Born in Vancouver, Canada, Monique graduated from the CIA in 1987 and apprenticed at the Quilted Giraffe, Le Bernardin and Chanterelle in New York City. She then went on to pick up a Bachelor of Science degree in hospitality management from Florida International University in 1991.
In January 1987, she was named executive chef at the Sheraton Hotel in Seattle, to replace Great Chef Caprial Pence who was moving down to Portland. In 1994, the Great Chefs television crew showed up to tape Chef Barbeau for their Great Chefs – Great Cities series to be aired on the Discovery Channel. Later that same year, she was awarded the Best Chef of the Pacific Northwest by the James Beard Foundation.
It was also the same year that she was one of four “Women Chefs for Peace” to appear in that event held in Israel. The other Great Chefs were Susan Spicer, Anne Rosenzweig and Rozanne Gold.
Halibut with Grilled Vegetable Ratatouille
Serving: 6 Print Halibut with Grilled Vegetable Ratatouille By Great Chefs November 18, 2015 Grilled vegetables add a smoky note to a simplified version of ratatouille. The vegetables are used as a base for gently grilled halibut. Although the grill is set up for indirect grilling, both the vegetables and the fish are first placed […]
Open-faced Barbecued Pork Sandwich with Kimchee on Grilled Pita Bread
Serving: 4 Print Open-faced Barbecued Pork Sandwich with Kimchee on Grilled Pita Bread By Great Chefs November 18, 2015 This clever variation on traditional pork barbecue with coleslaw uses kimchee with barbecued pork slices, all layered onto grilled pita bread. The pork marinates overnight in the refrigerator, so start a day ahead. Note the careful […]
Salmon Salad with Avocado Vinaigrette and Corn Salsa
Serving: 6 Print Salmon Salad with Avocado Vinaigrette and Corn Salsa By Great Chefs November 9, 2015 A Pacific Northwest salad with Southwest flavors makes a fine lunch or even a supper entree. Crisp fried shallots add a surprise crunch. To use as a first course, cut the recipe in half. Ingredients Avocado Vinaigrette Avocados […]
Herb-crusted Prawns with Warm Mushroom and Potato Salad
Serving: 6 Print Herb-crusted Prawns with Warm Mushroom and Potato Salad By Great Chefs November 4, 2015 Chef Monique Barbeau draws on the bounty of the Pacific Northwest for this appetizer, combining a melange of mushrooms with roasted potato slices to create a salad to pair with prawns crusted with mixed chopped fresh herbs. If […]
Saffron Fish Soup
Serving: 8 Print Saffron Fish Soup By Great Chefs September 30, 2015 Silky poached fish is presented in an herbed saffron broth, spiked with fennel and Pernod. Crisp croutons drizzled with rouille accent the soup. Chef Barbeau notes that the fish would probably overcook if cooked in the broth; instead, she controls it by cooking […]
Fricassee of Seafood
Serving: 6 Print Fricassee of Seafood By Great Chefs September 27, 2015 Dueling skillets: Monique Barbeau cooks the mussels and clams simultaneously in separate pans. If your stove is not up to this, they may certainly be prepared one at a time; just remember to reserve all the cooking juices. Other shellfish may be substituted […]