Chef Biography
Born in France, Alain began working as an apprentice at the Capion Restaurant in his small town of Millau, France at the age of 14. He worked his way up to sous chef at the Michelin two-star Chateau de Larraldia. Then he moved to New York City and on to Le Perroquet in Chicago, before moving back to NYC. He served as Exec Chef at Le Cirque from 1978-86. In 1991 he joined the French Culinary Institute as Dean of Culinary Studies, and it was there in 1993 that Great Chefs taped him for the Discovery Channel’s Great Chefs of the East series. In 1997, Chef Alain received the Master Chefs of France award.
Recipes
Lamb Stew with Spring Vegetables
Serving: 6 Print Lamb Stew with Spring Vegetables By Great Chefs November 10, 2015 A classic of French cooking, simple lamb stew is a meal in itself with a tossed green salad and some crusty bread. This version is flavorful with herbs and garlic, and sauteing the vegetables separately rather than cooking them with the […]
Eggplant and Roasted Red Pepper Terrine
Serving: 4 Print Eggplant and Roasted Red Pepper Terrine By Great Chefs November 9, 2015 Serve this elegant terrine at the height of summer. The tomato vinaigrette and the tomatillo and tomato garnish add even more color to this vibrant appetizer. Ingredients Terrine Olive Oil – 1/2 cup Eggplant – 1 large, unpeeled, cut into […]