The buccaneers are those pirates of the Caribbean. But it is above all those who smoke the meats on the boucans to preserve them, according to the Indian technique. And that’s what Yannick Soreau does, but with the delicacy of our palates today.
A trained cutler, he has always loved to cook and invent recipes. He had a custom-made smokehouse made by a company in Vienne and had his smoked products tasted by chefs.
– Yannick Soreau
The Poitou buccaneer smokes trout from the Moulin de Cerzay in Assais-les-Jumeaux. He slices the trout in the middle of the fillet, using the Russian Czar’s method, which gives them a special flavor.
– Yannick Soreau
He also works with duck breast from Maison Mitteault in Chalandray, pork tenderloin and wild garlic sausage. He gets his goat cheese and raclette cheese at the Ferme du Mara in Chauvigny.
Yannick Soreau also smokes fats, such as rapeseed and sunflower oil from Lidon, also in Chauvigny. This little smoky taste works wonders in seasoning oil and even in cooking for sunflowers. As for the butter, which it makes from cream, it goes perfectly with seafood or ham.
– Yannick Soreau
Smoking is practiced vertically, with a string, the old-fashioned way, which eliminates water and fat. To smoke, Yannick Soreau uses a coil filled with beech sawdust which will burn for 10 or 12 hours at a temperature that does not exceed 25 ° C. This slow smoking is therefore done “cold”. Yannick Soreau plans to start hot smoking, at 65 ° C. The products of the Poitou buccaneer can be consumed for 1 month.