Baltimore Sun

No Reservations at the Hippodrome
Baltimore Sun
Ripert, executive chef and co-owner of the three-star Michelin restaurant Le Bernadin, has his own show on PBS, "Avec Eric." "No Reservations" will include …

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]]> http://www.greatchefs.com/great-chefs-in-the-news-great-chefs/no-reservations-at-the-hippodrome-baltimore-sun/feed/ 0 http://www.greatchefs.com/great-chefs-in-the-news-great-chefs/dialogues-with-silence-lunch-with-m-undercover-with-a-michelin/ http://www.greatchefs.com/great-chefs-in-the-news-great-chefs/dialogues-with-silence-lunch-with-m-undercover-with-a-michelin/#comments Wed, 18 Nov 2009 19:05:03 +0000 Shane N. chef Jean-Georges Vongerichten, and is one of the highest rated in the world, has an understated décor, with bare white walls and floor-to-ceiling windows. The woman took a seat at one of the tables ...]]> Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

The restaurant, which is owned by the chef Jean-Georges Vongerichten, and is one of the highest rated in the world, has an understated décor, with bare white walls and floor-to-ceiling windows. The woman took a seat at one o

Source: http://nishibun.blogspot.com/2009/11/lunch-with-m-undercover-with-michelin.html

The chef and co-owner is Philip Howard, who after spending a summer cooking in the Dordogne region in France, went on to work under Albert Roux OBE at the Roux Restaurants group for a year. This was followed by another year l

Source: http://agirlhastoeat.com/the-square-two-star-michelin-restaurant-london-review-philip-howard

At ABaC, Barcelona’s only two-star Michelin restaurant, I had the chance to enjoy the work of chef and molecular gastronomer Xavier Pellicer. Pellicer chose cooking as his trade when he was just 13, having grown up around fin

Source: http://fresheats.blogspot.com/2009/07/dispatch-from-barcelona.html

Janos Wilder thought he was paying his way through college as he tossed pizzas, worked in various restaurants, and studied political science at UC Berkeley. Then he thought he’d just put his academic interests on hold and cook for a while.

Returning to Boulder, Colorado, where he’d spent his undergraduate days, he worked his way up from cook to sous chef and then chef. As the chef at Gold Hill in Colorado, he began using the best of what was available locally, starting with herbs and rhubarb, then mountain trout, foraged mushrooms, buffalo, antelope, even rattlesnake. His daily changing menu was informed by the lifestyle of the Rocky Mountains.

After three years, he spent a season as chef at Le Mirage in Santa Fe, sparking travels to Bordeaux in France. There he worked at La Reserve, a two-star Michelin restaurant, and Le Duberne, sporting one star. Exposed to French techniques, classic and nouvelle cuisine, and the sense of location, he returned to the States in 1982 and settled in Tucson near his wife Rebecca’s family home. Locating a vacant National Historic Landmark home on the grounds of the Tucson Museum of Art, they opened Janos on Halloween in 1983.

Inside the thick adobe walls Janos brought together southwestern ingredients and his newly won skills. He quickly gained fame, and was listed by Playboy as one of America’s top regional restaurants in 1984.

In 1990 Janos released his cookbook, Janos: Recipes and Tales from a Southwest Restaurant. He was named a Rising Star chef by the James Beard Foundation that year, and has since been named Best Chef, Southwest, by the organization. Janos has received a Mobil Four Star award continuously since 1988, and the AAA Four Diamond Award every year since 1993, the same year he was the first Tucsonian inducted into the Scottsdale Culinary Hall of Fame.

In 1998 Janos moved to a building on the grounds of the Westin La Paloma, a resort in Tucson’s Santa Catalina mountains. The 8500 square foot restaurant immediately won stellar reviews, and mention as one of Travel and Holiday’s “50 Hidden Treasures.”

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.