Chef Biography
Patrick Grangien was raised on the west coast of France and got into cooking by “pure accident”. He recalled going to the market with his mother, “who bought fish only if they were flapping on the table”. No wonder he went on to win the National Seafood Challenge in 1988!
Patrick trained with some of greatest chefs in France. He was chef saucier for Paul Bocuse in Lyon, sous chef for Jacques Maximim at the Hotel Negresco in Nice, and accompanied Michel Guerard on his first job in New York.
In 1985, Chef Patrick Grangien and his wife Christine opened the intimate 45 seat Café Shelburne, in Vermont, and the Great Chefs television crew showed up in 1992 to tape Chef Patrick, for their Great Chefs of the East television series, for The Discovery Channel. Chef prepared a Loin of Venison entrée and a Maple Syrup Gratin dessert. He also prepared a Fillet of Rabbit Salad for a PBS Special, Great Chefs, French Fest.
After 28 years of running one of the best fine dining secrets in the northwest, he and his wife decided last October 2013, to retire and turn the reins of his beloved French restaurant, Café Shelburne, over to his former sous chef, Bill Iliff, and Weston Nicoll. Chef Patrick & his wife Christine are moving on to new exciting non-food related projects.
Recipes
Fillet of Rabbit Salad
Serving: 4 Print Fillet of Rabbit Salad By Great Chefs November 20, 2015 Slices of rabbit loin, browned on the outside and rare in the center, are displayed on a bed of baby greens and sauteed mushrooms. The warm salad is dressed with a mixture of pan juices and balsamic vinegar, accented with tomatoes and […]
Loin of Venison
Serving: 4 Print Loin of Venison By Great Chefs June 30, 2014 Deer are plentiful in the woods of New England, and this is a classic way to prepare lean and flavorful venison. The sauce is a reduction of the red wine and herb marinade. Chef Grangien accompanies the venison with vegetable charlottes, filled with […]
Filet of Rabbit Salad ▶
Serving: 4 Print Filet of Rabbit Salad ▶ By Great Chefs June 30, 2014 Slices of rabbit loin, browned on the outside and rare in the center, are displayed on a bed of baby greens and sauteed mushrooms. The warm salad is dressed with a mixture of pan juices and balsamic vinegar, accented with tomatoes […]
Maple Syrup Gratin ▶
Yield: six 3-inch mousses Serving: 6 Print Maple Syrup Gratin ▶ By Great Chefs June 30, 2014 These creamy raspberry-filled mousses flavored with maple are a sophisticated and light dessert using Vermont’s most famous culinary asset. Indulge and get the real thing, not maple-flavored syrup. Instead of individual servings, it may also be prepared in […]
Restaurant Information
Phone : 802-985-3939
Address : 5573 Shelburne Rd Shelburne, VT