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Chef Yves Le Lay Explores the "Core of His Culinary Soul" with New Nordic Islands Cuisine

Saaremaa's Pädaste Manor’s wildly talented, wildly attractive (and single) Chef de Cuisine Yves Le Lay has worked in many iconic Michelin-starred kitchens throughout Denmark, Switzerland and Norway before happily returning to what he considers “to be the core of his culinary soul.”

Le Lay creates his menus with respect to the local heritage, seasons and terrain of Saaremaa, Estonia and then adds his own touch of whimsy. Depending on when you visit, the ever-changing roster of fresh ingredients might include roe deer, moose, juniper, morels, berries, Muhu honey and artisanal cheeses provided by the island’s farmers, hunters and fishermen, as well as wild greens and herbs grown on the manor. Chef Yves then presents his flavorful finds by showcasing their natural beauty with creative yet simple adornments.

Janice Nieder

Janice Nieder could be the love child of Indiana Jones and Julia Child. She was a specialty food consultant for 12 years in New York, with a client list that included Tavern on the Green, Dean & Deluca and Sign of the Dove. After being bitten by the travel bug, her culinary adventures took her to over 90 countries, where she shared a smoked monkey dinner with a generous Shuar Indian family deep...(Read More)

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