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What is Matignon?

post #1 of 7
Thread Starter 

I am getting ready to take CSC and I need to make Matignon.  If I look it up Escoffier, it says to finely mince the onion, carrots and celery and cut he ham with a paysanne cut.  The chef who is helping me says to cut everything with a paysanne.  Do different versions of the book say different things?  Has anyone out there who has taken CSC comment on which way to make this?

Thanks

post #2 of 7

My escoffier says the same thing. Also mentions adding madiera and thyme.

 

I suppose the most important question is what you're supposed to be doing with it. I vaguely remember from school that matignon is 'mirepoix for eating' so doing everything in paysanne makes sense.

 

Doesn't the ACF have a book or something that covers this?

post #3 of 7
My understanding is that it was just uniform cut edible mirepoix, so 50% onion 25% celery an 25% carrot because the ACF are sticklers on their tests.
post #4 of 7

I have two versions of Escoffier, One says what you did, and the other says everything cut into thin paysanne. Also the first one says madiera and the second says white wine.
 

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 7

When the chef used to tell us to do this ,he normally told us what cut he wanted then sauteed slowly in clarrified butter then a splash of Madiera. But then that was in Europe 40 years ago.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 7

I was always taught it was a brunoised mire poix that was perfectly cut for garnish, usually blanched or sweated.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by Braising Cows View Post

My understanding is that it was just uniform cut edible mirepoix, so 50% onion 25% celery an 25% carrot because the ACF are sticklers on their tests.

This is what the judges were looking for in the Matignon.  I sweated it and added a splash of Madiera.  I did not pass the test and will take it again. 

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