Chef Biography
Pierre Gardien was born in Dijon, France and completed his three years of culinary education in Macon, France. In 1983, he came to the U.S. to work in several French restaurants in Chicago: Tango, Escargot and La Fontaine. In 1985 he joined the largest catering company in the area, George Jewell Catering.
In 1993, he left Chicago to become the executive chef at the Hotel Sofitel in Minneapolis. A year later, in 1994, the Great Chefs team taped him at the Sofitel for the Discovery Channel’s Great Chefs of America television series. In 1995, he left the hotel to open his own restaurant in southwest Minneapolis called Pierre’s Bistro. It closed 17 years later.
Recipes
Sautéed Atlantic Salmon in Red Wine Butter Sauce
Serving: 6 Print Sautéed Atlantic Salmon in Red Wine Butter Sauce By Great Chefs October 5, 2015 Crispy-seared salmon steaks rest on a bed of fennel and onions, garnished with tomato baskets filled with broccoli florets. The flavors of the fennel, onions, and curry powder are wonderful with the rich salmon. A red wine sauce […]
Pheasant in Wild Mushroom Cream Sauce
Serving: 6 Print Pheasant in Wild Mushroom Cream Sauce By Great Chefs October 4, 2015 Pheasant breasts are pan-seared then served in a cream sauce of reduced veal stock and mushrooms. Fresh steamed vegetables are layered into a mold and topped with parmesan as a perfect final touch to this entree. Ingredients Olive Oil – […]