Benzacken Bruno - Benzacken, Bruno

Bruno Benzacken

Biography

Four generations ago our family started a small spice business in the surroundings of Naples Italy. Very soon after, the quality as well as the variety of their products resulted as an immediate success.
Early 1960s our branch of the family expanded the business to the South of France and then Paris where they are still today providing exceptional quality spices to French connoisseurs and Chefs.
In 2003, We the two Cousins Francois and Bruno decided to come to America, to share our approach to culinary excellence through our search of only 1st... READ MORE

Four generations ago our family started a small spice business in the surroundings of Naples Italy. Very soon after, the quality as well as the variety of their products resulted as an immediate success.
Early 1960s our branch of the family expanded the business to the South of France and then Paris where they are still today providing exceptional quality spices to French connoisseurs and Chefs.
In 2003, We the two Cousins Francois and Bruno decided to come to America, to share our approach to culinary excellence through our search of only 1st grade products, rich of our family legacy and experience of nearly a century trading spices and teas with the best farms and small producers all over the world.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Tuff one !..... So many great options here.. I really enjoyed Nicolas Abello's Cuisine @L'Appart What is your ultimate meal? My Jewish Grand Mother Chekchukah for appetizer My Italian Grand Mother roast duck for main French cheese Brioche from GM1 and Apple cake from GM2 What three things are always in your pantry? French sea salt from Guerande, Pili pili chilies from Sicily, Herbes de Provence Harissa If you weren't a chef, what would you be? A Kobe cow ! If you could cook with anyone, who would that be? Anthony Bourdain and Joel Rebuchon.... You said anyone

Recipe Name:
Herbes de provence and Parmesan crusted rack of lamb

Recipe Ingredients:
2 – 2lb racks of lamb, trimmed
4 cloves garlic, minced
1 tbsp Herbes de Provence
6 tbsp extra virgin olive oil
3 tbsp dijon mustard
1 tbsp fresh italian parsley, chopped
2 tsp fresh rosemary, finely chopped
5-6 oz grated parmigiano reggiano
1 tsp Fleur de sel
1 tsp fresh black pepper
1/2 cup finely grated fresh breadcrumbs

Recipe Instructions:
Preheat oven to 450 degrees. Put the racks of lamb, bone side down, on a rimmed baking sheet. Mix all the ingredients into a thick marinade-like paste. Slather the mixture liberally over the meat of the racks. Place the baking sheet on the center rack of the oven. Roast for 15-20 minutes until desired meat temperature is reached. (Medium Rare) I like to serve it with haricots verts sateed in olive oil sprinkled with chopped fresh garlic and a tsp of fresh chopped parsley.