Born in 1959 in the Basque country of France to a family of hoteliers, restaurant owners and farmers, François Rodolphe grew up with a passion for their products, and for what they did. At age 16, he decided to start his culinary apprenticeship at the other end of France, in Valenciennes. After apprenticing at Robuchon, Laurent and Le Crillion in Paris, his first position was under Great Chef Christian Morisset at La Terrasse in the Hotel Juana in Juan-les-Pins.
He then returned to Paris as saucier under Great Chef Alain Passard for two years before joining the Peninsula Group in Hong Kong. In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d’Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995.
In 1996, at age 37, he was offered the executive chef position at Auberge Des Templiers in Les Bezards, In September of 1998, the Great Chefs team showed up to tape Chef Rodolphe at the Inn of the Templars, for the Discovery Channel’s Great Chefs of the World, (episodes 177, 219 and 241).
Shortly thereafter, in October 1998, he left to become the executive chef of the Restaurant Opera in the Grand Hotel Inter-continental in Paris. In 2003, he moved to Greece to become chef with the Aldemar Resorts in Athens, then in 2008, he opened Costes Restaurant in Budapest. He now resides in Paris as the executive chef of Le Restaurant du Marché.
Pike-Perch with Celeriac
Serving: 4 Print Pike-Perch with Celeriac By Great Chefs October 18, 2015 This dish showcases pike-perch, a firm, white-fleshed freshwater fish. In the U.S., pike or perch may be substituted. The fish is sautéed, then served on a pool of celeriac purée surrounded by a dark wine sauce. At the restaurant, Chef Rodolphe steams tiny […]
Oysters in Cucumber Jelly with Red Wine Vinegar
Serving: 4 Print Oysters in Cucumber Jelly with Red Wine Vinegar By Great Chefs October 13, 2015 The European cucumbers used in this recipe are the long cucumbers wrapped in plastic sold in supermarkets. The skin is thinner than traditional American cucumbers, and they have fewer seeds. If using American cucumbers, peel and seed them; […]
Bitter Chocolate Soufflé
Serving: 4 Print Bitter Chocolate Soufflé By Great Chefs October 12, 2015 These are classic chocolate soufflés, baked until they puff, then moved straight from oven to table. Their centers remain creamy and soft. Chef Rodolphe explains that the texture he is seeking as he folds the chocolate into the egg yolk mixture is almost […]
Roasted Peaches with Caramel
Serving: 4 Print Roasted Peaches with Caramel By Great Chefs October 11, 2015 A variety of red fruits — choose from the best available in season — is cooked down with sugar to create a red fruit caramel, which in turn is used to baste poached peaches. The beautiful fruit presentation includes a tuile cookie, […]