Category Archives: Cyrille

Duck Leg Confit, Squash rice, Mushrooms a la Bordelaise

The new year is a great time to learn new skills in the kitchen.

I have shown you how to make a simple Primed Omelette, to prepare Primed Eggs Benedictine and also our most popular recipe ever, Primed Carbonara Squash (no pasta please).

primedeggsBenedict

Below is the main course component of our 3-course menu with the Appetizer of Smoked Salmon, Pan-fried Duck Liver, Beetroot Compote posted yesterday and a delightfully Primed Fruit Tartare with Pineapple Mint Broth for tomorrow.
Continue reading Duck Leg Confit, Squash rice, Mushrooms a la Bordelaise

Smoked salmon, Pan-fried Duck Liver, Beetroot compote

Again a super recipe for you to do and very easy.

I tried something similar during my last vacation in France and I wanted to share it with you, also I just make sure that is fully Primed for your healthy 2015 🙂 .

You can easily find all ingredients here around.  It is a beautiful dish that can be served for appetizer and you can serve a nice bowl of assorted green salad on the side.

This beautiful dish is available under Primed dishes at Brasserie CiÇou.

Ingredients:

45 grams Smoked Salmon
30 grams Foie Gras
50 grams Beetroot
3 ml Olive oil
1 gram Micro Arugula
1 gram Iodized Salt
.5 gram Pepper
Continue reading Smoked salmon, Pan-fried Duck Liver, Beetroot compote

15 Days Till Christmas – Learn a New Recipe

15. Learn a New Recipe

Cooking can be very therapeutic as you get a little “me time” as you slice and dice your vegetables.  It can also be a way to bring families together as you all pitch in and help create a great dish to eat together later.

Why not challenge yourself and try a new recipe you haven’t done before?  You could try Ratatouille, Chef Cyrille’s wonderful Bouillabaise or even his exceedingly popular Primed Carbonara Pasta made with Squash (not pasta!).

Chef Cyrille cooking late lunch

In the picture above Chef Cyrille is cooking another great dish, but for his family this time and not guests at his Greenhills located Brasserie CiCou.
Continue reading 15 Days Till Christmas – Learn a New Recipe

How to Survive Your First Trail Run! – Trail Running Safety Tips

I recently lost my trail running virginity and thoroughly loved both the thrill and beauty of the trail. It is exhilarating but also dangerous. This is why I wanted to write some safety tips for rookies like me for when they too join a trail run. My next trail run will be on January 11th 2015 for the Final Leg of the NTDR III TRILOGY organized by Pimco Sporting Events. Join me!

Preparation is the Key – Pick the Right Race and Distance

It all starts with picking the right race and run category for you. My last race was a 21km trail where we were pre-warned by the organizers that “THIS IS TRAIL RUNNING! THIS IS EXTREME SPORT!” Indeed, it was so tough that only 23 out of 150 starters made it within the 7 hour cut-off time! Perhaps I should have started with the 10km category or even try a 21km with a trail that is not so demanding.

Alvin trail running1
Continue reading How to Survive Your First Trail Run! – Trail Running Safety Tips

Primed Roasted Bone Marrow with Parsley Garlic Butter Sauce

There are many great reasons to eat Primed Bone Marrow, but the one I like the most is because it tastes great.   Bone Marrow can have a subtle, creamy nuttiness, sometimes a bit sweet and delicious with a pinch of sea salt or a Parsley Butter as shown below.

Other super reasons to eat Bone Marrow are because it is packed with vitamins and minerals and is a rich source of very healthy, rich fats.  It also contains iron, phosphorus and vitamin A. Need more reasons to eat Bone Marrow?  Well, it is also an amazing muscle-building, cognitive-boosting and joint-nourishing food.

CiCou Bone Marrow-Primedforyourlife6

Ingredients:
350 grams Mayura bone marrow
100ml cream
3 grams Rock Salt
1 gram Pepper
20 grams Parsley Butter

Ingredients for Parsley Butter:
50 grams Curly parsley
180 grams butter
20 grams garlic
7 grams almond flour
10 grams mustard
4 grams salt
1 gram pepper

Procedure:

1. Clean/ trim the meat from the bone marrow

2. Season with rock salt and pepper

3. Place the bone marrow on a tray and put it inside the oven for 8 minutes at 350 ˚Fahrenheit (176˚Celsius) until the marrow can be pierced by a thermometer or reached its internal temperature of 145 ˚Fahrenheit (62.8 ˚Celsius)

4. The parsley cream sauce: In a sauce pan, warm 100 ml of cream and 50 grams of parsley butter season with salt until the cream is hot.

5. Ready to serve.  Bon appetite!

CiCou Bone Marrow-Primedforyourlife10

This great Primed Dish of Roasted Bone Marrow with Parsley Garlic Butter Sauce is available at Brasserie CiCou in Greenhills.

Try my Chicken Liver Pate served with Baby Raddish as a starter first though as it is wonderfully nutritious and tasty as well.

CiCou-Chicken Liver Pate with Raddish

The CiCou Chicken Liver Pate is full of great healthy fats and the very nutrient dense internal organs that are a vital component of a nutritious and balanced diet.  The Pate is also available from the Brasserie CiCou stall at the Salcedo Market every Saturday morning.

CiCou at Salcedo

Do you like Bone Marrow?  Please let us know your favorite way to eat your Bone Marrow. Thanks.

The Secret to Making a Great Omelette by Chef CiÇou

So many people ask me how to do an omelette, “the rolled one“. That’s not an easy one, and you need a lot of practice. The good thing is that eggs are not so expensive so you can practice if you really want to learn.  I remember where I learned how to do this omelette, this was 29 years ago when I was just a simple apprentice, just a baby in the culinary world. But I was so lucky that I started at the best at that time, the Ritz Hotel in Paris.

I learned when I was at the “Entremetier” (this is a section in the kitchen which takes care of all the hotel’s breakfast, especialy all egg cooking, soup and potage, as well as all garnishes for all a la cartes of the hotel and its room service). It’s a busy section in the kitchen and a very important one!

When you are only 16 years old and when you do more than 100 covers in the early morning for the breakfast service in a short time, I tell you, you do a lot of omelettes, so you learn fast because you don’t want to miss an order and people usually in the morning are always in hurry! (I have a lot of stories about this fantastic learning place “the Ritz Hotel” but that is for another post).

Making a good omelette needs a nice presentation, and you need to make sure the egg is not overcooked, not too colored, not too undercooked and still smoky hot when the client will eat it! You need PRACTICE… a LOT of practice.

So here some of my tips for you to get a nice omelette at home.
Continue reading The Secret to Making a Great Omelette by Chef CiÇou

My 5 Primed Reasons Why I Prefer to Run in France “Périgord Région “!

I know it’s not easy for everyone to go to France just to run some kilometers. If you have the chance to go, don’t forget to bring with you your running shoes and your favorite pair of shorts and tee-shirt so you will be ready just in case. Here are my 5 reasons why I prefer running in France, in the home town of my dad (Périgord). Continue reading My 5 Primed Reasons Why I Prefer to Run in France “Périgord Région “!