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 […]
Author: Yannick Chauvet
That’s it, the 2019 Valentine’s Day Dinner Party is over. No complains, everybody was happy, the food left the kitchen on a steady stream, and the whole team was very efficient. What else to ask for?
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.
Another very important stock to always have in the kitchen. Rich in flavors, easy and quick to make, you will be able to use it for countless recipes. To cook pasta or rice, for a soup or a sauce, you will see…
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.
This is one of the Mother Sauce. It’s a very important stock in a kitchen. The base of numerous sauce. It has a complex and subtil taste. And the final sauce will depend on the quality of this Stock. Don’t under-estimate it.
I don’t like the term of Signature Dish, because I think I don’t have only one, but this one would be in the top three. I’ve done it in several restaurants I worked for, and it’s getting better and better. The sauce fit very well with the Wild Boar, and the Gratin Dauphinois, well, mouthwatering…