Beichuan Yang | Produits Laitiers de France

Beichuan Yang

Sole meunière with seaweed butter and bonito flakes , fennel , mashed potatoes , mustard seed vinegar

Chef Beichuan Yang was born in Beijing but began his career in Calgary, Canada. At the age of 20, he moved to Montreal to master his craft by working in various high-end restaurants. He then returned to China to open his own restaurant. Now a recognised and respected leader in Chinese cuisine, Beichuan Yang has launched a career as a consultant for a new cooking website, and regularly participates in China’s most popular reality TV shows.

What kind of cook are you ?

Beichuan Yang :

I am a creative cook, and I’m always thinking. When I’m cutting or peeling, even during repetitive tasks, I’m always thinking of my next creation. Sometimes it’s just a memory, like a plate of mussels, which inspire new ideas as I crack them open. Otherwise, I get most of my inspiration from my travels.

Tell me about your background...

Beichuan Yang :

I was born in Beijing, but my first job was at an Italian restaurant in Perth, Australia, when I was 14. I then continued my training as a chef in 3 cities in Canada: Toronto, Calgary and Montreal.

Sweet butter or semi-salted butter ?

Beichuan Yang :

I only use sweet butter! It’s the best for cooking!

What role does butter play in your kitchen's day-to-day ?

Beichuan Yang :

I use butter a lot, but especially when plating my dishes: I use a touch to finish off my presentation. And of course, I use it in mashed potatoes. That’s something I’ve been doing since the beginning, and it’s always been my favourite use.

Butter all the time or margarine from time to time ?

Beichuan Yang :

I never use margarine! You’d better be joking! It shouldn’t exist! (laughs)

Your secret to using butter ?

Beichuan Yang :

I use cold butter for sauces and mashed potatoes; it has always been the best combination between cooking and food. For Chinese dishes such as pineapple buns, cold butter is always best. I’m a big fan of cold butter!