A new dish has been added to the rich heritage of culinary delights in the Yvelines (78) region: Yolin. While the département already proudly boasts such gastronomic specialties as Poule de Houdan and gâteau Rambolitain, it is now home to this singular new creation.
Behind this gustatory invention is Laurent Trochain, a Michelin-starred chef and fervent advocate of sustainable gastronomy. President of the EAT association (Entrepreneurs, Artisans, Terroirs) and owner of the Numéro 3 restaurant in Le Tremblay-sur-Mauldre, Trochain is celebrating 20 years in the Michelin Guide this year. His credo is to highlight the treasures of the Yvelines' terroir, while promoting committed, environmentally-friendly cuisine.
Le Yolin embodies this philosophy. Conceived as a tribute to local flavors, this popular dish features a base made with a simple mixture of eggs, flour, milk, salt and pepper, reminiscent of a quiche (without dough). As for the rest, everyone is free to make the recipe their own, adding as much or as little as they like. The only constraint: add three products from Yvelines, for a total immersion in the heart of the region, right down to the taste buds.
"Y for Yvelines, O for Olympic, L for local, IN for inclusive, because we're bringing everyone into the loop".
Yolin also embodies a genuine commitment to the department's gastronomic identity. With the Paris 2024 Olympic Games in its sights, Trochain aims to celebrate the wealth of local producers, breeders, artisans and restaurateurs through this new culinary specialty.
