Reflections, Tips, & Recipes
Clam Bake on the Shores of La Jolla
Clam Bake originated on the northern East coast of the United States and has been a tradition through many generations. Living in Washington D.C. in the early 80’s, I would travel with my friend John who owns a turn of the century stone cottage in Vinalhaven, Maine. At the local port, multi-colored wooden fishing boats were bringing the harvest. Cockles, clams, mussels and Maine lobster were stored in bushels and ready....
Felix's Virginia Ham Quiche
For the last 15 years I have been celebrating the rhythm of the high tides with the waves crashing on the windows of the Marine Room Restaurant. This is Mother Nature’s best show. My sous chef Felix and the culinary team meet at 5 am for our ritual preparation of the breakfast harvest. Felix has mastered the Virginia Ham Quiche recipe and is the only one in the kitchen who holds its secrets......
Molten Chuao Chocolate Timbale
If you get melted chocolate all over your hands, you're eating it too slowly. Equal amounts of dark chocolate and white chocolate, is a balanced diet. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights. Why is there no such organization as Chocoholics Anonymous? Because no one.....
Divine Pumpkin Pie
The pumpkin pie originated when the colonists cut off the head of the pumpkin top, removed the seeds, and filled the insides with milk, spices, and honey. Then they baked the pumpkin in hot ashes. Also, early colonists used pumpkin meat as an.....
Portobello Mushroom Bisque
A few years back traveling through Italy, I fell in love with a small village of Monton. It reminded me of the rustic part of Brittany with its....
Chef B's Grandmother's Carmalized Apple and Preserved Fig Cake
Growing up in Brittany at my Grandmother's home, there was a beautiful orchard full of apples, pear and fig trees. The month of September was very special. It was a time that we celebrated apple season....
Almond Lemon Polenta Cake
Sergio Di Pieri is a grand organist maestro that I befriended years ago in Australia. His brother Stefano is a well renowned restaurateur....
Chef Bernard's Apple Tarte Tatin
The Loire River is one of the most beautiful bodies of water that snakes around Brittany and Anjou. Splendid orchards tower over the banks and are heaven for bees and fisherman alike. As a young boy, my father and I would fish for salmon....
American Kobe Beef Top Sirlion
Traveling through Asia a few years back, I came across Japanese Kobe beef. The Rolls Royce of all beef.
The delicate texture, intense flavor and quintessential marbeling makes this beef....
“M’Ocean” Fennel Pollen Parsley Spiced Diver Scallops
Scallops are best known for their beautiful and distinctive shells. Their shells have been captured by works of art by Boticelli in The Birth of Venus, Titian and so many others throughout the world. Even buildings in ancient Pompeii were decorated with scallop shell ornaments....
Malaysian Beef Satay
On my last trip to Singapore, I was privileged to experience the true heart and soul of Singapore cuisine by visiting a few Hawker Centers, which is a hub for food thrill seekers....
Zensational Lamb Chop Lollipop
An old Arabic legend tells of the Date palm's creation: "After God had finished molding Man from Earth; He took the remaining material and shaped it into a date palm which he placed in the Garden of Paradise”....
Perfect Chocolate Souffle
Chocolate was the nectar of the Aztec gods. This jewel is harvested from many parts of the globe - from Africa to South America. My favorite chocolate has to have a minimum of 72% cacao....
Kobe Style BBQ Pork Tenderloin
After the indulgence of the holiday season, it was time for me to escape to the mountains for a breath of fresh air, recharging my inner self with the balance and energy that nature brings. My resolutions include eating healthy and ....
Bleu D’Auvergne Grape Truffle
The holiday season is my favorite time of the year. Friends and family gathering to celebrate the essence of our lives. It is the perfect time to nurture your spirit with goodwill, health, love and friendship.....
Ballotine of Turkey Breast
My sister Silvie lives in a remote village close to the Mont St. Michele. Her historic old stone-walled manor is a treasure. She grows all her vegetables and raises chickens, ducks, turkeys, rabbits and sheep. No need to go to the market when you have such a bounty in your backyard....
Five Spice Lacquered Quail
October is prime time hunting season in Brittany. There is a vast forest and rolling hills behind my family’s home where I grew up. It is the perfect habitat for rabbit, pheasant, quail and squab...a hunter’s paradise. Family and friends would gather at dawn to work out their strategy to be back by noon with their loot....
Heirloom Tomato Carpaccio
Tomatoes are a family affair. They have left an imprint that has been with me since I was a young boy growing up in Brittany. The planting was done in early June at my uncle Jean’s garden patch located a couple of miles from the Atlantic coast....
Wattleseed Rubbed Ostrich Fan Filet
My first encounter with wild ostrich was in the middle of Australia in the mountainous village of Hall’s Gap, located between Melbourne and Adelaide. I was looking for an aboriginal site on my way to Mount Langhi Ghiran winery. Traveling through the bush on a dirt road......
Maine Lobster and Shellfish Bouillabaise
I was driving on I-5 going to work last Monday. Traffic, as usual, was horrendous. It was raining, pretty hard at times, which created havoc on the highway. I decided to get out of the mess and get on the 101. The waves were big and high and the surf was crashing against the rocks, creating a foam on the beach that resembled snow......
Noisettes
of BlackBuck Antelope
I
have always said that a good cook is a sorcerer who dispenses
happiness on a plate. To me, chefs are like scientists, artists
and magicians. A white canvas is replaced with a sleek white
plate. On our palette, we use the natural colour of ingredients
and textures to awaken all of the senses. It is a journey
through magic of cooking......
Wild
Berry Gratin Sherry Sabayon
As
an apprentice at the age of 15, in the small town of Questembert,
every spring I would go to the farmer's market with my chef
and mentor, Georges Paineau, to gather wild berries and strawberries
that grew along the coast of Brittany......
Garlic
Studded Roast Leg of Lamb
Brittany
in spring is a marvelous spectacle of flowers blooming on
rolling hills. It is the celebration of the awakening of the
gardens. My uncle Gene and Aunt Odette had a large farm very
close to the Mont St. Michelle, one of the marvels of the
world....
Celebration
of Love
Valentine's
Day, for me, is a celebration. Celebrate the love in your
life - husband or wife, girlfriend or boyfriend. The children
who bring so much joy to the world. Call or write your parents
and let them know that life is so much brighter with them
in it. Smile at people as you walk by....
Wild Mushroom Bread Pudding
Growing into a family of farmers, butchers and bakers, my uncle Gilbert was my favorite. He was the baker of the family. At age 10, I decided that I wanted to be a baker. I loved the aroma of the bread coming out of the oven!.....
Buche
de Noel
My
favorite time of the year has always been Christmastime. Every
year there is a large gathering at my mother's house in Brittany.
The weather is usually cold and crisp at night. The stars
are blinking and flirting with everyone's moods....
Maple
Cider Smoked Turkey
Growing
up in a family of butchers, bakers and farmers in the heart
of Brittany, my family always raised turkeys. Turkey was a
bird that was feasted on Christmas Eve. When I came to America,
I was happily surprised ....
Old
Vine Zinfandel Braised Colorado Lamb Osso Bucco
Fall
is creeping on us. There is a chill in the air. Driving to
Julian, I can see the change in the color of the leaves. I
am on my way to Lake Cuyamaca for a little bit of fishing.
Unfortunately for me, there is a breeze on the lake and the
trout are not at the rendezvous....
Chef
B's Grandmother's Carmalized Apple and Preserved Fig Cake
Growing
up in Brittany at my Grandmother's home, there was a beautiful
orchard full of apples, pear and fig trees. The month of September
was very special. It was a time that we celebrated apple season....
M'Ocean
Fennel Pollen and Leek Crusted Alaskan Halibut
Just
for the Halibut...Three years ago, I flew to Alaska to visit
friends and family who live in Nikiski. Nikiski is located
on the Kenai Peninsula, 9 miles north of the City of Kenai,
off of the Sterling Highway. Traditionally in Kenaitze Indian
territory, the area was....
Pistatshio
Crusted King Salmon
There
are many varieties of salmon that make it a popular, healthy
food due to its high protein and Omega-3 acids and its overall
low fat levels. Besides the nutrional value, it is also a
delicious way to be "Hooked on Fish" during the
summer months....
Sesame
Peppered Ruby Red Ahi Tuna
I
was in the Marine Room one Friday night during high tide.
The dining room is typically filled with a dynamic of different
vignettes; heads bent together romantically at one table,
glasses clinking together in toast after toast as a group
celebrates at another. A proposal here, an anniversary over
there....
Monkfish
Bretonne with Fingerling Potatoes
In
May, we celebrate our mothers, grandmothers and women who
bring meaning to our lives. As a way to honor my grandmother,
I share with you her favorite recipe for monkfish....
