Chef Biography
Michel del Burgo began his climb up the culinary ladder in the early 1980’s after graduating and acquiring his culinary degrees. He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L’Oustau de Baumaniere, Chef Guerard’s Les Pres d’Eugenie, Chef Ducasse’s Byblos de Neiges, and Madam Castaing’s L’Hotellierie Beau Rivage. He then became the Chef des Cuisine of La Vieille Fontaine in Avignon, before joining La Barbacane in the Hotel de la Cite a Carcassonne, a two Michelin star property in 1990. In 1997 he became the Chef des Cuisines de L’ Hotel Bristol in Paris.
In 1999 he joined the three star Taillevent as Chef des Cuisines and in 2000, Great Chefs showed up and taped him for their Great Chefs of the World, for the Discovery Channel. He left Taillevent in 2002 to join Chef Joel Robuchon for the next two years. But by 2004, he was ready to travel, and moved to Moscow, Russia to run the Restaurant Le Duc. In 2012, he tried his own Restaurant Michel del Burgo until he was offered a position to return to Russia in 2014 as executive director of the Hotel Au Pont Rouge in St Petersburg where he remains today in 2016
Recipes
Sea Bass and Artichoke Soup
Serving: 4 Print Sea Bass and Artichoke Soup By Great Chefs October 12, 2015 Tender artichoke hearts and their stems are cooked with orange juice and chicken stock to create a soup which is served under golden brown fish slices. The dish is garnished with orange confit, glazed orange slices, and argan oil. Argan oil […]
Stuffed Spring Vegetables
Serving: 4 Print Stuffed Spring Vegetables By Great Chefs October 10, 2015 Fresh baby vegetables are stuffed and served with seasoned frisee and fresh herbs. That’s the short version! As you would expect of any dish by Chef Michel del Burgo, each step is well thought out, and the flavors, deriving from Provence, go together […]