Chef David Alvarez, a chef instructor at Culinary Arts Academy Schools, shares his favourite Christmas recipe and why he loves it.
David Alvarez is a French-Mexican pastry chef, who trained in French Gastronomy and Food & Beverage service in Paris. Thanks to his experience teaching in universities in Mexico and France, Chef David joined the committee for the first “World Forum of Mexican Gastronomy as Cultural Heritage of Humanity” in 2011, to introduce and showcase Mexican chocolate art and its cocoa beans abroad.
His favourite Christmas recipe is Guinea Fowl breast stuffed with black truffle.
As a chef I enjoy working with poultry because of its versatility and light flavour. In this recipe, the association of the Périgord black truffle, a wonderful festive and luxurious Christmas product from French gastronomy, with the subtlety of the Guinea fowl, makes the perfect match.
CATEGORY: Main course
PORT WINE JUS
For the guinea fowl:
For the truffle mousseline:
For the Port wine jus:
For the sweet potato purée:
For the sautéed vegetables: