Afternoon tea with a Gallic twist!

August 17th, 2017 Posted by Blog No Comment yet

Afternoon tea is an indulgence best enjoyed with friends so what could be more intimate than sharing it in the comfort of your own home, courtesy of Yves Quemerais, The French Chef at Home?

A quintessentially British ritual from the seventieth century, afternoon tea continues to grow in popularity and is given a playful twist by Yves who combines the traditional gourmet flavours of France with seasonal Yorkshire produce to create his unique take on le thé de l’après-midi.

To mark this year’s National Afternoon Tea Week (14-20 August), Yves created tartes aux pommes, fondants au chocolat and sable aux fuits rouges which were served alongside time-honoured favourites such as scones and cream.

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We knew Yorkshire was special but ….

July 31st, 2017 Posted by Blog, Recipes No Comment yet

Since moving to Yorkshire in 2012, here at French Chef at Home we have come to realise just how special Yorkshire is. We were therefore delighted to find out that God’s own county has its very own day – Yorkshire Day, 1 August.

Although we are firmly of the opinion that the delights of Yorkshire should be celebrated 365 days a year, Yves’ has come up with this delicious waffle recipe, complete with rhubarb coulis on the side, which we think is just as special as the county it is celebrating.

Making the most of locally sourced ingredients – Ilkley Beer and Yorkshire rhubarb – makes this recipe a fitting tribute to our adopted home.. These waffles make a perfectly indulgent breakfast to kick start your day of Yorkshire celebrations.


Yorkshire Day waffles with Ilkley beer and rhubarb coulis

Yorkshire Day waffles with Ilkley beer and rhubarb coulis


Ilkley Beer Waffles with Rhubarb Coulis

Makes 8 waffles

For the waffles:

30cl Ilkley beer

30cl whole milk

375g plain flour

50g melted butter

20g icing sugar

1 egg
For the coulis:

200g rhubarb

50g caster sugar



Mix all the waffle ingredients together.

Cook in a waffle machine.

To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender and blend.

To serve, pour over the waffles some rhubarb coulis.


Yves celebrates Bastille Day 2017

July 14th, 2017 Posted by Blog, Events No Comment yet

Bastille Day commemorates the Storming of the Bastille which is considered a key turning point of the French Revolution

Here at French Chef at Home while we are partial to any celebration, Bastille Day or la Fête Nationale is without doubt our favourite. The French National Day commemorates the Storming of the Bastille (14 July 1789) which is considered a key turning point of the French Revolution.

Celebrations include fireworks shows (most notably that at the Champ de Mars in Paris), and  balls held at fire stations across Paris. One of the most famous celebrations is the oldest and largest regular military parade in Europe. Held every year on the morning of July 14 since 1880, the parade is held on the Champs-Élysées and passes from the Arc de Triomphe to the Place de la Concorde.

Even though these events are all popular throughout France, many French people keep their Bastille Day celebrations low-key. As a public holiday, locals tend to spend quality time with loved ones and unsurprisingly food takes centre stage.

Yves has created three traditional French ‘terroir’ dishes to celebrate Bastille Day which are perfect if you’re looking for classic French cuisine. You can find the recipes here:

Chilled Mediterranean vegetable soup

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

Vanilla Bavarois with blackcurrant filling and raspberry coulis

Chilled Mediterranean vegetable soup

July 14th, 2017 Posted by Blog, Recipes 1 comment

In celebration of Bastille Day, Yves has created this chilled Mediterranean vegetable soup alongside two other ‘terroir’ dishes.

Chilled Mediterranean vegetable soup to celebrate Bastille Day

Chilled Mediterranean vegetable soup to celebrate Bastille Day

Serves 6

  • 3 large red peppers
  • 6 large ripe tomatoes
  • 1 cucumber
  • 1 fennel
  • 1 red onion
  • 3 garlic cloves
  • 100g tomato puree concentrate
  • 2 tbsp smoked paprika
  • 20g fresh basil
  • Salt/pepper15cl olive oil
  • 2/3 tbsp sherry vinegar

Clean the vegetables and slice/dice them into medium sized pieces.  Use a blender to mix them altogether.

While the vegetables are being mixed, add the tomato concentrate, paprika, basil, salt & pepper and olive oil.

Use a sieve to ensure that the mixture is totally smooth.

Add the sherry vinegar and serve in a soup bowl.