Chef Biography
Pierre Castagne was born in Gournay-en-Bray, France in early 1940 and at age 13, enrolled in Relais de la Belle Aurore in Paris, then in the hotel school, Rue Jean Herderie, also in Paris.
In 1956, he began his apprenticeships at Chez Drouant at Place Gallion; Chez Maxime; and Au Fouquets on the Champs Elysees, all in Paris. Following his military service in 1962, he became the chef de cuisine at the Royal Champagne in Epernay, then off to Ten-Bel Resort in the Canary Islands; The Hague in the Netherlands; Lome in Togo, West Africa, and finally in 1980 as chef/manager of La Grenouille in St Maarten.
In 1984, he opened his own restaurant on the marina at the end of St Maarten’s airport runway, and he called it Le Perroquet. The Great Chefs team recorded his dishes for their Great Chefs of the Caribbean series in 1997.
A hurricane destroyed the restaurant and island eleven years later in 2006, and we have not heard from the chef since then.
Recipes
Foie Gras au Poireaux with Truffle Vinaigrette
Serving: 2 Print Foie Gras au Poireaux with Truffle Vinaigrette By Great Chefs September 19, 2015 This rich, elegant dish relies on the perfection of its ingredients. The foie gras contains enough fat to permit it to be seared without the addition of any oils. You can find truffle juice and truffles in fine food […]
Onion Pie
Serving: 8 Print Onion Pie By Great Chefs September 18, 2015 You need to start a day ahead, as the onion puree must be cold for the final preparation. Pierre Castagne’s Onion Pie is the perfect French bistro-style tart and makes a wonderful appetizer, lunch, or brunch dish. Ingredients Onions – 5, jumbo, cut in […]
Pithiviers
Serving: 6-8 Print Pithiviers By Great Chefs September 16, 2015 Pithiviers is named after the town of Pithiviers in France, where it’s swirled design and almond filling is a signature. It is made with puff pastry, which must be kept cold while you are working with it. If it begins to lose its stiffness, chill […]