New Year, Same Me (Almost)
New year.
Same me.
Almost.
For those who are new here — welcome.
I’m Romain. A chef, a private-dining specialist, a culinary consultant… and yes, someone who genuinely loves teaching food on social media.
I’ve spent decades cooking in restaurants, designing private dinners, consulting for brands and kitchens — and somewhere along the way, this space became another table where we get to cook together.
This year, I’m slowing things down and going deeper.
You’ll see more refined, technical dishes — the kind that challenge you a little, but always stay approachable (with a touch of cheek, obviously).
You’ll also see real meals for a family of four, built around real budgets, real schedules, and real life.
And there will be technique — because once you understand the why, you can cook anything.
Yes… the croissant will make a comeback too. Just not on a schedule.
Some things deserve anticipation.
Every recipe I share will be free, accessible, and linked.
No gatekeeping. No secrets. Just good food and honest teaching.
If you enjoy intentional cooking, thoughtful technique, and food that actually fits into life — follow along.
And if this resonates with you, share it with someone who loves to cook (or wants to).
👇 Now I want to hear from you:
What recipes do you want to see this year?
Comfort food, technique deep dives, budget meals, pastries, classics, or something totally unexpected?
Tell me in the comments — and when I make your idea, I’ll shout you out.
Thank you for being here.
Happy New Year 💙
#chefromainavril #recipes #newcontent #happynewyear
From French classics to bold global flavours, Romain Avril isn’t just cooking, he’s reinventing the game. Whether judging Top Chef Canada, creating next-level plant-based dishes, or roasting food trends with his signature wit, he’s a chef who does it all. Ready for a taste of his world? #RomainAvril #CulinaryRebel #FoodWithoutBorders #ServeItOrTrashIt #GlobalFlavours #ChefLife #FineDiningRedefined #TopChef #FoodInnovation #PlantBasedGourmet
Chef- @chefromainavril
Editor-in-chief- @davis_griffo
Photographer- @i.m.aldomar
Interview by @gaurimittal_19
LIFE LATELY
Started from the bottom…
Just wanted to take a second to express how grateful and appreciative I am for all these opportunities.
Now if you’re young and starting your career like I did over a couple decades ago. Hard work will pay off, it’s not going to be easy, but you’ve got this.
And don’t forget to take care of your health and karma.
1st magazine/cover: @globeandmail #thecanadamagazine
📸 : @i.m.aldomar
2nd magazine: @foodismto@katiebridges27
📸: @i.m.aldomar
#magazinecover #chefromainavril #food #grateful #media
CROISSANT REVIEW: 72 HOURS BAKERY
Athens has been having a moment… but when locals, chefs and tourists all line up for the same croissant, I had to see if it was actually worth the hype.
So I went to @72h_artisanalbakery in Athens completely incognito on day one.
No filming. No camera. Just me, coffee, and pastries.
And honestly? I knew I had to come back.
A few days later, I returned to properly film the experience… because this pistachio croissant might genuinely be one of the best pastries I’ve had in a very long time. The lamination was beautiful, the bake was deeply caramelized, and the balance between butter, pistachio and sweetness was surprisingly elegant.
The pain au chocolat also deserves its flowers. Crisp, rich, properly layered and exactly what you want from a serious bakery.
Athens keeps surprising me with how strong the food scene has become. Between traditional tavernas and modern bakeries like this, the city is quietly becoming a destination for food lovers.
Have you tried 72 Hours yet? And more importantly… was it worth the hype to you? 🇬🇷🥐
#AthensFood #BakeryReview #chefromainavril #72HoursBakery #FoodInAthens
CAPRICE FROM GREECE 🇬🇷
My friends kept telling me I had to try these while in Greece.
Now… is it the best thing ever?
No.
But is it delicious?
Absolutely.
Super crispy wafers, chocolate-hazelnut filling, and honestly hard to stop eating once the tin is open.
I gave it an 8.2/10 👀
Have you tried Caprice before?
#Greece #FoodReview #chefromainavril #GreekFood #Caprice
PATIO UPGRADE
This is your sign to take your patio seriously this summer ☀️🔥
Good food, a glass in hand, a fire going…
That’s the vibe.
Upgraded mine with this pergola + fireplace setup from @sunjoylife and it completely changed the space.
If you’re planning your own, link’s in my bio (affiliates) — code CHEF13 gets you 13% off.
What should I be cooking out there first?
#chefromainavril #patiovibes #outdoorliving #gifted #homeupgrade
🍮 BACK TO BASICS: DIPLOMAT CREAM
Once you know pastry cream, you’re already halfway to making diplomat cream.
This is one of the most useful creams in pastry —�lighter than pastry cream, more stable than whipped cream.
In this Back to Basics episode, @thepastrynerd and I show how to turn pastry cream into diplomat cream with just two extra ingredients.
Same base.�New texture.
Perfect for:
• mille-feuille�• choux pastries�• fruit tarts�• layer cakes�• fraisier
One base recipe.
�Endless pastry applications.
Save this — it’s a chef shortcut.
🧾 INGREDIENTS
Pastry cream — 1 batch (recipe from previous post)
Gelatin — 2 g�Cream (to whip) — 150 g
🔪 METHOD
1️⃣ Bloom the gelatin
Soak the 2 g gelatin in cold water until soft.
2️⃣ Warm the pastry cream
Gently warm a small portion of the pastry cream and dissolve the gelatin into it.
3️⃣ Combine
Whisk the gelatin mixture back into the remaining pastry cream until smooth.
4️⃣ Whip the cream
Whip 150 g cream to soft peaks.
5️⃣ Fold
Gently fold the whipped cream into the pastry cream in two additions until smooth and light.
🔥 CHEF TIP
Diplomat cream should be light but still hold its shape.
If the pastry cream is too cold when you fold the cream in, it can become lumpy — keep it smooth and slightly loosened first.
Save this one — it’s the cream behind a lot of classic French pastries.
More Back to Basics pastry techniques coming soon.
#diplomatcream�#cremediplomate�#pastrychef #thepastrynerd #chefromainavril
🎯 Technical Monday: Stable Chantilly (No Gelatin)
If your Chantilly collapses… it’s not the cream.�It’s your technique.
In professional kitchens, we don’t always rely on gelatin.�We build stability with fat, sugar, and milk solids.
Today: a gelatin-free Chantilly that actually holds.�Clean. Pipeable. Reliable.
No shortcuts—just understanding what you’re doing.
Gelatin-Free Stable Chantilly
Yield: ~900 g
Ingredients
* 500 g heavy cream (35%), very cold
* 100 g sweetened condensed milk
* 30 g milk powder
* 5 g vanilla bean (scrapped and seeded)
* 1 pinch salt
Method
1. Combine everything cold in a mixing bowl
2. Whip on medium speed
3. Stop at medium peaks�(holds shape, still smooth—not grainy)
Optional (recommended):�Rest 20–30 min in the fridge → re-whip lightly for clean piping
🧠 TECHNICAL NOTE
* Milk powder adds solids → absorbs excess water
* Condensed milk adds viscosity + sugar → stabilizes foam
* Result: holds 24 to 72h without gelatin
⚠️ COMMON MISTAKES
* Overwhipping → grainy texture
* Low-fat cream → won’t hold
* Adding liquid (juice/alcohol) → breaks structure
#technicalmonday #cheftips #pastrytechnique #whippedcream #chefromainavril
Back at the @tofoodanddrinkfest —this one meant something.
Proud to represent @worldanimalprotectioncanada and bring a fully plant-based dish to the stage, straight from my cookbook.
For me, it’s always more than just cooking. It’s about where ingredients come from, the people growing them, and the impact we leave behind.
Grateful for the trust from Beth and the team at World Animal Protection Canada.
Thank you to @krista_taylor_to and the entire team behind the scenes who make our lives easier every single time.
And of course @chef_p_wong , couldn’t do this without you.
If you were there, you know the energy 🤍
📸 : @morrealedigital
#TOFoodAndDrinkFest #PlantBasedCooking #ChefLife #chefromainavril
White coffee ice cream — no colour, just aroma.
Whole white coffee beans, warm-infused in cream, then strained like a maniac.
�No grinding. No bitterness. No tan.�Just a soft cereal, almond, toasted-milk note that sits under the ice cream instead of shouting over it.
Yes, it stays white.�Yes, it works.�And yes, it’s all about control.
This one’s spun in the Pacojet, but the technique is the real hero here.
�If you’ve ever wondered how far you can push flavour without touching colour — this is it.
👉 Full recipe is on @gronda �🔗 Linked in my highlights
#icecream #pacojet #whitecoffee #cheftechnique #chefromainavril
Day in the Life — Part 26 | Private Dinner BTS
A small group of 6 tonight for a birthday dinner.
Intimate, relaxed, exactly how I like it.
These are the ones that hit different… no noise, no rush—just good food, good people, and a table that slowly comes alive over the night.
From prep to plating, everything is a bit more personal. You feel the room, you adjust, you cook with the moment.
Happy birthday to the guest of honour—hope you felt it in every plate.
If this is your kind of night, you know where to find me.
#PrivateDining #DayInTheLife #ChefLife #TorontoEats #chefromainavril
🇫🇷 TOUR DE FRANCE – EP.03
Escargots au beurre persillé 🐌
Back on the road through France, and this time we’re stopping somewhere between a countryside bistro and a proper Bourguignon table…
Escargots.
Not just a dish—an experience.
It’s rich, it’s unapologetically garlicky, and it’s all about that beurre persillé slowly melting into every corner of the shell.
If you’ve never had them, this is your sign. And if you have… you already know it’s really just a butter delivery system (and I’m not mad about it).
INGREDIENTS (4 people):
• 48 snails + shells 🐌
• 350g high-quality butter (room temp)
• 4 tbsp parsley (finely chopped)
• 2 garlic cloves (finely diced)
• 4 shallots (finely diced)
METHOD: 1. Mix butter, parsley, garlic, and shallots until fully combined. Season with salt + pepper. 2. Pipe or spoon a bit of butter into each shell, add the snail, then seal with more butter. 3. Bake at 180°C (350°F) for 10–12 minutes until bubbling and fragrant. 4. Serve immediately… with bread. Non-negotiable.
There’s something beautifully simple about this—few ingredients, but every detail matters.
Next stop on the tour… where are we going? 🇫🇷👇
#TourDeFrance #FrenchCuisine #Escargots #ButterIsLife #chefromainavril
