june 6-9 - Culinary Institute LeNôtre

Maîtres
Cuisiniers
de France
Académie
Culinaire
de France
33rd Joint Conference
june 6-9
2015
HOUSTON, TEXAS
TABLE OF
CONTENTS
1
Greetings from Consul
General of France
2
A Few Words from the Host
3
Why Houston?
4
Venue Locations
5
Day-by-Day Schedule
9
Friendship Gala Timeline & Menu
11
MCF New Members
12 ACF New Members
13 Toque d’Argent
14
Fauteuil de l’Académie
15 Sponsors
17 Charter of the Master
Chefs of France
18 Académie Culinaire de France
Mission Statement
19 Recipe for Success
Greetings from
Consul General of France
a few words
from your host...
Dear friends,
It is my pleasure to
welcome to Houston,
Texas, the Master Chefs
of France and Académie
Culinaire for their
Annual Congress.
Texas has an old and
strong bond with France. The French standard
was one of the six flags flying over Texas and the
French Legation in Austin was the first foreign
diplomatic mission to open in Texas.
Texas loves French cuisine. When France
launched its “Goût de France / Good France”
Initiative, to have 1000 Master Chefs prepare a
traditional French Menu around the globe on 19
March 2015, Texas placed 5 restaurants on the
World Map.
I would like to congratulate Chef Philippe
Schmit, who was instrumental in bringing the
Master Chefs of France to Houston. It is a fine
initiative.
I trust Houston and Texas will take this
opportunity to celebrate the French
Gastronomic Meal, which is so defining that it
was recognized as part of the World Heritage
by the United Nations Education, Science and
Culture Organization.
“Houston, the rooster has landed...”
Howdy y’all!
It is a real honor to welcome the members of the
American and Canadian delegations of Maîtres
Cuisiniers de France and Académie Culinaire
de France for their 33rd joint congress in my
beloved and adopted city of Houston.
This has really been a labor of love for me and
I am very excited to finally have the chance to
share and show firsthand so many wonderful
things. During 4 days, we will celebrate our two
associations, our French culinary traditions
and the encounter of French cuisine with Texas
heritage.
You will be able to excite your taste buds by
sampling the incredible diversity of the cuisine,
prepared by some of the best local chefs, this
truly multicultural city has to offer. The program
also features pure Texas-style experiences,
ranging from a visit to a working ranch, the
Rockin’ Star in Brenham, to a private tour of the
impressive NASA Johnson Space Center - the
facility accountable for landing the first man on
the moon.
I hope you will enjoy the Southern hospitality
and have a delightful stay.
I wish you every success during your time
in Houston!
Sujiro SEAM
Consul général
Consulat général de France à Houston
1
“YEEHAW!”
Master Chef Philippe Schmidt
{AKA the French Cowboy}
2
WHY
HOUSTON
VENUE
LOCATIONS
Royal Sonesta Hotel
2222 West Loop South, Houston, TX 77027
Axis Lounge
This is the first time that the city has been
selected as the meeting site for the joint congress
in North America. Recent locations have
included Chicago, Las Vegas and Charleston.
Houston has become as one of the hottest
culinary scenes in the nation. Countless cuttingedge chefs have made a home in Houston, where
diners eat out more than residents of any other
city. Here, you will find James Beard Award
winners and internationally renowned chefs
serving up innovative cuisine that frequently
catches the attention of foodies in Bon Appetit,
Food & Wine and Saveur.
Not surprisingly, businesses also recognize
the allure of Houston’s offerings. Twenty-five
companies on the Fortune 500 list call the
Energy Capital of the World home. Aeronautic
research is unsurpassed at NASA headquarters—
the facility responsible for putting the first
man on the moon—and Texas Medical Center
remains the largest in the world with 47 highly
lauded research and treatment institutions.
2222 West Loop South, Houston, TX 77027
{located within Royal Sonesta Hotel}
Triniti Restaurant & Bar
2815 South Shepherd Drive, Houston, TX 77098
Rockin’ Star Ranch
8002 Fuelburg Pease Lane, Brenham, TX 77833
Radio Milano
800 Sorella Court, Houston, TX 77024
Culinary Institute LeNôtre
7070 Allensby Street, Houston, TX 77022
Kris Bistro
7070 Allensby Street, Houston, TX 77022
{located within Culinary Institute LeNÔtre}
Le Mistral Restaurant
1400 Eldridge Pkwy, Houston, TX 77077
NASA Johnson Space Center
2101 Nasa Parkway, Houston, TX 77058
Killen’s Texas Barbecue
3613 East Broadway Street, Pearland, TX 77581
3
4
SATURDAY
JUNE 6
Afternoon - Check-in at Royal Sonesta Hotel
SUNDAY
JUNE 7
9:00 - 10:00 am - Chef Breakfast in private room
at Royal Sonesta Hotel
10:45 am - Departure to Rockin’ Star Ranch
Dress: casual attire & name tags
6:00-8:00 pm - Reception at Axis Bar
{located within Royal Sonesta Hotel}
Dress: informal attire & name tags
8:00 pm - Open dinner
10:00 pm - Cocktail hour at Triniti Bar
{sponsored and cash bar}
1:00 pm - Lonestar Cowgirls Performance horse show in arena with roping tricks and
interactive lasso experience...
...followed by brunch with performance by
Lonestar Bluegrass Band
Dress: informal attire
3:00 pm - Return to hotel, open afternoon
5:00 - 6:00 pm - ACF Meeting at the hotel
7:00 pm - Departure to City Centre
7:30 - 9:30 pm - Cocktail party at Radio Milano
{hors d’oeuvres prepared by chefs Philippe
Schmit and Jose Hernandez}
and live music
Dress: chef coat & cocktail attire
5
6
7:00-8:00 am -Chef Breakfast in a private
dining room at the Royal Sonesta Hotel
8:15-8:45 am - Bus transportation to Culinary
Institute LeNotre {CIL}
Dress: chef coat, casual attire, name tags
TUESDAY
JUNE 9
6:30-7:30 am -Chef Breakfast in a private dining room at the Royal Sonesta Hotel
7:30 am - Departure to NASA
Dress: chef coat, informal attire & name tags
ACF Chefs ›
8:00-10:00 am - Chef Breakfast in a private
dining room at the Royal Sonesta Hotel
10:15-10:45 am - Transportation to Culinary
Institute LeNotre {CIL}
8:00-10:00 am - Chef Breakfast in a private
dining room at the Royal Sonesta Hotel
10:15-10:45 am - Transportation to Culinary
Institute LeNotre {CIL}
EVERYONE ›
9:15-10:45 am - MCF meeting
10:45-11:15 am - Coffee break
11:15 am - 12:30 pm - ACF-MCF round table
discussion, presentation sponsors
SPOUSES
& GUESTS ›
MCF Chefs ›
MONDAY
JUNE 8
12:30-12:45 pm - CIL Presentation
1:00 pm - Proclamation MCF-ACF Day
read by City Official
1:15-2:45 pm - Lunch
3:00 pm - Departure to hotel
6:00 pm - Departure for Gala dinner event
Dress: chef coat, casual attire, name tags
10:45-11:15 am - Coffee break
11:15 am - 12:30 pm - ACF-MCF round table
discussion, sponsors’ presentation
Dress: casual attire & name tags
11:15-12:30 am - Macaroon pastry class
Dress: chef coat & black tie optional
7
9:00 am - 12:00 pm - The NASA VIP Tour
• Behind the scenes of Mission Control {both Apollo National Historic Landmark and the active Space Station Control Room}
• Interactive presentation at the
Space Food Laboratory
• Catwalk of the Space Vehicle
Mockup Facility
• Visit of the indoor swimming pool used
for Space Walk training and Helicopter escape training
12:30 pm - Killen’s Texas Barbecue
Dress: chef coat, informal attire & name tags
2:00 pm - Return to hotel
8
FRIENDSHIP
GALA TIMELINE
Friendship Gala Menu
6:00 pm - Departure for Friendship Gala
6:30 pm - Friendship Gala {Restaurant
Le Mistral, Chef-owner David Denis}
orchestrated by Maîtres Cuisiniers de
France president, Michelin-starred chef
Christian Têtedoie.
• Cocktail Reception
• Official speeches and
Presidents’ remarks
• Induction of new ACF members
• Chair for Academician of the Year
Christian Têtedoie
• Presentation of the new MCF members
inducted in France
• Presentation of the Silver Toque Trophy André Surmain
8:00 pm - Dîner de L’Amitié
• Live band
9
Chef Philippe Schmit
Gaspacho, gelée de crabe au poivron
poblano, jambon cru ibérique sur pain de
campagne grillé
{Gazpacho, crab in poblano gel, Iberico ham on
toasted country bread}
Chef Frédéric Perrier Salade de maïs frais du Texas, barbecue de
pouple et poitrine de porc
{Roasted Texas corn salad with barbecued octopus and
white marble farm pork belly} Chef Philippe Verpiand
Flétan d’Alaska, caviar d’augergines et tomates
confites, jus de poulet rôti, pilpil d’ail
{Alaskan Halibut, eggplant caviar and tomato confit,
chicken pan jus, roasted garlic “pilpil”}
Chef David Denis
Chateaubriand de veau et ses farcis aux
morilles, jus au beurre noisette, mousseline
de petits pois
{Veal tenderloin filled with morels mushrooms, warm
brown butter jus, sweet peas mousseline}
Chef Jose Manuel Hernandez
Mouse au chocolate Dulcey, crémeux aux
fruits de la passion, sorbet a la mangue,
noix de cajous salées
{Dulcey mousse, passion fruit crémeux, coconut
dacquoise, mango sorbet, salted cashews}
Le Mistral
June 8, 2015
10
NEW
MEMBERS
NEW
MEMBERS
Hirigoyen, Gérald - Restaurant Piperade
1015 Battery Street San Francisco, CA 94111, USA
Parrains : Roland Passot - Laurent Manrique
Monneaux, Daniel - Le Bec Fin Fine Food
Linden, NJ, USA
Parrains : J.J. Dietrich - Herve Riou
Perrier, Frédéric - Aura Brasserie
15977 City Walk, Sugarland, TX 77479, USA
Parrains : Gérard Bertholon - Marc Ehrler
Larre, Frederick - ExxonMobil World Campus
Tomball, TX, USA
Parrains : Sylvain Leroy - Cedric Barberet
Verpiand, Philippe - Etoile Cuisine et Bar
1101-11 Uptown Park Blvd., Houston, TX 77056 USA
Parrains: Patrick Ponsaty - Philippe Schmidt
Bertholon, Gérard - Cuisine Solutions
1501 Moran Rd, Sterling, VA 20166, USA
Parrains: Marc Ehrler - Olivier Dubreui
Portay, Sylvain - Sylvain Portay Restaurant MGMT
14 Oak Valley Drive, Novato, CA 94947, USA
Parrains : Daniel Boulud - Eric Ripert
Springinsfel, Johann - The Venitian Resort Casino
3355 Las Vegas Blvd. South, Las Vegas, NV 89109, USA
Parrains : Olivier Dubreu - J.L. Dumonet
Albert, Patrick - Restaurant Remy & Disney Cruise Line
P.O. Box 10299 - Lake Buena Vista, FL 32830-0299, USA
Parrains : Paul Bocuse - Daniel Boulud
Kien, Maxime - Ceasars Entertainment
Las Vegas, NA, USA
Parrains : Claude Godard - Eric Chopin
Bellec, Thomas - Four Seasons Hotel Toronto
60 Yorkville Avenue, Toronto, M4W0A4, CA
Parrains : Daniel Boulud - Bruno Lopez
Landet, Pierre - Felix
340 W Broadway, New York, NY 10013, USA
Parrains : Serge Devesa - J.L. Gerin
Chupin, Yann - Ritz Carlton Reynolds Plantation
1 Oconnee Trail, Greensboro, GA 30642, USA
Parrains : Frédéric Morineau - David Serius
Welcome back...
Modat, Stéphane - Fairmont Le Chateau Frontenac
1 rue des Carrières, Quebec, GIR 4P5, CA
Parrains : Jérôme Ferrer - Jean-Paul Hartmann
Viallet, Jean-Marc - Disneyland Resort
Anaheim, CA, USA
Peuplion, Baptiste - Fairmont Le Chateau Frontenac
1 rue des Carrières, Quebec, GIR 4P5, CA
Parrains : Jean-Luc Boulay - René Berard
11
12
Toque
d’Argent
Trophy Andre Surmain 2015
Claude Godard of Madison Bistro, New York
Fauteuil de
l’Académie
Académie Culinaire de France
Chef of the Year 2015
Florian Bellanger of Mad Mac, New York
Chef Claude Godard has been passionate about
food and the art of cooking his entire life. Born in
Burgundy into a family of prominent chefs including his
grandfather, Gaston and his father, Jean-Claude,
Godard received his formal training at the School of
Culinary Arts in Paris.
Godard made a name for himself in France early
in his career by working with some of Paris’ most
renowned chefs, including Alain Dutournier and
Jean-Pierre Vigato, and in some of Paris’ most renowned
restaurants, including Lasserre. Also Claude spends
some years along his father Jean-Claude to complete his
training by learning the recipes coming from his family’s
roots.
In 1989, Claude ventured to Johannesburg, South
Africa to work in Ile de France and La Bastille. A few
years later Godard returned to Burgundy to work
alongside his father in their Michelin star rated family
restaurant, Restaurant Godard. While in Burgundy, he
also worked alongside the distinguished, Anne Willan
at the famous La Varenne Cooking School. In 1995 the French government asked Godard to
prepare a state dinner for Cuban president, Fidel Castro.
Godard came to the U.S. in 1998 with the mission of
making high-quality traditional French cuisine. After
falling in love with the dynamic energy and diversity of
New York, he decided to open Madison Bistro.
In 2003 Godard was asked to become a member of
Maîtres Cuisiniers de France, joining the ranks of the
world’s most renowned French chefs. In 2008 he was
inducted into the prestigious Académie Culinaire de
France.
Florian Bellanger is the chef and co-owner of
Mad Mac, “The Authentic French Macarons and
Madeleines,” serving retail, food service and the
hospitality industries. Mad Mac was founded in
2006 and has been quickly recognized as a leader in
quality and innovation on the macaron market.
As French macaron powerhouse Fauchon’s
Executive Pastry Chef in the United States, Florian
Bellanger headed a team of fourteen pastry chefs
to create pastries, special occasion cakes, cookies,
ice creamsand sorbets for the now defunct French
epicurean emporium’s café and store in New York
City. There he experimented with innovative twists
on classic French pastry, like éclairs flavored with
orange zest, and raspberry-chili pepper sorbet, and
arresting celebration cakes.
A veteran of pastry kitchens around the world,
Bellanger was the pastry chef of Le Bernardin in
1996 when the restaurant earned its four-star status.
He was the pastry chef in the French Military
Officer’s Club in French Guyana. Boldly inventive Bellanger was named one of the
“10 Best Pastry Chefs in America” in 2004 and 2003
by Pastry Art & Design magazine. In 2002 and 2001,
the James Beard Foundation recognized Bellanger’s
accomplishments with a nomination for Outstanding
Pastry Chef.
Bellanger also was a permanent judge on the
Food Network’s competition series, Cupcake Wars,
appearing in over 9 seasons and 115 episodes.
13
14
15
GENEROUS
SPONSORS
TO OUR
A HEARTFELT
THANK YOU
16
Charter of the
Master Chefs of
France
Académie
Culinaire de
France
written in 1951
mission statement
1. The Master Chef of France must be aware that he
belongs to a renowned cultural tradition.
2. As heir to a great past, his mission is to serve the
culinary art by expanding its influence and providing for
its future.
3. Versatile by nature, he must not only be an excellent
cook but also a high level restaurant-keeper.
4. His professional technique must attain the level of high
art.
5. For the Master Chef of France, his scrupulous regard
for his culinary principles excludes neither professional
development nor the individual creative spirit needed to
express his personality.
6. His first step in this approach is to select the best
products and to strive constantly for perfection.
7. The Master Chef of France lives in his kitchen and
so make sure that his work place is clean, pleasant and
functional, by observing the principles of hygiene. In this
way, he can ensure harmonious relations within his team
and, in turn, efficient work.
8. A Master Chef of France must run his establishment
with a permanent concern for cleanliness and comfort.
9. The Master Chef of France must manage his guests as
potential friends, whatever their position, standing or
amount of their bill.
10. He must guarantee the good quality of his services
without neglecting the smallest details and concerns, as
befits a fine restaurant.
11. In our time, the Master Chef of France has become a
prominent personality, and in certain situations, he may
be required to act as an ambassador of his Association,
thus implying continuous personal efforts to advance
professionally.
The Académie Culinaire de France says his academic
credibility through its archives, it has important reference
works are : teaching filed, messages, notes, text teachers
who over time, illustrated this art by their work and
research. It recruits its members from the ranks of
the top hierarchy professionals about cooking, pastry,
chocolate, the ice cream.
It also aims to...
1. The development of the French Culinary Art.
2. Development works and the work done by its
members or by eminent personalities culinary circles.
3. Facilitate all initiatives to maintain its prestige and
awareness of its centenary vocation unmistakable
representative of the quality and value of the world of
French cuisine.
4. To defend the authenticity of the food names and
protect, to report any fraud affecting the integrity of
Culinary Arts.
5. Modernize or adapt some recipes, recognize and
approve the creation of any recipe that can make a
serious contribution to the culinary arts and adaptation.
6. The exercise of its work extends to the quality of
intellectual expression , vocabulary and essential
language convention related to the culinary arts.
7. Continue and ensure permanently updated
encyclopedia kitchen, up new revenue approved in the
work of the Académie Culinaire de France.
8. To establish relations with all French and foreign
groups, with culinary and gastronomic vocation
recognized and organize, participate in or encourage
any serious and genuine character or gourmet cooking
demonstrations.
12. In view of the moral weight of his title, a Master
Chef of France enjoys a certain degree of independence,
even though the opinion of the media is a reference that
cannot be ignored
17
18
SUPPORTING
RECIPE FOR
SUCCESS
Profits from the congress will be donated
to the Recipe for Success Foundation, a
Houston-based charity dedicated to combating
childhood obesity by changing the way children
understand, appreciate and eat their food, and
by educating and mobilizing the community to
provide healthier diets for children.
Launched in 2005 by Gracie & Bob Cavnar, their
comprehensive experiential learning program
grew to the largest outreach of its kind in the
US, empowering over 4,000 children each and
every month. Their initiative makes healthy food
fun. They promote healthy eating with books,
contests and public awareness campaigns, and
work to make nutritious food affordable, shared,
appreciated and celebrated.
19
Maîtres
Cuisiniers
de France
Académie
Culinaire
de France
Thank You For
Attending Our
33rd Joint Conference
june 6-9
2015
HOUSTON, TEXAS