Chef Biography
Christiane was preparing salads at the Jacmel Inn in Hammond, Louisiana after getting out of school, learning how to work quickly and efficiently, and observing what the chefs did, knowing that one day she wanted to be one of them.
Her second job was with Great Chef Susan Spicer as pastry and pantry assistant at her Bayona restaurant in New Orleans, where she was convinced that she had to go to culinary school. After one year at the New England Culinary Institute in Essex, Vermont, Christiane returned to Bayona to apprentice for another year before returning to graduate from the New England Culinary Institute in 1992. Her first job out of culinary school was at Cayenne restaurant in Southampton, New York.
She moved back to Louisiana as sous chef under Great Chef Daniel Bonnot at Chez Daniel in Metairie, Louisiana. This is where Great Chefs taped her preparing an Abita Saffron Crepe with crab meat and mushroom filling, and caviar sauce for their Louisiana New Garde series.
In 1998 she and her sister opened Deville Bistro in the location of the closed Chez Daniel, which is now Chateau du Lac restaurant. She went on to become culinary advisor to Whole Foods in New Orleans, and conducts cooking classes in high schools around the area.
Recipes
Abita Saffron Crepes with Crab Meat and Mushroom Filling, and Caviar Sauce
Serving: 2 Print Abita Saffron Crepes with Crab Meat and Mushroom Filling, and Caviar Sauce By Great Chefs November 10, 2015 Traditionally, French crepe batter is light, delicate, and almost bland, creating a thin pancake, the perfect wrap for dozens of fillings. (Classics include seafood, cheese, spinach, and mushrooms.) Conversely, traditional beer batter is a […]
Sauteed Duck Breast with Gingered Fig Sauce, Braised Fennel, and Celeriac-Potato Timbales
Serving: 4 Print Sauteed Duck Breast with Gingered Fig Sauce, Braised Fennel, and Celeriac-Potato Timbales By Great Chefs November 9, 2015 Chef Engeran Fisher brings together a variety of flavors and textures in her innovative recipe. Sweet ripe figs combine with ginger and balsamic vinegar to create a piquant sauce for sauteed duck breast. The […]