Chef Biography
Stephane Bois was born in Paris in 1969, and graduated in 1982 with his BEP and CAP. He apprenticed at the Olympe, a two-Michelin star restaurant in Paris before becoming chef de partie in 1985 at Great Chef Alain Senderens’ Lucas Carton, also in Paris.
In 1989, he moved to the island of St. Barts, to be second de cuisine at Restaurant Hibiscus and four years later, in 1994, became the chef de cuisine at Le Patio, at Village St Jean. Great Chefs were on the island in 1997 and taped Chef Bois for their Great Chefs of the Caribbean television series.
Recipes
Sea Scallops With Polenta
Serving: 4 Print Sea Scallops With Polenta By Great Chefs September 17, 2015 A bed of polenta, made with fish stock and white wine, holds four sea scallops seared and flamed with cognac. Large sea scallops make a more impressive presentation, but no matter what size you find at the market, this will be a […]
Veal Roulade with Sage Sauce
Serving: 4 Print Veal Roulade with Sage Sauce By Great Chefs September 16, 2015 A beautiful sage-scented sauce made with cognac and veal stock is drizzled over and around a veal roulade filled with cheese and more sage. Ingredients Veal Roulade Veal Leg – 4 large slices, cut 1/4-inch thickness (about 1-1/2 pounds) Deli Mortadella […]