Chef Biography
Pascal Oudin was born in Moulins, France and received his chef training in the kitchens of Great Chefs Roger Vergé, Alain Ducasse and Joseph Rostang, before moving to Miami, Florida in 1984.
In 1989, Chef Oudin won the Florida Chef of the Year award while opening the Colonnade Hotel in Coral Gables. He then went on to open “Festival Disney” at Euro-Disney in Paris, France before returning to Florida to become the executive chef at the Grand Bay Hotel in Miami. In February 1996, Great Chefs taped him at the Grand Bay, for their Great Chefs of the South Televisino series.
After leaving the Grand Bay, he opened his own restaurant Pascal’s On Ponce, and more recently, a second restaurant, Brasserie Central in Coral Gables.
Recipes
Tropical Tiramisù
Serving: 4 Print Tropical Tiramisù By Great Chefs November 10, 2015 The chef’s tiramisù is a composition of three distinctly flavored fruit sauces, which he refers to as tiramisùs. The same cooking method is employed to make each tiramisù, but they are made separately. If you cannot locate the exotic fruit naranjilla, any slightly tart […]
Black Bean-crusted Yellowfin Tuna
Serving: 4 Print Black Bean-crusted Yellowfin Tuna By Great Chefs September 29, 2015 Rare, seared tuna loins are coated in a honey-mustard mixture and black beans. They are served with baby bok choy and mushrooms. Plantain slices are used as a crispy garnish. The sauce is a complex mixture of spices and herbs, colored with […]
Pan-Seared Jumbo Florida Crab Cake With Crisp Sweet Potatoes and Organic Mixed Greens With Lime and Coconut Vinaigrette
Serving: 4 Print Pan-Seared Jumbo Florida Crab Cake With Crisp Sweet Potatoes and Organic Mixed Greens With Lime and Coconut Vinaigrette By Great Chefs September 15, 2015 An irresistible starter, these crab cakes spring to life with Old Bay Seasoning. They are actually a mixture of crab and shrimp, lightly seared and finished in the […]