Profile: Nicolas Vahé
Fine food is one of Europe’s foremost foundations, inspiring us and tempting us from Sweden to Greece, Turkey to Scotland. New on Britain’s shores is gourmet chef Nicolas Vahé, providing top-of the-range products and recipes under his self-titled brand. Vahé uses the best techniques of both Scandinavian and French cuisine to craft delicacies, beverages and kitchen accessories for the discerning cook. All products are made from the finest ingredients, sourced with care, passion, and professionalism.
Nicholas Vahé himself is a trained chef, chocolatier and pastry chef evolving from a background of renowned French and Danish restaurants. However before any formal training, Nicolas had grown up indulging his talents as part of a family of chefs, butchers and bakers in Northern France. In this manner, Vahé learnt the value of quality ingredients, proper preparation, and the chemistry of unique flavours.
At the tender age of fourteen he began to train as an apprentice pastry chef at the three star Michelin restaurant Pic Valance, which inspired him to become the best of the best. This training was followed by another apprenticeship with one of the unsurpassed chocolatiers on the continent, Daniel Giraud Valence, who is consistently named the best chocolatier in France each year.
Vahé’s professional career took him to the gourmet restaurants of the Danish islands and southern Jutland at the Fakkelgaarden Restaurant. While balancing fine flavours to make exceptional dishes, Nicolas Vahé created his own range of preserves, marinades, condiments and sweets to transform any meal into a masterpiece.
Vahé can fill your pantry with a wide range of jams, indulgent chocolate truffles, extravagant pestos, spices, wine, beer, coffee, fragrant oils, as well as mayonnaise and ketchup which is too good to waste on chips. In all his products it is evident that every ingredient is treated with importance. He has also designed a range of quality cookware and kitchen supplies anyone would desire. Each item is made with the cook’s needs in mind, as well as a bold and contemporary design which wouldn’t look out of place in a restaurant kitchen. Each knife, utensil, may look professional but is comfortable enough to use in an everyday cooking routine, making it ever easier to try out some of Nicolas Vahé’s recipes, like his winter salad.
Nicolas Vahé Winter Salad
Salads are a great way to stay healthy and on top of your five a day. However come winter, cold leaves just aren’t as appetising. Enter Nicolas Vahé’s winter alternative, using his own vinaigrette and pistachio oil which are both deep in flavour to give you a soul-warming winter salad .
Cut off the branches of five fresh beetroots. Keep the leaves and put them in cold water with ice to make them crisp and satisfying. Cook the beetroots in the oven at 160 C for 90 minutes, the beetroot should fall off the fork when it is ready. Peel the beetroots and cut them into cubes, before placing them to the side. While they are still warm add 2 tablespoons of raspberries as well as Nicolas Vahé vinaigrette and the Nicolas Vahé pistachio oil. Let the beetroots cool down to room temperature before finishing the salad. Mix the beetroot leaves with the beetroots and arrange on two plates. Sprinkle with hazelnuts, pomegranate seeds, raspberries and grapes. Break cubes of feta or goats cheese over the plate to finish your winter salad.
Discover the culinary artist that is Nicolas Vahé