This Anthony Bourdain-approved recipe is inspired by Chef Ludo’s grandma.
[MUSIC] Boom. Hello. So anyway, and so today I'm going to show you how to do the ham Chablisienne with pasta. In France, we do good pasta. It's a dish from France, Burgundy, again. I'm sorry guys. It's ham cooked in Chablis and cream, and shallot, and tomato paste, and Pasta tagliatelle, okay? I totally forgot about this dish and one day I went back to my grandma's house and ask her to cook a dinner for me and Anthony Bourdain and she did a jambon chablisienne. When I came back in Los Angeles I put it back on the menu at Petit Trois. Was great. Good bottle of red wine with Anthony we're just very happy. Trust me, I would do that every day. And Anthony want to go back to Burgundy? We do it again? It was great. First, we're going to peel the shallot. So we use a lot of shallot where I am from in Burgundy mostly in the sauce. I mean, everything is good with white wine and shallot. Everything. Okay. Voila. Okay, now I'm going to dice the shallots. So, use a good knife. Take your time. Keep in mind you see [UNKNOWN] a nice dice because, I don't know why. [BLANK_AUDIO] I can tell you some **** Shawn, it's easy but no **** today guys. It's okay. So with a [INAUDIBLE] already. We're gonna serve the sauce, were gonna put some butter in the pot. Medium heat put on five. We're going to melt the butter, add the shallot. Stir a little bit, sweat the shallots, for like a good 3 minutes, no coloration. Now we are going to deglaze with some Chablis, okay. Open another bottle, be generous This dish needs to be made with Chablis, okay. Not another white wine. You need to have Chablis wine. So dry wine is very mineral it is great. It is perfect. Going to go now. It's so easy to control the heat. You feel like a musician, no. Do-do do doo do. It's cool. I'm going to reduce the wine by half. Why? Because I want to burn a little bit of the alcohol. In the mean time I'm going to cook some dry tagliatelle. When you put your face here you get drunk, yeah. The steam of the alcohol. Now I'm going to put in a little tomato paste mix the tomato paste. Just a little touch of Beurre Manie. Beurre Manie, it's just flour & butter, equal parts. A little bit like this [UNKNOWN] to help thicken [UNKNOWN] sauce. Heavy cream [MUSIC] Maybe tomato paste, kosher salt. A little be done, keep in mind that you reduce a bit to the sauce. So, if you put in more salt in the sauce it's gonna be a little bit too salty. If too salty, nothing you can do. White pepper. [SOUND] This dish is really just about the sauce. Sauce, that's what makes French cooking so famous. It's all about the sauce. Okay, now we add the cr��me fra��che here. So you see we get to a very beautiful light pink. Sause. Reduce sauce for five good minutes. A good dish remember. You can never forget the taste that's what is a Jambon chablisienn [MUSIC] [BLANK_AUDIO] [FOREIGN] [MUSIC] So you see I'm adjusting my sauce. Taste it adjust. Taste, adjust. Cooking is not like pastry. If it say 10 gram of flour it's 10 gram of flour. Two eggs is two eggs. Don't change it. Sauce, sauce can change. You just go by feeling. And that is what cooking. And when she's beautiful, she's ready. We can also hear with the sound, so the sauce is thicker. And not that liquid. [INAUDIBLE] Now I'm going to strain my sauce. Why? Because I don't want any piece of [INAUDIBLE] in the sauce. [MUSIC] Take up all the piece, which are a lot, from the source. And I'm putting back my source here. [MUSIC] [UNKNOWN] perfect. Bring two bud again, and now I'm gonna put all my ham in the source to warm you up with your ham [UNKNOWN]. Keep in mind your ham is cold, okay? Boom. Really going to warm up the pasta in the pot. My grandma puts the pasta like this in the sauce. Cook then for five more minutes so it can absorb a little bit more of the sauce. [FOREIGN] [FOREIGN] Excuse me? [MUSIC] That's the way we eat our pasta in Burgundy. With a lot of sauce. [MUSIC] Voila, jambon chablisienne with tagliatelle. [FOREIGN] [MUSIC] That's good. [UNKNOWN] the ham is good. The pasta is good. But these dishes would get better. The sauce. [MUSIC] Wow. [MUSIC] [BLANK_AUDIO]