Discover the culinary specialties of Yvelines in the Yolin book. This work, produced at the initiative of Laurent Trochain, the starred chef of the Number 3 restaurant in Tremblay-sur-Mauldre, includes 259 new recipes. All of the dishes it contains were made by Yvelinois with local products.
The book Yolin, comprising 259 recipes, was printed in 5,000 copies.
This book represents a double advantage. It includes dishes that are easy to reproduce at home but in addition it is a good way to promote the culinary identity of the department and promote Yvelin producers. Flour, eggs, milk, vegetables and many other ingredients come from the territory.
We find there competition winning recipes specially launched at the beginning of the year for the creation of the work. This challenge was open to everyone. Participants were invited to present their Yolin. “The idea was to publish one recipe per municipality,” explains Laurent Trochain. We received 341 proposals. »
Michelin-starred chef Laurent Trochain initiated the recipe book project. CD78/Y.Fossey
The richness of the terroir highlighted
A jury decided between the candidates. One recipe was selected per municipality. Yvelines includes 259 towns and villages, the book therefore contains 259 recipes. Published on June 26, 2024, it had a print run of 5,000 copies.
It is on sale in Cultura, Leclerc and the Yolin website. While the book is sold for €19.90, €5 is donated to the Restaurant du Cœur des Yvelines. “All Yvelinois are concerned by Yolin,” insists the starred chef.
This name Yolin was indeed not chosen by chance. If the idea is to highlight the richness of the Yvelines terroir, the aim is also to reinforce the values of the territory. “Y for Yvelines, O for Olympic, L for local, IN for inclusive,” he continues.
An invitation to favor short circuits
Laurent Trochain, starred by the famous Michelin guide since 2005, favors short circuits for his restaurant. He actually did the choice of sourcing from operators and artisans in Yvelines to support the sector.
He currently works with around thirty Yvelin producers and 80 to 90% of the recipes offered in his restaurant are made with local products. “It’s a way to make customers want to go see the producers,” he emphasizes. People don’t know that all this is grown here in Yvelines.”
