Sunny Food for Happy People, and More...

Author: Yannick Chauvet

Concerts

Concerts

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.  

Tapioca & Rice Pudding with Coconut Milk

Tapioca & Rice Pudding with Coconut Milk

I always love rice pudding and I always tried to make the ultimate one. My mother was making a dreadful one, very dry, very thick. It’s during my culinary school that I learned how to make Riz Condé – basically, it’s rice cooked in milk […]

Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers

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 […]

Zander, Red Wine and Chocolate Sauce, Butternut Risotto, Chargrilled Porcini, Shallots Jam

Zander, Red Wine and Chocolate Sauce, Butternut Risotto, Chargrilled Porcini, Shallots Jam

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 […]

Valentine’s Day 2019

Valentine’s Day 2019

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?

Harvesting Honey

Harvesting Honey

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.

Vegetable Stock

Vegetable Stock

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…

Chicken Stock

Chicken Stock

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.