Chef’s Winter Recipes: Christophe Le Metayer’s Bison Meatballs

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Born in France and classically trained in the culinary arts, Chef Christophe Le Metayer has been pursuing his passion for food and cooking for almost three decades already. Through his work experience, he has developed a unique, globally inspired culinary style, governed by the belief that, “Great food is not ephemeral. It becomes part of you, influencing your emotions, thoughts, and sense of well-being.”


Chef Cristophe Le Metayer brings his principle, “Cooking requires a light head, a generous spirit, and a big heart,” to his successful Christophe’s To Go gourmet retail stores, now with three locations.

We asked Chef Christophe about his cooking philosophy, and he responded by saying, “Keep food simple and beautiful, and it will stir all of the senses, reawakening a primal bond with the natural world. When cooking, use common sense. Thinking simpler will make food taste better.”


We asked Chef Christophe for a recipe he thinks best represent the Winter season. He handed us his recipe for “Bison Meatballs.” It is a hearty dish with fresh root vegetables that are plentiful in winter. Their natural sweetness increases as the weather gets chillier and root vegetables are full of vitamins and nutrients. Bison is lean meat that provides protein necessary to warm and fuel the body during cold weather. The final touch comes from the mustard that adds bold, distinctive warmth to the recipe, making it a delightfully satisfying meal for cold winter days. “When it’s cold outside, good stew and good times make it warm inside,” he adds.

Bison Meatballs Plate

9 oz bison
3 each egg
0.2 oz garlic clove
0.5 oz onion
1.3 oz carrots
1.3 oz parsnips
5 oz sweet potato
1.5 oz apple
1 oz turnips
1 pinch salt
0.5 oz dijon mustard sauce

Dijon Mustard Sauce
4 oz dijon mustard
4 oz onion
1/2 tsp olive oil
1 cup chicken stock


1. Dice the raw onion and carrots into fine pieces.
2. Combine raw bison, finely diced raw onion, finely diced carrots, salt, pepper, and egg together in a large mixing bowl. Shape into 3-ounce balls and bake on a sheet pan at 400°F until cooked through.
3. Roots: slice carrots, turnips, and parsnips 1/4-inch thick. Par-boil them halfway, and then finish cooking them in a hot pan coated with a small amount of oil. Season with salt and pepper.
4. Dice the sweet potatoes in 1-inch dices and roast them, covered, in a hot oven.
5. Mustard Sauce: Sauté onions until soft, then add mustard and sauté until soft. Add stock and let simmer 30 minutes. Blend until smooth in blender.
6. Layer sweet potatoes on the bottom, then other roots, meatballs, and mustard sauce on top. Enjoy!


Christophe’s To Go locations

4060 Peachtree Road, Suite F, Brookhaven, GA 30319

Sandy Springs
6309 Roswell Rd, Suite 1E, Sandy Springs, GA 30328

Johns Creek
9775 Medlock Bridge Rd., Suite P, Johns Creek, GA 30097

Hours of Operation

Open daily from 10:00 am to 8:00 pm

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Chef Ken

Chef Ken

A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
Chef Ken