Gerald began working with pastry chefs at the age of 13 in Biarritz, near the Spanish border in the Basque region of southwest France, at the foot of the Pyrenees. At 16 he moved to Paris to apprentice with master patissiers Jan Millet and Denis Ruffel. He claims his wife Cameron married him for his cream brulee!
After a few stints at Le Castel, Lafayette and then Le St-Tropez, that was owned by J.B. Lorda, also from Biarritz, Chef and Lorda decided to open Fringale’s in a section of San Francisco called South Market in 1991.
The Great Chefs television crew caught up with Hirigoyen in 1996 to film two dishes, a pork confit and a hazelnut and almond mousse cake for theirGreat Chefs-Great Cities series. Later the same year John Mariani of Esquire Magazine, selected Fringale’s as one of the top ten restaurants in Northern California. That year, he and Lorda opened a second restaurant, Pastis, also located in the city. In 2002, Gerald and his wife Cameron took over Pastis on their own, and transformed it into Piperade.
Living in the Bay area for more than 30 years now, Chef Hirigoyen has a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple, scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen’s ability to integrate the two cuisines than Piperade.
Hazelnut and Roasted Almond Mousse Cake
Yield: One 10-inch layer cake Serving: 8-10 Print Hazelnut and Roasted Almond Mousse Cake By Great Chefs April 15, 2014 This French confection is made with a genoise cut into layers, filled with a mousse of hazelnut paste, and topped with toasted glazed almonds. A dusting of cocoa and confectioner’s sugar finishes the cake. Ingredients […]
Pork Confit with Apple, Date, and Onion Marmalade
Serving: 4 Print Pork Confit with Apple, Date, and Onion Marmalade By Great Chefs April 15, 2014 Pork confit, made with pork tenderloin, is combined with sauteed cabbage and served with a fruit-and-vegetable marmalade for an elegant version of a rustic dish. Ingredients Pork Confit Pork tenderloin – 2 (12 oz each) Coarse salt – […]
Potato and Goat Cheese Galette
Serving: 4 Print Potato and Goat Cheese Galette By Great Chefs April 15, 2014 This galette is a colorful version of a bistro favorite. Potato rings are used instead of potato cakes. The rings are packed with goat cheese, breaded, and sauteed until golden, then served on plates decorated with sun-dried tomatoes and black olives. […]
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