French Chef At Home
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Enjoy the taste of authentic French cuisine by Yves Quemerais.
French Chef At Home
4y ago
Missing your favourite restaurants? Staying in is the new going out!
Why not bring the restaurant to your home, with our ready-to-eat main courses, prepared by our very own French Chef at Home, Yves Quemerais, with locally sourced produce from Minskip Farm Shop?
Each week, we offer two different main courses, prepared in individual sous-vide bags, perfect for reheating or freezing – to be collected in Staveley.
For collection on Friday 17 April, Saturday 18 April, Sunday 19 April:
● Free range chicken breast (150g), Cider sauce ~ £9 per person
● Confit belly pork (200 ..read more
French Chef At Home
4y ago
75 days until Christmas, how exciting! Check out our amazing Festive Menu crafted with the perfect produces for the Merry Season!
The post Our Festive Menu 2018 appeared first on French Chef At Home ..read more
French Chef At Home
4y ago
If, like me, the only way to kick start your day is with a caffeine rush, you’ll be raising a cup to celebrate the fast approaching International Coffee Day (1 October).
While fresh pressed (AKA batch brewed) coffee is having a moment, for me a good strong espresso coffee made using my trusty Nespresso machine and Harrogate’s own Taylors coffee is an essential.
If taken after lunch or dinner, it’s the perfect excuse to accompany my espresso with a sweet petit four (café gourmand in French) – perhaps a madeleine, pistachio financier and truffle.
Embrace the coffee bean!
Did you know, coffee ..read more
French Chef At Home
4y ago
Since arriving in Yorkshire, I’ve been delighted to find some interesting ingredients that aren’t generally known in France. One such is chard which makes a colourful alternative to spinach. Most French people don’t know this versatile vegetable at all. So in celebration of British Food Fortnight (22 September-7 October), I thought I would share my chard recipe with you.
With its large succulent green leaves and thick crunchy stems, Chard is similar to spinach but with a stronger flavour. It can be white (Swiss chard), red (ruby or rhubarb chard), yellow or a colourful mix of all three (rainbo ..read more