Chef Biography
Max Schacher was born of Swiss-German parents in Lausanne, Switzerland, and his grandfather and older sister owned restaurants. So it was natural that he started cooking at the age of 15. He apprenticed in several Swiss hotels and restaurants, worked in Germany as a waiter, in France as a bartender, in England as a sous chef, and as chef de cuisine in Tahiti, where he had sailed to, in his own 38-foot Javelin sloop from San Francisco in 1976.
In 1979, he returned to San Francisco to become chef/co-owner of Chez Michel, and in 1981, opened his own restaurant, Le Coquelicot in Marin County, California. Later that year, the Great Chefs television crew showed up to tape Chef Max at Le Coquelicot for the PBS series, Great Chefs of San Francisco.
In 1986, five years later, Chef Max purchased the old Capri Restaurant in Kenwood, remodeled it and opened in March, 1987 as the Kenwood Restaurant. Twenty-five years later, in 2013, he sold the majority interest in that restaurant, but still not ready to retire. Stay tuned….
Recipes
Saddle of Rabbit with Leeks and Rosemary
Serving: 2 Print Saddle of Rabbit with Leeks and Rosemary By Great Chefs November 17, 2015 Max Schacher remembers that when he first introduced rabbit to his menu, he had a hard time selling the idea. Now it is quite popular. For this version, he uses saddle of rabbit, marinated and then roasted with the […]
Walnut Pie a la Mode
Serving: 10 to 12 Print Walnut Pie a la Mode By Great Chefs November 17, 2015 A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the […]
Mousse of Duck Liver
Serving: 20 Print Mousse of Duck Liver By Great Chefs November 17, 2015 Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which […]
Oysters Souvenir de Tahaa
Serving: 4 Print Oysters Souvenir de Tahaa By Great Chefs November 17, 2015 Crisp-fried herbed oysters are simply served with cream of shallot sauce and garnished with oyster shells and limes. The name of the dish is itself a souvenir of his days as a chef in Tahiti. Ingredients Oysters – 20 medium Eggs – […]