Chef Francis Chauveau was the executive chef at the Carlton in 2000 when the Great Chefs television team arrived to tape him for the Discovery Channel’s television series, Great Chefs of the World. Chef Chauveau appeared in episodes 171, 190, 209 and 215.
In 2013, he was replaced by Great Chef Laurent Bunel (see Chef Bunel’s bio and dishes on this website).
Lobster with Fresh Grains and Aromatic Herbs
Serving: 4 Print Lobster with Fresh Grains and Aromatic Herbs By Great Chefs October 19, 2015 Elegant, unusual, and lovely — Chef Francis Chaveau’s appetizer begins with a base of crunchy grains on which he arranges lobster which has been cooked in a court bouillon. He garnishes the plate with a tiny dice of fresh […]
Fresh Berries in Pastry Cream with Pink Praline Tuiles
Serving: 4 Print Fresh Berries in Pastry Cream with Pink Praline Tuiles By Great Chefs October 15, 2015 What a pretty dessert, with it’s pink-dotted tuiles looking like sails. This luscious dessert is prepared with an assortment of fresh berries, including the tiny, exquisitely sweet, wild strawberries of France. In the U.S., small organic strawberries […]
Gratin of Grapefruit and Figs
Serving: 4 Print Gratin of Grapefruit and Figs By Great Chefs October 14, 2015 Chef Francis Chauveau is celebrated for his skill at bringing the taste of Provence’s delicate herbs and flowers to the table. In this dish he combines citrus, almond, honey, and rosemary, all signatures of the Mediterranean region. Rosemary honey is difficult […]
Dentice Alla Mediterranea – Mediterranean Sea Bream Fish
Serving: 1 Print Dentice Alla Mediterranea – Mediterranean Sea Bream Fish By Great Chefs May 29, 2014 Ingredients Dentice – Sea bream fish – 400 grams Olive Oil Basil Little Tomatoes Capers Salt Garlic Instructions In one Pyrex, put the sea bream fish, full of oil and salt; put together little tomatoes cut in the […]