Chef Biography

Vincent Guerithault is one of those classically trained French chefs who started young, then trained at Paris restaurants Fauchon, LaChaumiere and Maxims, before being brought over the the USA by Great Chef Jean Banchet, (GC Chicago), to work as his sous chef at LeFrancais in Wheeling (Chicago), Illinois in 1976.
In February of 2000, Great Chefs Television caught up with him at his new restaurant “Vincent on Camelback” which is still considered to this September day of 2015, to be Phoenix’s culinary prize.  Today, he continues to mix French cooking with Southwestern ingredients.  His three (3) dishes can be seen on our Great Chefs of America series, episodes 172, 188 and 205.


Lemon Crêpe Soufflé

Serving: 4 Print Lemon Crêpe Soufflé By Great Chefs October 5, 2015 Thin crêpes are folded over lemon pastry cream and baked; the beaten egg whites folded into the pastry cream cause the filling to puff. The crêpes are dusted with confectioner’s sugar and drizzled with raspberry puree and creme anglaise for service. Ingredients Crêpes […]

Sautéed Lobster in Saffron Sauce

Serving: 2 Print Sautéed Lobster in Saffron Sauce By Great Chefs September 30, 2015 Oversized Yukon Gold potatoes hold a saffron-scented lobster ragout. The lobster’s legs are used to garnish the dish. Ingredients Maine Lobsters – one, 1-1/2 pound, steamed 2 minutes Olive Oil – 1 tablespoon Salt and freshly ground white pepper to taste […]

Chilies with Wild Mushroom Stuffing and Shallot-Butter Sauce

Serving: 4 Print Chilies with Wild Mushroom Stuffing and Shallot-Butter Sauce By Great Chefs September 29, 2015 Wild mushrooms are blended into a filling for roasted chilies, giving a new meaning to “stuffed peppers.” Use as wide a variety of mushrooms as possible for texture and color in the filling. Ingredients Poblano Chilies – 4, […]

Restaurant Information

Phone :(602) 224-0225 Address : 3930 E Camelback Rd Phoenix, AZ 85018

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