Jean-François Plante's recipe

Ingredients:

1 tray sliced button mushrooms (227 g)

2 tbsp. oil

1 sprig rosemary leaves

1 tbsp. butter

1 clove garlic, coarsely peeled

4 large yellow potatoes, peeled and julienned

Fleur de sel, to taste

1 cup smoked cheddar curds 

1 cup spiced demi-glace sauce

Freshly ground fleur de sel and pepper

2 green onions, finely chopped

Instructions:   

1. Preheat the deep fryer to 280°F

2. Blanch the potatoes in the fryer for 5 minutes. Remove and drain. Increase the oil temperature to 340°F, put the fries back in the oil and cook until well browned.

3. Meanwhile, heat oil in a frying pan over medium-high heat. 

4. Stir in the mushrooms, rosemary, and season with freshly ground salt and pepper. 

5. Sauté the mushrooms for 3 to 4 minutes or until golden brown. 

6. Add butter and garlic and sauté for another minute and set aside.

7. Drain the fries. 

8. Stir the cheese, fries and mushrooms into a bowl and toss gently.

9. Fill two soup plates with this mixture and generously drizzle with the demi-glace sauce. 

10. Garnish with green onions, to taste.

Full-bodied red wine and spice demi-glace 

Ingredients:

4 tbsp. butter

1 medium yellow onion, cut into large cubes

4 cloves garlic, peeled and coarsely crushed 2 sprigs fresh rosemary

1 tsp. steak spice

1 tsp. coarse-ground pepper

4 tbsp. flour

125 ml (½ cup) full-bodied red wine

2 tbsp. tomato paste

1 litre (4 cups) beef or veal stock 

Instructions:  

1. Melt butter in a heavy saucepan over medium heat. Stir in onion, garlic, rosemary, steak spices and pepper, and cook for about 5 minutes or until lightly coloured. 

2. Sprinkle in the flour, stir thoroughly, and heat for 3 minutes or until a coloured roux forms. 

3. Deglaze with the red wine and stir with a wooden spoon to avoid lumps and scrape the cooking juices. Add the tomato paste and stir a little more. Add the broth and bringto a boil, whisking the mixture a few times.

4. Simmer over medium heat for 15 minutes or until the sauce has reduced and thickened. Strain to keep only the creamy and fragrant sauce.