{"id":23692,"date":"2025-12-28T09:41:34","date_gmt":"2025-12-28T01:41:34","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=23692"},"modified":"2025-12-28T09:41:34","modified_gmt":"2025-12-28T01:41:34","slug":"dish-in-focus-french-onion-soup-gratinated-with-salers-comte-and-gruyere-cheese-at-somm","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=23692","title":{"rendered":"Dish in Focus: French onion soup gratinated with Salers, Comt\u00e9 and Gruy\u00e8re cheese at Somm"},"content":{"rendered":"


\n<\/p>\n

\n

Somm at The Landmark Mandarin Oriental has long been known as a love letter to wine and the food that makes it sing \u2013 a relaxed yet finely tuned dining room that bridges the gap between bistro comfort and serious cellar credentials.<\/p>\n

In the kitchen is chef de cuisine Jason Wolf, who leans into that sensibility with dishes that are deceptively simple on paper but built on quiet technical rigour. His French onion soup gratinated with Salers, Comt\u00e9 and Gruy\u00e8re cheese is one such example, a winter classic calibrated for Hong Kong\u2019s palate and for the restaurant\u2019s wine-first approach.<\/p>\n

\n
\n
\n
\"Chef<\/div>
Chef de cuisine Jason Wolf at The Landmark Mandarin Oriental in Hong Kong. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Wolf keeps the ingredient list grounded in essentials. \u201cWe use local onions, slowly caramelised to create our own rich beef consomm\u00e9. Then the base is elevated with French Comt\u00e9 (18 months aged), Salers (24 months aged) and Swiss Gruy\u00e8re (12 months aged). We find this combination of cheeses is the perfect combination for the rich onion soup.\u201d The process is deliberately unhurried: \u201cFirst we make the consomm\u00e9, [then] we roast beef bones and simmer it with mirepoix, aromatics and chicken stock overnight at a low temperature to extract as much flavour as possible.\u201d<\/p>\n

Then, he cooks the onions. \u201cThis process takes time, over an hour to slowly cook out the moisture then allow them to caramelise and deepen in flavour. During this process we also season and add aromatics like thyme and bay leaves to build flavour.\u201d Wolf then deglazes with white wine, adds flour for thickness and stirs in the consomm\u00e9. \u201c[We] let that simmer,\u201d he says, \u201cuntil the flavour is where we want it. Eventually, [it\u2019s] topped with the crouton and cheese blend and then gratinated.\u201d<\/p>\n

\n
\n
\n
\"French<\/div>
French onion soup gratinated with Salers, Comt\u00e9 and Gruy\u00e8re cheese. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Behind the scenes, consistency at Somm\u2019s scale depends on what Wolf calls a piece of \u201cheavy-duty kitchen artillery\u201d \u2013 a bratt pan. The large, flat-bottomed, gas-heated vessel allows the team to caramelise kilos of onions evenly, and use the same pan to build and simmer the soup base, eliminating transfers and hotspots that could throw off texture.<\/p>\n

When it is time to serve, the kitchen keeps the presentation resolutely classic, ladling the soup into lion\u2019s-head bowls, adding the crouton and the blend of cheeses and sending each to be gratinated until the surface bubbles and bronzes. Even having the bread already submerged in the soup is a detail specifically incorporated to echo the traditional experience.<\/p>\n<\/div>\n


\n
Read Full Article At Source <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Somm at The Landmark Mandarin Oriental has long been known as a love letter to wine and the food that makes it sing \u2013 a…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[4148,14441,1264,2051,7261,14439,14442,9511,14440,14443,2792],"class_list":["post-23692","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-cheese","tag-comte","tag-dish","tag-focus","tag-french","tag-gratinated","tag-gruyere","tag-onion","tag-salers","tag-somm","tag-soup","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/23692","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23692"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/23692\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}