Reading: Chef Armand Arnal Shares His Badass Baguette Recipe

Chef Armand Arnal Shares His Badass Baguette Recipe

When it comes to succesfully hosting a party there are two hard and steadfast rules:

  1.  Minimize effort and maximize effect.
  2.  Make your guests feel like they are in the South of France.

Luckily for your next soirée Armand Arnal, Head Chef at Michelin Star restaurant La Chassagnette (South of France) and Maman Bakery and Café (South of Richmond Street), has shared the recipes for his stunning savoury bites.

~ JAMBON DE BAYONNE WITH SUNDRIED TOMATO ~

10 people (10 slices)

Ingredients:

To make the toasts:

1/2 baguette bread

200 gr of jambon de bayonne

100 g of sundried tomato

olive oil

1 garlic clove

Rub outside of the bread with a clove of garlic. Then, slice the bread into 10 slices (0.5 inch). Drizzle each slice with olive oil. Toast one side for 2 to 3 minutes in the oven.

Meanwhile, shave the Jambon de Bayonne in very thin slices (as thin as a sheet of paper).

First gently put a sundried tomato on top of the toast after letting it cool for 5 minutes and then add a slice of Jambon de Bayonne.

 

~ CAMEMBERT WITH PASTRAMI AND ONIONS MARMELADE ~

10 people (10 slices)

Ingredients:

To make the toasts:

1/2 baguette bread

200 gr of pastrami

olive oil

1 garlic clove

For the caramelized onions:

6 large onions

6 tea spoons of olive oil

butter (optional, but not really)

salt

1 whole camembert cheese

Rub outside of the bread with a clove of garlic. Then, slice the bread into 10 slices (not too thin). Drizzle each slice with olive oil. Toast one side 2 to 3 minutes in the oven.

Slice the onions and take the roots off. Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with a mixture of olive oil and butter (about 1 teaspoon per onion). Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. Let cook for 30 minutes to an hour more, stirring every few minutes.

To make the marmelade, chop coarsely the pastrami piece and then mix it in a blender with the caramelized onions. Spread the marmelade on a toast of bread.

Take a full camembert and slice it into 10 equal pieces. Finally put one piece of camembert on the toast.

~ ROASTED CAULIFLOWER WITH 2 YEAR-AGED CHEDDAR ~

10 people (10 slices)

Ingredients:

To make the toasts:

1/2 baguette bread

olive oil

1 garlic clove

150 gr cauliflower

2 teaspoon of butter

salt and pepper

100 gr Savora mustard

150 gr 2-year old cheddar

Rub outside of the bread with a clove of garlic. Then, slice the bread into 10 slices (not too thin).

Drizzle each slice with olive oil. Toast one side 2 to 3 minutes in the oven.

Steam the cauliflower for 10 minutes then cut out all the florets from the head. Rub some butter on a dish then put the cauliflower with some salt and pepper. Put the dish in the oven at 400 Fahrenheit for 10 other minutes. Spread some Savora mustard on a toast of bread, put the roasted floret on top and then put a slice of cheddar of the same dimension. To gather all the elements together use a wooden skewer.