Thierry Alix was born and raised in Normandy, France and received his culinary degree from Hotel du Cheval Blanc in Vire, France. After apprenticing at various French restaurants, and working his way up the culinary ladder, he became executive chef of the Plantation Club in the remote Seychelles, and then moved on to the Camino Real Hotel group in Mexico as executive chef.
In 1996, Rosewood Hotels recruited him to be the executive chef at their La Samanna Resort on the island of St. Martin in the French West Indies. A year later, the Great Chefs television team showed up to tape Chef Thierry for their series, Great Chefs of the Caribbean, for the Discovery Channel.
Rosewood eventually sold the property to Orient Express Hotels, and Chef Thierry stayed on for several more years, before moving back to France and working with Chateau de Flaugergues in Montpellier as executive chef.
Mixed Vegetable Salad with Sweet and Sour Pan-fried Scallops
Serving: 4 Print Mixed Vegetable Salad with Sweet and Sour Pan-fried Scallops By Great Chefs October 7, 2015 Thierry Alix stresses that the vegetables must be fresh for the best salad. His spicy dressing adds an unusual “island” taste. This recipe uses nutmeg jelly; you can substitute a little apple or apricot jelly flavored with […]
Fillet of Vivaneau (Red Mullet) with Endive-tomato Confit and Brown Gravy with Black Olives and Basil
Serving: 2 Print Fillet of Vivaneau (Red Mullet) with Endive-tomato Confit and Brown Gravy with Black Olives and Basil By Great Chefs September 17, 2015 Vivaneau, or red mullet, resembles trout. You can substitute trout or other firm-fleshed fillets if you can’t get mullet. The fish is seared to brown it, then served on endive […]
Langoustine Court Bouillon with Wild Mushrooms, Leeks, and Citronella
Serving: 4 Print Langoustine Court Bouillon with Wild Mushrooms, Leeks, and Citronella By Great Chefs September 16, 2015 Langoustine tails, leeks, and mushrooms which have been barely cooked are submerged in a buttery broth flavored with citronella (lemongrass), lemon, and sea salt. Jumbo prawns or very large shrimp may be used in place of the […]