Joseph Hsu, executive Chef, Hotel Carmichael joined us today on Indy Style to tell us about the Vivante French Eatery inside of the Hotel Carmichael, and showed us how to make Croque Madame and Duck Confit.
room boutique hotel part of the Marriott Autograph Collection located in Carmel
sq. ft. of meeting & event space
Lounge is the hotel bar featuring a grand piano and wood-burning fireplace
overlooking the Monon Trail & Carter’s Green
French Eatery located on the Monon Level of the hotel will serve breakfast,
lunch and dinner
Cabaret at Hotel Carmichael – Live music venue
fact sheet is also attached. Feel free to use any of the information list,
however we do not want the actual sheet to be published.
- 5 tablespoons butter
- 1 tablespoon flour
- ⅔ cup milk
- Sea salt
- Freshly grated nutmeg
- 4 1/3-inch-thick slices country bread
- 4 thin slices City ham
- 2 thin slices Gruyere cheese
- 2 eggs
Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you’re using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you’re using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich.
- 3 tablespoons salt
- 4 cloves of garlic
- 1 shallot, peeled and sliced
- 6 sprigs of thyme
- Coarsely ground black pepper
- 4 duck legs with thighs trimmed
- 4 cups duck fat
1. Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the slat mixture, then sprinkle with remaining salt, garlic, shallots, thyme, and a little pepper. Cover and refrigerate for 1-2 days.
2. Preheat oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck and arrange the duck pieces in a single snug layer inside a high-sided baking dish. Pour the melted fat over the duck (pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer until the duck is tender and can be easily pulled from the bone, 2-3 hours then remove confit from oven.
Find more about Hotel Carmichael on their website and social media below: