YES, PLEASE! >>> IF YOU’RE LOOKING FOR A
PLACE TO EAT TO WHISK YOU AWAY
TO PARIS AND HAVE YOU DINING IN
BLISS, THEN --
>> Jason: MICHELLE OLIVER HAS
HEADED TO WEST BLOOMFIELD TO
DINE AT THE BISTRO.
♪
♪ ♪
♪ >> Michelle: BEING A CHEF IS
SOMETHING HE ALWAYS WANTED TO
BE.
BE. >> I WAS 5 YEARS OLD.
I DON’T KNOW HOW TO DO THIS BUT
MY FATHER ATE IT, I DON’T KNOW
IF HE LIKED IT OR NOT, BUT ALL
MY LIFE I’VE BEEN COOKING.
YACOF, YOU’RE GONNA GROW UP A BE
A CHEF.
A CHEF. >> Michelle: WHEN HE MOVED TO
THE U.S., HE GOT A JOB IN A
RESTAURANT.
RESTAURANT. >> THIS COMPANY, AND THEN I
OPENED A RESTAURANT.
>> Michelle: IT’S HIS SECOND
RESTAURANT, HE OPENED IN 2018.
>> I WORKED IN THE AREA FOR OVER
20 YEARS.
20 YEARS. AND IT’S MY SECOND TIME.
I KNOW HOW TO LIKE IT, HOW THEY
WANT IT.
WANT IT. >> Michelle: THE DECOR INSPIRED
HIS IDEA FOR THE FOOD.
>> EASTERN EUROPEAN, AND I’VE
ADAPTED IT.
ADAPTED IT. >> Michelle: A GREAT EXAMPLE IS
HIS FRENCH ONION SOUP WHICH HE
STOPPED WITH A MATZO BALL.
HE HAS THE FILL LA MIGNON TOPPED
WITH FOIE GRAS AND MUSHROOM
BORED LAYS SAUCE.
AND TODAY, WE’LL MAKE ONE OF HIS
DISHES.
DISHES. WE START BY TOASTING SOME
ISRAELI COUSCOUS.
ISRAELI COUSCOUS. >> IT’S FIRM.
THERE IS AN ISRAELI ONE.
>> Michelle: SO IT REALLY IS
TOASTING QUITE FAST.
YOU CAN SEE THE PEARLS LOOKING
MORE BROWN.
MORE BROWN. >> YOU HAVE TO KEEP AN EYE ON IT
BECAUSE IT’S DONE.
THIS IS A PASTA.
>> Michelle: ONCE IT’S LOOKING
TOASTED, WE ADD IN THE VEGGIE
STOCK.
STOCK. SO HALF COUSCOUS, HAVE VEGGIE
STOCK.
STOCK. >> YES.
>> YES. >> Michelle: WE WORK ON THE
WHITEFISH.
WHITEFISH. WHY DO YOU WANT THE SKIN SIDE
UP?
UP? >> SO IT DOESN’T SHRINK AND YOU
GET A NICE COLOR.
THE OTHER WAY WON’T BE NICELY
COLORED.
COLORED. >> Michelle: AND THE SQUASH AND
ZUCCHINI.
ZUCCHINI. THEY GET A SPLASH OF VEGETABLE
STOCK AND THEN COMES THE TOASTED
ISRAELI COUSCOUS AND HERBS AND
SUN-DRIED TOMATOES.
SUN-DRIED TOMATOES. NOW THE FISH.
THIS IS SPECIFICALLY MADE FOR
FISH.
FISH. IT DELICATELY PIPES IT UP AND
THEN THE MARSCAPONE CHEESE INTO
THE MIXTURE.
THE MIXTURE. AND IT’S READY TO PLATE.
>> AND ANOTHER ONE, AND A LITTLE
BIT OF AN ANGLE.
IT LOOKS LIKE YOU’VE DONE IT
BEFORE.
BEFORE. >> Michelle: WE FINISH WITH A
DRIZZLE OF LEMON DEJOHN BERBLANC
SAUCE.
SAUCE. THAT’S BEAUTIFUL!
THAT’S BEAUTIFUL! >> THANK YOU.
>> Michelle: IT’S A BEAUTIFUL
DISH!
DISH! >> Tati: JOINING US IS THE OWNER
AND EXECUTIVE CHEF AT BISTRO LE
BLISS.
BLISS. >> Jason: YOU DID THIS ALL
YOURSELF?
YOURSELF? YOU MUST HAVE TAKEN LESSONS FROM
ME.
ME. YOU WANT SOME FRIES?
[LAUGHTER]
[LAUGHTER] >> THIS IS APPLE RHUBARB
STRUDEL.
STRUDEL. THIS IS MICHIGAN TART CHERRIES,
A GLUTEN-FREE DESSERT.
>> Jason: SLOW DOWN A LITTLE
BIT.
BIT. THIS IS THE TART?
>> MICHIGAN TART CHERRY STRUDEL.
THIS IS CHOCOLATE MOUSSE, GLUTEN
FREE.
FREE. AND THIS HAS DARK CHOCOLATE,
BELGIUM.
BELGIUM. >> Jason: CREME BRULEE?
>> OF COURSE.
>> Jason: KEVIN IS LOOKING AT
IT, OH, MAN, CREME BRULEE!
>> Tati: AND WHAT’S IN FRONT OF
THAT?
THAT? >> SALMON ROULETTE.
IT’S WHITE WINE POACHED SALMON.
AND THIS HAS CRACKERS.
AND THIS IS A VEGETARIAN OPTION.
>> Jason: OH, WE CAN SKIP THAT.
>> Tati: NO, WE CANNOT!
>> THE RISOTTO WITH ACORN SWASH.
AND THIS IS ANOTHER VEGETARIAN
OPTION.
OPTION. >> Tati: WHAT’S THAT?
>> VEGETARIAN MEATBALLS.
WE MAKE IT WITH VEGETABLES AND
PORTABELLO MUSHROOMS AND
GLUTEN-FREE PASTA.
GLUTEN-FREE PASTA. >> Jason: SO GET TO WHAT’S
REALLY IMPORTANT.
REALLY IMPORTANT. >> THIS IS A FRENCH STAPLE, WITH
ROASTED YUKON GOLD POTATOES AND
MORELLE SAUCE.
MORELLE SAUCE. AND WE HAVE LOBSTER CRISTINI.
AND THIS IS CAVIAR ON TOP.
AND THIS IS A FULL DISH,
STURGEON, CHAR BROILED STURGEON
WITH THE BUTTERNUT SAUCE,
SHITACKI MUSHROOMS AND
POMEGRANATE GLAZE.
POMEGRANATE GLAZE. AND THIS IS MEDITERRANEAN
COUSCOUS, AND IT HAS FRENCH DUCK
BREAST.
BREAST. AND WE HAVE IT ORDERED FROM NEW
YORK.
YORK. AND IT’S TOPPED WITH CRANBERRY
DEMI GLACE.
DEMI GLACE. AND THIS IS BEEF STROGANOFF.
THERE WAS A MOVEMENT STARTED
WHEN CHEFS FROM HIGH-END
RESTAURANTS WERE OPENING SMALL
LITTLE SHOPS, UNIQUE, AND MORE
ACCEPTABLE TO THE PUBLIC,
ACCESSIBLE, EASY, SMALL FAMILY
DINING, DOESN’T HAVE TO BE --
CASUAL BASICALLY.
CASUAL BASICALLY. >> Jason: TELL EVERYBODY WHERE
YOU’RE LOCATED AGAIN.
>> MAPLE AND ORCHARD LAKE ROAD,
6540 ORCHARD LAKE ROAD.
>> Tati: WE’VE GIVING AWAY TWO
$50 GIFT CARDS.
GO TO OUR "LIVE IN THE D"
FACEBOOK PAGE OR THE CONTEST
PAGE AT CLICKONDETROIT.COM, AND
WE INVITE YOU TO JOIN OUR DINE
IN THE D FACEBOOK GROUP WHERE WE