Chef Biography
Roberto Gerometta was born near Venice, Italy, and educated in France, where he attended design and culinary schools. He then apprenticed throughout Europe, working in the Princess Hotels in the Bahama’s, and then to La Caravelle in New York City. He moved to the west coast as executive chef of L’Hermitage before trying out Seattle, where he opened his own restaurant.
Great Chefs caught up with him in San Francisco at Chez Michel in 1983 to tape their PBS Great Chefs of San Francisco television series. After Chez Michel closed, Chef Gerometta moved back to Los Angeles to work for Nestlé as a corporate chef.
Recipes
Stuffed Leg of Duck with Red Wine Sauce
Serving: 2 Print Stuffed Leg of Duck with Red Wine Sauce By Great Chefs November 17, 2015 Robed in rich red wine sauce, these duck legs are sliced on the diagonal to reveal their truffle-studded filling. The legs are deboned and flattened, stuffed, then reshaped and cooked wrapped in caul fat. Caul fat is available […]
Progrès with Grand Marnier
Serving: 12 Print Progrès with Grand Marnier By Great Chefs November 17, 2015 A progrès is a cake made with crunchy hazelnut (or almond) meringue layers filled with mousse and buttercream. This one is scented with Grand Marnier syrup and the top is iced with chocolate buttercream. For an authentic touch, write the word “Progrès” […]
Mousseline of Frog Legs with Fresh Pasta
Serving: 4 Print Mousseline of Frog Legs with Fresh Pasta By Great Chefs November 17, 2015 Pale and elegant, Roberto Gerometta’s appetizer combines delicate frog leg mousseline with buttery pasta and a crayfish garnish. Frog leg cream sauce is used to nap the mousseline molds and pool the plates. Ingredients Sauce and Mousseline Unsalted Butter […]