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Yvan Heraud is a man of few words.
The owner-chef at TrendKitchen, that well-favored, high-end restaurant beyond A1A from the ocean in Indian Harbour Beach lets his aliment do the talking. He puts a Gallic aberration on avant-garde cuisine, with a frequently reinvented card abounding with dishes abreast as able-bodied as classic.
Goat cheese goes assimilate a Salade Niçoise; alacrity and herb-crusted arbor of lamb is served with chimichurri booze and haricots verts; ambrosia includes a amber peanut adulate bar as able-bodied as nougat glacé, that ablaze bit of arctic attitude from Provence.
Dishes appear with accomplished new and Old-World wines, albino cocktails, ability beers and coffee account — French press, naturellement — or amoebic tea, if that’s your choice.
Heraud, who came from France to Brevard County because of “sea and sun,” jokes that the best different affair about TrendKitchen is “me: Chef Yvan,” and he calls passion the key to his success.
He describes it all as “inspiration; creation,” and he aggregate his thoughts about TrendKitchen.
Can’t see the menu? Click here.
How did you get area you are now? Forty years in the kitchen.
Tell us about a different affection of your architecture or dining room. (It is) New York-style, with a fireplace, absolutely cozy.
What’s the best different affair about Trend Kitchen? Me: Chef Yvan.
When not dining at a restaurant, what and area do you eat? My wife’s dishes, at home.
How do you accomplish your guests feel special? (Hospitality means) everything. Anniversary chump is different and so anniversary chump has to accept a different experience.
What aliment is contemporary appropriate now and how are you confined it? Octopus, on carpaccio, slow-cooked.
What’s the strangest appeal you anytime had from a diner? A vegan New Year’s Eve menu, chef-prepared, bristles courses.
What’s one additive you can’t alive without? Extra abstinent olive oil . . . and wine.
What should we apperceive about your restaurant, your agents and your food? (We have) a melancholia card that changes every two months; a able agents (Iman, our server, has formed at Trend Kitchen back it opened in 2014); and specials depending on what is on the market.
Address: 1924 State Road A1A, Indian Harbour Beach
Hours: 5-9:30 p.m. Tuesdays through Saturdays
Online reservations? On the website and Open Table
Noise level: Low
Dress code: Smart casual
This commodity originally appeared on Florida Today: TendKitchen in Indian Harbour offers Gallic aberration on avant-garde cuisine
Kitchen Bar Table Legs Design – Kitchen Bar Table Legs
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