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Ronny Smith
MCF Chef Serge Devesa’s Bouillabaisse
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Master Chef of France Serge Devesa with his famed Bouillabaisse

Master Chef of France Serge Devesa with his famed Bouillabaisse

Maître Cuisinier de France Serge Devesa recently joined the Willard InterContinental as Executive Chef. Chef Serge Devesa specializes French culinary traditions and will be looking to his background as inspiration in defining the hotel’s catering and banquet offerings, while overseeing the cuisine of Café du Parc. Chef Serge believes in using fresh, local ingredients and cooking traditionally, resisting modern short cuts. Before you learn how to make MCF Chef Serge Devesa’s Bouillabaisse, read on for a little background into his training and career.

A native of Marseilles, Chef Serge is trained in French, Asian, and Caribbean cuisine. His 24-year career is benchmarked by exceptional culinary creation, kitchen and service team management, and quality performance. He has successfully opened new restaurant operations, designs innovative menu offerings, and directs kitchen production operations. In 2013, Executive Chef Serge Devesa was named a Master Chef by the prestigious French Chef Association, Maîtres Cuisiniers de France. The organization preserves French kitchen traditions to ensure that the next generation has the skills to keep them alive. The organization is over 60 years-old and membership as Master Chef is one of that country’s highest honors.

Prior to joining the Willard, Chef Serge served as Executive Chef for InterContinental New York Barclay where he created exceptional culinary experiences for such notables as the President and First Lady of the United States, the United Nations Secretary General, foreign royals and heads of state. He worked on several community-based efforts to support local food banks including a Chefs of World Leaders cooking and tasting event at the Xavier Mission Food Pantry in New York. Prior to joining the InterContinental New York Barclay, Chef Serge served as Executive Chef for Colette Bar and Bistro at Hotel Sofitel, Minneapolis, where he gained considerable acclaim for his culinary artistry. While at the Sofitel, Chef Devesa also managed organization-wide chef services and providing world-class French and international cuisine to hotel guests and visiting dignitaries.

This bouillabaise recipe is special to him since it comes from his native Marseille.

Easy Bouillabaisse recipe

Maître Cuisinier de France Serge Devesa’s Bouillabaisse is said to be one of the best in the country


bronzini 2x 2oz
monk fish 2x 2 oz
red snaper 2 x 4 oz
mussel 6 pcs
shrimp 4 pcs
clam 10 pcs
tomato 1 large
mayonnaise 3 oz
onion 1 pc
garlic couple of cloves
celery 15 oz
thyme couple of branch
saffron 1/4 of oz
tomato paste 1 large spoom
fennel 1 pcs
parmesan 1 oz
potato 1 large cut in 6

**some love


Sautee the onion, fennel, garlic, and celery branch in olive oil.
Add bones cut into small pieces.
Sautee again for 10 minutes until the bones start to break apart.
Add saffron, tomato, tomato paste.
Sautee for a couple minutes more.
Deglaze with Pernod.
Add water or fish stock to cover.
Cook for one hour.
Pass in food mill, reduce and check the seasoning of the soup.
Poach the fish and seafood inside the soup until the fish is cooked.
Poach the potatoes in saffron water and add on top of the fish.
Serve in large dish or bowl with garlic, saffron mayonnaise, garlic crustini, and shredded Parmesan.

MCF Chef Serge Devesa at the entrance of Cafe du Park in Washington DC

Master Chef of France Serge Devesa at Cafe du Park

Cafe du Park

A truly authentic French restaurant experience

Discover a relaxing continental counterpoint to the busy pace of Washington, DC as you savor the fare at Café du Parc, featuring delicious French bistro cuisine and exquisite house-made patisseries. Reserve a table on the languid terrace or dine inside in a modern, sleek Parisian-style setting. Indulge in gourmet salads, sandwiches and regionally inspired entrees. Sip a glass of wine from our extensive wine list. Or simply satisfy your sweet tooth with one of our specialty pastries, cakes and confections made fresh daily.

The Willard Washington DC: An Intercontinental Historic Hotel

A most celebrated historic Washington DC hotel, the Willard InterContinental Washington, has been the focal point for elegant dinners, meetings, and gala social events for more than 150 years. An institution, this grand Washington DC historic hotel has hosted almostevery U.S. president since Franklin Pierce in 1853. On August 28, 1963, the Reverend Martin Luther King finished his famous “I Have A Dream” speech while a guest at the Willard. Other notable guests have included Charles Dickens, Buffalo Bill, David Lloyd George, P.T. Barnum, Lord and Lady Napier, and countless others. Walt Whitman mentioned the hotel in his works; and Mark Twain penned two books here in the early 1900s. Throughout the ages, no phrase has raised eyebrows like “I’m staying at the Willard.”

Hotel Intercontinental at The Willard is located at 1401 NW Pennsylvania ave Washington DC, 20004-1010

Ronny Smith
Master Chef of France Claude Godard’s Maine Lobster, Pear Vigneron and Mache Salad
Chefs, Recipes
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MCF Chef Claude Godard's Lobster Recipe

Master Chef of France Claude Godard’s Maine Lobster Recipe will make you a hero

Chef Claude Godard has been passionate about food and the art of cooking his entire life. Born in Burgundy into a family of prominent chefs including his grandfather, Gaston and his father, Jean-Claude, Godard received his formal training at the School of Culinary Arts in Paris. Godard made a name for himself in France early in his career by working with some of Paris’ most renowned chefs, including Alain Dutournier and Jean-Pierre Vigato, and in some of Paris’ most renowned restaurants, including Lasserre. In 1989, Claude ventured to Johannesburg, South Africa to work in Ile de France and La Bastille. A few years later Godard returned to Burgundy to work alongside his father in their Michelin star rated family restaurant, Restaurant Godard. While in Burgundy, he also worked alongside the distinguished, Anne Willan at the famous La Varenne Cooking School.

Godard came to the U.S. in 1998 with the mission of making high-quality traditional French cuisine accessible to New Yorkers. After falling in love with the dynamic energy and diversity of New York, he decided to open Madison Bistro.

In 2003 Godard was asked to become a member of Maitres Cuisiniers de France, joining the ranks of the world’s most renowned French chefs”Maitre Cuisiniers de France”

In 2008 Claude Godard is introduced in the prestigious “Academie Culinaire de France“.

Even after receiving such notable honors, Godard prides himself in serving exquisite, yet simple French food in a warm and inviting atmosphere. Since 1998, Madison Bistro has provided a comfortable, yet elegant dining experience for loyal neighborhood regulars, out of town guests, businessmen and women and any and everyone else.

Master Chef of France Claude Godard says his “Maine Lobster is a combination of Sea and Land with a wink to Burgundy from the “Pear Vigneron” (poached in red wine).”


3 Live 1 lb Lobster
1 Sliced Onion
1 Sliced Carrot
1 Orange skin
Bay leaves, Fresh Thyme, salt and pimento
3 Pears
3 cups of red vine
1 cinnamon stick
1 Teaspoon of sugar
1 Chopped Shallot
2 Soupspoons of vinegar
1 Egg yolk
1 Soupspoon of Mustard
1 cup of olive oil
Mâche salad

In a large pot, put 1 gallon of water with the onion, carrot, orange skin, 4 bay leaves and 3 branches of thyme, salt and pimento. Bring to boil for 10 minutes then plunge the 3 lobsters and let them cook for 5 minutes. Take out from the stock and let them cool down in the refrigerator.

In a shallow saucepan put the wine, the cinnamon stick, the sugar, 2 bay leaves and 1 branch of thyme. Bring it to boil. In the same time peal the pears and place them in the boiling wine. Let them cook for about 8 to 10 minutes.

Prepare the dressing: Reduce the wine with the vinegar until it becomes syrup. In a blander mix together ¼ cup of the wine syrup with the egg yolk, mustard and add the olive oil to make and emulsion. Taste for salt and pepper.

On a chopping board, cut lobsters in half from head to tail, remove the meat from the claw and the tail. With scissors cut the head in to an oval shape. Keep the legs for decoration.

Cut the pears in half and remove the center. Slice them and place half of a pear on each plate, use the shell of the lobster to hold the meat and place against the pear. Decorate around with lobster legs.
With a spoon put some dressing around the lobster and finish with a little bouquet of salad.

You can taste Chef Godard’s Creation at

Madison Bistro
238 Madison Avenue
New York, NY 10016

Jeanne & Gaston
212 West 14th Street
New York, NY 10011

Ronny Smith
MCF Jean-Louis Dumonet’s Steamed Green and White Jumbo Asparagus, Fresh Morel Fricassee
Chefs, Recipes
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How to make sweetbreads French Style

Master Chef of France Jean-Louis Dumonet’s sweetbreads are a delicacy for those very special moments

Master Chef of France, Jean-Louis Dumonet is the Executive Chef of The Union Club in NYC. A native of France, Jean-Louis comes from a family of restaurateurs. His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie.

Jean-Louis began his culinary career at 14 and earned his formal training at l’Ecole Hotelière Jean Drouant in Paris, where he met his wife, Karen.

By the time he was 26 years old, he and Karen ran “Restaurant Jean-Louis Dumonet” in Chateauroux, France. The restaurant was touted in all the guide books. Their heart of adventure set them on the path to New York City.

They opened Trois Jean which received praise from the likes of The New York Times “Breathtakingly good” (The New York Times), and Zagat “extraordinary”. The restaurant was sold in 2000 and Jean-Louis went on to work at some of NYC’s most prestigious kitchens.

As of January 1st, 2008, Jean-Louis has been the Executive chef of the prestigious Union Club.

Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House. In 1994 he was awarded the prestigious title of Maître Cuisinier de France. In 2010 he has been awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur.


2lb Sweetbread of veal
1 lb jumbo green asparagus
1 lb jumbo green asparagus
1 lb fresh morels
2 chopped shallots
2oz butter
4 oz Noilly Prat or dry Vermouth
½ quart of chicken stock or vegetable stock if you want to keep the recipe vegetarian
salt and cayenne
1 juice of 1 lemon
1 bunch of chives
4 tablespoon of hollandaise sauce (optional)
4 sprigs of fresh rosemary


1. blanch the sweetbread (start in cold water, then take them out when the water is boiling)
2. cool off over cold water and peel them, divide them in 4 equal portions, press them to extract the water, and keep refrigerate for 4-6 hours
3. prick them with the rosemary sprig
4. salt and fresh ground pepper the sweet bread, and flour it very lightly
5. in a non stick pan, sauteer the sweetbread in olive oil and little butter, until golden brown, then finish it in a 350F oven for 8 to 12 minutes (depending of thickness)


6. peel the white asparagus up to the head (make sure the skin is all gone or it will be very hard to eat
7. peel the green half way
8. cook them separately in a steamer or in boiling salted water into bunches (the green are cooked faster than the white)

Fresh Morels

1. cut the morels in two or four to have the same size and to easy the cleaning
2. clean the morels in cold water until there is no more dirt
3. pat dry them on paper towels
4. in a hot sauté pan, add the butter and the morels
5. salt, and mix.
6. let the water evaporate, add the Noilly Prat
7. reduce a bit, add the chicken stock
8. reduce again.
9. rectify the seasoning ( salt, cayenne pepper)


On the plates, place the sweetbread, then alternate the green and white asparagus, sprinkles a lemon juice on them.
Add the morels sauce on them, and surround with the hollandaise sauce.
Bon appetit.

Ronny Smith
David Werly’s Ventrèche de Thon Blanc
Chefs, Recipes
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A simple and easy way to prepare white tuna

Master Chef of France David Werly’s White Tuna Belly Recipe

Executive Chef, David David Werly, brings his wealth of knowledge and international perspective while leading the talented food and beverage team at Mandarin Oriental, Las Vegas. With a rigorous educational background at École hôtelière de Strasbourg and an impressive career history spread across three continents; Chef Werly provides a fountain of inspiration and wisdom in the culinary department.

Born in Colmar and raised in the northeast part of France, Chef Werly began his culinary journey early as a child. He found so much magic in the process of creating desserts for his family that it eventually led him to begin his professional career as a chef. After his four years of specialized schooling, Chef Werly went off to Paris and spent his first year working at the Relais & Châteaux 3 Star Michelin restaurant Le Pré-Catelan from Gaston Lenôtre. Following this, Werly became a private chef for the Minister of Industry before working at the legendary Ritz Hotel. Werly’s other culinary accomplishments include working at Alain Ducasse at Montes, and The Square Restaurant which was the deciding factor in furthering his career.

Some of Chef Werly’s most prolific points of his career include opening Le Cirque in Mexico, re-opening the new Le Cirque in New York, and earning his Michelin star and Five-Diamond AAA during his time at Le Cirque at Bellagio Hotel in Las Vegas. He became the Executive Chef in charge of Food and Beverage at the esteemed Setai Hotel in Miami where he was there given global recognition when his restaurant was named one of the Top Ten Hotel Restaurants of the World by Hotels magazine in 2011.

Since the beginning of his role at Mandarin Oriental, Las Vegas, Chef David Werly has imparted a sense of creativity, originality, and sincerity in his approach to fine dining. He continues his quest for inspiration with new challenges that will add a creative touch to his dishes but stays true to what he knows matter most, the refined details. A meal by Chef Werly is not one to be easily forgotten as his dishes are created with a passion for food and a love for his industry.

We asked Chef Werly what set him off on his culinary destiny, he said “I decided to become a cook during my childhood. I began my culinary journey making an apple tart for the family. I use to make a dough, lay it down in a mold, add some apple and make a flan. While I watched the baking, the perfume of the tart cooking would fill the air with exquisite scents and the raw preparation would start to raise and get a golden crust, it was MAGIC!”

Of his Ventrèche de Thon Blanc (White Tuna Belly Recipe), Werly says “This recipe accurately reflects my work in the Kitchen of the past five years. I have tried to use more fruits and products that are kept raw not really transformed, unless absolutely necessary.
I want to create dishes that are more health conscious, exploring new flavor combinations while being eye pleasing.”

Ingredients for 4:

11 Oz Hamachi yellowtail or kampachi
1 lb Fresh heart of palm
300 ml Mirin Hontori
100 ml Rice vinegar
50 ml Saké
1 Avocado
1 Fresh Mango
1 Red Onion
1 Oz Hijiki seaweed
One petite mâche
100 ml Yuzu juice
100 ml Olive oil
Fleur de sel “Maldon”


Thinly slice the heart of palm with a Mandolin and marinate with the Mirin, wice vinegar, and sake overnight.

Quarter the avocado

Slice the red onion into thin strips.

Julienne the fresh mango.

Thinly slice the Hamachi, and marinate with Yuzu juice, olive oil and season with sea salt.

Blanch the seaweed in water without salt.


In a square plate (Preferably Black) arrange 5 slices of Fresh hearts of palm, place the quartered Avocado on top and season with the Maldon salt. lay the Slices of Hamachi on top of the Avocado and arrange the mango and red onion on top. Dust on top of the preparation the seaweed and finish with the mache.

About the Mandarin Oriental Las Vegas

Stunningly designed and beautifully appointed, Mandarin Oriental, Las Vegas brings modern style and unbeatable service to the Strip.

You can start your evening at The Bar and get set for a glittering night with cool cocktails. Our hotel Mixologist and team hand craft fresh original cocktails with a local and Asian twist according to the flavor and sensation of your preference. Executive Chef David Werly’s innovative dishes compliment perfectly for a pre-show meal or light fare during cocktail hour. With a chic décor incorporating dark wood floors, jewel-toned armchairs and high-backed bar stools, the bar exudes contemporary style.

MOzen Bistro Restaurants enjoys a relaxed ambience where guests travel thru a culinary tour through Asia with a wide variety of delicious dishes served alongside a selection of American classics.

Our acclaimed signature restaurant, Twist by Pierre Gagnaire, is the only venue in the US where you can experience the extraordinary cuisine of Chef Pierre Gagnaire. Chef Gagnaire has garnered three Michelin stars for his eponymous restaurant in Paris,
and Twist received the coveted Forbes Five Star award for 2014.


Hotel Mandarin Oriental Las Vegas
3752 Las Vegas Blvd, Nevada 89158

Ronny Smith
Bruno Lopez’s French Toast Bread Pudding Recipe
Chefs, Recipes
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A decadent French Toast Recipe

Master Chef of France Bruno Lopez shares his decadent French toast bread pudding recipe

Master Chef of France, Bruno Lopez opened the new Ritz-Carlton, Rancho Mirage from The Ritz-Carlton, Toronto, where he served as Executive Chef following a heralded culinary career at some of the world’s most noted luxury hotels and dining establishments, including The Ritz-Carlton, San Francisco and Ritz-Carlton properties in Marina del Rey, Half Moon Bay and Dubai. Lopez has brought his cooking prowess to leading restaurants and hotels in Beverly Hills and Bel-Air as well. While on the West Coast, he also served as Executive Chef for the French Consul General in Los Angeles, gaining acclaim for his creative and flavorful use of California’s fresh seasonal vegetables, meats, wines and cheeses, He is a member of the Confrérie de la Chaîne des Rotisseurs, Club Culinaire of Los Angeles, Les Toques Blanches Internationales, the James Beard Foundation, and L’Académie Culinaire de France. Additionally, in 2011 he was recognized by the French government and knighted “Officer in The Agriculture Merit Order.”

Maitre Cuisinier de France Bruno Lopez

Master Chef of France Bruno Lopez at the Ritz Carlton Rancho Mirage

Bruno Lopez brings his talents to all three restaurants and to the banquet and in-room dining divisions of The Ritz-Carlton, Rancho Mirage, which is located in Southern California’s popular Palm Springs Valley. The resort’s three-meal restaurant, State Fare Bar + Kitchen, presents the Best of California cuisine, complemented by scenic desert dining experiences.

When asked about being a member of the MCF, Chef Lopez says “MCF means a lot to me , it is a recognition of your career by your peers and mentors. This means that you transmit the right way of French cooking techniques and show respect to the products that you enhance. You teach what you learned the right way in order to be an ambassador of French culture and its gastronomy.”

Chef Lopez grew up in Paris, cooking alongside his mother and preparing favorites such as watercress soup, roast and apple tarts for his family. He trained at the Ferrandi School in Paris and then apprenticed at L’Espadon, the famed Michelin one-star restaurant at Hotel Ritz in Paris. Honing his skills in Versailles, France and in South America, Lopez ultimately brought his talents to the United States, which he now calls home.
MCF: Maitre Cusinier de France ( French Master Chef)
ACF: Academicien de France
Officier dans l’Ordre National du Merite Agricole ( Agriculture Merit Officer )
Chaine des Rotisseurs (Chef Grillardin)
Toques Blanches Internationales

Today, Chef Lopez shares his French Toast Bread Pudding Recipe. He told us:

“As a child I always enjoyed “ le Pain Perdu” ( Lost Bread) which is the bread pudding that my mother frequently cooked. With the leftover bread, brioche or croissant she soaked everything in milk and then added a custard mix before to bake it.
My sisters,  brother and I could not wait for it to cool down. We ate it warm with whipped cream and sometimes berries…We always also enjoyed it with homemade jam…This one not the first recipe I learned, however. Homemade desert and pastries were the first. I am half Bearnais and half Berrichon.  As a military child, I moved around in France and learned to enjoy the cuisine of the different regions of France…Back home cooking is not only an art, but also part of the culture and a way of defining the characteristics of different regions. It is the best way to introduce local products. “Happiness is in Cooking” as Paul Bocuse always says.

French Toast Bread Pudding

Custard base
64oz (weight) eggs, beaten
4 cups milk
1 cup crème fraiche, kendall farms
1 cup maple syrup

Whisk all ingredients together until smooth

Whipped crème fraiche
1 cup crème fraiche
1 cup whipping cream
2 tbsp simple syrup

Whisk all ingredients together until smooth
Fill an ISI canister and charge
Hold for service

Blueberry apricot compote
3 pint blueberries
1 cup frog hollow apricot compote

Mix together and hold for service

Caramel Sauce
6 cups sugar
3 cups butter
2 tsp salt

Heat butter all ingredients over medium heat until melted, and sugar dissolves.
Stir frequently to ensure even cooking
Reduce to low, and cook until the caramel is copper color (the butter will separate but the sauce will eventually bring everything back together)

French toast – 12 servings
Serving dish: small rectangle staub cast iron

18 slices brioche ¾” cut, cut in half to make rectangles
Custard base
3 cups caramel sauce

Soak slices of brioche in custard
Ladle ¼ cup caramel sauce into each cast iron
Place three slices of brioche overlapping in each cast iron with the crust side down
Hold for service

French Toast – Final dish

Serving dish: wood board with French toast in cast iron, crème fraiche and berries in red mini cocotte

1.5 oz Blueberry apricot compote
¼ cup berries

At pick up bake for 12-15 minutes, brush with melted butter and brown in salamander
Top with blueberry apricot compote
Fill cocotte ¾ with crème fraiche from ISI, Place berries on top

The Ritz-Carlton, Rancho Mirage beckons guests to re-discover one of Southern California’s most scenic havens in Rancho Mirage.  Opened on May 15, 2014 the resort is less than two hours from the world-renowned destinations of Los Angeles and San Diego.  The luxury desert resort is beautifully enveloped by the Santa Rosa Mountain range, on a 650-foot bluff overlooking Palm Springs and the Coachella Valley.

The prominently-situated Palm Springs hotel features 244 resort rooms and suites, residences, a two-story luxury spa, more than 30,000 square feet of indoor/outdoor meeting space and destination dining with sweeping valley views.

Throughout the resort, there is an embrace of indoor/outdoor living, an emphasis on muted natural hues and tactile materials, and a stylized interpretation of the desert environment will create a more harmonious transition between the luxury hotel and its surroundings.

Dining venues will include a visually dynamic exhibition kitchen at State Fare Bar + Kitchen and a restaurant specializing in steak, seafood and fine wine, The Edge. Perched bluff-side with unparalleled views of the Palm Springs valley, The Edge will offer the perfect gathering place for year-round cocktails, celebrations and stargazing.

The Ritz-Carlton, Rancho Mirage
68-900 Frank Sinatra Drive
Rancho MIrage, CA 92270
(760) 321-8282

Ronny Smith
Guy Reuge’s Chocolate Mousse Cake Mirabelle
Chefs, Recipes
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A simple and deliciou gluten free dessert: chocolate mousse

Gluten Free Chocolate Mousse Cake recipe from French Master Chef Guy Reuge

Chef Guy Reuge was born in Saint-Lô in the Normandy region of northwestern France. He spent his childhood in Orléans, in the Loire River Valley and began his culinary adventures at 14 years old with his first apprenticeship. By age 17, he became involved with the Tour des Compagnons, which teaches students traditional trades.

By the time he was 20, Reuge was the personal chef for the director of the École Polytechnique, General Pierre Briquet. While there, he got to cook for French president Charles de Gaulle. Reuge came to the US in 1973 and began to work with some of the greats such as René Pujol, Maxwell’s Plum, Le Cygne, as well as Tavern on the Green. Reuge and his wife, Maria, who at the time was an editor at Gourmet magazine, began to plan their own restaurant. This became Mirabelle, it was situated in an old farmhouse in St. James in 1983. Twenty five years later, Lessing’s Hospitality Group invited Reuge to bring the Mirabelle aesthetic to Stony Brook’s Three Village Inn which now houses Mirabelle Restaurant and Mirabelle Tavern in Stony Brook Village.

In 2006, Les Maîtres Cuisiniers de France (Society of Master Chefs) awarded Reuge their coveted Toque d’Argent, along with the title, “Chef of the Year.

When asked about his membership in the Maîtres Cuisiniers de France, Chef Reuge says “Being a member of the MCF since 1991 has helped me to become a better chef. Over the years I have tried to live my professional life at the highest level possible to match the very meaningful logo I wear on my jacket. I also became dedicated to teaching young people, and the rewards have so far met my expectation, thank’s to the MCF”

We asked Chef Reuge to tell us why he chose this recipe, he told us that “This is an homage to chef Jean Banchet who left us recently. He gave me this recipe years ago, and my love of chocolate has made me use this cake on my menu for years. I love it paired with a caramel-sea salt ice cream. In addition, this cake is gluten free… an omen.”


7 ounces Valrhona Manjari chocolate
1/2 cup sugar
5 egg yolks
1/4 cup Grand Marnier liquor
5 egg whites
8-inch round baking pan, butters and dusted with cocoa powder
Cocoa powder for garnish (Valrhona)


Combine the chocolate and the butter in a large bowl set over a double boiler and let the chocolate melt.
In another bowl combine 3/4 of the sugar with the egg yolks and beat the mixture with an electric beater until a ribbon is formed when the beater is lifted.
Add the remaining sugar and the Grand Marnier to the chocolate mixture and combine it well.
In the bowl of an electric mixer beat the egg whites mixture until they form soft peaks.
Fold the chocolate mixture into the egg yolk mixture and then gently fold in the beaten egg whites. Transfer the cake mixture to the prepared baking pan. Fill a deep-sided baking pan 1/2 full with warm water in order to create a bain-marie (the water should reach about 2/3 the way up the baking pan), and bake the cake in a preheated 230F degree oven for 40 to 50 minutes. After the mousse cake is baked, let it cool, and transfer it to the refrigerator. Let the cake chill for about 12 hours before unmolding it.
To unmold the cake warm the pan slightly in hot water. Sprinkle the cake with cocoa powder, Keep it at room temperature for a least 1 hour before serving it.

About the Three Village Inn

The 3VI is a very old inn opened since the late 1,600. We have 21 bedrooms and suites, 2 dinning rooms, and a large catering facility.
Over the years I have dedicated myself on using exclusively American produced food (mostly from farms) except for truffles. We welcome people eating at the bar and created many small dishes to satisfy the demand. Tasting menu is also available and can be paired with an extensive wine list.

Mirabelle Restaurant & Tavern at The Three Village Inn
150 Main Street, Stony Brook, New York, 11790

Ronny Smith
Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot
Chefs, Recipes
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The best Chocolate Mousse Recipe

Master Chef of France Marc Bauer’s Chocolate Mousse with Candied Orange and Bergamot


Chef Marc Bauer is a Master Chef at the International Culinary Center in New York where he has spent the past 22 years honing his culinary and technical skills , and engaging in his passion to educate and inspire.  We reached out to ask him to share a recipe that was dear to his heart.

When asked what makes this recipe special to him, Chef Bauer told us that “Bergamot is a flavor reminiscent of my youth in Alsace. it is probably the first tropical flavor  I was exposed to in the form of a candy. I was able to bring that taste back in a classic chocolate mousse. You taste the chocolate first and finish with a linger of Bergamot”.


For the Candied oranges:
300g or 10 oz sugar
1 orange (washed, thinly sliced)

For the Chocolate biscuit:
5 egg whites
5 egg yolks
100g or 3 ½ oz sugar
80 g or 2 ¾ ozflour
40 g or 1 1/3 oz cocoa powder

For the Chocolate bergamot mousse:
200g or 7 oz Chocolate (71% cocoa barry or similar Dutch Processed Chocolate)
3 yolks
1 egg
150g sugar or 5 ½ oz
50 ml or 2 oz water
450ml or 1 pint heavy cream
3 gelatin sheets or 6 g powder
Bergamot oil 20 ml or 1Tbsp and 1 tsp


For the Candied orange:
• Cover the sliced orange with cold water; bring to a simmer and drain. Repeat procedure 3 more times, and drain,
• Simmer in500ml (1 pint) of water with the sugar for about 25 minutes, drain, and dry the slices.
• Chop to ¼ inch dices and reserve.

For the biscuit:
• Butter a half sheet pan, dust with flour.
• Whisk the yolks until fluffy.
• Make a meringue with the whites
• Fold the yolk mixture into the meringue
• Sprinkle the sifted flour and cocoa powder into the mixture in three stages (to avoid lumps).
• Spread into your sheet pan with an offset spatula, evenly.
• Place in a 350F oven for about 5 to 7 minutes (or until the dough springs back when gently touching with a finger)
• Cool down and line a mold with the soft biscuit.

For the Mousse:
• Bring the water and sugar to soft ball stage (238F)
• Whisk the egg yolk and egg in a kitchen aid (whisk)
• Melt the chocolate over a water bath

Bloom the gelatin in cold water
• Whip the cream to soft peak, add the bergamot , reserve
• When syrup is at soft ball stage, pour into the thick egg and egg yolk mixture, (this is a pate a bombe)
• Add the gelatin (stir)
• Whisk until cool,
• Fold the chocolate, the candied orange dices into the pate a bombe
• Fold the whipped cream (make sure it is soft peak or it will become grainy) into the pate a bombe.
• Pour into the lined mold
• Let cool for 4 hours serve as is or unmold and serve, preferably with a Bergamot flavored crème Chantilly.

The International Culinary Center is a culinary school and “l’Ecole”, its restaurant allows students to practice the skills taught by our Chefs, and share the art of cooking with our guests.

The International Culinary Center
462 Broadway,
New York, NY 10013


Ronny Smith
Didier Lailheugue’s Low Country Bouillabaisse
Chefs, Recipes
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Didier Lailheugue's Bouillabaisse Recipe

Inspired by France, Touched by the South, perfect for your kitchen

Master Chef of France, Didier Lailheugue, is a native of the South West of France. Chef Lailheugue was trained under Chefs Patrick Henriroux of La Pyramide (2 Michelin Stars in Vienna) and Alain Ducasse (3 michelin Stars In Monaco).
He worked 7 years with the Relais & Chateaux group. Didier Lailheugue’s Low Country Bouillabaisse will make your mouth water and your guests beg for more.

From Cape Town, to Bora Bora, to Mexico City, to Atlanta; Didier always had the same objective, spread the fame of the French cuisine, teach and share his passion to young professionals.

He believes that the best dishes are made with quality ingredients, simple techniques, and natural flavors, emphasizing that once a recipe is over-complicated the flavors become masked.

Didier’s signature ingredients reflect his upbringing in France and include truffles, tarragon, olive oil and foie gras. He Joined the Intercontinental Hotel Group in Mexico City in 2005 and Moved to Buckhead Atlanta in 2009 as Executive Chef.

Didier is a member of the Academie Culinaire de France since 2006 and Maitre Cuisinier de France since 2012.

When we asked Chef Lailheugue about this dish, he said “This recipe is a Southern version of the Classic Bouillabaisse, I make it using only local fresh ingredients. My Team and I enjoy taking a classic dish and doing a Southern interpretation based on the regional products and local flavors using French Technique”.

10 pcs 4 oz Gulf Snapper Filet
30 pcs of South Carolina Clams
10 pcs Louisiana Crawfish
24 oz Smoked Seafood Sausage
5 oz Olive Oil
10 oz Diced Celery
10 oz Diced Fennel
10 oz Diced Carrot
10 pcs cherry Tomato cup in half
0.5 quart white Wine
2 quart Seafood Stock
Black Pepper

For the Seafood Stock
2 pound Seafood heat and shell
8 oz chopped Onion
6 garlic glove
10 oz diced tomato
10 oz diced fennel
5 oz Olive Oil

The day before prepare the seafood stock:

Heat olive oil in a large pan and sautée the onions, garlic, seafood heads, and shells for 5 minutes.. Add the chopped tomatoes, bay leaf, fennel, salt, pepper and cover with water.
Cook for about 1 hour over low heat to medium.
Mix everything. Strain into a puree in a strainer and press several times to remove the maximum number of edges. Refrigerate.

In a large sauté pan, heat the olive oil. Sauté the diced vegetables (Celery, Fennel, Carrot, Onion) for 3 minutes add the clams , the wine and cook for 5 minutes. Add the snapper, Crawfish, Tomatoes, the seafood broth and the Smoked seafood Sausage, season with salt, Pepper and Saffron. Cook 12 to 15 minutes at low heat with lid on.
Serve the soup with Garlic croutons and aioli sauce flavored with light touch of old bay spice.

Bonne Appetit.

Located in the heart of the prestigious Buckhead neighborhood, Intercontinental Buckhead Atlanta is a stately and sophisticated hotel that offers the premier travel experience. Whether you’re traveling for business or pleasure, our luxury hotel features an inviting atmosphere with true southern charm. Enjoy local southern-inspired cuisine at Southern Art restaurant. Meet up with friends and colleagues at Bourbon Bar and enjoy and board of house made Charcuterie and Regional Hams.

Intercontinental Hotel Buckhead
Southern Art Restaurant
3315 Peachtree Road NE, Atlanta , 30326

Ronny Smith
Chef Daniel Boulud’s Loup de Mer Recipe
Chefs, Recipes
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Daniel Boulud's fish recipe

Master Chef of France Daniel Boulud shares one of his favorite recipes, Loup de Mer…which harkens back to his days with MOF Chef Roger Vergé at the Moulin de Mougins in the French Riviera

Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud, Boulud Sud, Café Boulud, db Bistro Moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef’s seasonal French-American cooking is found in Florida, Las Vegas, London, Singapore, Montréal and Toronto. In late 2014 Daniel opens a third Bar Boulud location in Boston at Mandarin Oriental, Boston and a second DBGB location in Washington D.C. Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, October 2013), the recipient of multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” and was named a Chevalier de la Légion d’honneur by the French government. He is a generous supporter and Co-President of Citymeals-on-Wheels and is also Chairman of the Bocuse d’Or USA Foundation.

When asked what it means to be a Maître Cuisinier de France, Chef Boulud answers “I chose to become a member of MCF because I believe it is important to carry on French culinary traditions. Furthermore it is necessary to communicate on the evolution and innovations surrounding that cuisine, in order to continue to inspire young professionals from around the world.”

About his Loup de Mer recipe, he states: “In my twenties, I worked for the great MOF Chef Roger Vergé at the Moulin de Mougins in the French Riviera. We often made Loup de Mer with a fennel-salt crust. We would wrap the fish in olive oil-coated parchment paper to protect the filets from the salt, while still allowing the essence of the fennel seed to penetrate. This recipe is inspired by that dish. It differs slightly because I use a little citrus zest in the salt, and rather than wrapping it around the fish, I simply bake the filets on top of it along with some slices of fennel. I serve it with a grape sauce vierge, which is also a nod to Vergé since he often used grapes or raisins in savory cuisine. One of his signature dishes was Filet Mignon Mathurini which is beef filet with golden raisin sauce. This recipe is easy to make at home, and it brings me back to my days on the French Riviera.”

4 cups (880g) kosher salt, plus more for cooking the fennel
3 fennel bulbs, with their stalks
Olive oil
Salt and freshly ground white pepper
Piment d’Espelette
1/4 cup plus 2 tablespoons (38g) dried herbes de Provence spice blend
2 (3- (1.4kg) to 4-pound (1.8kg)) loups de mer, scaled and gutted
4 lemons, sliced
4 limes, sliced

1 pint (0.5L) cherry tomatoes
1/3 cup (43g) minced shallot
3 cloves garlic, peeled and minced
1/2 cup (70g) yellow raisins
1 small bunch baby white grapes, or quartered large white grapes
Juice of 2 lemons
Juice of 2 limes
2 tablespoons (4g) chopped chervil
2 tablespoons (4g) thinly sliced chives
2 tablespoons (4g) chopped parsley
2 tablespoons (11g) piment d’Espelette
1 tablespoon (6g) cracked black pepper
1 cup (240ml) olive oil
Salt to taste


Preheat the oven to 325°F (163°C). Bring a large pot of salted water to a boil. Trim the stalks from the fennel and set aside. Peel the bulbs and cut each one, root to tip, into 4 even slices. Boil the fennel slices for 4 minutes, or until just cooked; strain and pat dry (you can reserve the boiling water for the cherry tomatoes). In a bowl, toss the fennel with olive oil to coat and season with salt, pepper, piment d’Espelette, and 1 tablespoon (6.25g) of the herbes de Provence.
Score the skin of each fish fillet 3 to 4 times and season them on both sides and in the cavities with salt, pepper, piment d’Espelette, and 1 tablespoon (6.25g) herbes de Provence.
Stuff each fish with the reserved fennel stalks, half of the sliced lemon, and half of the sliced lime.
In the bottom of a baking or roasting dish large enough to hold the fish, combine the 4 cups (880g) kosher salt, the remaining 1/4 cup (25g) herbes de Provence, the sliced lemons and limes, and 1/2 cup (120ml) water. Top the salt mixture with a sheet of parchment paper and poke it several times with a knife. Line the fennel around the outer edges of the dish and nestle the fish into the middle with their bellies facing in. Cover with aluminum foil and bake for 20 to 30 minutes, until the thickest parts of the fish fillets reach 120°F (49°C). Remove from the oven and rest for 5 minutes before carving off the fillets.

Score the bottoms of the cherry tomatoes with an X and boil for 5 seconds. Rinse with cold water and peel the skins. Halve the tomatoes and put in a large bowl. Add the remaining ingredients.

Serve the fish fillets with the fennel and drizzle grape sauce vierge on top.Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. The restaurant is also a distinctive destination for weddings and rehearsal dinners, and is one of the few Manhattan restaurants to have a coveted three-star Michelin rating.

Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. The restaurant is also a distinctive destination for weddings and rehearsal dinners, and is one of the few Manhattan restaurants to have a coveted three-star Michelin rating.

60 East 65th Street
New York, NY 10065

Ronny Smith
Jonathan Jerusalmy’s Tuna Tartar
Chefs, Recipes
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An easy and delicious Tuna Tartar Recipe

Master Chef Of France Jonathan Jerusalmy’s Tuna Tartar Recipe

Maître Cuisinier de France Jonathan Jerusalmy is the Resort Executive Chef and Director of Culinary Programming at Sea Island. He received his Bachelor of Arts in food service, wine technology and hospitality management from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he interned at some of France’s most coveted Michelin-rated restaurants, including those of  Master Chefs of France, Paul Bocuse and Gerard Boyer.

Today, Chef Jerusalmy shares with us his very special Tuna Tartar Recipe. He told us that “This was a dish that I created when I opened the St Regis Atlanta, it is refreshing and it is the perfect dish to share between friends.” We think you will love sharing it with your friends too.

Asian slaw

½ of a red onion julienne
½ of a medium size jicama julienne
15 snow peas
Daikon sprouts

Julienne all the vegetables and set aside

2 spring onions
1/4 bunch of cilantro

Soy-Ginger Vinaigrette

1 egg
1 tbl Dijon mustard
1 tbl Chopped garlic
1 tsp. minced fresh ginger
2 tbl Soy sauce
2 tbl Rice wine vinegar
Fresh ground black pepper
1/2 c. vegetable oil
1/2 c. sesame oil
In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, ginger, vinegar and soy sauce. Process until smooth Season with black pepper with the machine running and in a steady stream, add the oils. Process until the mixture is thick and creamy. Season with salt and pepper if necessary

Place the tuna on a chopping board, and remove the skin. Cut it into rounds of (1/4-inch) thickness, and then cut it lengthwise into strips of about (1/4-inch) square.


1 quart of simple syrup
1\2 cup of bottled yuzu juice
1 egg white beaten
Whisk all ingredients together and freeze according to ice cream maker’s instructions.


6O gr of sesame oil
40 gr of tapioca maltodextrine
Mix both ingredients together until you obtain a light powder.


Mix the Asian slaw and dress it lightly with the soy ginger vinaigrette and place it on the center of a plate
Mix the tuna with the chopped cilantro and scallions add some of the soy ginger vinaigrette and coat them in it, ring the tuna in to a mold and place the tuna on top of the Asian slaw nest.
Scoop the sorbet in the shape of a quenelle and place it on top of the tuna tartar
Add some wonton crisp for decoration.