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 [...]
A wonderful Holiday Dish, yes, but earthy roasted chestnuts make a wonderful and hearty soup all fall and winter. Prep. Time: 2 Hours if including ‘chill’ time for blending. Best made 1 day ahead for flavors to cultivate together. Ingredients to serve 6 4 slices bacon, roughly chopped 2 tbsp. unsalted butter 1 large shallot, [...]
This Coconut Cake is one of the best cakes I’ve ever had and my wife makes it! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy frosting. Prep. Time: 30 Minutes Ingredients: Coconut oil – Firm, in a jar 3 cups cake flour 1 Tbsp. baking [...]
Chef Frederic is classically French trained with a flair for blending regional and global influences. "I like to deliver what pleases my guests..." Read more about Chef Frederic as the SnowChef asks him what we all would like to know!
Take a trip with the SnowChef to Mammoth Lakes, CA and see his interview with Chef Frederic.
Made with smoked and cooked fish for textural contrast, I first enjoyed this dish in New Orleans, and then personalized it for my taste. Pack into jars 1-3 days before serving to improve boning and flavour. Prep. Time: 1 Hour Ingredients to serve 6 2 scallions, white and light green parts minced (1/4 cup), dark [...]
A white-tablecloth restaurant above the town bowling alley? I didn’t believe it either, but the Mammoth Rock Brasserie is for real, and it’s the best restaurant in town. The filet mignon and rigatoni Bolognese will tempt meat lovers, but the daily fish specials are even better. 1-760-934-4200; mammothrocknbowl.com.
