Thought to originate in the South of France, this version is from my hometown region in northeastern France: Alsace. A French Tomato Tart is a perfect balance of sweet, ripened tomatoes and salty olives and anchovies. In France, tarts are not considered special-occasion fare, but a staple – even a comfort food to some. [...]
Artichoke season is here! Spring and fall are when artichokes are in season. They can be an intimidating vegetable if you have never worked with them before, but honestly, it is hard to ruin one. An artichoke is an immature flower bud of the thistle plant, and they are generously forgiving when cooking them. [...]
Led by Chef Frederic Pierrel, Freddie’s Kitchen at the Cole is serving up a truly delicious French-California menu full of robust, global flavors and artful presentations. Those looking for international flavors will be happy to order French staples like the escargot and French onion soup; those seeking unique Californian dishes will love perusing the seasonal [...]
Over the last few years, the Cole Hotel (at 2323 N. Palm Canyon Drive, in Palm Springs) has played host to various pop-up restaurants. Now it seems the Cole is the permanent home of Freddie’s Kitchen, helmed by Chef Frederic Pierret, a classically trained French chef from Alsace. The menu includes French classics like steak [...]
Stadium 1, the ‘main stage’ and center of it all welcomes Ristorante Mama Gina for the first time! Chef Frederic assists the Mamma Gina team in opening their premiere BNP Paribus Open “pop-Up”. Patrons enjoyed world-class dining while watching tennis with unprecedented views of Stadium 1. Mamma Gina has been a landmark in Florentine cuisine [...]
Chef Frederic had the honor of assisting Cafe De Beaux-Arts owner Didier Bloch and Guest Chef Thierry Barot for the very special: “Culinary Adventure of St. Tropez”. When owner, Didier Bloch spends his vacation in St. Tropez, one of his favorite restaurants is La Grange des Agapes. During a discussion with chef-owner, Thierry Barot, they [...]
What do you do when a well-known chef changes venues and you want to tell your patrons? A billboard, of course! For a long minute, this effective tactic brought many an old friend, guest, or northern traveler by to visit Chef at the brasserie!
A simple and satisfying dish where a fried egg crowns a decadent sandwich of ham enrobed in béchamel and melted cheese. Prep. Time: 30 minutes Ingredients to serve 4 6 tbsp. unsalted butter 4 tbsp. flour 1 cup milk 5 1 ⁄ 2 tbsp. Dijon mustard 1 ⁄ 4 tsp. freshly grated nutmeg 8 (1/4"-thick) [...]
Creamy, comforting and full of flavor. This is one of my comfort foods. Prep. Time: 30 Minutes Ingredients to serve 6 ¼ C Butter, Soft 6-8 Desirée (red skin) Potatoes, depending on size 1 ¼ C Whole Milk 1 1/3 C Heavy Cream 2 small or 1 large Garlic Clove(s), Peeled and halved 2 sprigs [...]
