Yves Camdeborde is releasing a new book called 'Conservez, Cuisinez', to teach you how to prepare jars and above all how to use them in a gourmet way. We tell you everything.
[Updated October 17, 2022 at 3:26 p.m.] The news of Yves Camdeborde is definitely very rich. After rejoining the jury of MasterChef for the new season broadcast on France 2 at the start of the 2022 school year, the leader of the bistronomy is back with a new book, baptized Preserve, Cook .
In March 2020, during the first confinement, restaurateurs were forced to close shop and found themselves with many unused foodstuffs. Yves Camdeborde, defender of anti-waste, therefore embarked his stock at home, in the South-West, to prepare jars and keep their products the longest time possible. Two years later, the chef made one book detailing the necessary equipment, the hygiene rules and the storage times of the jars, without forgetting 90 recipes to learn how to make homemade preserves and 53 ideas for 'minute' dishes to make from certain jars. The lemon, ginger and turmeric condiment complements a delicious bluefin tuna carpaccio, while a jar of natural white asparagus becomes a parmesan asparagus gratin. Preserve, Cook , will be available from November 16, 2022 in bookstores for €29.90. In the meantime, (re)discover the chef's biography below.
The year in which Yves Camdeborde was born in Pau, in New Aquitaine, was marked by the victory of the Pau rugby section in the French championship. 'The joy and happiness that drive me, I surely already felt them in my mother's womb'. On December 7, 1964, whoever invented the concept of bistronomy , see the day. His father owns a farm and his mother, a charcuterie. Suffice to say that good products are regularly on the table.
Little follower of the classic school curriculum, Yves Camdeborde left school at 14, despite being two years ahead, to start an apprenticeship in a small restaurant in his hometown. His father gives him sage advice: 'Whatever you do, plumber, sweeper, electrician or cook, do it with passion and as best you can'. The emotional elevator quickly takes place: having arrived first at the CAP thanks to the preparation of an omelette, which he has been practicing for years, he is entered in the competition for the best apprentice in France . In the regional qualifiers, he has a new stroke of luck by falling once again on omelettes. In the final, it's disappointment, he dries on the square of calf Choose. But one of the people in charge of the test, Guy Legay, the chef of the Ritz, notices it. The young Béarnais was offered an internship in one of the most prestigious kitchens in the capital at the age of 16.
At the Ritz, Yves Camdeborde evolves within the spirit of team and competition. He especially encounters Christian Constant , the second, who takes him under his wing. For five years, this rugby fan with a Provençal accent was passionate about the profession of cook: 'I found myself in a team where I was important. It was a trigger for me. I started working 20 hours a day, 7 days a week'. In September 1986, an explosive device exploded in rue de Rennes, killing seven people and causing many injuries. The Ritz then dismisses some of its employees for economic reasons. Yves Camdeborde is one of them. 'I had a hard time accepting it but it did me a favor', he says later.
For three years he worked at The tide , in the 8th arrondissement of Paris, as a first clerk. Then one day, he is recruited by the Silver tower . He prepares sauces there, 'but the disillusion was total'. Luck smiled on him again when, a short time later, Christian Constant was appointed to the Crillon and invites her to join him. This 'magical experience', made of rigor and discipline, but also of joy and good humor, will last four years.
In 1990, Yves Camdeborde took the leap and set up on his own by opening an inn in the 14th, the Regalade . For twelve years, he had fun with his team and created a new concept: combining gastronomy with the atmosphere of the brasserie. Some call this mixture the bistronomy . A label that does not suit the chef, who feels that he does not offer bistro cuisine, and does not feel like a pioneer: 'I just shared what I knew how to do with people who looked like me'.
A few years later, in 2003, the chef wanted to embark on new adventures. He sells the Régalade and settles with his wife Claudine and their children at Odéon. He is now behind the stoves of the restaurant The counter , within the Hotel Le Relais Saint Germain . The Parisians adhere and the establishment is sold out. The chef multiplies the experiments and publishes many books. He declines his restaurant in three Outposts: Land, Sea, and Market .
Today, Yves Camdeborde is known to the general public after his television appearances. It is not within the jury to Top Boss , more of Masterchef on TF1, which he advised and rated candidates in 2010. 'The experience has done me good in my construction as a cook' . After having participated in four seasons on TF1, Yves Camdeborde is back on the jury in 2022 for a new version of the show on France 2.
The one who is still waiting for his Michelin star is chosen by Air France in 2016 to work on business class menus. The following year, he received the Legion of Honor , as well as the 'Best Hotel Atmosphere in Europe' prize for the Relais Saint-Germain. For 2018, a new challenge awaits. Viewers rediscover him alongside host Faustine Bollaert to present the social magazine At the table: eat healthy, spend less , on France 2. 'Since I have been working, my goal has been to cook well for everyone' , he recalls. The goal is reached.
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In the heart of Paris, at the crossroads of the Odéon, Le Comptoir offers lunch in a bistro atmosphere , and one gourmet dinner , by reducing the number of place settings. A great freedom of choice for customers, who jostle at this address. For the brewery, reservation is not possible. The map is full of local products , as well as the suggestions of the day. For the gastronomic restaurant, the menu becomes unique, based on noble products. It is possible to book, but you will have to do it a few weeks in advance.
In the same district, the Avant-Comptoir Terre, Mer and Marché allow you to taste caps while having a drink. You can nibble on oysters, crab, scallops, chorizo, eggs truffle dish, or gazpacho, according to the wishes of the guests. The originality of the concept seduced the crowd of the beautiful districts of the center of the capital.
After Yves Camdeborde, 'You have to know how to appreciate an egg with mayonnaise or caviar . Emotion is not related to money, it is related to the palace'. This is the very principle of bistronomy, the concept of which he is the author in spite of himself. This blend of local flavors and refined cuisine offers a relaxed and friendly atmosphere, beautiful dishes made from fine porcelain, all decorated with terrines, pickles, and country bread.
The chef's kitchen is a r interpretation of gastronomic recipes with less 'noble' pieces, such as the cheek of beef , the pig's foot, the tab, or the sardine. The technique in the preparation of the dishes is the same as in a palace, but the less glorious cuts make it possible to make the menus more affordable to please all gourmets.
For Yves Camdeborde, the key is to keep it simple. 'It's not because we mix a thousand flavors that we make great cuisine: the important thing is to find two or three tastes that go well together, and to master the cooking'.
Yves Camdeborde's television programs and books have enabled him to democratize certain recipes and make them accessible to all apprentice cooks. Among his most famous dishes, the beef bourguignon that he made the candidates taste so that they could guess as many ingredients as possible, or even the foie gras in the microwave ready in 10 minutes flat.
But the Béarnais also offers some signature dishes in its restaurants. So we can enjoy a soft cod and smoked salmon , apple and celery roundness, parmesan crumble, sunflower and Espelette peppers, a confit of veal shank cooked with candied lemons , or even a tajine chicken with turmeric , fine seasoned semolina, kumquat and buckwheat. The hardest part is choosing.Source journaldesfemmes.fr