Chef Biography
Michel Marcais was born in France, and apprenticed at a young age in various hotels and restaurants on the French Riviera. His first job was at the Ritz Hotel in Lisbon, Portugal. He immigrated to the United States to work at the Pebble Beach Resort and then to the Fairmont Hotel in Atlanta, where he obtained his Master Chef title.
In 1979 he accepted the position of executive chef at the Royal Sonesta Hotel in the New Orleans French Quarter. In 1980, Great Chefs was just starting their television series and they taped Chef Michel at the Royal Sonesta for their first PBS series, Great Chefs of New Orleans I.
He left New Orleans in 1994 to become the executive chef of the US Grant Hotel in San Diego, but became homesick for Louisiana, and in 1998, returned and opened a bed & breakfast called Michabelle Inn outside of New Orleans. In the summer of 2000, the Great Chefs team showed up to tape Chef Marcais again, this time for the Discovery Channel’s Great Chefs of America series. He remains at his bed & breakfast today in 2016.
Recipes
Consomme des Ecrevisses aux Truffes
Serving: 6 Print Consomme des Ecrevisses aux Truffes By Great Chefs December 10, 2015 Hidden under golden brown puff pastry caps, this sparkling consommé contains pink crawfish tails and bits of black truffle. The consommé makes an elegant starter for dinner. Ingredients Live Crawfish – 2 pounds (Alt. shrimp) Water – 3 quarts Salt – […]
Salade Fromage
Serving: 4 Print Salade Fromage By Great Chefs November 16, 2015 This is a simple salad, a tender Bibb lettuce leaf and slice of ripe tomato with chopped walnuts. The dressing, combining of Roquefort cheese and port wine, makes it outstanding. Ingredients Dressing Roquefort or Bleu Cheese – 6 tablespoons Butter – 4 tablespoons, melted […]
Pêche Royale dans Son Panier Fleuri
Serving: 4 Print Pêche Royale dans Son Panier Fleuri By Great Chefs November 16, 2015 These “royal” peaches are served with Grand Marnier sabayon, resting in small edible baskets. Candied flowers are used for garnish. As easy as these baskets are to make, you could use them to serve peas as a side dish just […]
Jambonnette et Les Aiguillettes de Canard aux Myrtilles (Duck in Blueberry Sauce)
Serving: 4 Print Jambonnette et Les Aiguillettes de Canard aux Myrtilles (Duck in Blueberry Sauce) By Great Chefs November 16, 2015 Duck legs stuffed with duck pate are served with narrow strips of duck breast, all in blueberry-studded pan sauce. There are several steps to this dish — making the sauce, making the puree, preparing […]
Patates Douces Dauphine (Sweet Potato Puffs)
Print Patates Douces Dauphine (Sweet Potato Puffs) By Great Chefs November 16, 2015 This is an unusual side dish, deep-fried sweet potato balls which are leavened with cream puff pastry (pate a choux). Don’t make the balls too large or they will take too long to cook through. Ingredients Pate a Choux Water – 2 […]
Saumon en Paupiette au Beurre Blanc
Serving: 4 Print Saumon en Paupiette au Beurre Blanc By Great Chefs November 16, 2015 This lovely pink-and-white entrée is a lovely, formal way to serve salmon. Salmon fillets are rolled up around scallop mousse, then gently baked in their own juices and wine. They are served with beurre blanc. Ingredients Scallops – 1/2 pound […]
Duck Confit with Crêpe and Berry Compote
Serving: 4 Print Duck Confit with Crêpe and Berry Compote By Great Chefs September 30, 2015 Shredded duck fills large crêpes which are served with mesclun and a pretty sauce of caramelized blueberries and cranberries. Reduced balsamic vinegar is used to drizzle the greens and the plates. The easy berry compote sauce would be equally […]