Chef attraction
Chef attraction
Those who like to entertain at home in style, but do not have the time or the skills to cook a gourmet meal, can now avail of a unique service called Chef at Home.
Launched recently in Dubai by Lebanese entrepreneur Racha Royer, Chef at Home gives people the opportunity to invite guests for a gourmet meal cooked at home by a professional French chef.
"This is better than taking your guests out to a restaurant because the menu is personalised and the chef is cooking exclusively for you. Yet it is cheaper than eating at a restaurant," says Racha.
"The clients only have to choose the menu and the rest will be done by our chef. He will personally select the freshest fish and meats and bring with him all the ingredients required and any equipment that is not available in your kitchen. Every dish will be freshly cooked and beautifully presented. And he will also tidy up the kitchen afterwards," she adds.
Coaching
Chef at Home caters for cocktail receptions, buffets and sit-down meals for six to 40 people, with prices starting at Dh250 per head for a three-course meal. "For those who want to cook for their guests themselves, our chef can provide one-on-one coaching at home. We also conduct cooking courses for groups, a fun cooking programme for children and lessons in table setting, decoration and etiquette," says Racha.
Unique
Chef at Home also offers a unique corporate team-building programme. "Food has a way of bringing people together and cooking together gives people an opportunity to work as a team and communicate differently as they work towards the common goal of making great food. With our corporate team building events people can get to know their office colleagues outside the business environment and build confidence in the spirit of cooperation and fun," says Racha.
The chef behind Chef at Home is Yannick Royer, Racha's brother-in-law. Chef Yannick has over 15 years of experience in the culinary field. Besides working in leading hotels in France with well-known culinary experts such as Roland Gareau, Joel Robuchon and Bernard Loiseau, he has also worked in Madagascar and New Caledonia, Corsica.
"My love for cooking began in childhood when I used to help my aunt and grandmother in the kitchen. Although I am trained in classic French cuisine, my cooking is influenced by my travels and by modern trends. I have created a menu of international Mediterranean cuisine with my own special recipes using various exotic herbs and spices. But I will be happy to cater to special requests by clients," says chef Yannick.
Quality
Since he arrived in Dubai a couple of weeks ago, chef Yannick has been exploring the market to identify places where he can buy the best quality fish, meat, sauces and other ingredients. He has also been busy putting together the equipment he will need.
"I will visit the client's home a few days before the event to decide the menu and to familiarise myself with the kitchen. Depending on the menu, I will need about four hours for the preparations," says chef Yannick. "Cooking in an unfamiliar kitchen without assistants will be a new experience for me, but I am looking forward to the challenge," he adds.
Panfried perch fillet, Mediterranean stewed vegetables, olive oil
Main course (Serves 6)
Ingredients
- Perch fillet 6 pieces (900gm)
- Eggs 2 pieces
- Sesame seeds 100 gm
- Zucchini 150 gm
- Tomatoes 100 gm
- Bell pepper (assorted colours) 4 pieces
- Fennel 100 gm
- Garlic 10 gm
- Olive oil
- Balsamic vinegar
Method
- Wash and dice vegetables.
- Heat olive oil in a saucepan and add the garlic and then the vegetables.
- Get the vegetables pan-fried for 5 minutes and have it seasoned.
- Mix the eggs full with salt and pepper and olive oil.
- Get the fish fillets coated in the egg mix first and then in the sesame seeds, but on one side only.
- In a frying pan, place some olive oil and add the perch fillets, presenting the sesame side first.
- Meanwhile, place the balsamic vinegar in a saucepan and have it reduced by 50 per cent.
- In a plate, place the vegetables in the centre and top it up with the fish fillet.
- Add some virgin olive oil on top and some drops of balsamic vinegar.
Dessert (Serves 6) Creme brûlée scented with aniseed
Ingredients
- Egg yolk 10 pieces
- White sugar 150 gm
- Mill 250 gm
- Cream 750 gm
- Aniseed 10 gm
- Brown sugar 80 gm
Method
- Boil the milk in a pan along with the aniseed.
- Let it infuse until it cools down.
- In a bowl, place the yolk and white sugar and whiten the mix using a whisk.
- Add the milk and the cream.
- Filter and let the mix stay in the fridge for an hour.
- Place the mix in a ceramic dish and keep a maximum 2cm of liquid inside.
- Place in the oven at 85°C for 20 to 30 minutes.
- Once done, let it cool for 24 hours.
- Sprinkle with brown sugar and get the sugar caramelised with a burner.
Appetiser: Rice paper wrapped Gulf shrimps and avocado mousse (Serves 6)
Ingredients
- Avocado 4 pieces
- Lemon 1 piece
- Gulf shrimps 500 gms
- Olive oil 5 cl
- Spring roll pastry sheet 125 gm
- Tomatoes 250 gm
- Onions 50 gm
- Sunflower oil
- Shallot 50 gm
Method
- Mash the avocados using a fork. Add lemon juice and seasonings and keep in the fridge.
- Remove the shell from the shrimps.
- Season the shrimps and wrap it in the spring roll pastry sheet in a triangle shape.
- Peel tomatoes; remove seeds; dice them.
- Cut the shallot very thinly.
- In a pan, heat the olive oil and add the shallot and the tomatoes; let them stew for 5 minutes.
- Fry the shrimps in sunflower oil. Take a plate and place the avocado mousse in the centre.
- Around this circle, spread the stewed tomatoes with a spoon and then add the fried shrimps.
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