Because of this we are able to support our local farms,” Chef Alain Borel of L’Auberge Provencale told Foodie News. According to Alain’s wife, Celeste Borel, “We are currently offering on our menu fresh lamb osso bucco fr

Source: http://www.fb.org/blog2/blog1.php/2009/05/27/foodies-embrace-eating-local-trend

In 2006 he was the chef de cuisine at L’Auberge in Del Mar, California where he worked alongside James Beard award-winning chef Paul McCabe. He also learned French culinary techniques from French Master Chefs Philippe Boulot

Source: http://www.pdxfoodpress.com/?p=7104

In 2006 he was the chef de cuisine at L’Auberge in Del Mar, California where he worked alongside James Beard award-winning chef Paul McCabe. He also learned French culinary techniques from French Master Chefs Philippe Boulot

Source: http://wineguyworld.blogspot.com/2009/10/new-castagna.html

Because of this we are able to support our local farms,” Chef Alain Borel of L’Auberge Provencale told Foodie News. According to Alain’s wife, Celeste Borel, “We are currently offering on our menu fresh lamb osso bucco fr

Source: http://www.fb.org/blog2/blog1.php/2009/05/27/foodies-embrace-eating-local-trend

le journal l’avait annoncé en son temps, le chef cuisinier de l’auberge de campagne la grousse, eric meunier, avait été fait « maître restaurateur » par arrêté préfectoral à la fin de l’été dernier.

Source: http://www.lejsl.com/actu/autun/20090524.JSA0513.html

High, higher, highest. Everest is all that — both the mountain, and the restaurant.

High above Chicago´s spectacular skyline, on the 40th floor of One Financial Place, is four-star Everest. It is presided over by chef and proprietor Jean Joho, one of the country´s most celebrated chefs. Joho´s personalized style derives from his classic French training and his interest in Italian and contemporary cuisines. He insists on the freshest and best ingredients — but he delights in serving humble ingredients and raising them to the nth power by his careful preparation. Thus, in the dishes he prepared for the Great Chefs television programs, he used humble ingredients like eggs, rutabaga, sauerkraut, and Brussels sprouts and created elegant dishes to bring out the best in each ingredient.

‚“Being a top chef must be learned — it cannot be improvised,‚” he says. Joho, a native of Alsace, began his formal training peeling potatoes and washing vegetables for chef Paul Haeberlin at the acclaimed L’Auberge de L’Ill in Alsace at the age of thirteen. It was natural ‚Äî he´d been doing the same thing at his aunt´s restaurant in Alsace since he was 6. Following the traditional apprenticeship route, he studied at the Hotel Restaurant School in Strasbourg and worked at fine restaurants in France, Italy, and Switzerland to learn his craft from many outstanding chefs. By the time he was 23 he was sous chef at a Michelin 2-star restaurant.

Joho came to Chicago to open Maxim´s. Everest — the highest peak — is his own venture. AAA and Mobil have both given it their top honors for many years running; Joho is also recognized by Maitres Cuisiniers de France. Joho is also co-founder in Lettuce Entertain You´s successful Corner Bakery operations in Chicago. In addition, he has opened Brasserie Jo in Chicago and Boston. Sticking with the theme, Jean Joho has also opened the Eiffel Tower Restaurant on the 11th floor of the Las Vegas Paris Hotel. He has been showered with honors: ‚“Best American Chef‚” from the James Beard Foundation, ‚“Best Chef of the Year‚” from Bon Appetit, Five Diamonds from AAA, the Mobil Dining Award, and top ratings from the Maitres Cuisiniers de France being among the honors. Jean Joho is a member of the Maitres Cuisiniers de France, and Le Grande Table du Monde Traditions & Qualité.

Only a chef with a pilot´s license could spot the site for a French country inn from a small plane flying above the rolling hills of Virginia. Since L´Auberge Provencale opened in July 1981, this full-service inn has been a haven for Washingtonians who make the short trip to the Shenandoah Valley.

A fourth-generation chef, Borel began his training ‚“the old-fashioned way,‚” he says, starting at age seven by peeling potatoes for Hotel du Louvre, his grandfather´s two-star Michelin restaurant in Avignon, France.

After his family relocated to Key West, Florida, Borel eventually bought his father´s restaurant, Chez Emile, and later opened a small café called the Deck. ‚“When I had my restaurants in Key West I began to use more tropical ingredients, which opened up my creativity,‚” he says.

His cuisine remains firmly rooted in his native Provence, however, drawing heavily on such ingredients from the Mediterranean kitchen as fresh herbs, tomatoes, and olives for signature dishes like Apple Wood-smoked Rabbit served with Fresh Basil Pasta; Pheasant with Rosemary and Vanilla; and Foie Gras with Cactus Pears.

The atmosphere of L´Auberge Provencale is also decidedly French, with the three dining rooms decorated in French fabrics and French country antiques that range from a Louis XIV lavabo to a duck press to hand-painted plates. The extensive collection of original art, from Picasso to Dufy, completes the Inn that Chef Borel calls ‚“not pretentious‚” but ‚“a respite from the otherwise hectic world.‚”

Borel divides his time between running L´Auberge Provencale with his wife Celeste and coaching soccer for his son Christian. He is also the gardener for his inn, drawing the freshest ingredients from his orchards and crops. ‚“For the future, I see my cuisine evolving, yet I do not believe in nouveau ideas or trends. Being in the country allows me to pace my progress to maintain the highest standards of quality,‚” says Borel.

Albert Leach is currently running his own place in Banda Aceh, the exquisitely beautiful spot so devastated by the tsunami.