Chef Biography
Born and raised in Brittany, France, Michel LeBorgne began his culinary education at the age of 14, attending College D’Enseignment Hotelier in Tours, France, and then apprenticing in kitchens like Lucas Carton in Paris and Le Palace in Lausanne, Switzerland. In 1964, he was offered a job in the United States as saucier at La Caravelle in New York City. The following year he was chef at La Rôtisserie Normande in New Haven, Connecticut before becoming executive chef at Yale University in 1968.
Twelve years later in 1980, he co-founded the New England Culinary Institute as executive chef. In 1993, the Great Chefs television crew descended upon the school to tape chef/instructor Leborgne for the Discovery Channel’s Great Chefs of the East television series, (episode #22). He remains there today, in 2016.
Recipes
Lasagna of Cabbage and Salmon
Serving: 2 Print Lasagna of Cabbage and Salmon By Great Chefs November 10, 2015 In this elegant appetizer, the “lasagna” is made of layers of fresh and smoked salmon, separated by crinkly Savoy cabbage and topped with a sauce of roasted red pepper and cream. The sauce may be prepared up to 2 days in […]