Brasserie Lamazère

 

Régis Lamazère: "The best thing one can do in life is make people happy."

Règis Lamazère is a born host, and the atmosphere in his Brasserie Lamazère is relaxed, casual, and comfortably loud. His employees also have a lot of fun while they work. "It's haute cuisine in a humble atmosphere," says the Frenchman, in descibing his concept. Before opening his own brasserie in 2013, Régis Lamazère traveled the world, learning to cook from Michelin-starred Parisian chef Alain Ducasse and working in London and Los Angeles. The whole time, he dreamed of moving to his mother's home - the city of Berlin. His father, Roger Lamazère, was a renowned chef and operated a two-star restaurant in Paris until he passed away in 2000. He was Régis's role model in many different ways.

Brasserie Lamazère in Berlin's Charlottenburg district

This little gem opened up on Stuttgarter Platz in 2013. The international team at the brasserie has several times been awarded the Michelin guide's "Bib Gourmand" for high-quality food for decent money. 

 

 

Crispy pork belly with sprouts and mussel salad

Serves 4

Ingredients:

For the pork belly:

• 1 kg pork belly
• 500 g salt
• 50 g paprika
• 50 g onions
• 50 g garlic

For the brown sauce:

• ¼ l veal stock
• 5 g butter

For the lobster oil:

• 2 lobster heads
• 1 carrot
• 1 onion
• 1 stalk celery
• 1 l canola oil
• 2 t tomato paste
• ¼ l white wine

For the lobster vinaigrette:

• 200 ml lobster oil
• 20 ml chardonnay vinegar

For the mussel salad:

• 500 g mussels
• 500 g peas
• 1 onion
• 100 g butter
• ¼ l white wine
• 50 g chives
• 50 g parsley
• 50 g tarragon
• ½ onion
• Oil

Preparation:

To make lobster oil, fry lobster heads in oil. (Briefly cook in a tall pan at a very high temperature.) Roughly chop carrot, celery, and onion and add to lobster heads. Add tomato paste. Deglaze with white wine and allow to reduce. Then cover ingredients in canola oil. When oil begins to bubble, remove from heat and allow to sit for 24 hours. Then filter oil.

To make the pork belly, mix spices and salt. Rub meat in spice mixture. Allow to rest for four hours, then rinse off spices and pat meat dry with a towel. Vacuum pack pork belly. If you do not have a vacuum packer, tightly wrap meat in a thick layer of plastic wrap. Then cook in a pot of water at a temperature of 82° C for 12 hours. Do not boil. After cooking for 12 hours, place meat in a cool location, weigh down, and apply pressure. This concentrates the flavor of the meat. Remove meat from bag or plastic wrap and remove any excess fat which has developed. Slice pork belly into strips 4 cm thick. Fry strips skin-side down in a pan with hot oil until the crust becomes crispy.

Tip: Spread wax paper in the pan to prevent the crust from burning.

Caution: The meat juices tend to spray.

Remove fried pork belly from pan and heat in 180° C oven for around four minutes.

To make brown sauce, heat half of veal stock and reduce other half. Stir in butter and keep mixture warm.

For the salad, blanch peas, shock in cold water, and set aside.

Finely dice onions and sauté in a pot with butter until transparent. Add mussels to pot. Sauté briefly and deglaze with white wine. Cover and continue cooking until mussels open. Remove mussels from shells and allow to cool. In the meantime, finely chop herbs. Dice onions and sauté in oil until transparent.

Mix peas, herbs, mussels, and onions together. To make lobster vinaigrette, mix lobster oil with wine vinegar and then add to salad.

To serve, place crispy pork belly on a plate crust-side up and pour brown sauce over meat. Place pea and mussel salad next to meat and garnish with sprouts.

Brasserie Lamazère
Stuttgarter Platz 18
10627 Berlin

Tel.: +49 30 31800712
 

Lamazère website