Robyn Corvin— Mikette Bistro Chef de Cuisine

. February 8, 2019.

Channeling the culinary cornucopia of Southern France, kitchen staff at Mikette Bistro (1757 Plymouth Rd) aim for the flavoral trinity harmonizing sweetness, salinity and acerbity in each menu item. That Mikette formulates rotating menus for lunch, dinner and brunch service renders this feat even more impressive. The two-and-a-half-year-old restaurant’s Chef de Cuisine, Robyn Corvin, maintains order in the kitchen on a nightly basis. He discloses what separates prep cooks from kitchen managers and how graduating with a zoology degree prompted his foray deeper into the hospitality industry.

Describe the moment you decided to cook for a living.
When I realized I was working in restaurants the whole time I was putting myself through college for my zoology degree, I figured why not keep working with food?

Do Mikette menu items make their way into your home kitchen, if at all?
Although ideas are always there to implement and create new things with new methods, what works in the kitchen professionally sometimes may not work at home, and vice versa.

How would you characterize the appeal of Mikette’s Southern French cuisine for diners in the Ann Arbor area?
Mikette is very Southern France and Riviera Mediterranean with influences from Northern Africa and Japan.

Which Southern French ingredients set Mikette’s cuisine apart?
Duck, Mushrooms, Moroccan spices and ingredients from Asia.

Where do you eat in the Ann Arbor area aside from your restaurant?
Around Ann Arbor, I like Slurping Turtle (608 E Liberty) and Mani Osteria (341 E Liberty). Outside of Ann Arbor, it’s Urban Ramen (4206 Woodward Ave, Detroit) and GreenSpace Cafe (215 W Nine Mile Rd, Ferndale).

How has your relationship with cooking evolved since you began cooking as a career?
From being a prep cook, you learn basics like counting items, timing and urgency. Line cook and management means my focus on detail, flavor, smell, color and sounds needed to be heightened.

What dishes comprise the perfect three-course meal at Mikette?
The French Onion Fondue, Big Green Salad and Beef Bourguignon. That would absolutely be a most complete meal.

Trending

Venue Spotlight: The Ann Arbor District Library

The Ann Arbor District Library’s staff observed the progressing spread of COVID-19 with a keen eye towards optimal safety measures. Like all libraries, it remained closed for the duration of the three-month period of Michigan’s shelter-at-home executive order, to curtail the spread of the virus. But Sherlonya Turner says that while their staff certainly considered

Venue Spotlight: Ziggy’s in Ypsi

While Ypsilanti’s beloved Ziggy’s isn’t quite ready to open, we talk to David Jeffries about the recent bit of good news about reopening when the timing’s right.

Venue Spotlight: Blind Pig, “We can never turn our back on local music”

There’s a solid likelihood one of your favorite bands stopped through this 400-capacity venue on 1st. St. on their way to their higher-tier status.  Nirvana was at the Blind Pig in 1989 (opening for the Flaming Lips). Pearl Jam and the Smashing Pumpkins came through on respective tours in 1991. A few other names to

Heather Mae Says ‘You’re Not Alone’ at Singing OUT!

Social justice songwriters Heather Mae and Crys Matthews take their 2020 tour online. Here’s one way to stay positive during these trying times.