Chef Biography
Pascal Bodevier was working as sous chef in the kitchens of the Majestic Hotel in Cannes, France, when the television crew of Great Chefs showed up to tape the executive chef, Bruno Oger, in the summer of 1998. When Chef Oger’s wife was rushed to the hospital, rather than canceling the filming, Chef Oger suggested we include his sous chef, Jean-Pascal Bodevier.
Chef Bodevier prepared a lobster salad for our Great Chefs of the World series (episode #180), which appeared on the Discovery Channel along with other broadcast networks around the world.
Chef Jean-Pascal has moved on to the number two chef position at Le Blue Bay in Monte Carlo, a one Michelin star restaurant under chef Marcel Ravin, where they work today in 2016.
Recipes
Lobster Salad
Serving: 2 Print Lobster Salad By Great Chefs October 13, 2015 Definitely not your ordinary salad, this magnificent dish starts with lobsters cooked in seasoned water, then presents the medallions with a salad of baby artichokes, mushrooms, carrots, pearl onions, asparagus tips, and leeks on arugula leaves and frisee. A simple vinaigrette of olive oil […]