Chef Pic New

I’ve always had a curiosity for all things culinary and, lucky for me, I have the privilege of working for Christophe’s To Go with Chef Christophe Le Metayer.

One thing I’ve always been curious about is what chefs cook for themselves when they’re not feeding others. When I presented this question to Chef Christophe he provided me with something I hadn’t really considered – different types of chilled food. “I’m not talking about the greasy cold pizza to relieve a hangover food,” spoke Christophe, “I love a chilled mashed potato made with olive oil or a cold ratatouille. Why don’t you start a blog with recipes about food eaten cold besides salads?” Enough said.

Enjoy these two delicious chilled recipes by Chef Christophe that are perfect for summertime!

** Chilled Olive Oil Yukon Gold Mashed Potato**

Mashed Potato Plated 1


2.2lbs Yukon Gold Potato

1/3 ounce Extra Virgin Olive Oil


Fresh Thyme

Italian Parsley


  • Peel and wash the potatoes, then cut them in halves and drop them in a pot filled with salted cold water. Bring to boil and let the potatoes simmer until fully cooked, about 30 minutes

Christophe tip: To confirm your potatoes are done, slice one with a knife. If the knife easily goes through the potato it’s cooked.

  • Once cooked, strain the potatoes and immediately mash them- use a fork if you like chunky potatoes or use a ricer if you prefer potatoes to be smooth
  • Incorporate the olive oil while whipping the potatoes very well. Add salt if necessary. Let the potatoes cool down to room temperature then add the chopped parsley and thyme
  • Place in the refrigerator

* Christophe tip: Serve with chilled poached cod and aioli, with crispy croutons, or with smoked salmon.*




10 oz Fresh Zucchini

10 oz Fresh Yellow Squash

10 oz Fresh Eggplant

10 oz Fresh Green Bell Pepper

10 oz Fresh Yellow Onion

1 Fresh Tomato

16 oz Tomato Puree

2 tsp Garlic Powder

2 tsp Fennel Seeds

½ cup Olive Oil

1/2 tsp Salt

1/2 tsp Ground Black Pepper


  • Preheat oven to 350°
  • Peel and wash all vegetables
  • Dice veggies into 3/4″ cubes and squares, keep chopped veggies separate from each other
  • Heat olive oil in a large Rondeau pan (or a similar shallow and wide pan)
  • Sauté the vegetables individually, in separate pans in the order of: onions, bell peppers, squash, and eggplant being last
  • Season vegetables with salt and black pepper and combine them all together in the rondeau pan
  • Dice tomato into 1 inch pieces
  • Add fresh 1 inch diced tomatoes, tomato paste, fresh basil, thyme, and oregano to pan and stir well
  • Bake at 350° for 1 1/2 hour, stirring occasionally
  • Let cool down for 1 hour at room temperature before refrigerating
  • Portion when completely chilled

Those Times You’re Not in the Mood to be in the Kitchen…

Of course, when you’ve had a long day and you’re ready to relax, the idea of cooking is not always appealing. That’s why you have Christophe’s To Go. We do the work for you so you don’t have to shop, cook, and clean. With delicious chilled options like our Chicken Lettuce Wrap or Christophe’s Curry Chicken Salad, you can eat a fulfilling gourmet meal in a matter of minutes. Always chef-prepared and always made  fresh ingredients.

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Written by: Alison Sherman