Monthly Archives: January, 2017

Sharing bakery secrets with BBC Radio York

January 19th, 2017 Posted by Blog, In the Press, Recipes No Comment yet

Yves is looking forward to sharing his bakery secrets this Sunday with Julia Lewis and her BBC Radio York listeners.  Here’s a flavour of the bake he’ll be discussing on the The ‘Bake of the Day’ feature.

Cherry and Rhubarb Clafoutis - sharing baking secrets with the BBC

Cherry and Rhubarb Clafoutis

Cherry and Rhubarb Clafoutis

Serves 6


50cl whole milk

4 eggs

140g caster sugar

40g melted butter

150g plain flour

200g little cherries

200g rhubarb


Preheat the oven to 200°c. In a large bowl, whisk together the milk, eggs, sugar, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a pie dish.

Now add whole cherries with stones and rhubarb cut into dices. Bake until the clafoutis is beautifully puffed and golden, 30-35 minutes. Serve warm.

Serve with custard, fruit coulis or vanilla ice-cream.


A traditional French menu to end 2016

January 11th, 2017 Posted by Blog, Recipes No Comment yet

Here at French Chef at Home, we like to do our bit to support good causes and last year, Yves donated various prizes for a private dinner at home to worthy charities, including to a fund raising event held by Belmont Grosvenor School. .

The winning bidder, Eleanor Richardson, founder of The Angels Events based in Harrogate,  liked the look of the prize so much that she topped it up to a dinner party for ten (six adults and four children – aged 10, 8, 5 and 3) for a special gathering over Christmas.

After consulting with Eleanor over their dietary choices, Yves created a delicious menu for the private, mid-afternoon meal.

Yves always collaborates with his clients and created a variety of dishes to ensure that both adult diners and their children were happy. The final three menus were:



Adult menu

3 canapés per person


Chestnut velouté with poached egg, white truffle espuma and mushroom nems

Main Courses

Pork tenderloin in Calvados sauce with apple in crispy filo, rösti and vegetable


Chocolate sphere filled with blond chocolate Chantilly, served with warm caramel sauce

Victoria plum, honey and rosemary tarte fine with white chocolate Chantilly

Chocolate fondant stuffed with orange and caramel coulis


Three sweet petits-fours per person


Older children’s menu


Smoked salmon with avocado mousse and confit tomatoes
Main Courses

Roasted in honey pork tenderloin, confit potato and baby vegetables



As the adult menu


Three sweet petits-fours per person


Younger children’s menu
Chicken and confit potato with vegetables

Chocolate pudding


Eleanor said: “What an extraordinary meal Yves produced, truly amazing, and we will most certainly be using you again.  It was incredible. At The Angels Events we’re all about recognising industry talent and striving for the best so it was great to be able to support Yves in this way.”

The guests enjoyed it so much that she is already making plans for the next dinner party – dinner for eight in the spring.

To see our full menu selection and to make a booking enquiry go to:

For more information about The Angels Events go to: