer to a blender and purée until smooth. Strain through a sieve and reserve.

Heat the remaining olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sauté until tender and beginning to brown, about 7 minutes, then set aside.

Pat the scallops dry with a paper towel and place them in a baking dish. Roast until the scallops are opaque and just beginning to brown at the edges, about 5 minutes. To serve, spoon some butternut squash purée onto a plate, top with some Brussels sprouts and 4 scallops then drizzle with lettuce cappuccino.