The Yum List devoured some delicious French cuisine and munched on even more divine French pastries and European style breads while chatting with Christophe Chatron-Michaud, owner of Yeast Bistronomy, Bangsar.
What do you do and how did you got into the industry?
I have been in the food and beverage world all my life, from 3 Michelin Star restaurants in France at the beginning of my career, to fine dining French restaurants in New York City, Las Vegas’ Best Resorts, back to NYC to develop the wine bar culture, to heading hotels and leisure clubs in the Philippines.
What’s the best/ worst part of your job?
I love food and beverage, people, and providing a memorable dining experience. The difficult part has always been to instill passion, care and appreciation to the people I work with. When you have reached that ultimate point where everyone understands their importance, at every level and position, you have a team which becomes your “working family”, and great chances to succeed, but also the work place becomes a great place to come to every day.
What’s the best thing about working in Yeast?
Working at Yeast as an entrepreneur is to mingle with the patrons, introduce our dishes, breads, our other offerings, and to receive compliments for them, but also to see more customers coming back regularly.
What’s your personal favourite meal/ drink at Yeast?
A nice plate of European Cheeses, and a nice glass of wine, no matter its origin.
What’s your favoured food and wine/ liquor pairing?
Lately, and there have been so many in the past, Sautéed Foie Gras with Mango & Ginger to drink with a glass of the Riesling Auslese, 2005, Rüdesheimer Berg Scholssberg, Schloss Schonborn, from Germany, which we have on the list at Yeast.
Tell us a story about one of the dishes you prepare…
Between all the breads, Danishes, and menu dishes, it’s difficult to choose but here is one dish:
Our “Duck Confit Parmentier” (a typical French Bistro dish) is Duck Confit legs taken off the bone, and layered in a baking dish with mashed potato and foie gras, then baked in the oven with gruyère cheese on top, and served with a natural duck jus, and a drop of black truffle oil.
The perfect day off would be… a day on the beach of one of the beautiful islands off the coast of Malaysia, scuba diving, followed with a cocktail at sunset and finished with a nice seafood dinner.
A life in the day of a restauranteer is… is always different, and full of surprises, with new people to meet, challenges, good or bad news, and that’s what I wake up for every day.
What do you do for fun?
Tennis, scuba diving, wine tasting, dining and exploring all sorts of food – be it in a restaurant, or on the streets.
What’s something you’d like guests to know about the cuisine prepared at Yeast?
I would like guests to understand the authenticity of a true bistro and boulangerie concept, its challenges, but most importantly the sort of place we are, and the message we strive to put through given the many challenges we have had. This message is that we are a humble, casual and convivial French restaurant and bakery where, like in France, people visit for simple French cuisine, prepared with the best ingredients you can find locally, and at a reasonable price.
How do you select your ingredients and why?
From everywhere locally where we can find the best quality for a good price, so we don’t charge our customers too much, and they feel they always get great value for the meals at Yeast.
What can guests look forward to in the upcoming months?
We actually change our menu every two months so guests can expect to see new items on our breakfast, lunch and dinner menus. There’ll also be new products at the boulangerie, especially with the holidays coming up.
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