Chef Biography
Born in France, Patrick started his education at La Roche sur Yon, France. He then obtained his chef’s scholarship at Les Sorbets, Noirmoutier Vendee, France followed by apprenticing in various Swiss hotels (1981-83), all before serving his military service which ended in 1986.
He then became opening sous chef at the Cable Beach Hotel in Nassau, Bahamas in 1987, and then took the executive chef position at the Royal Antiguan Hotel in Antigua in 1988. He worked on Antigua for several years until the Reading Room in Saratoga, New York recruited him in 1995. In 1997 he joined the Esposito family back at Le Bistro in Antigua, and in 1999 chef Patrick bought the family out and purchased the restaurant.
Great Chefs showed up shortly thereafter to tape Chef Gauducheau preparing a duck breast, and a stuffed shrimp, for their series Great Chefs of the Caribbean which appeared on the DISCOVERY Channel and later on the internet channel, Food Planet, and Great Chefs Channel.
Recipes
Stuffed Shrimps with Scallop Mousse in a Roasted Red Bell Pepper-Lime Sauce
Serving: 4 Print Stuffed Shrimps with Scallop Mousse in a Roasted Red Bell Pepper-Lime Sauce By Great Chefs September 21, 2015 Red and yellow pepper sauces form the setting for shrimp filled with a light scallop mousse and poached in fish stock. Zucchini julienne garnishes the dish. Chef Gauducheau poaches three shrimp in a pan, […]
Grilled Duck Breast with a Pink Peppercorn-Passion Fruit Sauce and Wild Mushrooms
Serving: 4 Print Grilled Duck Breast with a Pink Peppercorn-Passion Fruit Sauce and Wild Mushrooms By Great Chefs September 18, 2015 Pink duck slices surround a crisp filo basket holding squash. The duck is complemented by a pink peppercorn-passion fruit sauce. Accompaniments include mushroom potatoes — carved to look like mushrooms, then sauteed until golden […]