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Yann Rio - 2 Michelin Stars Chef - From France to Miami

2 Star Michelin Miami Chef Yann Rio

Article's Author: Montserrat Franco
Publish date: Wednesday, October 19, 2016

Trained by the French masters Yann Rio brings to Miami his delectable style with just the best ingredients. Named "Maitre Restauranteur of France" in 2008, 2 Star Michelin and owner of 3 restaurants in France he blends traditional techniques with fine American and World flavors and the open minded spectrum of tastes Miami inspires.

Before relocating to Miami, Rio worked alongside France’s top chefs at Michelin-starred Parisian restaurants such as Hôtel de Crillon, Le Pré Catelan, later he went on to launch his own restaurants Le Sequoia, Naturella, and O Flore in Montpellier.

Rio’s first Miami venture was a labor of love named for a favorite Frank Sinatra song, Nothing But the Best. Located in the Brickell/Roads area, the romantic eatery received accolades from area foodies and critics. The innovative chef updated traditional French fare with lighter ingredients so Miami’s health-conscious diners would feel more inclined to feast on a favorite dish prepared with yogurt instead of butter and heavy cream. Rio’s passion for design inspired him to oversee every aspect of the restaurant’s interior from the rich lacquered furnishings to the art on the walls. Currently Chef Rio is a Restaurant Consultant and continues his journey and passion for culinary arts.


Marinated Tuna With Ossetra Caviar - Chef Recipe

Miami Chef Yann Rio - Marinated Tuna With Ossetra Caviar

Ingredients:
1 large fillet Tuna
1/2 cup Sugar
1 cup Sea-salt
1/2 teaspoon Lemon Grass
1/2 teaspoon Ginger
1/2 teaspoon Green peppercorn
3 branches Dill
1/2 Red onion
1/2 teaspoon curry paste

Slice the lemongrass, ginger, green peppercorn, dill and red onions.
Mix all the ingredients together plus the curry paste, sea-salt, sugar and incorporate on the top of the salmon fillet for approximately 12 hours.
After 12 hours clean completely the tuna with fresh water, wipe and dry out with a clean cloth.
Reserve on the fridge and slice to serve to your guests. Decorate with veggies, orange dressing and Ossetra caviar.

Orange Dressing:
300 ml Orange juice
Lemon juice made of 2 lemons
250 ml Olive oil
2 teaspoon Dijon mustard
2 teaspoon Red vinegar
Salt, Pepper

Mix all ingredients together on a bowl, place on the fridge and serve fresh on top of the tuna.

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