A selection of the concert pictures I made a while ago before I got no time – yeah, kids… They were mostly shot in B90 and Ucho.
Author: Yannick Chauvet
Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers
This is a French classic, a little revisited. I really don’t like to serve it with raw eggs in restaurants where I work. Not because of safety reasons, but because one whole egg yolk is way too much for one portion. You will have to […]
This is my take on the famous Zander with Red Wine Sauce and Shallot Jam by Bernard Loiseau. The sauce is just a reduction of red wine, bind with a purée of carrots, and in my version, with an addition of strong dark chocolate. It’s […]
When you have the opportunity to taste a single flower type of honey, you don’t buy any other kind, like the ones that are made from different origins and countries. Depending of the kind of recipes we’re going to make, we won’t use the same kind of honey. It can make a difference between a good course and an excellent one.
This some pictures of friends of mine harvesting honey in South of France.
We use this chicken stock for a lot of recipes in our kitchen. It’s a base for our Brown Veal Stock, we also use it when we finish our Risotto (if it’s a meat based one), and we use it for our Pasta also, at the end. It will give the right consistency to the sauce, as well a very nice glossy finish.