Chef Biography
Born and raised on a farm in Saint-Remy, France, Antoine Bouterin grew up watching his grandmother, Marguerite, cook like an alchemist. He would watch her transform practically nothing, into a sublime and succulent dish.
The cooking of Provence is scented with thyme, basil and rosemary, all mixed with the heavenly perfume of garlic and parsley. Those sweet smells drew him into the kitchen. Chef Bouterin’s great style came from a tough apprenticeship, followed by the traditional trip through French kitchens. He started not too far from his family’s farm, at the two-star La Riboto de Tavern in Les Baux-de-Provence. He then worked at a number of Relais Chateau & Gourmands multi- starred restaurants on the Mediterranean before ending up at the kitchen of Great Chef Charles Berot’s L’Escale near Marseilles. There he learned more about fish cookery than any academy could have taught him.
In 1980, Chef Bouterin came to the U.S. as a chef on tour with Paris’ La Varenne Cooking School, demonstrating French cooking in New York, Ohio, Texas, and California. By the end of that trip, his course was set, he’d fallen in love with America.
In 1982 he became the executive chef of Le Perigord and in 1994, we met with chef to discuss filming for the Great Chefs series. He confided, as many chefs have, that he was leaving to open his new restaurant “Bouterin” on 59th Street, under the bridge. In 1995, Great Chefs taped him for their Great Chefs – Great Cities series. Twelve years later, in 2007, he closed that restaurant, only to return to Le Perigord for another two years, but he wasn’t eager to stay. Then, one of his customers, Archbishop Timothy Dolan asked if he would be interested in cooking at St. Patrick’s, an offer he couldn’t refuse.
As we enter 2016, check out the photo of Archbishop Dolan, with singer Tony Orlando and Commissioner Ray Kelly enjoying chef Bouterin’s food at St Patrick’s in New York City.
Recipes
Smoked Salmon Tart with Candied Leeks
Serving: 4 Print Smoked Salmon Tart with Candied Leeks By Great Chefs November 10, 2015 Buttery smoked salmon contrasts with crisp puff pastry in tarts that are easy to make with purchased fresh or thawed frozen puff pastry dough. Serve them as elegant appetizers for a special dinner, or surround with some dressed greens for […]
Almond Heart Cake
Serving: 6 Print Almond Heart Cake By Great Chefs November 9, 2015 Heart-shaped and very light in texture, these flourless little cakes are flavored with almond and orange, and garnished with grated bittersweet chocolate and edible flowers. Ingredients Unsalted Butter – 3 tablespoons, at room temperature Granulated Sugar – 5 tablespoons plus 3/4 cup Almond […]
Provençal Poached Cod and Vegetables with Garlic Sauce
Serving: 4 to 6 Print Provençal Poached Cod and Vegetables with Garlic Sauce By Great Chefs October 1, 2015 Poaching cod in a saffron-vegetable court bouillon leave the fish moist and delicately flavored with the poaching broth. The method can be used with any firm-fleshed fish. The cod is served with vegetables and a touch […]
Pound Cake with Lavender and Apples
Serving: 6 Print Pound Cake with Lavender and Apples By Great Chefs October 1, 2015 This simple cake is Chef Bouterin’s grandmother’s recipe, a dense pound cake scented with lavender, apples, and lemon. It is wonderful just plain, but it can also be dressed up with sauces and fresh fruit. Ingredients Rome Beauty – 1/2 […]
Antoine’s Provencal Olive Tart
Serving: Makes 6 appetizer Print Antoine’s Provencal Olive Tart By Great Chefs September 30, 2015 Simple to make, and even easier to eat, Chef Bouterin’s tart is filled with the taste of southern France. Chef Bouterin makes his crust using pate brisee or thawed puff pastry, rolling it out thin and baking it until golden […]
Restaurant Information
Address: 5th Ave, New York, NY 10022