Chef Biography
Claude Aubert was born and raised on a large farm in France that slaughtered pigs, and grew produce for French restaurants.
At age 19, he entered the military and their kitchens for 4 years. At 23 he joined Air France to supervise their food services in Africa. He then moved on to work in restaurants in Buenos Aires and Santiago, Chile and finally to New Orleans, to open the newly renovated Broussard’s, in the French Quarter.
In 1980, proprietor Archie Casbarian hired Chef Aubert away for his newly renovated restaurant a block away, Arnaud’s. Great Chefs was just starting their new series for PBS, Great Chefs of New Orleans, and Chef Claude was the 7th chef picked to prepare a complete menu.
In 1983, Chef Claude decided it was time to open his own restaurant, Le Bec Fin, on New Orleans north shore in Covington. Great Chefs returned to tape another show at his new place, for Great Chefs II.
Ten years later, he accepted an offer to run the kitchen at the Jack Nicklaus Club, Nevillewood outside of Pittsburgh PA.
Recipes
Bourride a la Toulonaise
Serving: 4 Print Bourride a la Toulonaise By Great Chefs November 16, 2015 This hearty Provencal tomato and fennel stew is filled with fish and shellfish. Use a combination of fish, selecting the best available in season. Once the stew is thickened with arrowroot and egg yolks, do not let it boil. Ingredients Assorted Fish […]
Celery and Watercress Salad with Anchovy Dressing
Serving: 4 Print Celery and Watercress Salad with Anchovy Dressing By Great Chefs November 16, 2015 Dressing that combines anchovies, garlic, mustard, and the usual dressing suspects strikes sparks on a simple salad of watercress, celery, mushrooms, carrot, and onion. If anchovy seems a bit unusual for a salad dressing, just remember “Green Goddess,” another […]
Oysters Bienville
Serving: 4 Print Oysters Bienville By Great Chefs November 16, 2015 Claude Aubert’s version of this New Orleans classic is definitive. Plump oysters are baked on the half shell, covered with herbed Bienville Sauce spiked with Tabasco and Angostura bitters. The recipe begins, as do many in New Orleans, with the making of a roux. […]
Crêpes Soufflés
Serving: 4 Print Crêpes Soufflés By Great Chefs November 16, 2015 When these crêpes arrive at the table, they are hot, puffed, and golden, with strawberries and kiwis tucked into the souffléed filling and bright strawberry sauce drizzled over the top. Note that each part – the crêpes, filling, and sauces – can be prepared […]
Soufflé Potatoes
Serving: 4 to 6 Print Soufflé Potatoes By Great Chefs November 16, 2015 Diners are treated to these puffed, golden soufflé potatoes as they enjoy their drinks, consider the menu, and wait for their orders at Arnaud’s. The potatoes are fried once to seal the outside, then fried again at a higher temperature, causing the […]
Duck à l’Orange
Serving: 4 Print Duck à l’Orange By Great Chefs November 16, 2015 Duck, a rich meat, pairs well with fruit; Duck à l’Orange is a traditional dish, beautifully prepared at Arnaud’s. The glaze-like sauce is used over and around the ducklings. Ingredients Oranges – 3 Ducklings – 2, about 3 pounds each, cleaned Coarsely ground […]
Tarte aux Pommes a la Solognote
Serving: 6 to 8 Print Tarte aux Pommes a la Solognote By Great Chefs November 16, 2015 This delicious variation on apple pie cooks in a saute pan with the pastry on the top. After a final heating on top of the stove to caramelize the apples, it is inverted onto its serving plate, revealing […]
Saussarelle d’Escargots
Serving: 4 Print Saussarelle d’Escargots By Great Chefs November 16, 2015 Many wonderful flavors combine in this dish, a hearty combination of snails and artichokes in a garlic-tomato sauce flavored with wine and brandy. This is comfort food with a Creole accent. Ingredients Sauce Espagnole Unsalted Butter – 2 tablespoons Oil – 1 tablespoon Onion, […]
Salade de Laitue aux Noix
Serving: 4 Print Salade de Laitue aux Noix By Great Chefs November 16, 2015 An unusual warm dressing based on anchovies, salt, garlic, and mustard, drizzles greens, tomatoes, and apples. Walnuts add crunch. Ingredients Boston Lettuce – 1 head, torn to pieces Fresh Sprouts – 1/4 cup Apple – 1, peeled, cored, and sliced, tossed […]