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Chef's Choice: Olivier Mayer
by John French
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- INTERNATIONAL INGREDIENTS Private chef Olivier Mayer plies his trade around the world and looks forward to returning to Whistler where his primary employer has a home.
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4. Meanwhile, make the garlic confit. Put all the ingredients in a square of foil and fold to make a parcel, ensuring all edges are sealed. Bake in the oven for 15 to 20 minutes until softened. Drain the oil and remove the thyme sprigs and keep warm until serving.
Tastes great with fondant potato, balsamic scented jus, wild garlic purée and Duxelles mushrooms.
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