Benoit Pepin was born in Normandie, France, and was schooled and apprenticed in France before moving to St. John in the U.S. Virgin Islands. Great Chefs filmed him for their Great Chefs of the Caribbean series while he was the executive chef at the Little Dix Bay Resort.
He has since moved on and is now the executive chef at the Residence on the island country of Mauritius off the coast of Africa in the Indian Ocean.
Roasted Pineapple with Black Current, Martinique Aged Rum, and Vanilla Beans
Serving: 4 Print Roasted Pineapple with Black Current, Martinique Aged Rum, and Vanilla Beans By Great Chefs October 6, 2015 Crisp tuiles curve behind a slice of caramelized pineapple topped with whipped cream. Black current jelly sauce creates a colorful contrast. As with any flambeed dish, be very aware of everything around the stove before […]
Colombo of Black Mussels with Leeks
Serving: 4 Print Colombo of Black Mussels with Leeks By Great Chefs September 19, 2015 Colombo is a Caribbean curry powder. For this dish, vegetables are simmered in a developing broth flavored with curry, fennel seed, and coriander seed with a generous base of wine. This delicious stock is strained, then used with butter to […]
Seared Red Snapper with Sweet Potatoes and Christophene, with Creole Sauce
Serving: 4 Print Seared Red Snapper with Sweet Potatoes and Christophene, with Creole Sauce By Great Chefs September 16, 2015 Red snapper fillets are seared and cooked from the skin side only. Three kinds of potatoes are served with this dish, including white potatoes which are carved into mushroom shapes. Ingredients Creole Sauce Green Onions […]