Tag Archives: Getting Primed with Cyrille

Primed Salad of Sweet Potatoes and Pork Head Pate with Shallots and Mustard Vinaigrette

When you want to eat wonderful Primed cuisine there is no better venue than Brasserie CiCou at Greenhills.

The ambiance and service are first class, and you know that as one of the premier chefs in Asia that Chef Cyrille will have delicious French cuisine for you to savor and enjoy.

Don’t miss out on the special menu that will be launched on Thursday March 19, 2015.

CiCou special menu1
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Primed Dark Chocolate Honey Bar

I had a secret weapon for my Condura Skyway 21km Run Race.  It was my Primed Dark Chocolate Honey Bar.  It was a great pre-race fuel source and a cool reward for my best half-marathon time.

This was my first 21km road race and I really enjoyed it.  It was great to meet friends like Tessa Valdez and achieve my sub 3 hour goal of 2:55:04 to come in number 2300 out of 4300 plus runners.

Great to see you at the run Tessa.

Thanks to Ton and Raul Concepcion for a wonderfully organized race.  I am looking forward to improving my 21km time next year already.  Or maybe I’ll try the marathon?

Ingredients:

CiCou Primed Chocolate ingredients
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Fruit tartare with Pineapple Mint Broth

Now for a delicious and refreshing dessert of Assorted Fruit Tartare with Pineapple Mint Broth.

This dessert is the last item of our 3-course menu with the Appetizer of Smoked Salmon, Pan-fried Duck Liver, Beetroot Compote and the main course of Duck Leg Confit, Squash rice and Mushroom a la Bordelaise.

Ingredients:

30 grams Melon
30 grams Mango
30 grams Strawberries
30 grams Red Apple
30 grams Pineapple
100 ml Water
1 gram Mint
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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
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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.
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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.
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