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Why hello and howdy do, all!
Before I tell you all about Christian of Bijou, just FYI I’ve been spending a lot of time on the Battledish Blog lately as well as spinning the hamster wheel over at Battledish! Sign up for our alpha here and come on tasty adventures with me. 
I had the wonderful pleasure of interviewing Chef Christian of Bijou Restaurant in Hayward the other day!
Chef Christian was trained in France, comes from a Chinese background, and truly understands the delicate intricacies of French and Chinese food, allowing him to bring your tastebuds to a new level of awesomeness.
Here is the delicious video- come have some fun with me exploring the excitement of being in an amazing chef’s kitchen.
Still hungry for more? Here’s the step-by-step on how to make the delicious pecan prawns Christian made for us! And some additional pictures of my experience with Christian.
Make sure to go visit him next time you’re in Hayward and say hello for me.
How to make Pecan Prawns
First, get all your ingredients together- Tapioca starch, aioli, honey, scallions, crushed pecans, and fresh jumbo prawns
Coat the prawns lightly in tapioca starch and deep fry to a golden crisp.
Heat some honey in a pan.
Add aioli to the honey, mix, then toss the delish prawns in and coat quickly.
Coat the prawns in crushed pecans (using parchment paper and rolling around works!)
Plate and voila! You’ve got Christian’s Pecan Prawns. Delish.Next time you visit Bijou, make sure to ask for two of my fave dishes… a peek at yumminess below.
Pan seared foie gras, seared scallops, and grilled brioche!
Croissant puddingStay tuned for more Chefs in the Spotlight…
Love,
Tracy @ladyleet
