As an artist and an engineer, his talents were used to improve every aspect of the world around him. From ergonmic flatware to his own pasta machine, Ettore Bugatti’s Christmas recipes are culinary perfection. A normal French dinner table would be adorned with flowers and decoration, but his drawings and detailed instructions included fruits and vegetables from around the world. When guests arrived, they would be taken aback by their host preparing every course.
When he wasn’t designing or improving cars, boats, and airplanes, Mr. Bugatti was perfecting his meals. So if you want to eat like a Renaissance Man, here are two of his Christmas favorites:
Starter – Minestrone à la Ettore Bugatti
Ingredients (for four)
Shallots, spring onions, celery, leek, potatoes, fennel, carrots, runner beans, courgettes, 125 g each
Vegetable stock, 1250 ml
Chives, 50 g
Parsley, 50 g
Rosemary, 25 g
Thyme, 10 g
Oregano, 10 g
Diced tomatoes, 100 g
Salt, pepper, sugar, olive oil, white balsamic vinegar
Preparation
Finely chop the shallots, sauté in olive oil and add vegetable stock – simmer at a low temperature. Cut the potatoes and add to the stock, simmer for 5 minutes. Add the finely chopped vegetables, cook for another 3-5 minutes and add the herbs. Season with salt, pepper, sugar and a teaspoon of white balsamic vinegar. Serve the minestrone in soup bowls and sprinkle with the diced tomatoes and parsley.
Main course – Glazed breast of duck with truffle purée and cassis sauce
Ingredients (for two)
2 small duck breasts, 150 g each. Honey 85 g
Potatoes, 250 g
Cream, 35 g
Butter, 15 g
Truffle oil, 3 g
Black truffle, 10 g
Red port, 150 ml
Cassis liqueur, 50ml
Red onion, half
Salt, pepper, nutmeg
Olive oil
Preparation
Sear the duck breasts in olive oil on both sides, then bake in the oven for about 8 minutes at 130°C. Boil the potatoes until soft and press them through a potato ricer while still hot, then fold in the butter and cream and season with salt, pepper and nutmeg. Add the truffle oil. For the sauce, peel the onions and cut into fine rings. Sauté in olive oil and deglaze with port wine and cassis liqueur. Reduce the sauce over a slow heat until creamy, add the butter. Arrange the duck breast and other ingredients attractively on a plate and grate the black truffles over the purée.
Dessert – Strawberry gratin
Ingredients (for four)
Strawberries, 500 g
Cream, 250 g
Milk, 100 g
Egg yolk, 4
Sugar, 50 g
Brown sugar, 35 g
Half a vanilla pod
Mint leaves for garnishing
Preparation
Wash and slice the strawberries, divide the slices between four glasses. Bring the cream and milk to a boil together with the sugar and vanilla pod. Once boiled, mix some of the milk cream with the egg yolk and then add it to the rest of the boiling cream. Stirring constantly leave on the stove top for one minute,. Pour the cream mixture over the strawberries, sprinkle with the brown sugar and place in the oven for 10 minutes at 240°C top and bottom heat. To serve, place the glasses on saucers and garnish with the mint leaves.
Because he was always busy, Ettore asked three friends to envision a unique restaurant. One where artists and intellectuals could dine while contemplating the world around them. A century later “La Fourchettes des Ducs” is still serving guests and following the old man’s instructions. Nicolas Stamm is a 2-star Michelin Chef, and he is ready to offer the best in Bugatti cuisine. Merry Christmas from all of us at duPont REGISTRY.
Images (C) Bugatti S.A.S.
