During his visit, Bourdain acknowledged Gordon Ramsay as one of the finest chefs in England, expressing admiration for his culinary expertise. After enjoying an exquisite amuse-bouche, Bourdain was treated to a chilled consommé soup adorned with caviar. In true Bourdain fashion, he remarked, “It’s a pain in the a** to make a great consommé, but Gordon’s done it.” While he didn’t delve into the specific ingredients beyond the caviar, the broth seemed to contain chunks of red and green tomatoes. Bourdain further lauded the soup as “really, really, really extraordinary.” A well-crafted consommé, even without luxurious ingredients, is a testament to the dedication and top-notch ingredients that elevate it beyond ordinary broth.
What is consommé?
At first glance, consommé may appear as a simple broth, but a closer examination reveals its unique character. Unlike traditional broth or stock, a quality consommé is crystal-clear, free of impurities. To achieve this clarity, broth or stock is gently simmered with a mixture known as clearmeat, which is specially designed to purify the liquid.
Clearmeat consists of egg whites and lean ground meat, sometimes enhanced with aromatic vegetables and spices for added flavor. As it cooks, this mixture solidifies and rises to the surface, forming a raft that is crucial for maintaining the consommé’s clarity. Cooked undisturbed, the raft allows excess cloudiness to dissipate, while a small vent is often included to let steam escape. Once cooked, the soup is strained through cheesecloth, resulting in a richly flavored liquid with a thicker mouthfeel than standard broth. This makes consommé an ideal starter, much like the one Bourdain enjoyed at Ramsay’s restaurant. It can be served on its own or garnished with finely chopped vegetables, meats, fish, pasta, or herbs, enhancing both taste and presentation.
