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Michel BRU

I am delighted to introduce another great new feature to the website. Talented private chef Michel BRU is going to share one recipe a month with us starting from October. Here is an introduction to Michel and a recipe from September 2015.

Michel BRU is a French chef with 17 years of experience. He has been passionate about food since his childhood. His work has taken him to the best French restaurants and hotels in the most beautiful places. In 1998, when he was just 16, he began his culinary career. He started his apprenticeship in “L’Aubergade” restaurant in Jouars-Pontchartrain in France.

Michel’s career took a turn in 2010 when he decided to move out of France to Scottish Orkney Islands

There, on a small isle called Shapinsay, he accepted the position of the sous-chef at Balfour Castle. For the next five years, he enjoyed cooking with the fabulous products of Northern Scotland: scallops, lobsters, cod, and of course the famous Orkney beef. It was the Castle that truly taught Michel what it meant to cook for the most discerning customers.

Michel, a true French chef, firmly believes that homemade food is the best. Nothing can replace its quality. Michel thinks that everyone should know the difference between a supermarket meal and from one made in one’s own kitchen

In early 2015, Michel has decided to leave Scotland and move down to Sussex in England. He wants to offer his French “savoir-faire” to anyone who requests a chef at home. A fine dining party, a birthday bash, a girls’ night out (or in, as the case may be), catering for a corporate event or even a family Chistmas meal – Michel will be happy to offer his skills and expertise. And he can also make sushi!

He will be more than happy to discuss any and every request – and then make it happen in style!

You can visit Michel's website here  Michel is also on facebook.

SUSSEX CRAB TIAN, AVOCADO, CONFIT TOMATO
DILL & ESPELETTE PIMENT TUILE
WITH COCKTAIL SAUCE

 

Michel BRU 

Looks divine!

Difficulty: Easy

Ingredients:

  • 400g White crab meat
  • 1 small shallot
  • 1 tbsp fresh coriander
  • Salt/pepper
  • 2 tbsp mayonnaise
  • 1 tsp ketchup
  • 3 drops tabasco
  • 1 tsp brandy
  • Salt/pepper
  • 1 avocado
  • 1 tsp mayonnaise
  • salt/pepper
  • 2 drops lemon juice
  • 1 tomato
  • 1 sprig of hyme
  • 1 clove of garlic
  • 1 bay leaf
  • Salt/pepper
  • 1 filet of olive oil
  • 1 large egg white
  • 30g plain flour
  • 30g butter, melted
  • Salt
  • 1 tsp espellete pepper
  • 1 tbsp dill

Method:

Confit tomato -

Boil your tomato for 20secondes, then cool it down. Remove the skin of the tomato. Cut it in 4, then remove the inside of the tomato. Spread the tomatoes, cut side down, on a baking sheet spaced about 1/2 inch apart. On each tomato, put one fine slice of garlic, thyme, bay leave and olive oil. Roast the tomatoes until they’re shriveled and dark red but still hold their shape, about 45 to 50 minutes.

Cocktail sauce -

Combine together: mayonnaise, ketchup, tabasco, brandy, salt and pepper
Dill and espellete tuile - Set the oven to 180°C / 350°F / Gas mark 4 - Put the egg white in a medium bowl. Whisk it lightly then sift in the flour and mix in the melted butter. Add dill, roughly chopped, and espelette pepper. Spread it a little using the back of the spoon, then bake for 9-10mins.

Avocado -

Slice the avocado in half lengthwise then remove skin and pit. Use a spoon to scoop out the flesh. Blend the avocado flesh to get a smooth paste. Add lemon juice, salt, pepper and mayonnaise.

Crab tian -

Combine together : Crab meat, 1 tbsp of cocktail sauce, finely chopped shallots, and fresh coriander.
In a pastry cutter put 1/4 of your crab mix, then take the cutter out. On the side make an avocado quenelle with two big tablespoon. With a squeezy bottle, put the extra of cocktail sauce on the plate then add your tuile on the top of the crab tian.

If you need more information, do not hesitate to contact Michel, he will be happy to help you.

Michel BRU 

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Hi, my name is Janice and I am the founder of www.OAPSchat.co.uk.This stands for Optimistic and ProActive Seniors Chat. OAPSchat was born in April 2013 as a Facebook page. To date there are over 1427 FB likes. It was in November 2013 that I decided I had enough material and confidence to launch the website.

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