Want to see just how a chef really does it? Last time you watched Simon Palmer, head chef at E’cco prepare his beautiful duck breast with berries. This time, we visit Matt Short, at Madame Rouge, and he very generously shares his “Boudin Noir and Scallops“.
Enjoy this little trip behind the scenes and this simple but delicious recipe. I can’t give you the exact ingredients and method, but Matt is pretty clear on what goes into this dish and why.
Matt is a New South Wales guy, and began his cooking career in pubs. Finding the food there (and then) less of a challenge than he wanted, he moved to Sydney’s big guns. Doing stints in the iconic Bilson’s and No. 1, he then moved into the French side of the food spectrum. He sharpened his knowledge at Balzac, Ortega, Fuego, and Brents.
He moved to Brisbane to head the kitchen at the new Madame Rouge, and for him, it’s been a dream working with Philip Johnson in developing the menu, then heading his own team at Philip’s and Mary’s new destination.
Matt always loved the classic French dishes, the fact that they are classics because the techniques and flavours have lasted the test of time. And here? While being encouraged to put his own spin on these favourites, he’s also happy to not reinvent the wheel and risk severing that thread of comfort that comes to diners as they sample the menu.
The pairing he puts with the scallops and blood sausage? Celeriac, in a couple of clever forms. The puree creates the silky mouth feel that echoes the sweetness of the scallop and counterbalances the richness of the sausage. And note he does point out that he blanches the sausage first before it’s sliced and fried. It works.
So enjoy Matt and his kitchen, love a little French magic, and life, as La Môme Piaf sang, can be “La Vie en Rose”.