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Executive Chef Bernard Guillas Gourmet Recipes


Blood Orange Lavender Glazed Turkey
Farmers Market Root Vegetables, Black Muscat Gravy
Serves 8 family style

1 cup                blood orange juice
1/2 cup             pomegranate molasses
1/4 cup             maple syrup
1/4 cup             seasoned rice vinegar
1/4 cup             Cointreau liqueur
1 teaspoon       dried lavender flowers
1/4 teaspoon    star anise powder
Combine all ingredients in small saucepan over medium heat. Bring to simmer. Reduce to syrupy consistency. Strain through fine sieve. Set aside

2 heads            garlic
3 tablespoons   olive oil
1/4 cup             chopped sun dried apricots
2 tablespoons   chopped lemon thyme
1 tablespoon     chopped sage leaves
1 18-pound       free range turkey
to taste            sea salt and freshly ground black pepper
1 cup                peeled cipollini onions
30 small            new potatoes, halved
20                    baby carrots, peeled
20                    baby beets, peeled
3 medium         parsnips, peeled, cut into 1/2 inch pieces
1/2 cup             unsalted butter
1 bouquet         fresh herbs

Pre-heat oven to 350°F. Cut garlic heads in half crosswise. Place cut side down in casserole dish. Drizzle with 1 tablespoon olive oil. Cover. Cook 30 minutes or until soft. Squeeze pulp into mixing bowl. Mix with sun dried apricots, thyme and sage. Carefully insert fingers between skin and flesh of turkey to loosen. Evenly spread garlic mixture under skin of breasts and legs. Rub remaining olive oil over entire turkey. Season inside and out with salt and pepper. Bake in roasting pan, breast side up. Brush with glaze every 30 minutes. After 2 1/2 hours surround turkey with vegetables. Dot with butter. Season vegetables with salt and pepper. Cook 1 hour or until internal temperature reaches 160°F at thickest part of thigh. Transfer turkey to ceramic serving platter. Surround with root vegetables. Garnish with herb bouquet before serving

Black Muscat Sauce
**                    reserved neck and giblets
2 tablespoons   grapeseed oil
3/4 cup             diced red onions
1/2 cup             diced celery
4 sprigs            thyme
1/2 cup             raisins
3 tablespoons   unsalted butter
3 tablespoons   flour
1/4 cup             sherry vinegar
1 cup                black muscat wine
3 quarts            chicken stock
to taste            sea salt and freshly ground black pepper
Reduce chicken stock to 1 quart in large sauce pot. Set aside. Cut necks into 2-inch pieces, using cleaver.  Add oil to large sauce pot over medium high heat. Add neck and giblets. Brown on all sides. Reduce heat to medium. Add onions, celery, thyme, raisins and butter. Cook 5 minutes, stirring often. Stir in flour. Cook 1 minute. Add vinegar, black muscat and chicken stock. Bring to simmer. Cook 15 minutes or until sauce consistency, stirring often. Season with salt and pepper. Strain trough fine sieve. Transfer to sauce boat


Bon Appetit…Executive Chef Bernard Guillas

The Marine Room, La Jolla