Fire in the Triangle: Meet Chef Serge Falcoz-Vigne
Fire in the Triangle is heating up, and Out & About talked with Chef Serge Falcoz-Vigne of 518 West, who is competing Tuesday in the second round. He also shared one of his special recipes with us!
Posted — UpdatedFor me, who likes to let the secret ingredient drive the creativity, it was a lot of fun and it helped me to bring some craziness in the competition. To be honest, I very much liked these ingredients. Even if I wasn’t so familiar with the doughnut, I loved it...maybe next time we will have croissant and espresso.
I have some great combos to submit to Jimmy [the organizer of the competition]: foie gras and snails! Or Frogs and rabbit!
Ingredient I don’t want to see in the competition? Hamburger and fries! Squirrel and bears!
Competition Dining is a great chance for the chefs of the area to meet each other and have so much fun in the kitchen.
It’s a special day when we compete – it's hard and fun, and it’s good to share that with professional people who understand the food and the cuisine in the same way as you. I am always happy to meet new talented chefs and share good moments with them.
The chef also shared one of his recipes with us – simple yet delicious mayonnaise that can elevate a dish. Falcoz-Vigne promises that it is an easy recipe and the results are much tastier than store-bought mayo.
"The one you buy is like a black hole of flavor. It takes away the delicate aromas of ingredients around it," said Falcoz-Vigne.
This mayo recipe is the same one Falcoz-Vigne used in his lobster appetizer in Battle Doughnuts and Coffee.
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 cup oil (soy or same kind)
- 1 teaspoon red wine vinegar, or lemon juice
- Salt and pepper to taste
- In a bowl, briskly whisk the egg yolk and the mustard. Slowly, very slowly at the start, add the oil (1 tablespoon of oil for start, whisk and then add another tablespoon…etc). Slowly add all the oil until you have a nice textured mayonnaise.
- At the end, add the vinegar or lemon, depending your taste, and a little salt and white pepper (instead of black pepper, which creates dots and is not really pretty. Or you can use a drop of Texas Pete, or a little cayenne pepper).
- You can substitute ¼ cup of oil with extra virgin olive oil. Together with lemon juice it will be more than perfect with just-boiled seafood, and better then everything else, with delicious North Carolina shrimp.
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