You could say that Paris-born Yves Fournier has fostered a lifelong love for cooking. “I always loved the smell of food in preparation,” he says. “The spices wafting from the kitchen were irresistible to me.” At the age of 15, he enrolled at the prestigious Ecole Gregoire-Ferrandi in Paris. After graduation, he began his career at Le Rendez-Vous, just outside of the city, and went on to work at several other popular restaurants. In 1998, after a short stint in Great Britain, Fournier moved to America. He worked at Manhattan’s Côte Sud and Pitchoune before being named executive sous chef at the legendary Rainbow Room, high atop Rockefeller Center. More recently, he served as chef de cuisine for 6ix Park Grill at the Hyatt Regency Irvine and executive sous chef at the Hyatt in Newport Beach. Now he heads the kitchen as executive chef of Andrei’s Conscious Cuisine & Cocktails in Irvine. His menu celebrates a bounty of local ingredients, unencumbered by elaborate sauces or fussy presentations. Seasonal, fresh food inspires him: “I have memories as a young boy on vacation, going to the farm in Normandy and buying fresh milk and cream; growing up with the Parisian market being so accessible – fresh bread from Poilane in le Marais district and fresh fish from the market at Rungis, Paris.” His halibut recipe, featured here, is a spot-on representation of his fresh-ingredient philosophy.  andreisrestaurant.com

SPRING ALASKAN HALIBUT
Makes 4 servings


INGREDIENTS
4       6 oz. Alaskan halibut fillets
12     oz. hummus
12     oz. baby fennel, blanched
12     oz. fava beans, shelled, skinned and blanched
4       tbs. Greek yogurt, drained and refrigerated overnight
4       tbs. pomegranate glaze
3       tbs. extra virgin olive oil
2       tbs. mint, chopped
4       tbs. micro herbs, with dill, cilantro, parsley and tarragon
         Kosher salt, to taste
         White ground pepper, to taste
1/4     tsp. cumin, ground

PREPARATION
In a small bowl, combine the Greek yogurt and the mint, and set aside.
   
Season both sides of the halibut fillets with salt, pepper and cumin. Heat the olive oil over a medium flame, and cook the halibut for 3 minutes on each side. Meanwhile, sauté the fennel and fava beans until there is a light coloration, then season.
   
Divide the hummus among four plates and add the fava beans. Place the halibut on top, and then drizzle it with the pomegranate glaze. Garnish the halibut with the mint yogurt mixture and herbs.